I made a “sugar-free” cake yesterday for dessert. It’s not technically sugar free, but the only sweetener is molasses. The icing is definitely not sugar free, but you could use freshly whipped cream instead of icing, which I did on the extra mini loaf I made.
Here’s the recipe:
Ingredients
- 1.5 c whole wheat flour
- 1.5 tsp baking powder
- 0.5 tsp cinnamon, ground
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 1 egg, beaten
- 0.5 c butter, melted
- 1 c molasses
- 0.5 c hot water
Directions
Preheat oven to 375°. Grease and flour a 9×9 baking pan. Sift flour, baking soda, spices, and salt. In a separate, large bowl, beat egg, butter, molasses, and water until combined. Add in the flour mixture, and beat until smooth. Pour into greased pan, and bake 30–35 minutes. A toothpick inserted into the centre of the cake should come out clean. Cool partially in pan on rack. Let completely cool on a rack before applying icing.
Note: I used an 8-inch round pan, and there was enough batter left over to make an extra cake in a mini loaf pan.
Icing
- 0.5 c unsalted butter
- 1 c brown sugar, packed
- 0.25 c milk
- 2 c icing sugar, sifted
- 0.5 tsp vanilla
In a large saucepan, melt butter over high heat until it starts to boil. Add brown sugar. Bring to a boil. Lower heat to medium and continue to boil for 2 minutes, stirring constantly. After 2 minutes, remove from heat and add milk and vanilla. Continue stirring until it stops bubbling. Gradually add icing, stirring until the icing sugar is thoroughly combined. It may stick a bit to the pot.
Pour icing onto cake, spreading as needed. Wait until cool before eating. Unless you want to burn your mouth.