Mia's Sugar Free Baking

About
Recipes
Sweeteners
Chocolate Cupcake

Chocolate Cupcakes

Chocolate Cake

Chocolate Beetroot Cake

Carrot Cake

Dee's Carrot Cake

About

This is my website for baking without the use of cane sugar. It is there as an alternative for people, like myself, who finds that sugar has various bad effects on them, even in small amounts, but can cope with slightly larger amounts of fructose or human made sweeteners on offer. The sugar alternatives I use are ones that are readily available and not too expensive; though they can be swapped for other choices depending on what you have/can get. Check out the list of sweeteners I use for more information.

In my recipes I have found that using just one or two sweeteners doesn't seem to get the cakes sweet enough. Mixing multiple sweeteners makes the mixture much sweeter so when it is baked the sweetness stays instead of being cooked out. I have baked things in the past and only used one kind of sweetner and it has turned out hard and bitter, of course this all depends on your sweet tooth. So go ahead and tweak the recipes to suit your taste, baking is more fun when you can change parts and make it work for you.

Mia

Chocolate Cupcakes

You can't just have one!

Prep Time - 15 min // Cooking Time - 30 min

Ingredients
  • 5 tbsp hot water
  • 5 tbsp hot milk
  • 3 tbsp honey
  • 3 tbsp agave syrup
  • 4 tbsp dried stoned dates
  • 4 tbsp raisins
  • 200g self raising flour
  • 1/2 tsp salt
  • 30g cocoa powder
  • 5 tbsp Stevia
  • 100g margarine
  • 2 eggs
  • Few drops of vanilla essence

Method
  • Heat the oven to 180C/160C fan/gas mark 4.
  • Line a 12 slot muffin tray with paper cases.
  • Heat the water and milk till hot, not boiling, add the dates and raisins to soak. Mash when soft.
  • Add the honey and agave to the dates and raisins mixture, set aside to cool.
  • Seive the flour, salt, cocoa powder and Stevia into a mixing bowl.
  • Rub in the margarine.
  • Whisk the eggs with the vanilla essence.
  • Stir in the eggs to the dry ingredients then add the date mixture, mix well.
  • Spoon into the paper cases and bake in the oven for 25-30 min.
  • When cooled top with the avocado chocolate topping (see the Chocolate Beetroot Cake recipe for details).

Chocolate Beetroot Cake

So soft, so chocolatey, so good!

Prep Time - 10 min // Cooking Time - 30 min

Ingredients
  • 250g cooked beetroots
  • 1 tsp vanilla essence
  • 2 tbsp honey
  • 2 tbsp agave syrup
  • 2 tbsp stevia
  • 2 tbsp dried stoned dates soaked in 2 tbsp of hot water, mashed to form a paste
  • 100ml vegetable oil
  • 2 eggs
  • 250g plain flour
  • 2 tsp baking powder
  • 50g cocoa powder
  • pinch of salt
  • 2 tbsp milk
For the chocolate topping
  • 2 ripe avocados
  • 2-3 tbsp cocoa powder
  • 2 tbsp set honey
  • 2 tbsp agave syrup
  • few drops of vanilla essence

Method
  • Preheat the oven to 180C/160C fan/gas mark 4.
  • Grease and flour two cake tins or line with grease proof paper.
  • In a mixing bowl puree the beetroots with a hand blender then combine with the vanilla, honey, agave and dates till smooth; or use a food processor.
  • Whisk the eggs and add with the oil to the mixture.
  • Sift the flour, Stevia, baking powder, salt and cocoa powder into the bowl and mix until all ingredients are combined.
  • If the mixture is too thick at this stage add the milk to loosen.
  • Spoon the mixture into the cake tins evenly and bake in the oven for 30mins, checking with a skewer when done.
  • Allow to cool for 5 min in the tin then turn out onto a wire rack.
  • For the topping: Cut each avocado in half, de-stone then scoop the flesh into a small mixing bowl.
  • Using a fork mash the avocado together with the honey, agave and vanilla; then mix in the cocoa powder.
  • Taste check the sweetness and add more honey or agave if you would like sweeter.

Dee's Carrot Cake

My friend Dee's favorite: soft, spicey sponge with a tangy sweet icing

Prep Time - 20mins // Cooking Time - 1 Hour 15min

Ingredients
  • 100ml vegetable oil, plus extra for greasing
  • 2 eggs beaten
  • 50g dried stoned dates
  • 100g raisins
  • 300g grated carrots, (grated weight)
  • 75g pecans or walnuts, chopped (optional)
  • 220g self-raising flour
  • 4 tbsp of Stevia
  • 1 pinch of salt
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ½ tsp mixed spice
For the Orange Cream Cheese Icing
  • 250g cream cheese, chilled
  • 50g butter, at room temperature
  • 1 tsp vanilla extract
  • 4/5 tbsp set honey
  • Zest of one orange or 1 tsp orange liquer if you’re feeling naughty!

Method
  • Preheat the oven to 150C/130C fan/gas mark 2. Oil and line a loaf tin with greaseproof paper.
  • For the carrot cake: Soak the dates and raisins in 5-6 tbsp hot water.
  • In a food processor, ‘blitz’ the raisins and dates to make a paste. Add the oil and beaten eggs, carrots (and nuts, optional).
  • Sift in the rest of the dry ingredients and bring the mixture together.
  • Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until until a skewer inserted into the middle comes out clean.
  • Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before adding the icing.
  • For the icing: Beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, honey and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, top with finely grated orange zest then cut into slices to serve.

Orange and Lavender Cookies

Light, lovely cookies with a hint of lavender and orange

Prep Time - 10 mins // Cooking Time - 10mins

Ingredients
  • 50g margarine
  • 3 tbsp set honey
  • 3 tbsp agave syrup
  • 1/2 tsp lavender
  • The finely grated peel and juice of 1 medium sized orange
  • 210g self raising flour
  • 80g ground almonds/li>
  • 5 tbsp Stevia
Method
  • Pre heat the oven to 180C/160C fan/gas mark 4 and line a baking tray with greaseproof paper.
  • In a suacepan on a very low heat, melt together the margarine, honey, syrup.
  • Crush the lavender in a pestle and mortar, add to the pan.
  • Grate the orange into the pan and add the juice.
  • Mix together and set aside to cool.
  • In a mixing bowl sift the flour, add the ground almonds and Stevia, mix well.
  • Stir in the honey mixture and bring the mixture together.
  • Roll into a log shape and wrap in grease proof paper.
  • Put the rolled mixture into the fridge to firm up for 30 min.
  • Cut into slices about 1 cm thick if you like the cookies soft, if you want them crunchy then halve the thickness.
  • Place onto the tray and bake for 10mins.

Chocolate Mug Cake

Dark, Gooey and Sweet

Prep Time - 2 min // Cooking Time - 2 min

Ingredients
  • 1 egg
  • Few drops of vanilla essence
  • 2 tbsp vegetable oil
  • 2 tbsp set honey
  • 2 tbsp stevia
  • 1 tbsp dried stoned dates - soaked in 2 tbsp hot water and mashed to a paste
  • 2 tbsp plain flour
  • 1/4 tsp bicarbanate of soda
  • 2 tbsp cocoa powder
  • 1 large microwaveable mug
  • Frozen mixed berries (optional)

Method
  • Whisk the egg, vanilla essence and oil in a mug.
  • Stir in the honey, stevia and dates.
  • Add the flour and bicarbanate of soda, mix well.
  • Stir in the cocoa powder.
  • Add as many berries as you like, either topping the mixture or mixed in (optional).
  • Put in microwave on full power for 1-2 min.

Banana and Coconut Cake

Subtle Banana, Coconutty Goodness

Prep Time - 20mins // Cooking Time - 40mins

Ingredients
  • 2 eggs
  • 2 ripe bananas
  • 2 tbsp agave syrup
  • 3 tbsp honey
  • 4 tbsp Stevia or other dry sweetener
  • 4 tbsp vegetable oil
  • 100ml milk
  • 220g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50g desiccated coconut

Method
  • Pre-heat the oven to 180C/160C fan/gas mark 4.
  • Mash the bananas with the honey, Stevia and oil, making sure they are thoroughly mashed with no large lumps.
  • Whisk the eggs and add along with the milk, mix well.
  • Weigh out the flour, then add the raising agents, sift them all together into the mixture, then mix in the coconut.
  • Spoon into a loaf tin, either suitably oiled or lined with greaseproof paper.
  • Place on the middle shelf and cook for 40mins, checking at 30mins with a skewer.

Alternative Sweeteners to Sugar

  • Agave Syrup - Agave Syrup or Agave Nectar is produced from various Agave plants, such as Agave tequilana and Agave salmiana. Agave is sweeter than honey so less can be used which is good because it has a high fructose content. Personally I don't have any problems with it but that's just me; always try to keep things in moderation. Plus this is more expensive than other sweeteners so using less saves more!
  • Stevia - Stevia is made from the plant leaves of Stevia rebaudiana. It is 100 - 200 times sweeter than sugar (depending on which source you read) but I find it can make baked goods taste a bit bitter if used in large amounts. It can come in liquid or powder form but I've only ever used it powdered, this makes it easier when substituting for sugar.
  • Dates - Whether dried or fresh, dates are one of the oldest cultivated fruits they go back to Babylonian times 8000 years ago. Using dried dates are easier for cakes as adding hot water and mashing them into a paste alows for easier and quicker incorporation. Fresh dates can be put into a food processer and blended with water to form a paste. Either way they are very sweet, can add a toffee-like flavour to your food and have health benefits such as fibre and potassium.
  • Raisins - Raisins are de-hydrated grapes, they contain high levels of fructose and glucose but also some protein and fibre; like dates they are a slightly healthier sweetener to use.
  • Honey - Made by honey bees, bumblebees, stingless bees and honey wasps. The honey from honey bees is the one most of us eat as it is produced in larger quantities. The colour and flavour are different depending on which flowers the bees consume the nectar from. I find runny honey is a good replacement for golden syrup and set honey for using in cakes.

Other sweeteners to use

  • Maple Syrup
  • Xylitol
  • Fruit Puree
  • Coconut Palm Sugar
  • Lo Han
  • Molasses
Orange and Lavender Cookies

Orange and Lavender Cookies

Chocolate Mug Cake

Chocolate Mug Cake

Banana and Coconut Cake

Banana and Coconut Cake