Posts Tagged ‘sugar free’

Sugar-Free Celebration Cake Ideas

Tuesday, August 18th, 2015

Natural sugars and sweeteners.

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

Some people prefer to use natural sugars instead of sucrose in their cooking. Natural sugars are still sugar! Your body use them in the same way and they still rot your teeth if eaten too much.

Honey, agave syrup, coconut sugar, date syrup and sweeteners made from fruit such as Sweet Freedom are all natural sugars which work well in baking recipes. Maple syrup is not very sweet when combined with other ingredients so you may use more than intended to sweeten a dish.

Some recipes call for concentrated fruit juice in place of sugar. I think this is expensive, can be difficult to find and I think one of the other natural sugars I have mentioned can be used just as successfully!



I have been using Sweet Freedom sweeteners for baking and find they work really well in many recipes including sponges – the texture may be slightly different in some recipes.

I have also been working with 2 natural sweeteners called xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. You may find that you can use less!


In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. Read more about it here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet.  Some of the recipes require the xylitol to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!

Eating too much xylitol or erythritol can give you a stomach upset! Please read information about it to check it is right for you.

If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or natural sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

I have put together some useful sugar-free recipes for making celebration cakes.

Sugar-free celebration cake ideas

When making sugar-free celebration cakes, you could make the filling sugar-free and decorate this with normal fondant and take this off before eating the sponge.

Use a thinner layer of jam, buttercream, marzipan and fondant icing on your sugar-free cakes.

Chocolate ganache is simply melted chocolate mixed with heated double cream. Sugar-free chocolate can be used for this recipe. Chocolate ganache is amazingly versatile – while still warm it can be used as a sauce or poured over cakes, desserts and chocolates and left to set. When cold it can be used in desserts or used to fill, cover and decorate cakes. It can be used as a filling for chocolates – it can be flavoured, piped or moulded into shapes. Chocolate ganache recipe.

Many people keep the decoration from their cake as a keepsake. Sugar is often used for the decorations and can last for years. If you do not want to use sugar, there are non-toxic modelling clays available – porcelain modelling clay and Artista soft are two. Some modelling clays may not be able to sit directly on your cake. Artista soft will need to sit on a card or piece of rice paper.


Croquembouche – dip the choux buns in sugar-free chocolate before stacking.

I love this one found on



Naked cakes have been really popular in the last couple of years. Substitute the sugar for xylitol in the sponge and buttercream.

This cake is from


Cakes covered with sugar-free chocolate ganache. Cover the cakes with a thin layer of sugar-free marzipan to give a smooth finish before pouring over the chocolate ganache. This is one of my cakes found in my book – Gluten-, Nut-, Egg- & Dairy-free Celebration Cakes.


Buttercream cakes have also been popular in the last few years. Some amazing designs can be found at  They also have a great book called The Contemporary Buttercream Bible.


I really like this as a sugar-free cake idea.



A homemade sugar-free Easter egg would make a really thoughtful present. Find out how to make this at


Sugar-free, Egg-free Marzipan

Friday, August 14th, 2015

For more information about sugar-free celebration cakes, please visit sugar-free celebration cakes.

Try marzipan as an alternative to fondant icing or buttercream to cover and decorate a celebration cake.

If you make your own marzipan, you could substitute the sugar in the recipe for xylitol or erythritol to make it sugar-free.

Why not use a layer of marzipan between the layers of a cake instead of buttercream.

400g ground almonds
400g powdered xylitol or SukrinMelis
40ml glycerine
20ml lemon juice
almond extract, to taste
40ml cooled boiled water

Mix the ground almonds with the powdered xylitol.

Add the rest of the ingredients and mix together.

Knead together and place in an airtight freezer bag until required.



This marzipan will not mould round shapes. To cover a cake – roll out the marzipan dusting the worktop with powdered xylitol as you go. Cut a piece slightly larger than the top. Lay on top and smooth over.

Cut strips and stick to the sides of the cake. Smooth the joins to blend together.

vegan cherry cake


Why not try this recipe using other nuts for a different flavour!

A quick and simple marzipan recipe using unrefined sugar.

400g ground almonds
400g agave syrup
almond extract, to taste

Mix the ingredients together in a large saucepan.
Place on a low heat and stir together until it forms a smooth shiny dough.

Agave syrup can be added to sugar-free chocolate to make a modelling chocolate too.

Healthier Fruit Cake

Thursday, August 13th, 2015

I am sure you know that dried fruit contains a lot of sugar!

I’ve adapted a fruit cake recipe to make it a little healthier. This uses natural sugars but you can substitute these with xylitol if you prefer. Some dried fruit contains more sugar than others so using fruit with less sugar would be better.

Adding seeds and nuts to the recipe will help slow down the rate that the sugar is absorbed into the bloodstream.


Dried fruit and their sugars – amounts will vary between batches

Per 100g Calories Carbohydrates Sugars Fibre
Raisins 293 79g 69g 2g
Sultanas 310 79g 69g 2g
Currants 306 75g 67g 2g
Apricots 178 36g 31g 7.5g
Dates 295 68g 68g 4g
Apple 293 65g 55g 10g
Glace Cherries 308 75g 46g 1g
Dried Fig 249 47g 47g 3g
Blueberry 350 68g 68g 3.5g
Papaya 258 65g 40g 9g
Prunes 239 34g 34g 7g
Chopped mixed peel 303 73g 45g 4.5g
Pineapple (no added sugar) 305 67g 53g 5g
Mango 328 71g 48g 5g
Dried cherries 365 70g 45g 2.5g


Recipe 8 inch round cake

250g mixed dried vine fruit
250g dried apricots or prunes, chopped
50ml brandy, optional
225g butter or dairy free margarine, at room temperature
125g date syrup
100g honey
4 eggs, beaten
160g plain wholemeal spelt flour or gluten free plain flour
100g ground almonds
75g maize flour or cornflour
½ tsp gluten free baking powder
1 ½ tsp mixed spice
150g mixed seeds and nuts.

A day before – place the dried fruit into a bowl with the brandy.
Preheat oven to 160°c / 325°f / gas mark 3.
Line the cake tin with silicon paper or greased greaseproof paper.
Cream together the butter and honey until light and fluffy. Stir in the date syrup.
Beat in the eggs a little at a time.
Stir in the soaked fruit, seeds and nuts.
Sieve together the wholemeal spelt flour or gluten free flour with the ground almonds, maize flour, gluten free baking powder and mixed spice and fold into the creamed mixture.
Pour into the cake tin and level the top.
Bake for 75 – 90 minutes until firm to touch and a knife inserted comes out clean.
Wrap in greaseproof paper and store in a cake tin. I have kept a piece for 6 months and it still tastes good!

For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.



Sugar-free buttercream

Thursday, August 13th, 2015

For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.

cooconut cakke


For buttercream cake ideas, have a look at – The Contemporary Buttercream Bible by the lovely ladies at Queen Of Hearts Couture Cakes. Website.

Swiss meringue buttercream is smooth and light. It contains less fat and sugar than usual buttercream so is a little healthier too!

2 x 5g sachets pasteurised free range egg powder
200g xylitol or erythritol
250g unsalted butter, at room temperature

In a large heatproof bowl, whisk the powdered egg white with 2 tablespoons of cooled, boiled water. Add another 2 tablespoons cooled, boiled water and whisk to dissolve. Mix in the xylitol.

Place the bowl over a saucepan of boiling water – ensure the water does not touch the bowl. Turn off the heat.

Stir to dissolve the xylitol. Test with your finger tips.

Once dissolved (You may need to return the water to a simmer) using an electric whisk, whisk until stiff peaks have formed. Continue whisking until the meringue has cooled.

Break off small pieces of butter and whisk into the meringue. It may split but continue whisking and it will come back together. Use as required.


If you prefer an egg-free buttercream, try this:-

Sugar-free buttercream to fill and coat an 8 inch cake.

250g unsalted butter, at room temperature
375g powdered xylitol or SukrinMelis

Sieve the powdered xylitol into a mixer bowl. Stir in the powdered xylitol and flavouring and beat until white and fluffy. Use more sparingly than your usual buttercream.

Dairy-free, sugar-free buttercream.

200g dairy-free margarine
400g powdered xylitol or erythritol

Mix the ingredients together and leave for a day. Some liquid will leak out of the buttercream. Pour this from the bowl and use the buttercream as needed. Use more sparingly than your usual buttercream.


Sugar-free Marshmallow cone

Friday, August 7th, 2015

Homemade marshmallow is so much nicer than shop bought and you can add any flavour you like. Making them sugar-free works just a well as with sugar.

sugar-free marshmallow


There are a lot of marshmallow recipes on the internet that will work by substituting the sugar and glucose syrup with xylitol or erythritol. I have tried lot’s of the vegetarian marshmallow recipes on the internet and not one of them has worked!

For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.

I wanted to show that marshmallow can be piped using a piping bag fitted with a large nozzle.

You will need a food temperature probe for this recipe.

Recipe – makes 8 cones.

8 ice cream cones
unsweetened desiccated coconut
4 teaspoons powdered gelatine
150g xylitol or erythritol
1 teaspoon vanilla paste

Place 8 ice cream cones onto a tray. Fit a large piping bag with a plain nozzle. Place the desiccated coconut into a small bowl.


Place the powdered gelatine into a mixer bowl with 50ml cooled, boiled water. Leave to sponge. Place on the mixer with a whisk attachment.


Place the xylitol into a saucepan with 80ml water.


Melt the xylitol over a low heat then boil to 121°c. Immediately pour onto the gelatine and whisk until thick. Whisk in the vanilla paste.



Working quickly, spoon the marshmallow into the piping bag and pipe into the ice cream cones. Immediately dip the marshmallow into the desiccated coconut and leave to set.

My son loves these with Choc Shot chocolate sauce!


Sugar-free Royal Icing

Friday, August 7th, 2015

Yes that’s right you can make sugar-free royal icing!

sugar-free royal icing

This recipe works just by replacing icing sugar with powdered xylitol or SukrinMelis.

For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.

I recommend using pasteurised egg white for this recipe.

Use the royal icing straight after mixing. It will pipe as well as usual royal icing but it will take longer to set and will not set as hard. It will crust over but will be quite soft underneath. It is quite fragile.

For a fondant icing recipe, see here.


2 x 5g sachets free range egg white powder
4 tablespoons cooled, boiled water
330g powdered xylitol or erythritol

Place the egg white powder into a large mixer bowl with 2 tablespoons cooled, boiled water and whisk together. Add the remaining 2 tablespoons water and whisk to dissolve the powdered egg white.

Sieve the powdered xylitol into a bowl and mix into the egg white ensuring not to leave any powdered sugar on the sides of the bowl.

Beat together until the icing forms thick peaks. When you lift the beater, the icing should stay stiff. Place a wet clean tea towel over the bowl to prevent the icing drying. Use as needed.


If the powdered xylitol is quite grainy, it may not push through certain piping nozzles. You could try passing it through a clean, unused nylon stocking into your piping bag.


Sugar-free Marshmallow Fondant (Ready to roll) Icing

Friday, August 7th, 2015

Yes sugar-free fondant icing!

birthday cake

For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.

This recipe does work out quite expensive. You could make a sugar-free cake and cover it with normal fondant icing and peel this off before eating but if you really want to eat the icing then try this.

I have found shop bought marshmallows give a better result for this icing. Homemade marshmallow does not stretch as much and can crumble. I find Sainsburys sugar-free marshmallows work really well.

For a vegetarian or vegan icing, I can’t find sugar-free vegetarian marshmallows so I use Freedom Mallows and add SukrinMelis or xylitol to this for a low-sugar icing.



 Recipe – To cover an 8 inch cake and board.

450g sugar free marshmallows
900g powdered xylitol or SukrinMelis
A few drops of vanilla (optional)

Place the xylitol into a food processor and blitz until powdered.

Sieve the xylitol into a large mixing bowl. A food mixer would be ideal.


Place the marshmallows into a heatproof bowl and place over a saucepan of water. Ensure the water does not touch the bowl.

melted marshmallow

Heat the water then turn down the heat. Stir the marshmallows until melted.

Once melted, scrape the marshmallow into the xylitol and stir together with 1 tablespoon of cooled, boiled water. This can be done in a food mixer. Once combined, place in an airtight freezer bag and leave for a few hours to set.

marshmallow fondant

Prepare your cake ready for covering with fondant. Lightly knead your icing.

Dust your worktop with powdered xylitol and roll out your icing.


Cover your cake with the icing, first smooth over the top before smoothing the icing to the sides of your cake. Trim the icing around the bottom of the cake. If your xylitol is quite grainy it will show in the finished icing as shown here.

sugar-free fondant

Nakd Snack Bar Review

Sunday, March 9th, 2014

I had seen Nakd bars in the shops but hadn’t tried them yet as it isn’t the sort of thing I would usually buy so when I was asked if I would like to try Nakd products I suddenly thought – yes actually I think I would! I felt very spoiled when this was delivered!


Fruit tea, a china cup, a tube of gorgeous lavender hand cream and a packet of Nakd Cocoa Delight.

If your choice of snack is sugary sweet then this may not be for you. I like dried fruit but prefer them in foods rather than on their own so these bites were ideal.

Made from dates, cashew nuts, raisins, cocoa powder and rice flour. I honestly think these are the perfect guilt free in between meals snack and I will be trying their other flavours.




Sugar Free Marzipan and Sugar Free Cake.

Wednesday, February 5th, 2014

Have you heard about Sukrin all-natural sweetener? When you read the information about it, it does sound too good to be true! I have searched the internet for opinions on this product. The information I have found all sounds positive.

And it is great for baking!


It is available granulated, ground down like icing sugar and also as a demerara sugar substitute. So it seems all the sugar needed bases are covered with these three products. The only sugar based confectionery you can’t make with it is caramel!

Sukrin admit their products are a little pricey at the moment but they are working hard to reduce this. More information about all the Sukrin products can be found here.

I used the granulated sweetener to make simple vanilla cupcakes so I could taste the sweetness easily or any aftertaste. I used it exactly as I would caster sugar in a sponge recipe.


I made some cupcakes with sukrin and wheat flour and some with gluten free flour. Both types of cakes rose as they would using sugar. They were not as sweet as those made with sugar but sweet enough and if you are going to use it all the time your taste buds adjust to the level of sweetness quite quickly.

As you can see Sukrin Melis worked well for dusting the top of cakes and for glace icing. The icing does leave a peppermint kind of cooling sensation on your tongue for a few seconds afterwards. The company recommend if you are going to make buttercream to use half and half with icing sugar to balance the taste and consistency.



There are many recipes on the Sukrin website. The cake recipes on the website use a fat free sponge which if you are diabetic or follow a low fat diet you would obviously prefer but this type of sponge is not so good for celebration cakes as it is too light and wouldn’t last as long as a victoria sponge.

I was very interested in the sugar free, low fat marzipan recipe as this would be good for celebration cakes. It could even be coloured and used instead of fondant / roll out icing to decorate your celebration cake. I found it can be moulded as usual marzipan. If you are covering a cake with this marzipan and it splits a little on the edges you can rub it to join it back together.

If made with Sukrin almond flour, this marzipan will also be low in fat as 80% of the fat is removed!

I made this marzipan using pasteurised egg white powder to be safe especially as it doesn’t contain sugar or fat. I also tried it using Orgran No Egg and it was just as good. I would recommend this marzipan is eaten within a week so I would bear this in mind if using to cover a fruit cake.


Sukrin Bread and Cake Mix

Wednesday, January 29th, 2014

I was given a lovely big box of goodies from to try. It contained granulated, brown and icing sugar alternative. Sesame flour, almond flour, Fibrefine which is a high fibre corn flour. A bread mix and cake mix!

Where do I start?

I thought I’d start with the easy option – the bread and cake mix.



This is a low carbohydrate bread mix is wheat, milk, yeast, soy and sugar free. It does contain egg. Apparently it is very popular amoung sports people and I can see why.

The mix comes with it’s own baking tin. All you need to do is stir in the water and any extra flavourings you like. Spoon into the tin, level the top and bake.


I kept my bread plain so I could taste it as it was. It had a lovely flavour and was full of seeds. It was quite moist but soft. The pack says to store in the fridge. It still tasted good 4 days later.


SAM_3491The cake mix makes an 8 inch cake and is gluten and sugar free. Again I kept it quite plain so I could taste the flavour as it was.



This cake mix is mixed together with 3 eggs, 75ml vegetable oil and 150ml water and any flavourings you like. The company have produced a booklet of recipes which can be made with the cake mix.



The mix I used has sesame flour as the first ingredient. I don’t know if the recipe has changed as the ingredient list on the website lists almond flour as the first ingredient. I mention this as I did find the cake had a strong flavour which I didn’t really like.

It had a great texture and lasted a few days. I think this cake mix might suit strong flavours being added to it.