May 17, 2015 Cake
1Mix the dry ingredients (flour, baking powder, baking soda) by passing them through a sieve couple of times.
2Dissolve the erythritol and stevia with melted butter. Add eggs, milk, coffee, dry ingredients, and mix well with a whisk or electric mixer.
3Add the mix to a greased baking tin. You can use two 6-inch springform tins, or a large 12-inch springform cake tin.
4Pre-heat oven to 350 degrees and bake for 40-45 minutes, or until toothpick inserted into the center comes out clean.
Icing
1Take the chilled cream (1 cup), add erythritol (1 tbsp.) with coffee powder (1 tsp.). Whip it with an electric mixer for 2 minutes.
2Spread the whipped cream on top of the cake and on the sides.
Sugar Free Coffee Cake
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Directions
More detailed directions (with pictures)
Ingredients should be at room temperature (except the cream, which should be as cold as a wizard’s calf muscles).
Mix the dry ingredients (flour, baking powder, soda and spice) by passing them through a sieve couple of times.
Add melted butter to a mixing bowl.
Dissolve erythritol and stevia in melted butter.
Add 2 whole eggs to the mix.
Mix all the ingredients well with a whisk or an electric mixer. Add milk to the mix.
Add the coffee powder to the mix
Mix all the ingredients well with a whisk or an electric mixer.
Add sifted flour to the mix.
Mix all the ingredients well with a whisk or electric mixer.
Add the cake mix to a greased baking tin
You can use two 6 inch springform tins for this or a large 12 inch springform cake tin.
Place in the pre-heated oven and bake for 40-45 minutes or until toothpick comes out clean.
Take the chilled cream, add erythritol with coffee powder. Whip it with an electric mixer for 2 minutes.
Spread the whipped cream on top of the cake and on the sides.
