You can make delicious cakes even without sugar. Here are three recipes for you to try immediately and amaze everyone at home. Making sugar-free cakes is easier than it seems. There are two solutions: use other types of sweeteners or use none at all. I always prefer to replace granulated sugar with sweet fruit. Still, sometimes it’s not enough, so I add stevia or erythritol, which are sugars derived from plants and have almost no calories.
Sugar-Free Does Not Mean Sugar-Free
As I already said, we can make cakes without sugar, but we can still make sure they are sweet. In fact, sugar is not only the granulated sugar that we usually use for the preparation of desserts of all kinds, nor even cane sugar, which is “healthier” for everyone, but still sugar extracted from sugar cane.
And be careful; honey, maple syrup, agave syrup, or malt are also sugars. Even sugary fruit that can be used to make a cake naturally sweet, for example, bananas, apples, or dates, contains fructose, which is a sugar. In short, sugar is everywhere; you need to understand whether to add it or not and which sugar to choose.
Sugar-Free Yogurt Cake
This cake is a straightforward seven-jar cake, but we omit the two jars of sugar to make it a five-jar, no-sugar cake. Then, with a hand whisk, mix one pot of plain vanilla or fruit yogurt (which will therefore be the only sugar allowed in this recipe) with three eggs and a jar of seed oil.
Then, add three jars of flour and a sachet of sifted yeast. You can enrich everything with chopped or grated fruit. I recommend mashed bananas or grated apples (or pears). Dark chocolate chips, raisins, chopped dried fruit, and spices such as cinnamon are also acceptable. Pour the mixture into a small cake pan lined with baking paper and cook at 180° in a static oven for 30 minutes.
Sugar-Free Apple Pie
This apple pie is delicious and sweet, even if it lacks sugar. His secret? It’s full of apples. Mix two eggs with 250 g of natural plain yogurt using a hand whisk until you obtain a voluminous cream. Then add 230 g of 00 flour and a sachet of sifted yeast. Cut three golden apples into skinny slices and pour them into the mixture, keeping some aside for decoration. Pour everything into a 22-cm mold lined with baking paper and add the remaining apples, allowing them to sink onto the surface. Bake in a static oven at 180° for about 40 minutes.
A sugar-free pastry could be included in these proposals. I prepare it by mixing 250 g of flour with 100 g of butter and two egg yolks. If you want, you can add 10 g of erythritol or stevia, but it is not necessary. Once the pastry is ready, I roll it out with a rolling pin and line a buttered and floured tart mold. I fill it with jam, which is not jam, because it is only made with cooked fruit, and you can choose the fruit you prefer.
Berries and apples, for example, go very well together, as do pears and cinnamon. Remember that to make the jam thick enough, you can use apple peel, which is rich in pectin, but make sure it is an untreated apple. If you don’t want to prepare jam, you can also fill the pastry directly with fresh fruit, which will then cook in the oven. I suggest soft fruit; for example, in this season, figs and plums are ideal. Garnish with flakes of almonds, which are naturally sweet and lightly toasted.