My mission to limit the sugar intake of my family brought me to making this cake this weekend however, it wasn’t as easy as I first thought it would be.
My first few attempts at this cake had me tearing my hair out! The cake didn’t rise and lacked that cakey crumb texture. (Since yesterday I have learnt that baking with sugar substitutes is fraught with the absolute danger of it turning into a complete FLOP!)
This is because, it isn’t just a matter of swapping regular cane sugar for a sweetener, like Natvia. Regular sugar performs chemical functions in baking other than sweetening. It attracts moisture, creates a light texture and gives a golden brown crust. Stevia won’t do any of this.
Beating the butter and sweetener for longer and ensuring you use baking powder, I think are the key to sugar free cake success.
Please enjoy this recipe … my nerves were a little frayed in its invention 😉 .
140 g Butter
120 g SR Flour
120 ml Milk
1 Tsp Vanilla Extract
70 g Natvia Baking Pack Sweetener (made from stevia)
30 g Cocoa
3 Tsp Baking Powder
1. Preheat oven to 180 degrees.
2. Prepare a 20cm round cake tin
3. Beat butter and Natvia Sweetener until smooth and creamy.
4. Add eggs and continue to beat.
5. Pour in milk and continue to beat.
6. Sift in flour, cocoa and baking powder.
7. Beat all ingredients together until mixture is smooth and entirely combined.
8. Pour mixture into the cake tin.
9. Cook for 25-35 mins.
Serve with whipped cream or alone. Tea/Coffee and good company essential 🙂
Because I own a Thermomix, I ground up a small amount of the Natvia Baking Sweetener into a dusting sweetener. I dusted my cake with it as you would normally dust with icing sugar. Yummo!