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Home Recipe overview Gluten-free cake with blueberries and lime and sugar-free frosting
Recipes Pies Baking Sugar Free Gluten-free

You know that feeling, when an experiment works out super well and you spontaneously do a dance of joy? Maybe the fact that the sun was shining so nicely and I was having a cup of coffee in the sun during the 30 minutes of waiting time in the oven had something to do with it. But what a fantastic cake this is! I'm totally proud of it, because this gluten-free cake with blueberries and lime and sugar-free icing is a beautiful cake that shines in the middle of the table at a party or birthday. It is nice and fresh because of the lime and the layer of sugar-free icing completes it. Hope you enjoy it as much as we did!

Recipe

Gluten-free cake with blueberries and lime and sugar-free frosting

A delicious fresh cake the is sugar free due to the use of stevia. Definitely worth it!

Course Cake
Kitchen Dutch
Servings approx 8 points

Preparation time

Preparation time 35 min
Total 55 min

Ingredients

  • 4 eggs
  • 60 grams of stevia granulated sugar substitute
  • 150 grams of almond flour
  • juice of 1 lime
  • rind of 1 lime
  • 1/4 teaspoon cardamom powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • Needed for frosting:
  • 4 tablespoons powdered sugar substitute
  • 1 tablespoon vegetable milk
  • 1 tablespoon Greek yogurt
  • handful of fresh blueberries

Gluten-free cake with blueberries and lime and sugar-free frosting

    Preheat the oven to 175 degrees

    Separate the eggs, put the yolks and whites in two separate bowls Add 30 grams of stevia to the yolks, along with the juice of 1 lime and whisk to loosen.

    Put the almond flour, along with 30 grams of steviala, lime zest, cardamom powder, cinnamon powder, baking soda and pinch of salt in a bowl. Stir to combine.

    Add the egg yolk mixture to the almond flour and mix.

    Whip the egg whites. Carefully spatula a little beaten egg whites into the almond flour batter. This is a little trickier at first; the more egg whites you add, the fluffier the mixture becomes.

    Grease a small round bake form of about 18cm in diameter with butter or oil. Pour in the batter and bake in the oven for 35 minutes.

    For the glaze Put the Steviala Frost in a bowl. Add the vegetable milk and stir until it becomes a porridge. Then add the yogurt and mix this well as well. Spread the frosting over the cooled cake and spread the blueberries on top. Let the glaze harden in the refrigerator.

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In the near future I will make a recipe with stevia products every month and actually that is a party every time. Both a granulated sugar variant and a powdered sugar substitute are very versatile and you can make all kinds of fun recipes with it.

This time I made sugar -free glaze for the first time and that was so incredibly easy. Also a nice addition to my Carrot cake recipe, because it found quite difficult to come up with an alternative to sugar -free glaze.

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Baking
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4.193 reviews