Zero Sugar


You won’t believe I had a cake specially designed for me but I couldn’t even take a bite”

“So, I can no longer eat those tasty, creamy and yummy cakes?”

“Not even for once have I had a thought that there will be something that would stop me from taking my favourite cake

These and many more have I heard from individuals who are embittered about the fact that they can no longer consume cakes due to certain health conditions like diabetes, heart disease, obesity etc.

It is no longer news that humans of all ages are pretty conscious of their sugar intake these days. But, does that mean we will no longer be able to eat these creamy, tasty and outstandingly delicious cakes? NO!

Good news! The fact that you are diabetic or obese does not necessarily mean you can no longer have a bite of that beautifully designed and tasty cake specially made for you on that outstanding occasion of yours. Instead of avoiding cakes completely just because of these health issues, there’s a range of sugarless cakes you can opt for that will be just perfect for your health such as

  • Sugar-free lemon drizzle cake

Prep: 10mins

Cook time: 1hr-1hr 10mins


225g self-raising flour

½ tspn baking powder

225g xylitol

2 lemons

2 large eggs

125ml oil

1 tbsp milk

200g 0% fat Greek yoghurt


1 lemon juice

50g xylitol


  1. Preheat the oven to 180c/160c
  2. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
  3. Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl and stir into the flour mixture.
  4. Spoon into a tin and smooth the surface
  5. Bake on the middle shelf of the oven for 1hr -1hr 10mins
  6. Make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol is dissolved.
  7. Once the cake is cooked, take it out of the oven and pour over the drizzle.
  8. Cool in the tin before turning it out.


  • Naked chocolate cake


½ cup unsweetened cocoa powder

½ cup coconut flour

2 ½ teaspoon baking powder

½ tspn ground cinnamon

6 organic eggs

½ cup organic maple syrup

½ cup olive oil

½ cup coconut milk

1 teaspoon vanilla paste


  1. Preheat oven to 160c
  2. Combine the cocoa, coconut flour, baking powder, cinnamon, and sea salt into a mixing bowl.
  3. Add the eggs, honey, vanilla, coconut milk and olive oil
  4. Whisk until smooth
  5. Pour into a baking tin lined with baking powder
  6. Bake for 55-60mins
  7. Remove from the oven and cool
  8. Spread with ganache or healthy chocolate mouse
  • Lemon berry pudding cake


¼ cup granulated sugar

¼ cup all-purpose flour

1 cup milk

1 large egg yolk

2 tsp grated lemon zest

3 tbsp fresh lemon juice

2 tbsp butter

3 large egg whites

2 cups fresh or frozen blueberries

1 cup straw berry fruit spread


Preheat oven to 350 degrees. Lightly spray 8-inch baking dish with nonstick cooking spray. Combine sugar and flour in small bowl .Combine milk, egg yolk, lemon zest, lemon juice and butter in a large bowl. Add sugar mixture to milk mixture, stir until just blended. Beat egg white in medium bowl until stiff but not dry. Gently fold beaten egg whites into milk mixture. Spread batter into bottom of prepared baking dish. Place dish in 13 x 9-inch baking pan, pour 1 inch of water into outer pan. Bake for 15minutes. Melt fruit spread. Drop blueberries evenly over top of cake; carefully brush blueberries with fruit spread. Bake until set and lightly golden about 35 minutes. Let pudding cool slightly and serve warm or chilled.

  • Chocolate peppermint cake


  • 2½ c. flour
  • 1¼ c. unsweetened cocoa
  • 2¼ c. granulated sugar
  • ¾ c. packed brown sugar
  • 2¼ tsp. baking soda
  • ¾ tsp. baking powder
  • ¾ tsp. kosher salt
  • 1½ c. whole milk
  • ¾ c. canola oil
  • 3 large eggs
  • 1½ tsp. peppermint extract
  • 1¼ c. boiling water
  • 20 mini candy canes
  • 3 package cream cheese
  • ¾ c. unsalted butter
  • 1 box confectioners’ sugar
  • Peppermint Meringues


  1. Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
  2. In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
  3. Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
  4. Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners’ sugar until light and fluffy, about 3 minutes.
  5. Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake.
  • Pirate cake from burnt apple

Ingredients and preparation;

  • 1/2 cup sliced peaches (peeled)
  • 1 banana

Blend fruit together in a food processor until liquefied. This willgive you 1/2 cup of fruit puree.

  • 1/2 cup fruit puree (from above)
  • 1/2 cup buttermilk or 1/2 cup milk + 1 tablespoon lemon juice (allow to sit for 5 minutes to make “buttermilk”)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Whisk your fruit puree, milk, egg, and vanilla together. In a separate bowl, combine whole wheat flour, baking powder, soda, and salt. Slowly pour your liquid ingredients into the dry, and mix until the dry ingredients are all wet. Pour your batter into a greased 6 inch round pan (Double ingredients to make a double layer). Bake at 350 for 20-30 minutes, or until you can stick a knife through the center and it comes out clean.



  • 1 cup organic cream
  • Optional (1 tablespoon pure maple syrup)

Frost your cake or cupcakes and top with fruit. Makes 16 inch cake (20-30Mins cooking time), 12 mini cupcakes (10mins cooking time), or 6 regular size cupcakes (~15 min cooking time)


  • 1.5 Cups Coconut Milk
  • ½ cup soy or coconut creamer (if using soy, make sure it is organic and/or Non-gmo Project Verified)
  • 2 tsp agar powder
  • 1 tsp vanilla extract
  • Optional – a handful or more of spinach for color


  1. In a medium saucepan, whisk milk and creamer.
  2. Sprinkle agar powder over the top and whisk vigorously until combined, making sure not to leave any clumps.
  3. Turn the stove up to medium heat and cook until the mixture comes to a full boil, stirring gently from time to time.
  4. Remove mixture from the heat and whisk in the vanilla extract.
  5. Cool in room temperature and then put in the fridge.
  6. Chill for at least 3 hours until it is completely solid (you should be able to turn the pot upside down without the mixture falling out).
  7. Scrape the mixture out of the pan and into a blender.
  8. Begin to puree and add in the spinach if you decide to use it.  The more spinach you use the brighter color green you will get. Puree until it is completely smooth.
  9. Cover your cake with your coconut whip. Put it in the fridge for a little bit (10mins) after topping it, in order to give it that smooth look you are going for. Take it out and smoothen out the frosting.
  • Applesauce cupcakes


  • ¾ cup coconut flour
  • 6 eggs
  • ¾ cup maple syrup
  • ½ cup unsweetened applesauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda


  1. Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. Measure the coconut flour by scooping the flour directly from the container, then using the back of a knife sweep off the excess, creating a level measurement. It’s imperative that you measure the coconut flour correctly, as even an extra teaspoon can throw off the recipe!
  2. Combine all of the ingredients in a large mixing bowl, and use a whisk to break up any lumps, mixing well until a thick and uniform batter is created.
  3. Divide the batter into the 12 muffin cups, and then bake for 25 to 30 minutes. Allow to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
  4. Frost with coconut whipped cream, or another topping of choice.
  5. Store them in a sealed container in the fridge for up to one week.
  6. Remove from the fridge 3 hours before serving to bring them back to room temperature.
  7. If you want to make them ahead of time, they can even be frozen and then thawed in the fridge overnight. Be sure to frost them just before serving, for best results.
  • Black velvet cake



  • Prepare a large silicon cake mould or about 18 silicon cupcake moulds by spraying with coconut oil and placing in your steamer
  • Start by beating the Eggs and yolks, together with the Stevia powder in your mixing bowl
  • Add Coconut Cream, Macadamia Oil, Rice Syrup, Vanilla Extract and combine further
  • Gently beat in the Black rice flour
  • Now pour your black mixture into your prepared moulds
  • Steam for 50 minutes for a large cake or 30 minutes for cupcakes, until set.
  • Turn the cakes out gently and sprinkle with desiccated coconut.
  • The dessert is best served at room temperature
  • Keep extras refrigerated and enjoy within a few days
  • Fresh fruit cake


  • seedless watermelon
  • rock melon
  • kiwifruit
  • blueberries
  • strawberries


  1. Slice a cross section of whole seedless watermelon around 10-12cm in thickness. Trim the green skin off all the way around so you have straight sides. Place on a serving platter. Peel kiwifruit and slice crossways.
  2. Step 2: Cut 5mm cross sections of rock melon and use cookie cutters in a small star and heart shape to cut pieces out. Place around the sides of the “cake” using toothpicks to anchor these in. Arrange some on top as well.
  3. Step 3: Place blueberries around the sides of the cake and secure with toothpicks.
  4. Step 4: Slice strawberries and arrange on top.

Steamed cheese cake with white chocolate


  • (Makes 5 cupcake size)
  • 38 grams cream cheese (double boiled till melted)
  • 4 egg yolks
  • 2 egg whites
  • 63 grams sugar
  • 1/8 tsp salt
  • 63 gram AP flour
  • 10 gram milk powder
  • 1/4 tsp baking powder
  • 50 grams butter, melted
  • 38 grams white chocolate (melted with butter)


  • Beat eggs, sugar and salt till light and fluffy.
  • Add melted cream cheese, mix till well combined
  • Fold in flour, milk powder and baking powder
  • Add melted butter and white chocolate slowly, and fold till evenly mixed
  • Pour into cupcake tins that have been lined with greased baking paper.

Others include;

  • Sugar-free vanilla cake
  • Sugar-free sponge cake with pear jam
  • Cake with coconut whip spinach frosting
  • Smash cake

Whichever occasion you’ve got, we got your back. We have cakes that suit your birthdays, weddings, inductions, convocations, anniversaries, name it! That’s what we do. Place an order today on or call 08146274960/08182359903 and you will be glad you did.



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