All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).

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Tags: Iced Cakes

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Carrot Cake


Carrot cake’s a winner isn’t it? -  you get the tantalising blend of fruits and spices like you do in a traditional fruit cake - but with a gorgeous creamy topping too! Yahoo!  I can’t believe I’ve not made a low sugar/low carb version before now. What took me so long?? Read more
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Coffee and Walnut Cake

Isn’t it a wonderful thing when something surpasses your expectations? Take this cake for example - I’ve always tended to think of Coffee and Walnut cake as a bit dull and 1970s. Something you’d see next to a few slices of Battenburg perhaps. Nevertheless, in the (cake)spirit of endeavour, I thought I’d have a go at one – a low carb, very…. very… low sugar one. Read more

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Chocolate Caramel Cake

The nights are drawing in, the temperatures are getting shivery. Verily, it’s the time for comfort eating. Which is primarily why I’ve been baking this beauty quite a lot recently. This isn’t a bog standard choc cake by any means. The sponge is so soft and appealing, you could almost lay your head on it. The rich caramelly chocolate topping borders on the addictive. Read more

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Courgette Pistachio and Lime Cake


Here’s a special call out – and suggestion – to any veggie gardeners out there, currently knee deep in courgettes, who are wondering what an earth to do with them all.

PUT THEM IN A CAKE!

Did you know that courgettes are the Prince Charming of cake ingredients? They bring such a lovely lightness and joy to a cake sponge, it could almost float away. Which surely makes this spicey limey nutty creamy work of art, a perfect Summer afternoon sweet treat to get your gnashers round.Read more
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Fairy Cakes

Anyone remember these from your birthday parties when you were a tiddler? I think the last time I made some was probably as teenager on Sunday afternoons. I used to love that a fat pocket of sumptuous icing (the best part), sat right in the middle of these cakes – rather than perching prissily on the top. That way you got a gorgeous dollop of cream with every cakey mouthful. Read more

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