Strawberry Blysscake

You can’t go wrong with this babycake. It is moist, delicious and sinless. You don’t even need an oven for this. Just a steaming rack and a pot.

Ingredients

Cake batter for 5 inch cake silicon mold:

200g almond flour
2 tbs Blyss Monkfruit sweetener.
2 eggs
1 tsp baking powder
2 tbs lemon compote
2 tbs butter

Butter cheese frosting:

1 tbs Blyss Icing sweetener
100g cream cheese
100g whipping cream or 80g thick coconut cream
sliced strawberries for filling and decoration (about 2 cups)

Method

Mix the cake batter with Blyss Sweetener by hand mixer or hand blender.
Pour into silicon mold and bake for 15 min at 180°C/356°F
till a stick comes out clean. Alternatively, you can steam the cake for 15 to 20 min, also using the stick test to check.
When the cake cools, slice it crosswise horizontally into 3 or more layers if you wish.
If you like more citrusy taste, you can wet the layers with the liquid from the lemon compote as you frost the cake.
Make the frosting by using a handblender or egg beater by mixing Blyss Icing Powdered Sweetener with the cream cheese and whipping cream till fluffy.
Assemble cake with lemon compote liquid and frosting. Chill in fridge, but let it settle at room temperature for 30min before serving.

Nutritional Information

Blank 2000 x 2000-2

By: Julia Lim

Julia is a holisitc wellness coach that assists people to live vibrant and fulfilling lives.

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Strawberry Blysscake

You can’t go wrong with this babycake. It is moist, delicious and sinless. You don’t even need an oven for this. Just a steaming rack

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