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  • Coffee Toffee Cake

    sugar free coffee cake

    I’ve been champing at the bit to use an exciting new refined sugar free sweetener – Lakanto Monkfruit Maple Syrup and here it is …this lovely little coffee cake recipe.

    I’m not usually that convinced by coffee cakes but add a cheeky dollop of mapley caramelly syrup and it’s transported to another realm.  The consistency is so light, gorgeous and moist too.  It’s a cake you could leave home for.

    150g ground almonds
    30g psylium husks
    3 tbsp xylitol
    10 drops of Lakanto liquid sweetener
    3 tsp Lakanto Monkfruit Maple Syrup
    2 tsp of ground coffee
    1 1/2 tsp baking powder
    250g mascarpone cheese
    2 eggs
    10 drops of caramel essence (optional)
    Pinch of salt

    Whisk the eggs and sweeteners together until fluffy. 
    Gradually whisk in the mascarpone until the mixture is creamy and smooth.
    In a separate bowl mix the almond flour, psyllium husks, coffee, baking powder and salt together until well blended.
    Add the dry mixture gradually to the wet ingredients.
    Add the maple syrup monkfruit sweetener and optional drops of caramel essence.
    Blend well.
    Coat the inside of a 1Ib loaf tin with a thin layer of butter or oil.
    Turn the mixture into the tin and bake for 40 minutes in a pre-heated oven.  Gas Mark 4 – 350/175
    Test if the cake’s cooked by putting a skewer into the centre of the cake.
    Cool on a rack.
    Store in a sealed tin.

    For the Maple Favoured syrup and Monkfruit sweetener go to:

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