Below is a list of some very taste sugar free cake recipes. You can find sugar free cake and brownie mixes at our store.
2 cups cake flour
1/4 teaspoon salt (optional)
1 teaspoon baking powder
1/4 cup egg substitute or 1 egg, well beaten
1/2 cup fresh lemon juice
4 tablespoons thawed white grape juice concentrate
4 tablespoons granulated fructose or 3 teaspoons sugar substitute
1/2 cup olive or canola oil
Zest of 1 lemon, grated or thinly sliced and snipped 1 cup milk
Preheat oven to 350°. Butter or oil the bottom and sides of a 9 x 9 x 2-inch square pan or use a nonstick pan.
In a medium bowl, sift together flour, salt, and baking powder. Set aside.
In another bowl, beat together egg substitute, lemon juice, grape juice concentrate, fructose, oil, and zest. Add milk and beat well. Pour the wet ingredients into the dry and beat thoroughly.
Pour the batter into the prepared pan and bake 45 to 60 minutes or until knife inserted in the center comes out clean. Remove from oven, loosen edges, and let cool completely. Cut into 10 squares.
NOTE: This cake has a unique texture. It rises very little and has a luscious, creamy center. It keeps well. I like it best refrigerated and served cold.
Carrot Cake Supreme
2 1/2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
3/4 cup egg substitute or 3 eggs, beaten
1 tablespoon vanilla extract
1/4 teaspoon rum extract (optional)
1/2 cup canned crushed pineapple in natural juice
1/4 cup applesauce (no sugar added)
1/4 cup canola or olive oil
1 teaspoon (3 packets) Sweet ‘n Low
5 tablespoons granulated fructose or 1/2 cup fructose and no sugar substitute
2 cups finely grated sweet California carrots
1 tablespoon thinly sliced and snipped or grated orange zest 1/3 cup raisins (preferably golden) 1 cup coarsely chopped walnuts
Preheat oven to 350°. Oil or spray a 9 x 9 x 2-inch square baking dish or pan.
In a medium bowl, whisk together and then sift flour, cornstarch, baking powder, baking soda, cinnamon and allspice. Set aside.
In a large bowl, beat together egg substitute, vanilla, rum extract, pineapple, applesauce, oil, sugar substitute, and fructose (or 1/2 cup fructose and no sugar substitute). Sift dry ingredients again, this time sifting them into the wet ingredients, a little at a time, and either hand beat or beat with an electric mixer on medium speed for 3 minutes. Stir in carrots, zest, raisins, and walnuts. Mix thoroughly by hand.
Pour batter into the prepared pan and spread evenly. Bake for 1 hour or until a knife inserted in the center comes out almost clean. The center of the cake will be slightly moist. You can bake it a little longer if you wish, but do not let sides or top start to burn. Carrot cake should always be moist, not dry. Remove from oven and cool. Cut 48 squares. Lift out with a spatula and mound them on a large plate.
Makes 48 very small squares
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa
1/4 cup cream yogurt or buttermilk
1 cup unsweetened applesauce or vegetable oil 1/2 cup egg substitute or 2 eggs
3/4 cup fresh orange juice
2 teaspoons (6 packets) sugar substitute
3 tablespoons granulated fructose or 6 tablespoons fructose and no sugar substitute
1 tablespoon sliced and snipped or grated orange zest
1/4 cup very hot water
1/2 cup coarsely chopped walnuts
Preheat oven to 350°. Lightly butter a 12-cup Bundt pan or equivalent baking pan.
In a large bowl, whisk together the flour, baking soda, baking powder, and cocoa. Set aside.
In a medium bowl, beat together yogurt, applesauce, egg substitute, rrange juice, sugar substitute, fructose (or 6 tablespoons fructose and no -_;ar substitute), zest, and hot water. Add wet ingredients to dry ingredients. Mix together until combined. Stir in walnuts.
Pour batter into prepared pan. Bake on rack in middle of oven for 50 minutes or until knife inserted in center comes out almost clean. Cake should be slightly moist. Do not overbake. Remove from oven and cool cake in pan for 7 minutes. Invert on wire rack to cool completely.
Yields 28 thin slices
1/4 cup butter, softened
1 teaspoon brown sugar substitute
1 cup crushed shredded wheat
1 cup (8 ounces) cream cheese (33% fat free, neufchatel, or regular),
at room temperature 3 3/4 cups part-skim ricotta cheese
3 tablespoons sugar substitute
4 tablespoons granulated fructose or 10 tablespoons fructose and no sugar substitute
1 tablespoon cornstarch
1 1/2 cups egg substitute or 5 large eggs
2 teaspoons vanilla extract 1/3 cup heavy cream
Preheat oven to 350°. In a small bowl, mix together the butter and brown sugar substitute, and spread on the bottom and 2 inches up the sides of an 8- or 9-inch springform pan, preferably nonstick. Sprinkle with shredded wheat. Brown in oven, being careful not to burn. Reduce oven temperature to 325° so it will be preheated for the cheesecake.
In a large bowl, cut the softened cream cheese into pieces and add half of the ricotta cheese. With electric mixer, beat together until smooth. Add the rest of the ricotta and continue beating until smooth and creamy. Beat in the combination of sugar substitute and fructose (or 10 tablespoons fructose and no sugar substitute). Beat in cornstarch until creamy.
Add egg substitute 1/4 cup at a time (or add eggs one at a time) and beat thoroughly into the mixture after each addition. Scrape bowl while mixing. Add vanilla and cream. Beat until blended together smoothly. Test for sweetness; if the mixture isn’t sweet enough, add a little more sugar substitute or fructose and beat in thoroughly.
Pour cheesecake mixture into the prepared, cooled crust and place
springform pan into a larger pan containing an inch of water. (If you use this method, make sure that the springform pan does not leak.) Place the pan on the middle rack of the oven for 45 to 60 minutes or until knife inserted in center comes out clean.
When the cake is set, turn oven off, open the door, and cool cake in the oven for several hours. When cool, leave the cake in the pan, cover tightly with plastic wrap or aluminum foil, and refrigerate overnight. The next day, loosen edges with a plastic knife, release springform pan, and remove outer ring. You may leave the cake on the base of the pan, but when you cut, be careful not to scratch. Use a plastic cake cutter. You can also invert the cake onto a large plate, then invert again onto another plate so it is right side up.
NOTE: Cheesecake is rich and filling, so serve thin pieces. The Facts and Exchanges are based on the cake without toppings. If you add toppings, check the Nutrition Facts on the packages and make your adjustments accordingly, especially for calories, carbohydrates, and sugars.
Makes 15 to 20 slices TOPPINGS FOR CHEESECAKE:
Melt 3 or 4 heaping tablespoons of the all-fruit, no-sugar, seedless jam or jelly of your choice. When it is liquefied and smooth, glaze the top of the cake and cover with your favorite coarsely chopped nuts. Try using peach, raspberry, apricot, or orange marmalade, which is my favorite. Chopped walnuts are my choice, but maybe you like hazelnuts, pecans, almonds, or Brazil nuts. Try toasting your nuts in a small nonstick pan for richer flavor and a crisp texture. In season, use a glaze of strawberry jam and top with fresh sliced strawberries, or try the same with blueberry jam and blueberries. If you wish, you may want to mix the berries with some sugar substitute or fructose before placing them on the glaze. The glaze prevents the juices from soaking into the cake.