I make quite a few recipes for No Added Sugar cakes and if you cannot eat sugar, for whatever reason, then these are really nice to know.
You may have a Birthday to celebrate or friends coming over and to be part of the usual social interaction you want a cake … of course, it’s only natural.
This is a No Added Sugar Cake but of course it has natural sugar in it, anything with flour, or fruit will have some natural sugars in it, so you are very welcome to have a slice – in fact I encourage it! Denial is hideous, makes us miserable and forces us to obsess about the denied item. Unless it is gong to kill you (seriously), then have a little – but it is probably best to not eat the entire confection.
Fantastic for kids too, get those little taste buds enjoying natural sugar flavours and all that fruit. We all love this cake and my lovely Mumma and Big Bro (who have late onset diabetes) can have a little slice too.
I hope you like it as much as we do
Sticky Toffee Cake No Added Sugar and Vegan
120g/ 4 oz Raisins
240g / 8 oz Chopped dates
180g / 6 oz sultanas
90g / 3 oz Dried currants
270g / 9oz margarine
280ml / 10 fl oz water
1x440g soya milk or cream
150g/ 5oz wholemeal flour
150g / 5oz Self Raising G&W free flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp vinegar
8 oz chopped dates
125 ml soya cream
1 tsp cornflour
1. Preheat the oven to 170C/340F/gas 3. Grease and line 20cm/8inch cake tin
2. Place the raisins, dates, sultanas,and currants into a pan together with the margarine, water and soya milk or cream. Slowly bring to the boil. Reduce the heat and simmer for a minute.
3. Transfer the mixture to a heatproof bowl and set aside to cool.
4. Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl.
5. When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared tin.
6. Cover the tin with a double layer of baking parchment, then bake the cake in the oven for 13/4 hour, or until the cake is springy to touch and a skewer inserted into the middle comes out clean.
7. Allow the cake to cool in the tin for 15 minutes then turn onto a cooling rack.
8. To make the Sticky Toffee Topping. Put the dates and soya cream into a pan, and bring to the boil. It will start to break down the dates. You can use an immersion blender to help this process, I don’t but if you want it smooth do that now.
9. Mix the cornflour with a spoon or two fo water and add into the hot mix and bring up to the boil to give it a nice consistency. And pour it on top of the cake.
😀 You will thank me 😀
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)
Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.