Sugar Free Apple Cake

I am on a mission to continue my passion in baking but exploring ways to bake healthier. Recently bought a natural sugar alternative erythritol. Did an improvised version of this Apple Cake recipe I came across on The Fitness Tribe. I ran out of plain flour so I used a combination self raising wholemeal flour. I reckon wholemeal will give it a smoky rustic feel. It turned out really well to my surprise! :-)

  • 100 gm plain flour

  • 100 gm self raising wholemeal flour

  • 1 3/4 tsp. baking powder

  • 1/4 tsp. baking soda

  • 2 eggs

  • 1/4 cup. erythritol

  • 115gm melted butter

  • 1/2 cup milk

  • 2 medium-sized apples - Cut into thin slices

  • 2 medium-sized apples - diced. This is to mix it in with the batter.

Preheat oven to 350 F. Grease and flour a 9 inch round springform baking tin.


  1. Sieve and mix the dry ingredients in a bowl ( plain flour, self raising flour, baking powder and baking soda)

  2. Beat the eggs in another bowl. Add erythritol, melted butter with milk.

  3. Mix in the dry ingredients into the wet ingredients. Mix all ingredients well with an electric mixer until smooth.

  4. Mix in the diced apples into the batter.

  5. Pour the cake batter to a 9 inch springform cake tin.

  6. Arrange the thin slices apple over the batter in a circular fashion.


  1. Bake 40-45 minutes at 160 degree. Last 10 minutes I increase it to 180 degrees.

  2. Brush the cake top with apricot jam glaze.

  3. Cool on wire racks for 10 minutes.

Blueberry Crumble Cake

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Let them eat cake

Blueberry Crumble Cake

Another recipe from the amazing Jenn Segal. She calls it Blueberry Coffee Cake (aka Boy Bait) but I like to call it Blueberry Crumble Cake.

Blueberry Crumble Cake

  • Servings: 12 to 16

  • Prep Time: 30 Minutes

  • Cook Time: 40 Minutes

  • Total Time: 1 Hour 10 Minutes



  • 80 g packed light brown sugar

  • 65 g all-purpose flour, spooned into measuring cup and leveled-off

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 55 g unsalted butter, cold, cut into 1/2-inch chunks


  • 250 g all-purpose flour, spooned into measuring cup and leveled-off

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 110 g unsalted butter, softened

  • 120 g granulated sugar

  • 2 large eggs

  • 1-1/2 teaspoons vanilla extract

  • 1 teaspoon packed lemon zest, from 1 lemon

  • 1/2 cup milk

  • 350 g fresh blueberries (or frozen bluberries but do not defrost)


  1. Make the streusel topping:

    • Combine the brown sugar, flour, cinnamon, and salt in a small bowl.

    • Using your fingers, mix until no lumps of brown sugar remain.

    • Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.

  2. Preheat the oven to 190°C and set an oven rack in the middle position.

  3. Grease a 23-cm square pan with butter or nonstick cooking spray.

  4. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  5. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes.

  6. Add the eggs one at a time

  7. Beat in the vanilla extract and lemon zest.

  8. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine

  9. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.

  10. Transfer the batter to the prepared pan and spread evenly.

  11. Sprinkle the streusel topping evenly over the batter.

  12. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean.

  13. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.

  14. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

  15. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.


French Apple Cake

Since I started my new found hobby in baking, I have baked this French Apple Cake recipe from Jenn Segal of Once Upon A Chef quite a number of times. I have since made some tweak to the recipe and this version seems to work best for my taste. What I have tweaked are the amount of sugar, the amount of apple and made replacement to the butter and the alcohol.

Original recipe from Jenn Segal

  • Servings: 6-8

  • Prep Time: 20 Minutes

  • Cook Time: 40 Minutes

  • Total Time: 1 Hour


  • 125 g all-purpose flour, spooned into measuring cup and leveled-off

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 115 g unsalted butter or spread like Stork which I prefer, at room temperature

  • 95 g granulated sugar, plus 1 tablespoon for sprinkling over cake

  • 2 large eggs

  • 2 tablespoons southern comfort

  • About 550 gram of cooking apple or 2 large Granny Smith apple and 1 small regular Granny Smith apple. peeled, cored and cut into 1.5 cm cubes

  • Confectioners' sugar (optional), for decorating cake

The instruction is exactly the same to the original recipe by Jenn Segal


  1. Preheat the oven to 165°C. Grease a 20 cm springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

  2. In a small bowl, whisk together the flour, baking powder and salt.

  3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

  4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Chocalate cake with marsmallow meringue toppings


Serves: 8-10 
Prep time: 30 min 
Cook time: 1 hrs


For the cake

  • 1 1/4 cups or 142gm self raising flour

  • 1/2 cup or 50gm cocoa powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup or 200gm sugar

  • 3/4 cup or 180 mL milk

  • 1 egg

  • 1/4 cup canola oil or olive oil

For the meringue

  • 4 large egg whites

  • 1/8 teaspoon cream of tartar

  • 150 grams sugar

Directions - For the cake

  1. Preheat oven to 160°C.

  2. Grease one 9-inch round cake pan with butter and dust with flour, shaking out any excess. Place a round of parchment in the bottom of the cake pan. Set aside.

  3. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

  4. Add in the sugar and whisk the ingredients together.

  5. Make a well in the center of the dry ingredients and add the milk, egg, and oil. Using an electric hand mixer, mix the batter together on a low speed until well combined.

  6. Pour the batter into the prepared cake pan and place into the oven.

  7. Bake for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Remove to a cooling rack.

  8. Once cool, remove the cake from the cake pan. Peel the parchment paper off the bottom of the cake and put onto a serving plate.