Treat Yourself! 4 Whole Grain Cakes Without Sugar

When it comes to making sweets in general we have many ideas: fruits such as dates or bananas give flavor and sweetness to smoothies, truffles, sweet toasts, etc. What seems more complicated is making other “lifelong” preparations such as cakes, cakes or muffins without using sugar and also without eggs or dairy.

It’s actually easier than it sounds. Taking into account the characteristics of the ingredients, we can make almost any cake using wholemeal flours, vegetable and fruit drinks and homemade syrups as sweeteners.

Homemade cakes made like this are not harder or drier, it is a matter of making a good balance of fats, liquids, leavening and cooking time and temperature. As an example, serve these recipes, which result in soft, moist and delicious cakes.

Lime and peppermint sponge cake

I really like this sponge cake to accompany a Moorish tea, since peppermint is one of its ingredients. You can add more or less, to taste, and other flavors such as vanilla essence, rum, etc.

Ingredients

• 2 cups whole wheat flour
• ½ cup cornstarch (cornstarch) or tapioca
• 2 teaspoons yeast
• 1 teaspoon baking soda
• ½ cup of date syrup
• 100 ml olive oil (mild flavor)
• 150 ml of sparkling water
• 125 ml of soy or oat cream for cooking
• The zest of 1 lime
• The juice of 1 lime
• A small bunch of spearmint (about 30 leaves, chopped)

Preparation

1. Preheat the oven to 170-175ºC. Spread a mold with a maximum diameter of 20 cm with a little oil or margarine and sprinkle it with flour.
2. In a bowl mix the wheat flour with the starch, yeast and baking soda.
3. In another bowl, beat the soy cream to cook with the date syrup with a manual whisk until it is homogeneous. Add the peppermint, lime zest, and lime juice. Add little by little and without stopping to beat the oil.
4. Gradually stir in the flour and sparkling water mixture until it is a silky, lump-free dough.
5. Pour the dough into the mold and bake it at medium height at 170-175ºC for 45-50 minutes.
6. It will be done when when punctured with a toothpick it comes out wet but clean.
7. Let it cool before unmolding and cutting it.

Zebra vanilla and chocolate cake

It is a very easy cake to make but very attractive, with two layers of colors that are superimposed in vertical lines like those of a zebra.

You just have to divide the dough and give it color and flavor with whatever you want, so starting from the same recipe you can try other colors and flavors, such as lemon with turmeric and blueberries, raspberries, blackberries, banana, spinach puree (it gives more color what flavor), etc.

Ingredients

• 1 soy yogurt natural flavor (they are 125g)
• 1 measure of date syrup yogurt
• 3 measures of whole wheat flour yogurt
• 1 measure of rice drink yogurt
• 1 measure of sunflower oil yogurt
• 2 teaspoons yeast
• 1/2 teaspoon baking soda
• 3 tablespoons cocoa powder
• 2 tablespoons dairy-free chocolate drops or chips (optional)

Preparation

1. Preheat the oven to 180ºC.
2. Spread a mold with a maximum diameter of 20 cm with oil or vegetable margarine and sprinkle with flour.
3. In a large bowl or in a food processor add the soy yogurt and beat it very well. Clean the glass, which is what we measure the rest of the ingredients with.
4. Add the date syrup and continue beating. Add the oil and beat it well. Add the flour along with the yeast and baking soda and the rice drink.
5. Separate half of the dough in another bowl, add the cocoa powder and beat it very well. Add the chocolate chips or grated and mix.
6. Pour a little white batter into the center of the pan. On top, another bit of chocolate dough. On this, another white mass, and so on until finishing with the masses.
7. Bake it at medium height at 175ºC for 45 minutes or until when you prick it with a skewer or toothpick it comes out clean (be careful, if you have put chocolate chips in it, it may come out stained with melted chocolate).
8. Let cool before unmolding and cutting.

Rye sponge cake with lemon, turmeric and raisins

This cake is dense, tender and moist. You can let it warm up before trying it (instead of letting it cool completely), warm is very good.

If you don’t like raisins, you can add another dried fruit that you like or substitute it with chopped walnuts, almonds, etc.

Ingredients

• ½ cup olive oil (mild flavor)
• 1 cup whole wheat rye flour
• 1/2 cup raisin syrup
• 200 ml of soy drink
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon cornstarch or tapioca starch
• 1 teaspoon turmeric powder
• 1 teaspoon baking yeast
• ½ cup raisins

Preparation

1. Preheat the oven to 180ºC. Spread a tall rectangular pan (for bread or pound cake) with oil or vegetable margarine and sprinkle with flour.
2. Mix the soy milk with the lemon juice, stir it and set it aside.
3. In a separate bowl mix the rye flour with the cornstarch and yeast.
4. In a bowl, whisk the raisin syrup with the oil, lemon zest and turmeric. Add little by little and without stopping beating, in turns, a little of the flour mixture and another little of the soy drink with lemon, beating and stirring so that there are no lumps.
5. Add the raisins and mix.
6. Pour the mixture into the mold and bake it on medium height for 40-45 minutes, until it is lightly golden on the top and when you prick it with a toothpick it comes out clean.
7. Let it cool before unmolding and cutting it.

Carrot cake with figs

The flavors of carrots and figs combine perfectly, in fact in this cake they also give an extra juiciness and sweetness. You can also add cinnamon, vanilla, cardamom or lemon zest.

If you want to completely change the flavor, substitute grated apple for the carrot. It looks great!

Ingredients

• 1 plain flavored soy yogurt
• ½ cup cream of figs
• 100 ml mild flavored olive oil or sunflower oil
• 1 1/2 cups grated carrot
• 200 ml of rice drink
• 1 teaspoon orange zest
• 1 1/2 cups whole wheat flour
• ½ cup of rice flour
• 1 1/2 teaspoon baking yeast
• 4-5 figs cut into slices

Preparation

1. Preheat the oven to 180ºC.
2. Spread the inside of a mold (medium or small, about 20 cm in diameter) with a thin layer of oil or vegetable margarine and then sprinkle with a little flour, trying to cover the edges well.
3. In a bowl mix the flours with the yeast.
4. In another bowl or in a food processor, beat the soy yogurt with the fig cream and add the oil little by little.
5. Add, interspersing, flour mixture and rice drink, until there is none left and you have a dense and homogeneous dough. You can add a little more rice drink if necessary.
6. Put a layer of dough in the mold and on it some sliced ​​figs. On top, another layer of dough and another of figs and ends with a layer of dough.
7. Bake it at 180ºC at medium height for 40 minutes, until done.
8. Let it cool down and finish it by putting the remaining fig slices on top (or more sliced ​​or chunky figs).