Sugar free raspberry & lemon celebration cake

I have always wanted to test out Natvia’s granulated sweetener on a bigger bake as it has been so successful in my other bakes, like brownies and muffins. With my dads birthday approaching who is pre diabetic, I thought it was the perfect opportunity to experiment.

Firstly I opted for raspberry and lemon flavours because my dad loves lemon sponge and I thought the raspberries would look nice in the buttercream and decoration.

The sponge is made from traditional ingredients of butter, eggs, flour and milk and I subbed the sugar for Natvia. The texture of the cake is different from a traditional sponge, it is slightly firmer than a cake baked with sugar, but it doesn’t make it any less delicious and it certainly isn’t dry! Paired with the delicious buttercream it’s any persons dream.


I decorated the cake with, broken up pieces of raspberries, freeze-dried raspberries, lemon slices and a few mini pansies. I loved the overall look of this cake, it has ‘summer time’ bake written all over it. Do let me now if you give this bake a try and tag me in instagram and facebook too.

Sugar free raspberry & lemon celebration cake

Recipe by Sarah’s Healthy Kitchen
Servings

12

servings
Prep time

25

minutes
Cooking time

30

minutes
Calories

516

kcal

A delicious raspberry and lemon celebration cake.

Ingredients

  • FOR THE SPONGE

  • 250g unsalted butter

  • 220g Natvia granulated sweetener*

  • 3 large eggs

  • 2 tbsp milk

  • Zest of 2 lemons

  • Juice of 1 lemon

  • 250g self raising flour

  • 1 tsp baking powder

  • BUTTERCREAM

  • 250g unsalted butter

  • 150g Natvia

  • Juice of half lemon

  • 300ml double cream

  • 200g raspberries

Directions

  • Preheat the oven to 180°c and grease two 20cm round tins with butter.
  • Add the butter and Natvia to a stand mixer and beat for a couple of minutes until the butter has paled.
  • Add the eggs one at a time, beating after each addition, followed by the lemon zest, juice, and milk and beat again
  • Next, add the baking powder and flour and fold the mixture together until combined.
  • Spoon into the prepared tins and bake for 15 minutes.
  • Remove from the oven and allow to cool for 5 minutes in the tins before transferring to a wire rack to cool completely.
  • To make the buttercream, add the Nativa to a blender and blitz until it has gone like icing sugar (optional step)
  • Beat the butter, lemon juice and Natvia together until combined and butter has started to pale.
  • Whisk the double cream until soft peaks form, then add to the buttercream and whisk until smooth.
  • Fold through 150g of raspberries, reserving the rest for decoration.
  • Once the sponges have cooled, add the first sponge to a cake stand, spread half of the buttercream over, then top with the next sponge and repeat until smooth. I like to use a small palette knife to get a nice finish.
  • Add the remaining raspberries for decoration and some small lemon slices.

Notes

  • * Please don’t use any other sweetener brand as they will all bake differently.
  • Caster sugar can be used in the sponge instead of Natvia and Icing sugar in the buttercream.

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2 Comments

  1. jayne mcguinness

    Hello. I have only baked the cakes for 15 mins but should have been 30?

     

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