This would seem an oxymoron statement: baking without sugar however there is a huge demand for cake recipes without sugar. So Sophie Michell, having been diagnosed as pre-diabetic, has written a recipe book, Baking without Sugar published by White Owl. If you are wondering what she uses as a sugar substitute it is Xylitol **. I know some sugar substitutes are considered nearly as bad as sugar however this is what is said about Xylitol:
In 2011 the EFSA approved a marketing claim that foods or beverages containing xylitol or similar artificial sweeteners cause lower blood glucose and lower insulin responses compared to sugar-containing foods or drinks.
Carrot cake is a favourite in our family so I decided to try Sophie Michell’s recipe as below. It was absolutely delicious and as good as any I had ever tasted. The recipes still contain calories and are still treats, but they won’t damage your health as much as high sugar ones. It was really important to Sophie that these recipes tasted and felt like their sugar-filled counterparts. She has certainly achieved this with these recipes. Her book would make a great gift for anyone who is pre-diabetic. There are loads of savoury recipes, puddings, jams and ice-cream recipes.
INGREDIENTS: serves 12 – 16
- 100g coconut flour
- 150g almond flour
- 200g Xylitol (can be bought in bulk from Amazon)
- 2 tsp baking powder
- 1 tsp bicarb of soda
- 2 tbsp cinnamon
- 1 tsp mixed spice
- 6 medium eggs
- 300ml milk
- 200g melted butter
- 1 tsp vanilla extract
- 250g carrots, grated
- 1 medium apple, grated
- 800g cream cheese
- 50g Xylitol icing sugar
- 50ml maple syrup
- 1 tsp cinnamon
HOW TO PREPARE:
Preheat the oven to 160℃/gas mark 3. Grease and line the base of two 9-inch springform cake tins. Mix all the dry ingredients together in a large bowl, then in a separate bowl, whisk the eggs, butter, vanilla extract and milk.
Peel and grate the carrot on a coarse grater, along with teh apple (no need to peel either), then add to the egg mix and stir until combined. Finally, fold in the flour mix and stir well. Divide the mix between the two tins and bake for 40 minutes until a skewer comes out clean and the cake is slightly raised and golden, then take out of the oven and cool completely.
While it is cooling, you can make the icing. Sift the icing sugar and then mix well with the cream cheese, maple syrup and cinnamon. When you are ready, spread a generous layer of cream cheese frosting on the first half of the cake, place the second layer on top and then add a layer of frosting. sprinkle with cinnamon and serve.
To purchase Baking without Sugar from Amazon click HERE.
For more Sweet Treat recipes click HERE.
** Please note: xylitol is toxic to dogs – so be careful they don’t get to eat any of this cake. Click here for more information.