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For cake loving diabetics, it can be hard to find a good sugar-free cake recipe. Never-fear though, we’ve trialled and tested this coconut sugar marble cake recipe on a bunch of friends and family (some diabetic, some not) to make sure it’s not your usual dry cardboard alternative.
In our marble cake, we opted for coconut sugar over sweeteners as we’ve never had any luck using artificial alternatives.
This marble cake is a mix of vanilla and chocolate, which, when swirled together, produces a slice that looks quite stunning.
Ingredients (with prices)
- 8oz Stork cooking marg – £3.50, Tesco
- 8oz coconut sugar – £5.99, Amazon
- 8oz self raising flour – £0.70, Tesco
- 1 teaspoon of vanilla essence – £0.59 Tesco
- 4 eggs – £5.99, Barleylands Farm shop 20 extra large
- 2oz of cocoa powder – £2.89, Aldi
Total price: £19.66
Splashing out nearly £20 on a cake sounds extortionate, especially given you could buy a Betty Crocker Sugar-Free Chocolate cake and sugar-free vanilla cake mix for £6, plus the price of eggs.
However, once you’ve made this marble cake, you’ll have enough Stork leftover to make three more cakes, enough coconut sugar to make some biscuits (our honey and cinnamon biscuits are worth a try) and some coconut sugar chocolate brownies.
If you don’t want to buy your eggs in bulk, you could save money by getting a smaller tray of six instead. Eggs from caged hens are cheaper – you can get 15 for £2.15 at Tesco – but morally aren’t the best option. Larger trays of eggs usually have the lower price per egg, and often last a few weeks before going out of date. To use up a lot of eggs quickly, you could always have some scrambled eggs for breakfast or an omelette for dinner.
The cocoa powder can sit in your cupboard for months, so will be there for anytime you want to use it. You could always use it to make hot chocolate.
But, as we always say, check your cupboards before going shopping. Maybe you made our no-bake Twix cheesecake and forgot you bought vanilla essence, or perhaps you tried to make a birthday cake and have leftover self-raising flour. Check first. Shop second.
Method
You’ll need:
- A mixing bowl
- Scales
- A whisk
- A big spoon
- A teaspoon
- 8-inch round baking tin
- A knife or a skewer
- An over preheated to 180C
- A nice plate or cake stand
Step 1
Cream together the Stork and coconut sugar in a mixing bowl.
Step 2
Crack in the eggs and add the teaspoon of vanilla essence, then mix until combined.
Step 3
Gradually sift in the flour, folding it into the mix until it’s all incorporated.
Step 4
Grease your cake tin with butter (use a bit of kitchen roll to wipe it on) and then dust with flour, or line the base with baking paper.
Step 5
Dollop two lumps of cake mix into the tin – this should be around half of the mixture.
Step 6
To the mix left in the mixing bowl, add the cocoa powder and stir until fully mixed together and lump-free.
Step 7
Time for more dolloping, this time with the chocolate cake mix. Spoon the chocolate mix into the gaps. Then, with a knife or a meat skewer, lightly swirl the two flavours together. Don’t over mix as the colours will blend and you’ll end up with a chocolate cake rather than a marble one.
Step 8
Place the cake tin into your preheated oven. Bake at 180C for about 25 minutes.
After 25 minutes, see how it’s getting on. Skewer with a knife or a stick, if it comes out clean then your cake is done. If not, put it back in the oven for five more minutes.
Step 9
Let the cake cool before removing it from the tin. It should slide out easily, but if not, run a knife around the edge to loosen it up.
Dish it up onto your nice plate and serve as is. You could top with fresh cream, icing, or buttercream, or add a layer of jam to the middle. It’s all up to you.
Our coconut sugar marble cake serves well with fresh strawberries, cream, ice cream, or custard. Or eat it on its own with a brew.
