Sensational sugar-free blueberry coffee cake

We’ve taken what was a friend’s blueberry coffee cake and replaced all the sugar with substitutes, which makes this recipe perfect for anyone with diabetes. When we served it, no one noticed an absence of sugar, as it’s so delicious. What’s more, the cake is also nut and dairy free.

Perfect with a cuppa at any time of the day, you can also wrap this in cling film or foil to keep for up to five days; or slice, wrap and freeze.

Serves 12

Ingredients

• 4 large eggs, separated into whites and yolks
• 1 tsp cream of tartar
• 88ml sugar-free maple syrup
• 2 tbsp sugar replacement sweetener (such as stevia)
• 1/4 cup coconut oil, measured solid
• 1/2 cup coconut flour
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 tsp lemon zest
• 1/2 cup blueberries, fresh or frozen

Method

1. Preheat oven to 180C. Grease the bottom and sides of a 20cm x 10cm loaf pan.
2. Place egg whites and cream of tartar into the stand mixer bowl and whisk until stiff peaks form.
3. In a separate bowl, beat maple syrup, sugar replacement sweetener and coconut oil until creamy. Gently mix in egg yolks.
4. Add coconut flour, vanilla, apple cider vinegar, baking soda, salt and lemon zest to the mixture. Beat until combined.
5. Gently — and in batches — fold egg whites into batter.
6. Spoon half the batter into a loaf pan and scatter half the blueberries on top. Pour remaining batter over top and smooth. Scatter the rest of the blueberries on top.
7. Bake for 45 minutes, until cooked in the centre.