Sugar Free Birthday Cake
From ‘I Quit Sugar Kids Cookbook’ by Sarah Wilson
Servings Prep Time
14 30minutes
Cook Time
60minutes
Servings Prep Time
14 30minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat oven to 170oC and grease the sides and line the base of 1-3 20cm springform tins if you have them (you are going to be making 3 cakes of equal measures)
  2. Melt the butter, syrup and stevia in a small pan over a low heat then transfer to a measuring jug and set aside to cool (should be 600mls liquid)
  3. Beat the eggs until light and fluffy and doubled in size and set aside
  4. Mix a third (ap. 130g) of the flour with 200ml of the butter mixture and then a third of the beaten eggs
  5. Add a dash of colour and whisk all together
  6. Repeat this another 2 times adding different colours to the mix
  7. Poor the batter into the prepared tins and bake for 20 mins
  8. Remove and cool in the tin for 5 mins before transferring to a wire rack to cool completely
  9. To make the frosting, cream together all the ingredients with an electric whisk (you may need to play around with the ingredients to get the right taste and texture – I used sugar free icing mix and found I had to add quite a lot to make it firm enough to sit on the cake and sweet enough for the kids)
  10. To assemble, place the first layer on a serving plate, spread the frosting around the edges and a thin layer on top and repeat with the other 2 layers
  11. Ice the top of the cake in a swirling motion, sprinkle with cacao powder or chia seeds and add whatever you like on top