Sugar Free Maple Mocha Cake with Almonds

 
Fall is my favorite season, because we can enjoy comfort flavors and spices that are so good. I love those flavors of fall to satisfy my comfy-cozy sweet tooth fall craving. Flavors like mocha, maple and almond together are the perfect combination and a staple I always make sure to have in my kitchen.

This dessert is a healthy sweet and savory cake you can satisfy your sweet tooth while being mindful of being made without sugar. Don’t you worry the flavor is perfectly sweet of maple mocha almonds made from unsweetened ingredients and sweeten with natural sweetener xylitol/erythritol sweetener making this bundt cake awesome and good.

This bundt cake is simple to prepare, and it doesn’t require any extra effort to make a beautiful dessert. Just a little maple extract, unsweetened cocoa chocolate and right before serving top it with almond sauce. Voila! Making a stunning impressive and delicious healthy dessert.

Perhaps the reason I love making and eating this cake so much is that I can feel comfortable with using a natural sweetener to replace my sugar intake, I been using it for a while and its super simple to convert any recipe by replacing the sugar for the same quantity it call for sugar using Lite and Sweet. This sweet cake leaves my house with the smell of maple cocoa and I can’t resist, I have usually to enjoy two slices because its so good. I hope you can make and enjoy this recipe.
 

Sugar Free Maple Mocha Cake with Almonds

Bundt Cake

1 cup butter, room temperature

1 1/2 cup  Lite and Sweet

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp coffee or instant coffee powder

2 tbsp maple extract

1 1/2 cup sour cream or milk

2 large eggs

Almond Topping

1/4 cup powder Lite and Sweet

1 tbsp butter

2 tbsp maple extract

1-2 tbsp milk

1/2 tsp. ground cinnamon

2/3 cup sliced almonds

Direction:

Bundt Cake:

Preheat oven to 350 degrees F. Grease a 9-inch bundt pan with butter and dust with flour, or coat well with nonstick cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and Lite and Sweet on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.

In a bowl combine the flour, cocoa powder, baking powder, baking soda, salt and powder coffee. In another bowl whisk together the maple extract, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple mixture and ending with the flour mixture. Mix only until just combined.

Scoop the batter into the prepared bundt pan and spread it out evenly. Bake a toothpick inserted into the center comes out with a few moist crumbs, 40-45 minutes. Let cool 15 minutes in the pan before turning it out onto a wire rack to cool completely.

Almond Topping

Using a high speed blender or food processor pulse the Lite and Sweet until powder for 1-2 minutes. Add to a small pan over low-medium heat and cook the Lite and Sweet, butter, maple extract, milk, and cinnamon until all melted and combined. Remove from the heat and add the almonds. Pour over the bunt cake and serve.

 

 

 

Sugar Free Maple Mocha Cake with Almonds
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