Fructose-Free Lemon Cake Recipe
Image and recipe sourced from: www.iquitsugar.com
Healthy eating is a very popular new years resolution, but one that few manage to achieve. For many of us, this means living without those guilty indulgences that instantly boost your mood, and this can put a dampener on any health goals you may have. What most of us often fail to realise is, the fact that not all treats that are sweet are bad for you.
With recent research highlighting the negative effects of fructose-based table sugar on your health, many have struggled to find healthier alternatives to use in their baking and so have opted for recipes that completely leave out any form of sugar whatsoever. There are, however, forms of sugars that are much more beneficial to your health than the basic table sugar that we are all too familiar with. Because glucose based sugars (like organic rice syrup) are significantly less addictive and don't contain the hormone Ghrelin, which increases that hungry feeling, they are a much better option in dieting.
With all this information in mind, we've decided to help you stay on track with your health goals by finding the perfect fructose-free recipe for you, which will help satisfy all those inconsiderate cravings!
Stay healthy and enjoy a guilt-free treat with this lemon cake recipe:
- 1 Cup Grounded almonds
- ¼ Cup Desiccated coconut
- ½ Cup Milk
- 3 Eggs (separated)
- 1/3 Cup Extra-virgin olive oil
- 2 Lemons
- 1 Tbsp. Organic rice syrup (you can order this online from www.faithful-to-nature.co.za)
- ½ tsp. Baking powder
- 1 tsp. Vanilla bean paste
- ½ tsp. Baking soda
Fructose-Free Lemon Sauce:
- ½ Cup Coconut cream
- 1 tsp. Organic rice syrup
- 1 Tbsp. Lemon juice
- To get started – it might just be a great idea to remember to turn the oven on before you do anything else (Let’s be honest - we’ve all forgotten at some point or other). Turn it up to 160° C and find yourself a cake tin that’s roughly 20cm round, which of course will have to be greased and lined.
- Grate the skin of two lemons and keep this rind for your wet ingredient mixture.
- Now gather all your dry ingredients together and get out a mixing bowl. Mix your almond meal, coconut flour, bicarbonate of soda and baking powder in this.
- Separate your egg white from your egg yolks, and pour your whites into a clean and empty bowl. Put this aside to use later on.
- Combine all wet ingredients in a separate bowl – add the egg yolks, organic rice syrup, vanilla bean paste, lemon juice, lemon rind, olive oil and milk. Give this mixture a good stir and then pour into your dry ingredients and mix thoroughly.
- It’s now time to get out your egg whites and give them a whisk, by hand or with an electric beater. Beat whites until you start to see stiff peaks emerging. Gently fold your stiffened whites into your lemon cake mixture. Once this is thoroughly blended into your mixture, you can pour it into your cake tin. Put the tin into the pre-heated oven and leave to bake for about 30 minutes.
- While you are waiting for the lemon cake to rise, you can start with the sauce. Place a small saucepan onto a heated stovetop and pour the coconut milk, lemon juice and organic rice syrup into it. Make sure to continuously stir this mixture and don’t leave it unattended. Once the cake has firmed up and finished cooking, you can set it aside to cool down. Once cooled, you can pour a generous amount of your sugar-free citrus sauce over your lemon cake.
This lemon cake recipe serves to prove that healthy eating doesn't have to equate to eating bland and boring foods! We hope you spoil yourself with this special fructose-free treat, but keep in mind that indulgences like these should be given into every now and then and not every other day!
We are especially fond of hearing from you, so please let us know if you’ve tried this scrumptious lemon cake recipe out, and tell us what you thought of it. Pictures of this finished cake are welcome!