Guilt-less Desserts & Treats for your Family


Twix Cake

  Twix Cake

One of my favourite blogs pre sugarless cooking was Raspberri Cupcakes. Steph invents amazing dishes with beautiful photography and quirky stories. I would often start baking as soon as I recieved her weekly update.

I still love her blog and found myself longing to be able to eat my computer screen… Instead of giving myself nerdy reflux I decided to recreate some of my Raspberri Cupcakes favourites. I contacted Steph and she was nice enough to let me do so!
On occasion I will be getting my inspiration from Raspberri Cupcakes, but in the mean time please visit her website and try not to drool over your keyboard!
This healthier Twix Cake uses the Versatile Cake Recipe, the amazing Caramel and smooth Ganache. I baked it in a small loaf tin, but it could be done in a small square or round cake tin.
  TwixCake10
Twix Cake
Serves 12
A delicious cake version of the famous chocolate bar
Print
Prep Time
40 min
Cook Time
20 min
Total Time
2 hr
Prep Time
40 min
Cook Time
20 min
Total Time
2 hr
Cake
  1. 3 Eggs, separated
  2. 1/4 cup Maple Syrup
  3. 1 1/2 teaspoon Vanilla Extract
  4. 1/4 cup Milk
  5. 1/4 cup + 1/8 cup Coconut Flour
  6. 1 1/2 teaspoons Baking Powder
Caramel
  1. 1 can Coconut Cream (400ml can)
  2. 1/2 cup Maple Syrup
  3. 1/2-1 teaspoon Salt
  4. 2 teaspoons Vanilla Extract
Chocolate Ganache
  1. 1/4 cup Coconut Oil
  2. 1 Tablespoon Maple Syrup
  3. 1/4 cup Cocoa
  4. 1/3 cup Coconut Cream
  5. 1 Tablespoon Coconut Oil
  6. 1 teaspoon Vanilla Extract
Cake
  1. Preheat the oven to 175C/350F
  2. Place the egg whites into a clean mixing bowl and whisk on medium/high until soft peaks form.
  3. Slowly add the maple syrup; 1 spoonful at a time.
  4. Add the vanilla and whisk on medium/high until combined.
  5. Add the egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
  6. Add the milk and whisk on medium/high until combined.
  7. In a separate bowl, sift the coconut flour and baking powder together.
  8. Add the dry mixture to the wet and mix on low until combined.
  9. Turn whisk to medium/high and beat for 30-60 seconds; until fluffy.
  10. Pour into a greased and lined loaf tin measuring 18-20cm (7-8 inches) length, 10cm (4 inches) wide.
  11. Bake for 20 min, or until skewer comes out clean.
  12. Leave to cool completely in the tin before removing.
  13. Once cool spread the cooled caramel over the cake, ensuring it covers all the sides.
  14. Place the Cake in the freezer for 30 minutes before ganaching.
  15. To Ganche the Cake, place the cake on a wire rack over a baking tray. Pour/spread the ganache on the cake, collecting the drips from the tray and reapplying.
  16. Use a spatula/flat knife to smooth the ganache around sides and on top of cake.
  17. Retain a small amount and drizzle over to make lines.
  18. Store in fridge
Caramel
  1. Place the coconut cream in a medium saucepan with the maple syrup and salt.
  2. Bring to a boil over medium/high heat. Reduce heat to medium and simmer for 15-20 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
  3. Add the vanilla extract and stir.
  4. The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
  5. Allow the caramel to cool.
Ganache
  1. Place the Coconut oil in a small saucepan and melt over a very low heat.
  2. Add the maple syrup and whisk.
  3. Add the cocoa and whilst til combined. Stir until slightly thickened.
  4. Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set.
  5. Break the set chocolate into small pieces and place in a heatproof bowl.
  6. Pour the cream into a small saucepan and bring to the boil over medium heat.
  7. Pour the boiling cream over the chocolate and allow to sit for 5 minutes.
  8. Add the 1 tablespoon of coconut oil and the vanilla extract and whisk until all the lumps are gone and the ganache is smooth and shiny.
  9. .
Adapted from Raspberri Cupcakes
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/
 

 

2 Comments to Twix Cake

  1. The Twix cake looks and sounds amazing! It will be perfect for our friends little girls 4th Birthday this weekend! I am thinking Ill make a double layer round cake with caramel and genach in the middle as well as covering the whole cake…..any tips for doing this beyond the recipe? Also, have you witnessed children liking this cake? Thanks for this grain free and white sugar free imaginative cake recipe!

    • Lindsey that sounds great. Just a few ideas.
      The cake recipe in the Twix Cake is not big; its baked in a loaf tin. Have a look at this cake or this one or this one for a bigger cake. Each of these cake recipes can be baked in 2 8 inch tins.
      You could use caramel and ganache in the middle but they may mix into each other. You could make caramel cream as a filling, or do a normal cream and drixxle caramel on top (like in the banana caramel cake above).
      Just have fun and experiment; that means you get to lick the bowls!
      I also have some kid themed cakes, including this Owl Cake, Snow White and my sons favourite Dog Cake.
      My kids loved the Twix Cake; but they’ll eat anything! I find anything with frosting is a winner!
      Have a great party!

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