Sugar free cake sounds kind of terrible doesn’t it? It conjures up ideas of bran laden bricks of cake made by crazy hippies don’t you think? I know I have made some pretty terrible ones in the past as I pursued the idea of the perfect healthy cake.
I have some good news though, this one is amazing. You have the tanginess from the citrus, the crumbliness from the almond meal and the lovely moistness from the ricotta, and a secret weapon. Nativa. Natvia is a brand of stevia made especially for baking (so it won’t turn bitter or lose its sweetness) that you can use cup for cup for sugar. I’m definitely a fan and once you have tried this cake I’m sure you will be too.
Whats good about it: its gluten free (suitable for coeliacs) and sugar free. Plus, almonds are a good source of vitamin E and healthy fats, citrus is a great source of vitamin C, ricotta is a good source of calcium and protein.
- ¼ coconut oil, melted (or use butter)
- 2 eggs
- ½ cup Natvia stevia for baking
- Zest of 1 lime and 1 lemon
- Juice of lime and ½ lemon
- 1⅔ cups almond meal
- ⅓ cup gluten free flour of choice (either use a blended mix or buckwheat/ brown rice/ quinoa flour will all work)
- 1½ tsp baking powder (glutenfree)
- ½ tsp bicarb soda
- 250g ricotta cheese
- Preheat oven to 180 degrees celcius
- In a blender/food processor or electric mixer combine oil, zest, eggs, juice, and stevia until smooth and light and fluffy (this is important).
- Pour into a mixing bowl and fold in the remaining ingredients until combined.
- Spoon into a 20cm greased cake tin, lined with baking paper (it will look flat but it's not a massively high cake)
- Bake for 20-30 mins or until set depending on oven.
- Allow to cool then decorate with extra grated zest, lime wedges and edible flowers.
- This cake keeps for a few days
Natvia for baking can be found in the baking isle of most major supermarkets. If you dont have any you can substitute another sweetener of choice.
To make this dairy free you can substitute the ricotta for thick coconut yoghurt. you may need to adjust the flour a little.