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Raspberry Cake (no added sugar)

Raspberry-Cake
Prepare a Sugar Free Solutions Vanilla Cake mix as per instructions.

Before placing batter into a cake or loaf pan, gently stir through 150g of frozen raspberries
(easier to stir still frozen rather than thawed raspberries – thawed berries lose shape and
collapse and discolour cake mix).
Fresh Raspberries can also be used.
Gently pour batter into desired pan shape and bake in a moderate oven (170 ºC Fan Forced) for
approx. 45-50 minutes or until top springs back when lightly touched in centre – double check with
an inserted skewer as with the addition of the fruit this mix is quite dense.
If cooked, skewer will come out clean.
Allow to cool in pan 10-15 minutes then cool completely on a wire rack.
Gently place cake onto a serving plate and serve with raspberry coulis and scatter fresh berries to
decorate (if desired)

Raspberry Coulis
150 g Frozen raspberries, thawed
100 ml apple juice or water
Approx. 2 teaspoons of Xylitol (or your choice of Natural sweetener) to taste
Blend into a smooth puree with stick blender or food blender/processor. Serve in a pretty little
jug for guests to drizzle on their cake!

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