Indulge in the delightful texture and richness of this Light and Moist Sugar-Free Blackcurrant Cake. Crafted with wholesome ingredients like whole grain and rice flour, blackcurrants, and a hint of vanilla, this cake offers a perfect balance of natural sweetness and tartness without the added sugar. Its airy consistency and moist crumb make each bite a pleasure, ensuring a guilt-free enjoyment for all health-conscious dessert lovers.
Why You’ll Love This Recipe:
- Health-Friendly: With no added sugar and the inclusion of whole grains, this cake is an excellent option for maintaining a healthy diet without sacrificing taste.
- Rich in Flavor: The natural tartness of blackcurrants provides a burst of flavor that complements the subtle sweetness of the cake.
- Perfect Texture: Achieving a light and moist texture without the heaviness typically associated with cakes, making it a delightful treat.
Perfect Occasion: This sugar-free blackcurrant cake is ideal for morning or afternoon tea, health-conscious gatherings, or as a sweet finish to a light meal. Its appealing look and taste make it perfect for special occasions like birthdays and health-focused events.
Decoration Tips:
- Elegant Topping: Garnish with fresh blackcurrants and a sprinkle of powdered sweetener for a sophisticated finish.
- Creative Designs: Use stencils to dust patterns onto the cake with powdered sweetener, adding a personal touch.
- Serve with Style: Present slices on individual plates decorated with mint leaves or edible flowers for an extra flair.
Ingredients:
- 2 eggs
- 190 ml kefir (2.7% fat)
- 140 g blackcurrants
- 80 g melted butter
- 180-190 g flour (50% whole grain, 50% rice flour)
- 1/2 tsp baking soda, activated with vinegar
- Vanilla extract
- Sweetener to taste (optional)
Directions:
- Start by whisking the eggs, then add the melted butter and kefir. Continue to beat with a mixer for 1-2 minutes.
- Sift in the flour gradually, then add vanilla extract, sweetener (if using), and the activated baking soda. Stir everything together gently with a spatula.
- Toss the blackcurrants with a half tablespoon of starch (optional) before folding them into the batter.
- Pour the batter into a cake mold and bake in a preheated oven at 170 degrees Celsius (340 Fahrenheit) for 40-50 minutes.
Enjoy! This light and moist sugar-free blackcurrant cake is not only a feast for the senses but also kind to your health.
