Wednesday, 24 July 2013

Sugar-Free Chocolate Yoghurt Cake

Yay! First recipe, done. I have been testing cake recipes for Miss M's upcoming 2nd birthday and think this one is in the running. The yoghurt in the cake makes it moist and fudgy and since I am attempting to make a Peppa Pig cake for her party I am hoping this cake will hold together well. (Fingers crossed!) I am still trialing icing options, I want to use a sugar-free buttercream icing as I like to go for taste over aesthetics! However making a buttercream icing without icing sugar is difficult. I am going to attempt to grind down some Natvia and make my own icing mixture and hopefully this will be a good substitute for the sugar-laden version. However for this trial run I made a simple cream cheese icing using dextrose.
Here is the recipe.
Sugar-Free Chocolate Yoghurt Cake
  • 100 grams butter, softened
  • 3/4 cup of granulated stevia (I used Natvia)
  • 2 eggs
  • 1 3/4 cups spelt flour
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat natural yoghurt
  • 1/4 cup full-fat milk (you could substitute this for almond milk if desired)
  • 1/2 cup water
  • 1 teaspoon vanilla extract
-Pre-heat oven to 180 degrees Celsius (160 degrees fan-forced)
-Grease and line a 20 cm round deep baking tin (or 23cm round tin)
1. Sift spelt flour, cocoa, baking powder, baking soda and salt into a bowl. Stir together.
2. Whisk together yoghurt, milk, water and vanilla in a jug.
3. Beat softened butter in electric mixer until fluffy, add granulated stevia and cream together. (Stevia and butter don't cream in the same way as sugar so beat butter first before adding stevia).
4. Add eggs one at a time and mix together.
5. Add 1/2 flour mixture to butter mixture and mix, then add 1/2 yoghurt mixture and mix together.
6. Add rest of flour and yoghurt mixture alternatively and mix together until just combined. (Add a little extra milk if you find the mixture too dry)
7. Pour mixture into pre-lined tin.
8. Bake in pre-heated oven at 180 degrees celcius for 40 minutes or until skewer comes out clean.
9. Rest in tin for 10 minutes before turning out onto cooling rack.
Sugar-Free Cream Cheese Icing (using dextrose)
  • 30 grams butter, softened
  • 90 grams cream cheese, softened
  • 1/4 cup dextrose
  • 1/2 teaspoon vanilla extract
1. Cream together butter and cream cheese in electric mixer
2. Add vanilla extract
3. Add dextrose slowly to mixer and combine until smooth
4. Spread onto cool cake

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