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!
200g Self-raising flour
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.
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!
Thanks to Emma from the Make It Shabby team for this recipe!
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