Mini Sugar Free Layer Cake For Two (Gluten Free Option)
One of the problems with eating sweet treats in moderation is that the size of sweet baked goods, whether shop-bought or made from a recipe, is often just: BIG.
For a single person, a couple trying to share a date night treat, or even a family of 3 or 4 who have little ones they would rather give a small serving to, it can seem like either a huge temptation or a waste to make or buy a cake that will generously serve 8-10 people! While these recipes are great for guests, that’s often not what I am looking for when trying to make a treat for just my family.
Scaling down recipes isn’t always the easiest option either, especially when you start to get into half egg measurements!
So I’ve created a simple mini-cake recipe that is sugar free and totally delicious, and will generously serve two adults, or provide a small teatime treat for a family of 4 with young kids. It is beautiful to look at and to eat, is easy to make, and will cook in half the time of a regular layer cake.
A perfect little treat for date night or a family weekend – and you can always scale it up (far easier than scaling down!) for a crowd if you want to (I double the recipe and use a deep 6 inch cake tin or two 6 or 8 inch sandwich tins and bake for a bit longer until a toothpick inserted into the centre of the cake comes out clean).
You have a couple of options for how to bake this depending on what you have in your kitchen. Most people have little ramekins – you need two for this – that you can bake the cake in and then slice horizontally into layers. Or you can bake it in a small traybake/brownie tin and use a 4 inch cookie cutter to cut out 3-4 circular layers (and snack on the leftover bits!). Or, if you happen to have a 4 inch cake or pie tin, go ahead and make it in that and slice into horizontal layers after baking.
Whichever way you do it, this cake is a healthier, smaller, easy take on a classic layer cake. And I bet it will be a hit with all involved in eating it!
A mini sugar free layer cake that is a perfect healthier treat for two (or even shared in little slices between a family of 4). Great when you want a treat without too many tempting leftovers left lying around!
- 55 g (1/2 stick) salted butter, soft (or use unsalted butter and a pinch of salt)
- 2-3 tbsp xylitol
- 1 medium egg, beaten
- 1/2 tsp sugar free vanilla extract
- 55 g (1/4 cup + 1 tbsp) wholewheat flour (spelt gives a lovely nutty flavour and buckwheat makes an excellent gluten free option - use all-purpose/plain if you want to, it will make a lighter cake but won't be the healthier wholegrain choice)
- 1 tsp baking powder (gluten free if needed)
- large handful frozen cherries
- 2 tsp cornflour (cornstarch)
- 125 ml (1/2 cup) double (heavy) cream, whipped to soft peaks (or whipped coconut cream - unsweetened or sweetened with a couple of drops of stevia)*
- fresh blueberries, to serve
- chopped roasted hazelnuts, to serve
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Preheat the oven to 180C/350F/gas 4. Cream the butter and xylitol together with a whisk or wooden spoon until pale and fluffy (about 2-3 mins). Slowly drizzle in the beaten egg bit by bit, stirring well between additions. If it starts to "curdle" and separate, add a spoonful of the already measured out flour to help it smooth out. Stir in the vanilla extract and tip in the flour and baking powder, stirring to mix until just combined. Pour into two greased ramekins or a greased and lined 10cm (4") cake tin (or a greased and lined small square cake tin). Bake for 20-30 mins, until a skewer inserted into the centre of the cake(s) comes out clean. Allow to cool completely.
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While the cakes cool, put the cherries in a pan and heat until soft and the juices are released. Mash or puree with a hand blender and whisk in the cornflour, then simmer until thick (this should only take 1-2 mins). Pour into a cold bowl and chill in the fridge (or freezer) while the cakes cool.
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If you are working with the traybake/square cake tin, get a 10cm (4") round cookie cutter and cut out 3-4 layers. If you have 1-2 small cakes, cut them horizontally with a serrated knife to make 3-4 layers. Spread each layer with 1/4-1/3 of the cream and top with cherry "jam" and fresh blueberries. Layer the cakes and use the remaining cream, jam and berries to decorate the top of the cake. Sprinkle with chopped roasted hazelnuts, if using.
*I personally prefer the coconut cream, as it goes beautifully with the cherries. You can also do 1-2 layers of dairy cream and 1-2 layers coconut - I've done this before and it gives a lovely delicate coconut flavour without it being overpowering!
