I know I’m a healthy-food blogger, but I really do love to bake. I like the process of baking much more than I like eating baked goods. I would rather bake a bunch of things and give them away. I just find that baking is so calming- I bring my laptop to the kitchen (yes, it is coated in flour and has flecks of icing over the keys), turn my itunes on as loud as possible, zone out, and bake. A half hour or so later, I have made something out of nothing!
Over the past few months I’ve been asked to make a couple of cakes for family and friends. It started off with this flower cake.
Followed by a wedding shower cake,
and then of course the wedding cake and cupcakes.
The latest cake I’ve made was a birthday cake for a family friend and I was so glad that I could help out. He is diabetic and very allergic to eggs, so he has never had a birthday cake before. It was a surprise cake for him this year. I was asked to use Splenda in place of sugar and absolutely noooo eggs. I would never ever normally use Splenda (I don’t believe they are beneficial, healthwise), so that was a bit difficult because I find that artificial sweeteners have such strong aftertastes. The no-eggs things was a piece of cake, as I generally bake vegan.
I tried out a few cake and icing recipes, and I tried to come up with one with the least amount of aftertaste possible- it was difficult!!
I made a chocolate cake and flavoured it with coffee. I made a chocolate icing for between the layers and piping around the cake. For the outside I made a whipped cream icing flavoured with orange juice, orange zest, and a splash of orange brandy. For decoration I candied some orange peel. This was such a tough challenge, but I’m so happy to have been able to help someone have their very first birthday cake.
Chocolate Splenda Cake (adapted from here)
- 1 3/4 cups (430 mL) all-purpose flour
- 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
- 3/4 cup (180 mL) cocoa powder
- 1 1/2 tsp (7mL) baking powder
- 1 1/2 tsp (7mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 1/4 cups (310 mL) low-fat buttermilk
- 1/4 cup (60 mL) vegetable oil
- Ener-G egg replacer for 2 eggs
- 2 tsp (10 mL) vanilla extract
- 1 cup (250 mL) hot strong black coffee
Preheat oven to 350° F (180° C). Grease 2 cake pans with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.
Combine buttermilk, oil, eggs replacer mixture, vanilla extract, and coffee in a small bowl.
Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
Pour batter into cake pan.
Bake for 35 minutes, until an inserted toothpick in centre of cake comes out clean. Let cool in pan for 5 minutes.
Sugar- Free Chocolate Icing
- 2 tablespoons whole milk
- 2 tablespoons buttermilk
- 4 tablespoons butter
- 1 tablespoon flour
- 2 cups Splenda
- 3 tablespoons sifted cocoa powder
- 1 teaspoon vanilla extract
Cook flour and milk in a pan on top of the stove until thickened. Cream the Splenda, shortening & vanilla together. Add the milk mixture to the creamed mixture blend with a mixer until smooth and creamy. Makes enough icing for 1 9″ round cake or a 9″x13″ oblong cake.
Whipped Cream Icing
- 35% whipping cream
- splash of orange brandy
- tbsp cocoa powder
- splash of freshly squeezed orange juice
- orange zest
Whip cream until stiff, fold in cocoa powder until evenly brown, fold in brandy, orange juice, and zest to taste.