This gluten-wheat-diary-egg and sugar-free cake is a real tea-time treat. Packed with full of fruit flavours and enticingly moist. Lots of health-giving ingredients. Enjoy without guilt! I used gluten-wheat free self-raising flour but you can also use normal self-raising flour. And instead of light muscovado sugar, I used agave nectar.
Serve with apricot cream ~ Simply mix (425 ml) whipped cream with (300g) apricot compote.
Looks nice but how is it sugar free? - 03 Jan 2013
Made this yesterday - very nice though not sure how it justifies being sugar free. I made it using fruit sugar and it was fine - 18 Jul 2011
You say "sugar free" but there is 140g muscovado sugar (OR agave syrup). Both these are sugar. - 03 Mar 2014