Guilt-less Desserts & Treats for your Family
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.
Twix CakeA delicious cake version of the famous chocolate barServings: 12
- 3 Eggs separated
- 1/4 cup Maple Syrup
- 1 1/2 teaspoon Vanilla Extract
- 1/4 cup Milk
- 1/4 cup + 1/8 cup Coconut Flour
- 1 1/2 teaspoons Baking Powder
- 1 can Coconut Cream 400ml can
- 1/2 cup Maple Syrup
- 1/2-1 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1/4 cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1/4 cup Cocoa
- 1/3 cup Coconut Cream
- 1 Tablespoon Coconut Oil
- 1 teaspoon Vanilla Extract
- Preheat the oven to 175C/350F
- Place the egg whites into a clean mixing bowl and whisk on medium/high until soft peaks form.
- Slowly add the maple syrup; 1 spoonful at a time.
- Add the vanilla and whisk on medium/high until combined.
- Add the egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
- Add the milk and whisk on medium/high until combined.
- In a separate bowl, sift the coconut flour and baking powder together.
- Add the dry mixture to the wet and mix on low until combined.
- Turn whisk to medium/high and beat for 30-60 seconds; until fluffy.
- Pour into a greased and lined loaf tin measuring 18-20cm (7-8 inches) length, 10cm (4 inches) wide.
- Bake for 20 min, or until skewer comes out clean.
- Leave to cool completely in the tin before removing.
- Once cool spread the cooled caramel over the cake, ensuring it covers all the sides.
- Place the Cake in the freezer for 30 minutes before ganaching.
- 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.
- Use a spatula/flat knife to smooth the ganache around sides and on top of cake.
- Retain a small amount and drizzle over to make lines.
- Store in fridge
- Place the coconut cream in a medium saucepan with the maple syrup and salt.
- 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.
- Add the vanilla extract and stir.
- The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
- Allow the caramel to cool.
- Place the Coconut oil in a small saucepan and melt over a very low heat.
- Add the maple syrup and whisk.
- Add the cocoa and whilst til combined. Stir until slightly thickened.
- Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set.
- Break the set chocolate into small pieces and place in a heatproof bowl.
- Pour the cream into a small saucepan and bring to the boil over medium heat.
- Pour the boiling cream over the chocolate and allow to sit for 5 minutes.
- 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.
NotesAdapted from Raspberri Cupcakes