Light vanilla sponge cake
Finally, a healthy cake! After dozens of tries, fails and much frustration, at long last I have succeeded in baking a healthy cake that cuts out most of the carbs (including sugar) and saturated fats that usually go into a cake, whilst maintaining a soft and spongy consistency and most importantly, a fantastic taste!
The main challenges when substituting the classic cake ingredients such as butter, sugar and plain flour are really rather difficult to overcome. One time the cake doesn’t rise, another time the sugar substitute leaves a crunchy note as it doesn’t dissolve properly, another time the consistency is like cardboard, or the whole cake collapses when getting it out of the tin.
However, using a combination powdered and erythritol Gold (I have now switched to erythritol, a polyol that is very similar to Sukrin, since Sukrin is getting ridiculously expensive), and mixing it with almond flour, oat fibre, and a tiny bit of polenta, I have finally managed to bake a scrumptious cake with a splendid, Rupsha-friendly, cream cheese frosting. So, here we go!
Eggs − 4, medium
Finely ground blanched almond flour − 70g
Oat fibre − 25g
Polenta − 9g
Light margarine* − 45g
Unsweetened apple sauce − 20g
Baking powder − 1½ teaspoons
Cream of tartar − ⅛ teaspoon
Vanilla bean powder − ¾ teaspoon (or 3 teaspoons vanilla essence)
Pinch of salt
Cream cheese frosting:
Philadelphia Lightest − 135g
Light margarine* − 15g
Vanilla bean powder − ½ teaspoon (or 2 teaspoons vanilla essence)
[Optional: dried rose petals for sprinkling]
*Any margarine of your choice, that is low in saturated fats and has very few/no trans fats.
1. Mix all cake ingredients together until smooth.
2. Grease cake tin of choice, add mixture and bake in preheated oven at 175°C for 30 minutes.
1. While the cake is baking, mix all the ingredients together until a smooth consistency is achieved.
2. Once the cake is baked, spread on cake and allow to cool for 1 hour in the fridge. [Optional: sprinkle on flower petals.]
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