I’ve taken what was a friend’s blueberry coffee cake and replaced all the sugar with substitutes, which makes this recipe perfect for anyone with diabetes. When I served it, no one noticed an absence of sugar, as it’s so delicious. What’s more, the cake is also nut and dairy free.
Perfect with a cuppa at any time of the day, you can also wrap this in cling film or foil to keep for up to five days; or slice, wrap and freeze.
- 4 large eggs, separated into whites and yolks
- 1 tsp cream of tartar
- 88ml sugar-free maple syrup
- 2 tbsp sugar replacement sweetener (such as stevia)
- 1/4 cup coconut oil, measured solid
- 1/2 cup coconut flour
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 tsp lemon zest
- 1/2 cup blueberries, fresh or frozen
- Preheat oven to 180C. Grease bottom and sides of a 20cm x 10cm loaf pan.
- Place egg whites and cream of tartar into stand mixer bowl and whisk until stiff peaks form.
- In a separate bowl, beat maple syrup, sugar replacement sweetener and coconut oil until creamy. Gently mix in egg yolks.
- Add coconut flour, vanilla, apple cider vinegar, baking soda, salt and lemon zest to mixture. Beat until combined.
- Gently — and in batches — fold egg whites into batter.
- Spoon half the batter into loaf pan and scatter half the blueberries on top. Pour remaining batter over top and smooth. Scatter rest of blueberries on top.
- Bake for 45 minutes, until cooked in the centre.