Creating a cake that is both tender and delicious without using sugar can seem like a daunting task. However, with the right ingredients and techniques, you can achieve a cake that not only meets your dietary restrictions but also satisfies your taste buds. This blog post will guide you through the process of baking a tender cake without sugar.
When looking to replace sugar in your cake, consider natural alternatives like honey, maple syrup, or fruit purees such as applesauce or bananas. These options can provide the necessary sweetness while adding moisture and nutrients to your cake. Make sure to adjust the quantities and other ingredients to maintain the desired texture and flavor.
To achieve a tender cake without sugar, focus on the mixing method and baking time. Start by creaming the butter and alternative sweetener until light and fluffy. This process helps to incorporate air into the batter, leading to a soft and tender crumb. Be mindful of the oven temperature and baking duration to ensure the cake bakes evenly and retains its moisture.
tender cake without sugar & flour recipe
Ingredients:
- 1 egg
- 1 cup of cooked tapioca.
- 1 cup of corn flour
- 1 spoonful of baking powder
- 1/2 cup of milk or water
- 2 crushed bananas (best if they are ripe)
Sizes:
- 1/2 cup equals 120 ml.
- 1 cup is equal to 1 cup, which is equivalent to 240 ml.
- 1 tablespoon is equal to 1 tablespoon, which is about 15 ml.
Preparation:
- First, crack the egg into a bowl and whisk until it becomes frothy.
- Next, mix in the mashed banana, cornmeal, tapioca, and baking powder.
Next, combine all the ingredients thoroughly and slowly pour in the milk until the mixture is smooth and consistent. - Now, pour the mixture into a pan with a hole in the center that has been greased with margarine.
- Next, put aluminum foil or a lid on the pan and place it on the stove over medium heat.
- After 30 minutes, take the cake out of the mold, put it in a pan, and heat it for another 10 minutes.
Your cake is now ready to eat.
Enjoy!