Low Sugar Mini Cakes

SONY DSC

SONY DSC

 

 

Cake is great. Carrot, coffee, fruit, chocolate fudge, vanilla sponge, jam filling and cream. Is your mouth watering yet? You can’t go wrong with a delicious homemade cake.

When you’re on a restrictive diet it’s often the simple things you miss, so here’s a low-sugar alternative for mini cakes that you can enjoy throughout the year!

 

Ingredients

200g margarine

200g Self-raising flour

4 eggs

2 tbsp milk

1tsp vanilla essence

1tsp baking powder

Equivalent 200g sugar. 200g sugar is approx. 1 cup, so I use 1 cup of Silver Spoon sweetener.

Whipping Cream

Sugar-free jam

 

Equipment:

A mini sponge pan

 

Method

Preheat oven to Gas 4 / 180c

Line the bottom of the baking pan with circles of baking parchment. Spray with non-stick cake release for extra ease.

Using a hand-held blender or a stand mixer, cream together the margarine and sweetener.

In a separate bowl, sieve the flour and baking powder. Add to the margarine mix and mix until the consistency of crumbs.

Beat together the eggs, milk and vanilla with a fork or hand whisk. Gently add to the flour mixture whilst beating.

When everything is mixed together, fill each well in the pan to about 1/3 full.

Cook for 20-25 minutes, until a knife inserted comes out clean and the sponge ounces back after touching.

Leave to cool in the pan, then gently tip out onto a cooling rack.

In a bowl, whisk the cream until firm and fluffy.

Slice the raised tops off the sponges so they are flat. Sandwich two together with a layer of sugar-free jam and layer of whipped cream. Using a knife or spatula, top with whipped cream.

Decorate with sugar-free sprinkles or grated chocolate, or anything else you fancy!

Enjoy!

 

Thanks to Emma from the Make It Shabby team for this recipe!

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