Ok coffee cake, you're out. My new favourite is Coconut lime cake!
Low sugar (using coconut sugar and honey instead of refined sugar)...
Super spongy and moist...
Full of treble coconut (milk, sugar and desiccated coconut) and zesty lime flavour...
Something out of the ordinary...
A taste would help - order one today! - but you can see why I have a new favourite cake!
For Goodness Cake
This week's cake of the week is Carrot Cake - save when you order one before Friday!
Every Monday I'll be announcing which cake is 'cake of the week' in my lil' kitchen, and you can have 10% off when you order one.
The deal will run each week from Monday to Friday (7pm), beating away those work day blues, worries and frustrations with a base of flour, butter and sugar!
And just because I don't specify vegan or gluten free, they're totally included. Look out for the zero sugar bakes and try something new... and healthier!
For Goodness Cake
We're becoming experts in sugar free baking, so we thought you'd like to hear our top tips for trying it at home!
· Use raw cacao nibs and raw cacao powder instead of chocolate. Surprisingly, even dark 70% cocoa chocolate may contain sugar, as can cocoa powder. Raw cacao has a rich flavour and is a good source of minerals (e.g. like iron)
· Use fruit purées instead of syrups, treacle or honey. Syrups add a gooey texture to traybakes, cookies and tarts which is hard to recreate... However, fruit purées supply sweetness and moisture and can make a useful alternative.
· Use wholemeal flour instead of refined white flour, or go totally gluten free. Although it may not be a sugar itself, refined white flour is digested really quickly, which may aggravate blood sugar levels. Use wholemeal flour to slow the rate at which your body absorbs all forms of sugar. The best cake flours for gluten free purposes are almond flour coconut flour (the cheaper of the two), or a mix.
· Use vanilla pods instead of vanilla extract. They're relatively small in terms of their sugar contribution in cakes, but they're still a processed sugar you may choose to avoid. You can make the pricey pod go a little further but removing the seeds and infuse the pods in yoghurt or cream.
· Use homemade fruit jams instead of store-bought jam, compotes or conserves. Even jams and conserves with no added sugar are still a concentrated source due to their high fruit content. You have greater control over the sugar content when you make it yourself, and there are zero sugar recipes if you search online.
· Use lighter toppings in place of icing, buttercream and frosting - these little extras can more than double the calories per portion. Instead, sprinkle your cake lightly with cacao powder, cinnamon or ground ginger. Use cream cheese topping flavoured with citrus zest, or a fresh cream filling with some seasonal fruit.
And if it all gets too much, we deliver!
The Team at 280 Bakes
Welcome to the For Goodness Cake blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!