MCT Oil and a non-keto cake

On my 32nd birthday, I enjoyed the best damn carrot cake I’ve ever had in my life. That was over 10 years ago now.

Indeed, it was as low sugar as possible. My dietary needs at the time didn’t involve low sugar. I didn’t need to watch my weight and I didn’t need to worry about food much other than eating enough of it. I think this carrot cake was made from scratch and was tasty enough to serve to a sugar-starved toddler and kindergartener.

MCT OIl

I don’t know why I bought MCT Oil, other than to try it in my coffee as an alternative to non-dairy creamer. How silly? It’s probably pretty bad for you if you can’t achieve ketosis.

The other day, in my epic recent effort to become Martha Stewart. I respect the shit out of that bitch. She reigns supreme, but that’s an aside from my experiment.

I had cake mix from President’s Choice in my cupboard. What cake mix? Nothing other than Red Velvet. Again harkening back to Calgary, and again not relevant. I just like sugar if I’m honest.

Anyway, the instructions were to add eggs and a 1//2 cup of oil, and like a crazy experimental genius, I substituted MCT Oil for vegetable oil because I don’t bake. I never have any of the ingredients on hand.

As for stirring, I didn’t need beaters. It mixed just fine with the slippery consistency of the mono-chain triglyceride oil. It took about 2 minutes of stirring with a spatula before it was ready to pour into a cake pan. But shit again, I didn’t have any unsalted butter on hand. OK, grease a souffle dish with MCT oil and see how that works, I thought.

Well, it didn’t stick. The cake baked for 30 minutes as per the instructions. It was removed and left to cool for 10. Then, it was removed from the souffle dish by putting it upside down. I flipped it once, as half the middle fell out leaving a crater.

I didn’t bother with an icing because it was plenty sweet. I tried to serve it, but no enthusiastic takers. Oh well, more leftovers for me.

the aftermath

The cake isn’t bad in consistency. It’s moist and sweet. It’s totally edible but I’m not quite sure how unhealthy it is.

For one, it’s definitely not keto. The damn cake mix is way too sugary.

Second, I used more than a few teaspoons. Most recipes I’ve seen using this oil are not requesting such a generous heaping.

i still have an 1/8 of it on hand. It is there for breakfast tomorrow. It’s still moist on the 3rd day after I baked it so eating it won’t be too bad.

my point

If you bought into keto in a dieting phase, and you wonder what to do to use MCT oil. This works. It’s not ideal. It’s not perfect. But it’s a potential solution to an impending expiration date & It was a fun experiment!