Sukrin Low-carb Raspberry Cake, yeast, dairy, gluten and wheat-free with Sukrin Cake Mix
Simply add raspberries to our Sukrin Low Carb Gluten Free Baking Mix. Delicious served warm with cream or custard made with Sukrin Granulated. You could replace the oil specified in the recipe with creme fraiche, quark or buttermilk, all of which make great substitutes if you are watching the calories.
Preheat the oven to 180C. Grease and line a 24cm cake tin.
Mix the cake mix with the eggs, water and oil and whisk until the batter is smooth.
Sprinkle with raspberries.
Bake for 30 mins. Allow to cool in the tin for a few minutes before removing to a wire rack to finish cooling.
• 1 pack of Sukrin Baking Mix
• 150ml water
• 4 Eggs or *egg replacer
• 100ml Oil
• 150g Raspberries (Fresh or Frozen)
Get baking now!
Serves: 12 - Time to prepare: 10 min. Time to cook: 30 min Preparation: Easy
Free From: Sugar, Gluten, Wheat, and Egg if egg replacer is used.
Suitable for Diets: Diabetics and Coeliacs
Suitable for Lifestyles: Low carb, Sugar free, Vegetarian, Vegan, Low fat.
Allergens (Contains): Sesame.
Beneficial Nutrition: 80% less carbs - Sugar-free
Sukrin Products: Baking Mix.