About this recipe:This light cake is made with loads of delicious berries, fresh or frozen. The berry is up to you! If the berries are large, cut them into smaller pieces. If you prefer a sweeter cake, you can add an additional 2 to 5 tablespoons of sweetener. If you use frozen berries, thaw them first.
Makes: 1 sugar free cake
170g butter, melted and cooled
1 teaspoon vanilla extract
10 tablespoons granulated sweetener, such as Splenda
2 teaspoons baking powder
375g plain flour
250g fresh or frozen berries (strawberries, raspberries, blueberries, etc.)
250ml whipped cream, to garnish (optional)
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Grease and flour two 20cm or 23cm cake tins.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and sugar substitute. Combine 375g of flour and baking powder; stir into the wet ingredients until just blended. Fold in the berries. Spread evenly in the prepared tins.
Bake for 25 to 35 minutes in the preheated oven, until a skewer inserted into the centre of each cake comes out clean. Cool.
Idea: Invert one cake on a cake platter, then cover the top with whipped cream, if desired. Place the second cake on top and cover with more whipped cream. You can place fresh berries on top for garnish.
Incredibly easy to make - I used blueberries and a few strawberries and decorated it with swirls of cream and cherries. This is not overly sweet, a little like the sweetness of a scone but it does the trick and my friends were all impressed that it was sugar free - 12 Jul 2015