We created this pretty special recipe this weekend. This cake contains no added refined sugar, no butter, no eggs and no cream … and yet, it is delicious!!
Recipe 👇🏼 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
No Added Refined Sugar Chocolate Cake (serves 8 slices) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
This cake contains no added refined sugar, no butter, no eggs and no cream … and yet it is deliciously moist and gooey!⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
🍰 120ml maple syrup or honey (we used Clarks maple syrup blended with carob fruit)
🍰 60ml coconut oil (we used Pura Coconut Oil Blend with rapeseed and sunflower)
🍰 2 tsp Vanilla Extract
🍰 175g JimJams 83% Less Sugar Chocolate Spread
🍰 150g flour
🍰 Pinch of salt
🍰 ¾ tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
🍫 8 tsp JimJams 83% Less Sugar Chocolate Spread
🍫 Dusting of cocoa powder (optional) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
🍫 Pre-heat oven to 180°C / Gas 4 / 350°F
🍰 Grease an 8 inch cake tin with butter and line with grease proof paper
🍫 Add the milk, maple syrup, oil, vanilla extract and JimJams Chocolate Spread to a bowl and whisk these ‘wet’ ingredients together.
🍰 Combine the flour, salt and baking powder and slowly stir into the wet ingredients.
🍫 Pour the mixture into the cake tin and bake for 20 minutes.
🍰 Retrieve the cake from the oven and set aside to cool. To check that the cake is fully baked, gently press your finger into the top, the cake should gently spring back.
🍫 When cool enough to handle, gently remove the cake from the tin. Top with JimJams 83% Less Sugar Chocolate Spread (8 tsps will be enough to cover whole cake – 1 tsp per slice).
🍰 Dust with a little cocoa powder (optional) and serve warm.
🍫 Store in the fridge in an airtight container for 4 days. (Optional 😉)
#noaddedsugar #healthychoices #norefinedsugar #healthycake #jimjamsspreads