I've adapted my sugar free pumpkin & ginger muffin mix to make a delicious, moist and sweet autumnal cake, drizzled with ginger icing and chocolate. Perfect for a yummy fall treat.
- 1 batch sugar free pumpkin & ginger muffin batter, minus the chocolate chips*
- 2 tbsp icing sugar (or make this cake sugar free by using sugar free icing sugar like Natvia's)**
- 2 tsp ground ginger
- a little milk (dairy or non-dairy)
- 15 g dark chocolate (at least 85%), roughly chopped
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Preheat the oven to 180C/350F/gas 4 before making the muffin batter. To bake, pour the whole batter into a well-greased and lined 6 inch (15cm) cake tin and bake for 45 mins-1 hour, until a skewer or knife inserted into the centre of the cake comes out clean. Allow to cool slightly and remove from the tin.
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While the cake is still warm, poke a few holes into the surface with a skewer or toothpick. Make the icing by sifting the icing sugar and ginger into a bowl and mix with just enough milk to make a thin paste. Pour over the surface of the cake so it seeps into the holes. Allow the cake to cool completely.
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Melt the chocolate and drizzle over the cake in a zigzag motion with a fork or teaspoon.
*you can find the recipe here. I used erythritol instead of xylitol because it's what I had on hand but kept it otherwise the same.
**you can make your own sugar free icing "sugar" by blitzing xylitol (or erythritol) in a coffee grinder with a pinch of cornflour until icing sugar consistency