Cake mix – gluten-free and sugar-free

This free-from versatile cake mix helps you make your favourite cakes without sugar or flour. Using our mix as a base, it’s simple to make cakes for everyone to enjoy entirely guilt-free. The mix contains sesame flour and FiberFin instead of wheat flour, and we’ve replaced the sugar with Sukrin. The result is a delicious and tasty cake that’s big on flavour, but small on the ingredients you want to avoid!

You can create a variety of delicious, juicy cakes from one easy mix! Use it as it is, or as a base to make your own creation. Why not try carrot cake, apple cake, lemon drizzle cake or chocolate cake? The mix is simple to use and provides a gorgeously rich-tasting cake.

Look at the nutritional content of our cake mix compared to the average of six similar cake mixes on the Norwegian market:

Nutrition facts per 100 g finished cake

Nutritional information:

Instructions:

• Preheat the oven to 175 degrees Celsius.
• Mix 4 large eggs, 200 ml water and 100 ml oil together in a bowl.
• Add the cake mix and whisk until the batter is smooth.
• Add your chosen flavouring, or use just as it is, then pour into a greased and lined 9-10 inch (24 cm) round cake tin or in a cupcake pan lined with cupcake papers (10-12 cupcakes)

Large cake: Bake for approx. 30 minutes. Cupcakes: Bake for approx. 20 minutes.

Nutrition per 100 g dry mix:
Kcal: 262  |  protein: 21,6 g  |  carbohydrates:21,7 g (of which sugars 0,2 g)  |  dietary fibre: 17,4 g  |  fat: 6,8 g

Net weight: 360 g. Provides approximately 800 g (12 portions) of finished cake.

Ingredients:

Low-fat sesame flour, sweetener (erythritol), fiber (from resisant corn starch, chicory root, psyllium), starch (corn, potato), pea protein, raising agent (sodium bicarbonate, disodium phosphate), salt, emulsifier (mono- and diglycerides), acidity regulator (citric acid), aroma, sweetener (sucralose).

Sesame flour

Hulled, finely-ground sesame seeds where 80% of the oil is removed by cold-pressing. Read more about Sesame flour here.

Erythritol

Erythritol (Sukrin) is made purely from the natural polyol erythritol derived from GM-Free corn starch. It contains no artificial colours, additives or preservatives, and is naturally gluten-free. It contains no carbs, no calories and is non-glycemic. Read more about Sukrin here.

Resistant corn starch

Resisant corn starch (FiberFin) is natural, gluten-free flour with a high content of resistant starch. FiberFin has a beneficial effect on digestion, bacterial flora and immune system. Read more about FiberFin here.

Fibre from chicory root and psyllium husk

Plant fibres are used to provide the proper consistency and to increase the fibre content.

Corn and potato starch

Starch from corn and potato that makes the cake juicy and keeps it soft.

Pea protein

Complete vegetable protein from peas.

Raising agents

Bicarbonate and disodium phosphate are the ingredients of regular baking powder.

Salt

Ordinary table salt (sodium chloride).

Emulsifier

Mono and diglycerides of fatty acids. Used to bind water and fat and to give the cake a nice crust and firm consistency. The fat is only from vegetable sources.

Acidity regulator

Citric acid. Acts as an acidity regulator, and also controls the raising of the cake.

Aroma

Vanilla

Sucralose

Sucralose is a sweetener, about 600 times sweeter than sugar, and it’s used in a very small amount to enhance the sweet taste of Sukrin.

VARIATION

There are many ways to add variety to the Healthier Cake mix:

The cake mix can be used as a base for many different cakes and variations according to taste and imagination. Here are some tips you can use for creating different varieties:

Different preparation methods:

Bake the mix in a small baking pan (20 x 30), a bread tin or an oven-safe tin.

Bake the mix as muffins, cupcakes or cake pops.

Tip for cake pops:

Finished cake is crumbled into small crumbs. Mix the crumbs with a light icing.

You can make icing out of 125 g plain cream cheese, 100 g butter, 120 g SukrinMelis – icing sugar and 2 tsp vanilla sugar, for example. Mixed with the cake crumbs, this will become a firm dough.

Roll the dough out into small balls and place in the freezer for approx. 30 minutes.

Dip small sticks into melted chocolate and then stick them into the pops. (The chocolate will act like glue to keep the sticks firmly in place). Put the cake pops back in the freezer, and allow the chocolate to set.

Dip the fully set cake pops in what remains of the icing, and roll them in sprinkles, chopped nuts or whatever you wish to use as decoration. The only limits now are your imagination!

A taste of Christmas: Follow the instructions on the box and add ½ tsp of cinnamon, ½ tsp of cardamom, ½ tsp of ginger and ¼ tsp of cloves to the basic recipe. (You can also add dried fruit and nuts). Bake the cake in an ordinary cake tin, or use muffin tins and make Christmas muffins/cupcakes. We recommend a rich cheese icing with 150 g plain cream cheese, 60 g butter and 100 g SukrinMelis – icing sugar as a topping.

Other taste variations:

Blueberries and chocolate: Mix blueberries and chocolate chips into the mix.

Sweet potato cake: Slice or grate 3-4 sweet potatoes and stir into the mix before baking.

Apples and nuts: Grate two apples, and chop almonds, walnuts or similar, and add.

Coffee and walnut muffins: Add 4 tsp coffee (you can use 4 tsp instant coffee mixed with 4-5 tsp boiling water), 30 g chopped  walnuts (and, if you like, 30 g of almond flour) into the mix. You can replace 1 dl of oil with 100 g quark (if so, add 1 tsp psyllium husk or equivalent). Bake in muffin tins at 180 degrees Celsius on the middle rack for about 20 minutes. Icing tip: 2 tsp coffee (you can use 2 tsp instant coffee mixed with about 2 tsp boiling water), approx. 30 g SukrinMelis – icing sugar and approx. 30 g regular icing sugar mixed together.

FROSTING TIPS

Frosting tips

Here are some recipes for a few different types of frosting that we recommend. It can be tricky to make icing without using regular icing sugar. Where “regular icing sugar” is indicated, you can also use Finesse, stevia drops or another sweetener.
Try out different combinations, and see what works best for you. Bear in mind that reducing your sugar intake is good for your health.

Icing

1 dl SukrinMelis, 1 dl regular icing sugar, 1 egg white.

Cream cheese

200 g Philadelphia cream cheese, 100 g SukrinMelis, 20 g regular icing sugar, 1 tsp vanilla sugar/vanilla powder.

Rich cream cheese

150 g plain cream cheese, 50 g butter, 70 g SukrinMelis (with a small amount of another sweetener, if desired).

Chocolate buttercream icing

125 g butter, 80 g SukrinMelis, 30 g regular icing sugar, 2 tablespoons cocoa, 1 tsp vanilla powder, 3 tbsp of strong coffee.
(You can also add a few drops of Stevia Vanilla Cream or Chocolate.)

Alternative chocolate buttercream icing

200 g chocolate (sugar-free Sukrin chocolate or 70% chocolate), 200 g coconut milk or cream.
Heat coconut milk/cream in a small saucepan until it almost reaches the boiling point. Remove the  saucepan from the heat, and stir in the chocolate until melted. Pour the mixture into a bowl, and allow to cool.
Whip the chocolate buttercream with a handheld mixer.

Buttercream

130 g butter, 80 g SukrinMelis, 40 g regular icing sugar, 2 tsp vanilla sugar/vanilla powder, 1–2 tbsp milk.