Sugar Free Blueberry Yogurt Cake

This light and fluffy sugar free blueberry yogurt cake makes for a perfect guilt free treat, at least on a sugar front. The recipe is fairly straightforward and it doesn’t call for any unusual ingredients so why not give it a try? You may just be surprised as it tastes delicious!

This light and fluffy sugar free blueberry yogurt cake makes for a perfect guilt free treat, at least on a sugar front. The recipe is fairly straightforward and it doesn’t call for any unusual ingredients so why not give it a try? You may just be surprised as it tastes delicious! Ingredients:

  • 180g flour
  • 85g unsalted butter
  • 50g + 1tsp Natvia*
  • 100ml natural Greek yogurt
  • 125g blueberries
  • 2 eggs
  • 1/4tsp baking soda
  • 1tsp baking powder

Method:

Preheat the oven to 180C if fan assisted otherwise 190C.

Lightly grease one 8” loaf tin.

Sift and mix together the flour, baking powder and baking soda.

Add one teaspoon of Natvia into your yogurt and stir until incorporated.

In a mixing bowl beat the butter and 50g of Natvia. Please note that it doesn’t beat in the same way as you would expect when using regular sugar, you will most likely end up having a crumb like texture but don’t worry about it, it will get fixed later on in so far as resembling a traditional cake batter.

Add the eggs, one at the time and continue mixing.

Add half of your flour mixture and mix until combined, then add the remaining flour and the yogurt and mix on a low speed until the mixture has an even texture.

Your batter will be quite thick, it should be like this so again do not worry.

Add the blueberries and using a spatula fold them gently into your batter.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 45-55min or until golden brown and it passes the dry toothpick test.

Remove the cake from the oven and allow it to cool for around 10-15 minutes, then remove from baking tin and leave to cool completely on a cooling rack.

Make yourself a nice cup of your favourite tea, or coffee if you prefer and then take your cake and cut, serve and enjoy!

This light and fluffy sugar free blueberry yogurt cake makes for a perfect guilt free treat, at least on a sugar front. The recipe is fairly straightforward and it doesn’t call for any unusual ingredients so why not give it a try? You may just be surprised as it tastes delicious!

And just in case this is a little too adventurous for you and you are wondering, yes, you can make it full blown standard refined sugar, just replace the Natvia with 150g of caster sugar. You will still have a light and fluffy cake just not as healthy and definitely not as low in calories.

Have you done any sugar free baking lately?

What’s your favourite sugar replacement?

*Natvia is a natural, zero calories sweetener. It only contains erythritol, a substance naturally found in fruit and steviol glycosides from Stevia plants. Natvia doesn’t contain aspartame, saccharin or anything artificial.

Sugar Free Rhubarb & Apple Pie

Sugar Free Rhubarb & Apple PieLately I’ve been obsessed with sugar. I check the ingredients list on all my products like a mad man… well mad woman actually… only to find sugar is in almost everything.

As we like baking I’ve decided to try to do some sugar free baking by replacing sugar with Natvia.

Natvia is a zero calories, 100% natural sugar replacement. It has low G.I and it is suitable for cooking and baking. Natvia contains no aspartame, no saccharin and no artificial ingredients; it is made from all-natural stevia and erythritol and it acts just like sugar does in the oven… well at least this is what I read, so I wanted to test this theory…

The information is right. You can bake with it and it works just as well as ordinary sugar… or should I say better as it is zero calories 🙂

Ingredients:

For the pastry:

  • 200g flour
  • 200g unsalted butter; cubed
  • 5tbsp Natvia sweetener
  • 1 egg yolk
  • 1/2tsp baking powder
  • 3 drops of vanilla essence

For the filling:

  • 350g rhubarb
  • 350g apples
  • 1tbsp Natvia sweetener
  • 1tsp cinnamon
  • A few handfuls of desiccated coconut

Method:

Sift the flour Into a large mixing bowl add the Natvia sweetener and combine, add the baking powder and vanilla essence and finally add the cubed butter. Bring all the ingredients together and add the egg yolk. Once you have a smooth and even pastry for our base split it into two halves and place in the fridge to settle.

Preheat the oven to 160C.

Wash and peel the rhubarb and apples, then trim the rhubarb and core/deseed the apples. Once cleaned up then chop them all up into small cubes.

Place them in a saucepan, add Natvia sweetener and cinnamon and gently cook until the fruit becomes soft, stir gently as you don’t want to turn the fruit into a mush.

Remove from the heat and put aside.

Prepare a small cake frame (around 12” X 12”) by lining with baking paper. Retrieve one half of your pastry from the fridge. Fill the bottom of your baking trey with a thin layer of the pastry either by rolling it out (if you are adept with a rolling pin) or just by patching piece by piece with your fingers (if you are not) – your pastry should be very easy to work with so this isn’t difficult.

Next cover your pastry with a thin layer of desiccated coconut then on top of your coconut layer spoon some of the stewed fruit filling; then again cover with a thin layer of desiccated coconut.

Take the second half of your pastry from the fridge so it is as chilled as it can be and using the “big eyes” on your grater grate all over the top.

Pop it into the oven and allow to cook for 30-35 minutes or until a nice golden colour.

Remove from the oven and allow to cool.

Sprinkle with Natvia sweetener to give it a nice dusted finishing look.

Enjoy!

Sugar Free Rhubarb and Apple PieSugar Free Rhubarb & Apple Pie.My Sugar Free Rhubarb & Apple PieHave you ever tried Natvia before?

Have you ever attempted a sugar free bake, if so how did it go?

Yum