Gluten-free and sugar-free cake
Baking gluten-free and sugar-free is a nice option – not only for people who are gluten intolerant, because it doesn’t make you feel so full – which is nice, especially if you want another slice!
2 cups gluten free flour
(I used Nature’s Choice gluten free, self raising cake flour (500g) that has potato flour, rice flour as well as soy and tapioca flour and some sea salt. You can buy this wonderfully versatile gluten free flour from online from Faithful to Nature or at Dischem stores).
4 sweetener sachets
(You can also use some honey – I would say 4- 6 tablespoons, because this dessert is not so sweet, but you are welcome to add a bit more).
4 large eggs
half a cup Canola oil
2 teaspoons baking powder – if your cake flour does not include baking powder or is not self raising.
half a cup of full cream milk – or more if necessary (depending on the size of the eggs)
half a cup of plain yoghurt
a pinch of salt (if you are not using Nature’s Choice gluten free cake)
I did not have vanilla with me, but one teaspoon would’ve been nice 😊
St. Dalfour’s sugar free berry jam – You can buy this at Pick n Pay stores
Double cream plain yogurt
Start by taking out your cake tins or Pyrex bowls. Prepare them by cleaning them and greasing them with some butter/oil or spray n cook. Heat the oven to 180 degrees Celsius. You will need two bowls for mixing. In the one bowl beat the eggs together with the oil – beat for about 2 minutes – this is brilliant for making the dough fluffy. In the other bowl, add the flour and sugar replacement and mix with a spoon. Then add the egg mixture to the dry flour mixture – slowly mixing and not over mixing. Then also add the milk and yoghurt, carefully so that you do not over-mix the mixture – this can cause the cake to crack.
I could only find 3 different sized Pyrex bowls, so I split the dough between the 3 greased Pyrex bowls and baked them for 25 minutes – 30 minutes. I took the smaller one out first, followed by the medium one and lastly the biggest one, checking only when I needed to.
Let the cakes cool for 5 minutes after which you can loosen the edges with a knife and remove the cake from the tin/ bowl.
Let them cool on a wire rack for another 30minutes until an hour – the longer the better.
I decorated the cake with one layer of sugar free strawberry jam and another layer of full cream yoghurt in-between the layers of cake.
It was delicious and everyone was happy – no one complained about it not being sweet enough and some people had seconds – to me that is a win!