Okay now. I pretty much knew straight away what I would make. And I knew also, that I would be attempting two sugar-free recipes. I have recently become mostly-(cane)sugar-free for the second or third time round (it really is a hard habit to kick!), and I'm loving having a little bit more energy already! I didn't want to undo all my hard work by creating some delicious food that would tip me off the wagon again, so I went out and purchased some 100% Maple Syrup specifically to make these food items.
Coffee cake seemed like an obvious first choice, with the added challenge of finding a sugar-free icing recipe as well. The cake I made was quite dense (which I love), but I've adjusted the quantity for the liquids so if you give this recipe a go, it should be lighter. I used this recipe as a base and adapted it to suit my ingredients. Fyi, this is the easiest cake to make, in the entire of the universe and beyond.
Sugar-free Coffee Cake:
1 Cup Self Raising flour (I used Spelt flour and added Baking Powder to the ingredients)
1/4 Cup of strong black coffee (In my case Karajoz Organica)
100g softened butter
1/2 Cup of 100% Maple Syrup or other sugar substitute
Preheat oven to 180 C. Place all of your ingredients to a blender and blend until smooth. Grease your cake tin (or muffin trays) and add mixture. Bang them in the oven for 15 to 20 minutes.
I iced my cake using this simple sugar-free recipe, and it was pretty yum, though I burnt the honey a teensy bit, and also I don't have an electric beater so it took for.ever to whip that egg white. And maybe I still didn't whip it long enough. But anyways, the combination was kindof amazing.
This second recipe (using that term loosely here) is the perfect compliment to your sugar-free cake. I have a total weakness for coffee frappes, which are off the list now that I'm attempting sugar-free. So I made my own, and it was pretty good.
Make yourself a cup of black plunger coffee, and resist drinking any of it (hard, I know). Leave it to cool on your bench. Fill a cup with a mixture of milk (your preference) and ice (quantity - your preference). Add that, and 2 Tsps of maple syrup to your smoothie maker. When your coffee has cooled, pop that in too, and then mix to your hearts content!
I used Almond milk purely because that's what we had more of in our fridge, and this drink is pretty milk-heavy. If I had any, I would've used full-cream milk in a FLASH! I love creamy iced coffees, and this was a teensy bit watery (thanks Un-sweetened Almond milk - Gee I wonder why we had such a large quantity of this sitting dormant and unwanted in our pantry). Still loved it, and the combination of maple and coffee was a winner for me!
Do you have a favourite coffee flavoured recipe? If you do, please leave a link in the comments so that others can find it. I must say, baking with real coffee was fun, and much easier than I anticipated. Huge thank you to Karajoz for providing the yummy ingredients (that are filling my coffee mug as we speak).