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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 159.9
  • Total Fat: 12.7 g
  • Cholesterol: 73.3 mg
  • Sodium: 164.7 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Low carb - Spiced Snack Cake calories by ingredient
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Low carb - Spiced Snack Cake

Submitted by: LINDALOU_77


Number of Servings: 9

Ingredients

    1 Teaspoon instant coffee
    1/4 cup Hot water
    Heavy Whipping Cream, 0.25 cup, whipped
    Soy Flour, 1 cup, stirred
    Ginger, ground, 1 tbsp
    Cinnamon, ground, 2 tsp
    Baking Powder, 1.5 tsp
    Cocoa, dry powder, unsweetened, 0.33 tbsp (1 teaspoon)
    *Allspice, ground, 0.17 tbsp (1/2 teaspoon)
    Cloves, ground, 0.25 tsp
    Salt, 0.25 tsp
    Butter, unsalted, 0.5 cup
    *SPLENDAŽ Granular No Cal Sweetener-measures like sugar, 0.5 cup
    Egg, fresh, 2 large
    Vanilla extract, imitation, alcohol, 2 tsp

Tips

Serve with a dollop of cream for a nice treat.


Directions

Heat Oven to 350f.
Lightly butter an 8 inch square baking pan and line bottom with parchment paper, set aside.
Combine coff and hot water in a cup until coffee is dissolved. Cool. Stir in cream, set aside.
In a medium bowl, combine soy flour, ginger, cinnamon, baking powder, cocoa powder, allspice, cloves and salt, set aside.
In a large bowl, with electric mixer on low, beat butter just until creamy. Increase speed to medium high and beat butter until smooth and light in colour, 1 - 1 1/2 minutes.
Gradually beat in the sugar substitute. Add eggs one at a time, beating well after each addition and scraping sides of bowl as neccessary. Beat in vanilla extract. Reduce speed to medium low.
Add fry mixture in three additions, alternating with the coffee-cream mixture and beginning and ending with dry mixture. Beat just until combined. Scrape down the sides of bowl and beat for 10 seconds more.
Spoon the batter mixture into the prepared pan and smooth the top. Bake until a toothpick comes out clean when inserted in the centre of the cake, about 25 minutes. Cool on a wire rack. Run a knife around the edge of pan, and invert onto wire rack, peel off the parchment paper.
Invert again onto a cutting board. Using a serrated knife, cut into squares. Dust with cinnamon, and serve warm or at room temperature.

Serving Size: Makes 9 squares

Number of Servings: 9

Recipe submitted by SparkPeople user LINDALOU_77.






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