Sugar Free Vanilla Chocolate Cake

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So here is the thing .. I bake a lot.. and I don’t bake without sugar.. so when a friend asks me to bake a cake for her mum that has diabetes.. I immediately said Ofcourse I can! And then I came home and struggled a bit thinking oh crap.. no sugar .. how am I going to make this sing in flavor?! Well I’ll be honest it wasent easy however I found a great sugar substitute that doesn’t leave that horrible metallic taste in your mouth and that is suitable for diabetics! It’s from a company’s called Nick’s (here is a link to where you can buy it in Sweden). It’s used as a 1:1 ratio so figuring things out is easy. Yes it’s not as great as ‘real’ sugar but trust me if your struggling with sugar and really want a desert this is it! The frosting is not sweet yet slightly sour because I’ve used mascarpone cheese to make a sort of chocolate cream cheese and added fresh raspberries to give it that natural sugar and tartness. It’s absolutely amazing and believe me.. not many will be able to tell there is no sugar in it! 😃

Here’s how you bake it!

INGREDIENTS :

For the vanilla cake : (6”cake)

165g (1 3/4 cup) Flour
200g (1 cup) Nicks sugar substitute (or Splenda/swerve)
2 large eggs
55g butter, melted & cooled
1 tsp baking powder
1 tsp baking powder
1/4 tsp salt
235ml (1 cup) milk
2 tbsp lemon juice (or vinegar)
2 tsp vanilla extract

For the chocolate frosting :

250ml cream
200ml mascarpone cheese
1 tsp vanilla extract
4 tbsp dark cocoa powder
60g fresh raspberries (and more for garnish)

METHOD :

For the vanilla cake :

Start by turning your oven to 175C (350F) and line a 6” cake tin with baking sheet.
In a small bowl mix the milk and lemon(or vinegar) and leave it to curdle. This is your homemade buttermilk.
In another bowl combine flour, baking soda, baking powder, salt and the sugar substitute together.
In a large bowl whisk the eggs until frothy and then add the butter and whisk u til creamy and thick.
Add in 1/3 of the dry inhredients and whisk and then half of the buttermilk and whisk, then 1/3 again of dry ingredients and whisk. Then the remaining buttermilk and whisk and finally the remaining dry ingredients and whisk. Lastly add in your vanilla extract and whisk.
Pour into prepared pan and bake in the center of the oven for 40 min (time can vary on each oven). Take out and leave to cool completely

For the chocolate frosting :

In a large bowl whip up the cream until thick then add in the mascarpone, cacao and vanilla and whip until thick and combined.

Assembly :

Slice the cake in half lengthwise, add a thin layer of the chocolate frosting. Crush some fresh raspberries on top then add another thin layer of chocolate frosting. Place the other half of the cake on top and cover the entire cake with the remaining chocolate frosting. Decorate with fresh raspberries around the cake.

And Enjoy!

Instagram : @bakedbyammna #bakedbyammna