Homemade Low Sugar Cake Mix Food

SUGAR FREE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 180°C/350°F/gas mark 4.
• Combine the salt and flour and sift three times. Set aside.
• Beat the egg whites in a mixer until foamy, which should take about 2 minutes.
• Add cream of tartar and beat until soft peaks form.
• Pour in the vanilla and artificial sweetener and make sure the ingredients are well incorporated.
• Gently fold dry ingredients into whipped egg whites. Fold until just incorporated.
• Carefully pour batter into an ungreased angel food cake pan.
• Bake for 40 minutes or until lightly browned and the cake springs back when lightly touched.
• Immediately invert on to a wire rack and allow to cool completely.
• Decorate with cream cheese, fresh berries and mint. [optional]

LOW-SUGAR ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees F. Spray cooking spray onto the bottom only of an angel food cake pan. Set aside.
• With an electric mixer, beat the egg whites with the whisk attachment until they start to become foamy. Add the cream of tartar. Continue to whip until stiff peaks form.
• Turn the speed on the electric mixer to medium. Add the strawberry syrup or our strawberry sweetener to the egg whites in a steady stream mixing as you go. Continue to mix until it is all combined with the egg whites.
• Sift the flour onto the egg white mixture 1/4 cup at a time, gently folding it into the egg whites each time with a spatula. Mix until just incorporated.
• Fill the prepared pan with batter. Bake for 30-35 minutes or until it springs back when touched and a knife inserted comes out clean.

LOW SUGAR CHOCOLATE SANDWICH CAKE

Steps:

• Heat oven to 160C/140C/gas 3 and grease then line the base of two x 20cm sandwich tins with baking parchment. To start making the chocolate cream stir the yogurt with the cocoa and xylitol until completely blended then set aside while you make the cake. This helps to dissolve the xylitol granules.
• To make the cake, first blitz the beetroot in a food processor until it resembles a thick puree. Tip in the cocoa, flours, ground almonds, xylitol, baking powder and soda and pulse briefly to mix the ingredients together.
• Now add the eggs, the 150ml rapeseed oil, vanilla extract and milk, and blitz again to make a smooth liquid batter.
• Divide the mixture evenly between the tins working quickly, as the baking powder activates once in contact with the liquid ingredients, then bake for 25-30 mins until a skewer poked into the middle of the cake comes out clean. Cool for few mins then remove from the tins and finish cooling on a wire rack. Once cold, carefully strip off the lining paper.
• To finish the chocolate cream, whip the double cream until it holds its shape. Stir the cocoa mixture then fold in all but 2 tsp. Spread a third on top of one of the cold sponge cakes, top with the remaining sponge and spread with the rest of the chocolate cream to create a swirly finish. Dot over the reserved cocoa mixture and gently feather in with the end of a teaspoon. The cake will keep in the fridge for a couple of days, but return to room temperature before eating for the best taste and texture.
• Heat oven to 160C/140C/gas 3 and grease then line the base of two x 20cm sandwich tins with baking parchment. To start making the chocolate cream stir the yogurt with the cocoa and xylitol until completely blended then set aside while you make the cake. This helps to dissolve the xylitol granules.
• To make the cake, first blitz the beetroot in a food processor until it resembles a thick puree. Tip in the cocoa, flours, ground almonds, xylitol, baking powder and soda and pulse briefly to mix the ingredients together.
• Now add the eggs, the 150ml rapeseed oil, vanilla extract and milk, and blitz again to make a smooth liquid batter.
• Divide the mixture evenly between the tins working quickly, as the baking powder activates once in contact with the liquid ingredients, then bake for 25-30 mins until a skewer poked into the middle of the cake comes out clean. Cool for few mins then remove from the tins and finish cooling on a wire rack. Once cold, carefully strip off the lining paper.
• To finish the chocolate cream, whip the double cream until it holds its shape. Stir the cocoa mixture then fold in all but 2 tsp. Spread a third on top of one of the cold sponge cakes, top with the remaining sponge and spread with the rest of the chocolate cream to create a swirly finish. Dot over the reserved cocoa mixture and gently feather in with the end of a teaspoon. The cake will keep in the fridge for a couple of days, but return to room temperature before eating for the best taste and texture.

HOMEMADE LOW-SUGAR CAKE MIX

Steps:

• Cut butter blend into sugar blend with a hand mixer in a very large bowl until it looks like coarse crumbs.
• Combine cake flour, buttermilk powder, baking powder, salt, and baking soda in another large bowl. Add flour mixture to the butter-sugar mixture. Separate cake mix into 6 large zip-top bags.

ANNE'S LOW-SUGAR CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
• In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

SUGAR FREE ANGEL FOOD CAKE

Steps:

• How to make Sugar Free Angel Food Cake
• Start by prepping your pan well for nonstick.
• On a mixing bowl use a whisk attachment to whip together the egg whites until some peaks begin to form. Then add the cream of tarter, water and vanilla extract.
• While your ingredients are mixing,you can sift together your flour, sugar alternative, and salt. You will need to sift this very well so I would suggest sifting several times or even using a food processor.
• Set your oven to 325 at this point and then mix together your ingredients by adding the dry ingredients to the mixing bowl with the wet ingredients. We do not want the oven to be too-preheated which is why we are doing a 'lazy' preheat.
• Now pour the batter into your prepped pan and bake for 60-65 minutes or until golden.
• To cool, invert this cake and allow to sit for about an hour until cool.

KETO ANGEL FOOD CAKE | THE BEST LOW CARB ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350°F and line the bottom of a 9-inch pan tube pan with parchment paper, don't grease.
• Sift flours and egg white powder into a bowl, set aside.
• In a large bowl, using a hand mixer beat the egg whites with a pinch of salt and cream of tartar until frothy. Then slowly add the swerve while continuing beating until soft peaks form - do not overbeat the mixture. Add the vanilla extract in the end.
• Fold the flour mixture - a third at a time - gently into the beaten egg whites with a silicone spatula.
• Spread the batter evenly in the pan, smooth the top, and tap the pan on the table a few times to make sure there are no big bubbles.
• Bake for 45-50 minutes until golden and then cool the cake upside down on a cooling rack.
• Run a knife along the inside edges of the pan to release the cake and invert it on a plate. Peel the parchment paper from the top.
• Serve alone or top with confectioners swerve, whipped cream, and fresh fruit.

HEALTHY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a small bowl, add the starch, sorghum flour, and salt.
• In a stand mixer bowl with whisk attachment, add the egg whites and cream of tartar. Whisk on high speed for 5 minutes -- it will increase in volume and look like fluffy clouds.
• Reduce speed to low and slowly add in the vanilla sugar. Once that's added, add the vanilla extract, stevia extract, and almond extract. Beat for a total of 3 minutes. Mixture should be stiff and slightly shiny.
• Take bowl off the mixer and sift in the dry ingredients. Fold together, being careful not to deflate the egg whites. Deflating some of it is inevitable, but just try to be as gentle as you can and fold as little as possible... you don't want to overmix this.
• Scoop the mixture into an UNGREASED angel food cake pan (I used a 9" nonstick angel food cake pan) and spread out the surface. Bake for ~40 minutes, or until surface is rounded, golden brown, and springs back when tapped. Let the cake cool upside down (so that it doesn't deflate). Once completely cooled, use an offset spatula to loosen the cake from the pan. Slice and serve immediately.

LOW SUGAR CARROT CAKE

Steps:

• Preheat oven to 350F.
• Spray 9x13 pan with cooking spray; set aside.
• Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
• In medium bowl, combine apple juice, oil, and egg yolks.
• Stir liquid ingredients into dry ingredients and mix well.
• In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
• Pour into prepared pan.
• Bake 30 minutes or until toothpick inserted in the middle comes out clean.
• Cool on wire rack.
• Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
• Spread over cooled cake.

LOW-SUGAR CHEESECAKE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
• Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
• For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

SUGAR FREE CHOCOLATE CAKE

Steps:

• Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
• Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
• Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
• Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 - 2 minutes o make sure sweetener is dissolved.
• Add Wet Ingredients to eggs: Melt butter in microwave and to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigourously until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
• Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
• Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that "just melted"stage)
• Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
• Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.

BABY'S FIRST HEALTHY SMASH CAKE (NO SUGAR BANANA CAKE)

Steps:

• Mash the bananas in a medium bowl.
• In a separate large bowl, mix the flours, baking soda, and cinnamon.
• Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.
• Coat your 4 mini tart pans (these are the mini tart pans I use) + 6-8 muffin pans (or use two 8 or 9″round pans) with oil.
• Spread the batter into the bottom of the pans.
• Bake at 375° for 20-23 minutes. Check with a toothpick for doneness.
• Cool the cakes before frosting. If you used the 8″ or 9″ pan, then use an overturned smaller bowl to cut out small cake rounds.
• While the healthy smash cake cools, soften the cream cheese.
• Whisk the cream cheese with the apple juice concentrate and vanilla extract until creamy.

SUGAR FREE ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit
• Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside
• Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little
• Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites
• Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden
• Remove from the oven and invert pan onto the neck of a wine bottle to cool completely
• Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part
• Serve with sour cream, sugar-free whipped topping, and fresh fruit
• Enjoy!

SPICE CAKE MIX - REDUCED SUGAR

Steps:

• Mix together and use where spice cake mixes are needed.

SUGAR FREE CAKEMIX...HOMEMADE

Steps:

• 1. MIX all ingredients; store in freezer bags in pantry. Label: "yellow cake mix" (and add direction info below)...
• 2. DIRECTIONS FOR MAKING CAKE: Oven 325. Spray pans with "Joy baking spray" for cupcakes use liners. 13x9" approx 40 min or until done two 8" approx 40 minutes two 9" approx 35-40 minutes bundt approx 55 minutes cupcakes approx 19-23 minutes 2/3 full
• 3. Blend cake mix 1 1/2 c. milk, 2 tsp vanilla, 1/4 c. melted butter, and 2 eggs; beat for 3 minutes on high speed. Pour into pans and bake.