The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (19 page)

PER SERVING
Calories: 417
|
Fat: 20g
|
Protein: 5.5g
|
Sodium: 289mg
|
Fiber: 3g
|
Carbohydrates: 55g
|
Sugar: 34g

Also known as a “Log Cake,” this chocolate cake with raspberry and cream filling is a classic favorite! Try substituting the raspberries with fresh oranges for a wintery treat.

1. Preheat oven to 375°F. Line a jellyroll pan with parchment paper.
   
2. In a medium bowl, beat egg whites with a hand mixer until stiff.
   
3. In a separate bowl, beat the egg yolks until thick. Sift sugar, flour, salt, and cocoa into the yolks, add 1 teaspoon vanilla, and mix well.
   
4. Fold cocoa mixture into beaten egg whites. Spread batter evenly onto pan with a spatula. Bake for 15 minutes, then cool in pan on a rack.
   
5. Meanwhile, in a medium bowl, whip the heavy cream with 1 teaspoon vanilla and stevia until soft peaks form. Set aside.
   
6. Gently lift cooled cake from pan and peel the parchment paper off the underside of the cake. Lay flat on the pan or place on a serving platter. Spread whipped cream in a layer over the cake and dot with raspberries. Beginning with a short end of the cake, gently roll the cake up to form a large log.
   
7. Frost the top and sides of the log with Chocolate Buttercream Frosting.
   

PER SERVING
Calories: 377
|
Fat: 22g
|
Protein: 4g
|
Sodium: 198mg
|
Fiber: 1g
|
Carbohydrates: 43g
|
Sugar: 37g

If you’re looking for the perfect birthday or holiday cake, this recipe is a crowd pleaser. This is also the cake to make when you are out of eggs!

1. Preheat oven to 350°F. Line two 9" cake pans with parchment paper and spray with cooking spray.
   
2. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt until thoroughly combined. Add water, vanilla, butter, and vinegar. Stir until just combined.
   
3. Pour into prepared pan and bake for 25–30 minutes, until a toothpick inserted in center comes out clean. Cool for 30 minutes in the pans before removing.
   

PER SERVING
Calories: 379
|
Fat: 13g
|
Protein: 4g
|
Sodium: 425.5mg
|
Fiber: 2g
|
Carbohydrates: 63.5g
|
Sugar: 38g

This recipe will absolutely curb a craving for something warm, gooey, and chocolaty. This cake is the perfect excuse to indulge—it doesn’t yield a whole pan’s worth of temptation and there is very little clean up! Top it with a little
Dark Chocolate Fudge Sauce
(see recipe in Chapter 12).

1. Mix all the ingredients in a small bowl. Pour into a microwave-safe dish.
   
2. Microwave for 2 minutes. Let cool for 1 minute and enjoy.
   

PER SERVING
Calories: 485
|
Fat: 15g
|
Protein: 10g
|
Sodium: 699mg
|
Fiber: 11g
|
Carbohydrates: 87g
|
Sugar: 64g

A summertime classic gets a natural makeover with powdered honey and xylitol. Fresh orange zest enhances the flavor and makes this cake topped with strawberries and cream irresistible!

1. Preheat oven to 350°F. Butter an 8" × 8" baking dish.
   
2. In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
   
3. In a separate bowl, beat the butter, cheese, honey, xylitol, and eggs until fluffy. Add vanilla, almond extract, and orange zest to the mixture.
   
4. Stir flour mixture into the cheese mixture until just combined. Pour batter into prepared pan.
   
5. Cover cake with foil and bake for 30 minutes. Remove foil and bake for an additional 18–22 minutes, or for about 50 minutes in all. Cool cake completely before serving with strawberries and whipped cream.
   

PER SERVING
Calories: 681
|
Fat: 39g
|
Protein: 8g
|
Sodium: 660mg
|
Fiber: 2g
|
Carbohydrates: 85g
|
Sugar: 49g

The sophisticated taste of vanilla is spotlighted in this moist sweet cake. Healthy additions like protein powder, yogurt, and spelt flour make this cake high in protein and low in fat.

1. Preheat the oven to 325°F. Line a 9" × 5" loaf pan with parchment paper and gently spray with cooking spray.
   
2. In a large mixing bowl, combine yogurt, applesauce, coconut oil, vanilla extract, and stevia.
   
3. In another large bowl, mix the flour, powdered honey, cornstarch, protein powder, baking powder, baking soda, and salt. Slowly add the flour mixture to the yogurt mixture, gently folding together to combine. Be careful not to overmix the batter.
   
4. Spoon the batter into prepared loaf pan. It will be fairly thick. Place in the center of oven and bake 30–32 minutes. Remove from pan and cool on a wire rack.
   

PER SERVING
Calories: 285
|
Fat: 6g
|
Protein: 5g
|
Sodium: 329mg
|
Fiber: 1g
|
Carbohydrates: 52g
|
Sugar: 27g

These delicious citrus cupcakes are packed with bright lemon flavor! They are ideal for warmer months and are superb with a vegan cream cheese frosting.

1. Preheat oven to 350°F. Line a cupcake pan with liners and spray liners with cooking spray.
   
2. In a medium mixing bowl, whisk together flour, maple sugar, salt, baking powder, and baking soda.
   
3. In a small dish, combine the almond milk with the lemon juice. Add the milk mixture to the flour mixture. Add the oil, vanilla extract, and lemon zest. Gently mix to combine.
   
4. Use a
   ¹
   ⁄
   ₃
   cup measuring cup to scoop out batter. Fill the prepared cupcake liners almost completely full. Bake for 14–16 minutes. Remove from pan and cool on a wire rack.
   

PER SERVING
Calories: 183
|
Fat: 5g
|
Protein: 2g
|
Sodium: 263mg
|
Fiber: 0g
|
Carbohydrates: 35g
|
Sugar: 24g

Gourmet cupcakes are easy to create with this moist, thick batter that smells and tastes just like a chocolate chip cookie! Chocolate frosting doubles the fudgy goodness.

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners and spray liners with cooking spray.
   
2. In a large mixing bowl, cream butter and coconut sugar together with a hand mixer until smooth.
   
3. Add egg whites, half-and-half, vanilla, baking powder, salt, and cornstarch, mixing well. Add flour and mix until just combined. Fold in chocolate chips.
   
4. Pour batter into prepared cupcake liners, filling
   ³
   ⁄
   ₄
   of the way full.
   
5. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack. Frost cupcakes with Chocolate Buttercream Frosting.
   

PER SERVING
Calories: 332
|
Fat: 17g
|
Protein: 3g
|
Sodium: 212mg
|
Fiber: 1g
|
Carbohydrates: 44g
|
Sugar: 36g

Date syrup sweetens this thick, hearty cake. Dotted with chocolate chips and walnuts, this cake has wonderful texture in every bite!