Moca Maca Crumb Cake
- 1 1/2 cups yacon powder (made from a South American fruit; available in natural foods stores and online)
- 1/2 dark agave nectar
- 1/2 cup vanilla lactose-free whey protein powder (available in natural foods stores and online)
- 2 teaspoons cinnamon
- 2 teaspoons powdered stevia
- 3 droppers cinnamon stevia liquid
- 1/4 cup vegetable butter
- 1/4 cup vegetable shortening
- 1 cup low-fat buttermilk
- 1 organic Omega-3 egg
- 3 tablespoons roasted maca (powder made from an Asian root vegetable; available in natural foods and Asian grocery stores and online)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
In a medium bowl, mix yacon, agave, protein powder, cinnamon and both stevias. Cut in butter and shortening with two forks or a pastry cutter, until dough forms little balls the size of peas. Take out 1 cup of this mixture and set aside for topping.
Transfer 1 cup of original batter to stand-up mixer, add buttermilk and egg. Beat the mixture on low for about 20 seconds.
In another bowl, mix maca, baking soda, baking powder, xanthan gum, nutmeg and salt. Add this to the wet mixture in the mixer and beat on low. Be careful to not over beat.
Pour the batter into a greased and floured 8- by 8-inch glass dish or baking pan. Take the 1 cup of dough that was set aside earlier and spread it evenly on top of the batter.
Cover the dish with a foil tent to protect the topping from browning too quickly, and bake the cake in the preheated oven for 30 to 35 minutes or until a toothpick comes out clean. Let the cake cool in the pan before cutting.