*Tia's Cake recipe

Ha Leon, okay I take the hint! Thanks for the reminder - really. It's turned out great for me twice now, so I think the majority of my experimenting with it is done.

Chocolate Cake with Vanilla Butter Cream Frosting

Chocolate Cake:
1 cup raw sunflower seeds (ground into a fine powder)
3 - 3 3/4 tsp baking powder (still experimenting on this one, but both work ok)
1/2 cup arrowroot powder or corn starch
2 - 2 1/2 tsp stevia/chicolin mix (approx)
6 Tbsp wondercocoa
1/8 tsp sea salt
1 1/2 T olive oil (or whatever oil you like)
1/2 cup water
3 eggs (2 eggs might work fine, I have yet to try that. If you can't have eggs, you could try flax gel)
4 Tbsp vegetable glycerine

Grind sunflower seeds in blender or food processor until they are a fine powder (don't worry if there are a few small pieces left though). Mix all dry ingredients in a large bowl. Beat eggs in a separate large mixing bowl with an electric mixer for approx 2 minutes (it is supposed to fluff up the mix). Add the rest of the wet ingredients in with the eggs & mix together. Mix the dry ingredients into the wet ingredients. Pour batter into 2, 8 inch round cake pans (greased with butter). Bake at 350 degrees for 10 - 15 minutes (use the toothpick test to see if they are done).

Let cool before removing from pans. Place one layer on a large plate or cake serving dish. Apply a thick layer of frosting on the top, then place the second layer on it. Apply a thick layer to the top of that & the sides of the cake. There might be leftover frosting when you're done (I'm sure you can find something useful for it!) I'm not sure if it's necessary, but I store the cake in the refridgerator.

Vanilla Butter Cream Frosting:
1 cup milk substitute (I use unsweetened Rice Dream)
2 Tbsp arrowroot powder
1 tsp vanilla (this may vary depending on the type of vanilla you are using - **see below)
3/4 stick softened (not melted) butter
1 1/2 - 2 T vegetable glycerine
1 3/4 tsp stevia/chicolin mix

**If you have the sugar free vanilla with alcohol, then heat it with the milk so that the alcohol will evaporate. If you have the sugar & alcohol free vanilla, then add it later on (at the same time that you add the vegetable glycerine). You will also want more than 1 tsp if it is the alcohol-free kind because it isn't as strong.**

Heat milk in a small saucepan until it starts to boil a little. Turn heat down to medium & mix in the arrowroot powder. Be careful with this step - if they aren't mixed properly, the arrowroot will gel instead of dissolving. What seemed to work best for me was to take 1 Tbsp at a time of the arrowroot in a small bowl & mix in some of the hot milk, stirring constantly as the milk is poured in. Then add it in with the rest of the milk, stirring constantly. The mixture should thicken up quite a bit. Once it has thickened, let it cool in a bowl in the freezer. (If the mix does gel, just mix it in the blender until it is smooth, then finish heating it until it thickens.)

While that is cooling, beat the softened butter in a mixing bowl with an electric mixer. Beat until it is completely creamed & it should fluff up some. Add in the stevia/chicolin mix, then the vegetable glycerine & vanilla (if alcohol free) & mix well. Do not add in the liquids until the butter is fully creamed, or else it will curdle.

I hope it turns out well for you guys. I couldn't even tell the difference between this & "regular" cake, & neither could most of my family. I ate it with vanilla Rice Dream ice cream (kind of a no no - it's sweetened with rice syrup), but my next project is to create my own rice dream ice cream, only sweetened with stevia & vegetable glycerine.



This cake ROCKS!!! I will not even mention how much of it I have eaten in two weeks. Eek I decided that I probably should not even make it for awhile. And for your freezing philosophy, doesn't work. No I actually go get it out and eat it frozen or defrost. Big Grin Isn't that pathetic??? I keep thinking about how good you and Sandi are eating and I want to smack myself. I do really well all day and then at night my resolve comes down. I always was a late night snacker. I try to eat nuts or once in a while have popcorn. I have been on this diet for over three years and the going has been very slow and somedays I am just plain sick of everything I am allowed to eat.

My only problem is the icing. I have tried it twice and I don't know what I am doing wrong. It is very, very good, but the consistency is way off. There is no way that I could spread it on the cake. I don't want to cook the arrowroot and milk to long, because I think if it overheats it gets runny again. It seems to thicken up and I let it get plenty cold. Any thoughts? Confused I have been just letting it in a bowl in the fridge and heating the piece of cake for a few minutes and then putting the icing on top. It is wonderfully good. Oh, I also put all of the batter in one eight inch pan and it turned out great. I just baked it a little longer and tested with a toothpick. It was a little thicker like a true piece of cake.


Oh good, I'm glad that you like it so much. If I could eat it every day, I would. Which is why I'm trying to only make it for special occasions or if I know that I can handle myself if I do (which is close to impossible). As for the pathetic part, you are not alone on that! I've definitely been caught gobbling down frozen snacks because the temptation was just too strong.

Don't feel too bad about your eating habits. I was forced to clean up my eating because of my upcoming exam - I simply couldn't risk brain fog or being ill during my studying or the exam itself. I had wanted to clean it up either way & strictly adhere to the diet guidelines after my MONTH of holiday eating, but I doubt I would be doing this well if I didn't have such a strong motivator (grad school!). It's sad that I needed that to give me the kick I needed & the motivation, but since it worked, I guess I can't complain. And now that I've done it, I know that I have it in me (& I hope I can continue with it). It truly feels good to eat like this. I'll go back to eating grains & Limit snacks once this is done, but I hope to not get carried away like I always did in the past.

But, once I am done with the grad school application process, you bet I will be celebrating with this cake. Let's just hope it doesn't unhinge me...

Ok, as for your recipe questions...So the consistency is too runny, is that the problem? Maybe you could describe the consistency that you do end up with.

When I made the frosting, I heated the milk until really hot in a small frying pan. I slowly stirred in the arrowroot powder - the first time I made it, the sauce thickened immediately. The second time, it never got quite that thick. I think the high temperature is what helped the first time - typically the longer a thickener cooks, the thicker it will get. And if it doesn't get as thick as you would like during that step, then the freezing should thicken it up the rest of the way. And once I combined it with the creamed butter (which had been softened only to room temp, not melted), it was quite thick. Mine did curdle a little the first time because I mixed a liquid (the vegetable glycerine) in with the butter before the butter was creamed. Could that be what happened with yours? That's the only thing I can think of that might now allow it to thicken properly. Either that, or not letting it thicken enough when cooking on the stovetop. Did you beat the butter until creamy? That stuff fluffs up, but it still stays thick enough to really help out the consistency. I frosted the cake as soon as the icing was made, then stuck the whole thing in the refridgerator. The frosting was a little off the first time because of the curdling factor, & it was very thick the 2nd time around.

So I guess the 3 most important tips would be to 1)get the milk/arrowroot as thick as possible - make sure you let it get hot enough to really thicken up 2)make sure the butter is still solid, but softened. Don't add anything to it until it is fully creamed. 3)mix the milk/thickener in with the butter very well.

Hmm, I'm not sure what else to tell you. I'm not sure if any of that helped, but I hope so. Let me know if I can explain anything better.

Thanks Tia,

I wonder if my milk/arrowroot mixture in not thick enough. The first time it curdled and the second time was hilarious. I think I beat the butter to long and it formed this really hard ball and the milk/arrowroot mixture just laid in the bottom of the mixing bowl. It was still very good though. I could not have spread it either time, because it was to runny. I was always told not to cook arrowroot to long because if it overheats it will get runny. I will give it another shot sometime soon.

I have been doing better with my diet. It seems that I maybe feed the yeast to long over Christmas and I was having huge cravings, but they have passed. I still don't think I could go without my grain and limit thought, but I am proud of you for doing it.


This cake ROCKS!!

i decided an early Valentine's Day present to myself this weekend was necessary - i made the cake in a heart shape! too bad it didn't sit long enough to enjoy the shape Razz... and Wendy i was wondering how u were eating cake frozen .... well hehe i figured it out angel and yummm it taste great either way ... not pathetic! cause i did it too! ... my frosting didn't turn out perfect but it still tasted great and i use carob instead of wonder cocoa - i added a rating we'll see if it works!

I finally got to try this cake and it was delicious. I cook my meals daily but they are just simple. When it comes to combining ingrediants I have to wait till my wife has the time. Boy was this worth the wait. Thanx.
On the icing issue, my wife didn't even use the rice milk. She just mixed all the others together and it came out great. Thanx again, leon.
I have decided that the next time I make this I think I am going to try making cupcakes out of the batter. I seem to be able to limit those to no more than two.

I was wondering about skipping the rice milk. It always seemed to make it to runny. Was it still creamy?

Hey guys,

Thanks, it makes me so happy that you guys like this cake. I was just gushing about it to Paul when I made it, so it's nice I'm not the only one who feels that way.

I'm going to make this again soon, and I will pay close attention to how I make the frosting so that I can better describe it to you. All I know is that it has the potential to turn out thick and creamy (it was perfect the 2nd time I made it), but you have to make sure you let the milk & arrowroot powder thicken -- just let it cook till it's really hot & leave it on there, stirring constantly until it's thick enough. I don't think heating it too much will make it get runny again, just the opposite (I think, at least). But I'm glad that it worked the way your wife made it too, Leon. Cupcakes - good idea Wendy!

I might attempt a vanilla cake with chocolate frosting next...we'll see.


PS - speaking of eating frozen desserts...I had to celebrate when I finished taking my GREs, so I ate a frozen cinnamon nut roll that I had frozen to keep myself from eating them at all during January. I tell ya, they're still good frozen!
Once again on the same wave length! I have been thinking on a yellow/white cake, do you have any suggestions? I wasn't sure what base to start with. I have a choc. frosting and fluffy silk choc. layer recipe, but that is the one with the raw eggs. So I am not sure what to do with that.

My next experiment is going to be lemon pie. I will let you know and post the recipe if it turns out well.

Cinnamon Nut Roll - Please share!!! Winky

I just tried Leon's version and it worked as well. Of course it did not make as much and felt a little more like eating butter, but it did get very creamy and is great when in a hurry.

I am thinking a little unsweetened coconut mixed in for that yellow/white cake that Tia is hoping to come up with and a few T. ground almonds and a little amonds flavoring would be good on a spice/carrot cake. I think maybe that version would be good on the sweet muffin recipe and I know there is a carrot cake recipe on the forum also thought I've never tried it.

Hey Tia,
Thanks for the cake recipe. It kept me from cheating for my birthday!!! My icing didn't work very well, so i'm going to try a piece tonight topped with macadamia nut butter! I'll let you know how it is. I've already eated half the cake (literally) without any icing without any complaints Smile I'm not even feeling guilty because i've been so good on my diet lately!! What good is a birthday cake if you have to limit it Smile
Hi wierdtoes--i'm new to this site, and candida problems. i just started my diet 2 weeks ago, and to say that I want something sweet NOW is an understatement. I actually get weepy when I see someone eating chocolate! Needless to say, im going to whip this up right away (assuming it's ok for Stage 1)
Anyway, being new to this, i'm unfamiliar with most of these ingredients. I have a Whole Foods by me, I could get them there, right?
Also, for the "2 - 2 1/2 tsp stevia/chicolin mix (approx)" part......do you mix this yourself, or can you buy these 2 items pre-mixed? Is it liquid stevia or powder (I use the powder packets right now)


I bought the stevia and chicolin seperately - they are both sold on this site. You just take the whole stevia container and pour it into the chicolin container and shake it up really well. That mix is what I use in ALL of my baking. I just posted this elsewhere, before I saw your question. If you want to buy it locally, Whole Foods carries a variety that already has the two mixed together - it is called Steva Plus Fiber, from the SweetLeaf Company. The ingredients list stevia and FOS fiber (which I believe is the same thing as chicolin). I don't think the quality is quite as good as the brands sold on this site, but it's still pretty good. I buy their packets so I can keep some in my purse, backpack, & wallet at all times (if you couldn't tell, I'm a sweet freak).

This recipe is ok for stage one, but it counts as a Limit. I'm guessing that it's lower glycemic than many of the baked goods recipes because the flour is from nuts, which are on our OK list. Other ingredients though (arrowroot & ricemilk) are limits, which makes it a Limit item. Light coconut milk (possibly further diluted with water) would also work as the milk in this recipe. If you have only regular coconut milk, just heavily dilute it with water.

A couple of people have had a hard time with the frosting part, but it's worked fine for me each time. I'm actually going to make it this weekend (big family birthday celebration), so I will write down better instructions as I go. Hopefully that will help eliminate frosting mishaps!

I hope you enjoy it!

Tia--I've never seen this recipe before and I just emailed it to myself--sounds delicious!! Big Grin

Blondie--this recipe can be had as limit in my opinion, but I would definitely watch out for any binge-effect, especially int he beginning of this diet. There are some things in the recipe which may trigger that response from you--the cocoa possibly, but you will have to see yourself how you react to it.

I will also say that it's very easy to go from one limit to three or four, espeically with one of Tia's fabulous recipes--just remain very aware of yourself whilst eating...

That said, when I first began this diet and program the holidays were very difficult because socially I wanted to have something "safe" to eat alongside everyone else. For my birthday I remember having carrots for dessert!! Having a recipe like this one is a great way to join in the fun without straying into the nether-regions of sugarhood...and since I've been a member here so many great recipes have been provided for that purpose.

I will also say that my whole family eats them without a second thought and even asks me to bake for them!

Anyway--long answer to a short question--enjoy!

Ashley Smile
I tried this recipe last night, and the cake turned out great! But the icing....curdled on me too. Right now, I'm just spreading almond butter on it!

About the icing....when do you add the arrowroot/milk mixture that is in the freezer to the butter mixture? My butter was fully creamed, and yet when i added the stuff in the freezer(which didnt get that thick) it still curdled instantly. Also, in my local Whole Foods, the vegetable glycerine was in the soap and facial stuff aisle..is that normal? i asked a woman who worked theer if it was safe to eat, and she said yes, but it could cause....bathroom problems?

It's really hard to say because Stevia comes in the pure form and also with other additives, liquids and powders. I would guess that if you had the pure stevia powder you might want to use 1/2 t. - 3/4 t., but that is just a guess. I have to say that the Stevia/Chicolin mixture is the best sweetener that I have used. I have found that by the time I add enough stevia to make it sweet it gets to strong and turns bitter. It might be something that you will have to experiment with.
Hope that helps a little!! It is really hard to mess this cake up though. I usually make it without the frosting and just make a choc. sauce to eat over it.

I used the same amount that the recipe called for of the stevia/chicolin mix. The cake turned out great--liek I said, just the icing that I messed up! Smile

I literally ate almost all of one cake already. I keep it in the frige and keep picking at it when I crave sweets..which apparently, is all the time. I was so started for something "chocoloate" that I looked crazed when it came out of the oven. It was still hot, and I grabbed a spoon and started eating it out of the pan. Whoops!

You're right, regular butter is not ok, you should use clarified butter. Sorry - I always forget and write butter, but I mean clarified butter. You can buy it in the store (called Ghee) or else make it yourself & removes the milk sugars. To make it, you heat the butter in a pan until it separates, then skim off the white stuff on top (the milk sugar). Another layer of the white stuff will settle on the bottom, so you just pour the clear, yellow liquid carefully into another container, and discard the white layer on the bottom.

Also, regular cocoa is not ok on this diet either, because it contains caffeine. The kind of cocoa I have is called Wondercocoa, and it is 99.7% caffeine free. It's not the regular kind, this kind has been processed to remove the caffeine (completely natural methods, with no chemicals or anything added in the process). So either use carob powder or the Wondercocoa if you want to stay away from the caffeine.

Hope that helps. Enjoy the cake!


That sounds yummy - double chocolate cake!

For those of you who are going to try this recipe, I just want to add that for the frosting, you should actually mix the thickener (either cornstarch, tapioca flour, or arrowroot powder) with COLD milk, and not hot. Then heat it up. I need to rewrite the whole recipe, but until I get a chance to do so, I hope this makes it a little easier for you guys. I also just made a new recipe for Valentines Day - vanilla cake with chocolate frosting. I hope to post it soon.


Most Whole Foods should carry it, but they might not. If they have it, the brand they would have is Frontier flavorings - just ask one of the employees there - they're always really nice about helping people with products. It's usually in the spice, cocoa, and sweetener aisle.

You can also look for flavorings online, if you're having a hard time finding them in the store. Both Frontier Flavorings and The Spicery Shoppe carry sugar/alcohol free varieties. I think that is exclusively what the Spicery Shoppe carries for flavorings, but keep in mind that Frontier also sells ones with alcohol and sugar in them (so check the label to be sure). Another option is Simply Organic brand - they do not specialize in ones that are free of this stuff, but they do carry a couple of flavors that are alcohol/sugar free (like orange, lemon, & peppermint...maybe others) - they're really good!

And for vanilla, you also have the option of getting a sugar free kind with alcohol, and then using the method to let the alcohol evaporate. The safest way is to pour a small amount of boiling liquid over it, and letting it sit for 15 minutes to evaporate. I have also added it right into the boiling liquid, which works fine too. If I'm putting it in something I am going to bake, I have also just put it in the recipe with the logic that it should evaporate as it bakes (that's just me though - the OTHER options have been approved by Tarilee as a good way to get rid of the alcohol). The only advantages to using the kind with alcohol is that it is WAY cheaper and much easier to find in a store. I get the Trader Joe's brand - $5 for 4 oz bottle. But you still have to be careful with the ingredients - some will have added chemicals or artificial ingredients. Only try this method if you can find a pure variety, with just the vanilla extract, alcohol, and water. And one last thing, if you're actually allergic/sensitive to alcohol, it's probably best to avoid this method all around.

Ha! This is proably WAY more than you ever wanted to know about flavorings, but I thought I would throw it all out there in case it's helpful to you or anyone else.


PS - If anyone wants a website where you can purchase the Spicery Shoppe flavorings, along with tons of alternative flours, then email me. I know a great one that is perfect for people who like to bake on this diet!
This cake is extremely awesome! When I made it though, the layers were very thin, about half an inch. Is that normal? Should I have put it more baking soda? I didn't realize at the time that the bs I used had aluminum, and have gotten some of the Rumford's instead.

You're an awesome cook and baker Tia, I'm looking forward to the book!

Thanks Marisa!

I LOVE coming up with new desserts. I feel guilty that I have so many that I have not yet posted. It's because they are often experimental and I don't write down the exact amounts, so I am waiting to adjust and record all of them...then I will post a ton.

Hmmm...I think the cake should be fluffier than that. You might want to add some more baking powder or soda and a splash of lemon juice to get it going. Also, try not to stir it too much because it can prevent it from rising. I hope that helps. This summer, I will post me revamped version of this recipe (with better instrucitons too), along with the vanilla cake and chocolate frosting recipe I created.

Thank You Tia! This was an amazing birthday cake! I used tapioca starch in place of the arrowroot and used coconut milk for the frosting. I kept the frosting cream color to go between the layers and frosted the outside with chocolate frosting (added wondercocoa and extra stevia)- it was beautiful!
thanks for sharing such fabulous recipes and for making it possible for me to have a birthday cake (I *DID* go beyond my limits by eating it- but as it was my birthday, I think a little splurge is ok). I froze the rest and enjoyed a frozen slice this morning- very tasty!
-Sara love2

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