Mixed Spice Cake (Winter Spiced Cake)
Keto Fitness Club
Vegetarian / Dairy Free
This stunning cake came from our Almond Butter Bread recipe.
PLEASE NOTE: whilst we would normally steer clear of dates due to their sugar content, the carbs are 'diluted' throughout the mix. The dates help to give the cake the colour and fruity sweetness that really ramp up the flavour.
We have experimented with alternatives for the dates so if you'd like to reduce the carbs a little more, go for the Cooking Apple option!
Using dates: makes 12 slices - each slice contains:
142 Calories / 5g Carbs / 5.9g Protein / 10.5g Fat
Using cooking apples: makes 12 slices - each slice contains:
129 Calories / 2.9g Carbs / 5.0g Protein / 11g Fat
As with all UK labels, the carbs above are already net carbs.
210g Almond Butter (100% nuts) - or Homemade Nut Butter (use this recipe, omitting the sweetener & cocoa powder)
2 Large Eggs
40g Dates, blitzed in a little hot water to create a paste. Alternative: cooking apple, finely diced and cooked down with a splash of water until soft & mushy. Use 70g cooked weight.
10g Chia Seeds
7g Bicarbonate of Soda
3 tsp Mixed Spice
25ml/g Lemon Juice
Preheat the oven to 180°C.
In a large mixing bowl, combine the almond butter and eggs to create a paste.
Add the date puree / cooked apples (squish these as much as you can, or blitz them in a small food processor), chia seeds, bicarbonate of soda, mixed spice and sweetener.
Combine well and then add the lemon juice. The mix will start to create a foam as the lemon juice reacts with the bicarbonate of soda. Keep mixing until all the foam is fully combined.
Line a 7" round cake tin and pour the mix in.
Bake for 20-25 minutes until firm. This may sink slightly in the middle.