Keith on Food

Vegan, Sugar-free Battenberg Cake

Here are my very own vegan and sugar-free cake recipes cut up into long rectangles and made into this super healthy Battenberg Cake. The raw beetroot and 100% fruit jams give a vibrant colour and natural sweet taste without any sugar! The cakes are also made with super healthy, omega 3-rich, virgin coconut oil. I used organic white flour to keep the vibrancy of the colours.

You could also make a bright orange sponge with sliced carrot and 100% apricot jam and make a red and orange Battenburg cake. Or have one with all 3 colours!

I put the cake together using 100% fruit apricot jam between the layers. As it’s Christmas I covered it with some vegan marzipan . Then sprinkled with freshly ground almonds.

Red as a Beetroot Sponge

Put the sliced raw beetroot, coconut oil and sugar free jam in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste. Put this in a bowl and slowly incorporate the flour. Beat well it should be a sticky dough, add a little almond milk if it is a bit dry. Transfer to a small square baking tray lined with baking paper.Bake at 180 C for about 20-25 minutes until firm to the touch. Cool on a wire rack

Cool as a Coconut Sponge

Put the coconut oil, syrup and almond milk in a blender. Grind to a smooth paste to soften the oil. Put this in a bowl and stir in the desiccated coconut. Slowly incorporate the flour and beat well. It should be a sticky dough, add a little almond milk if it is a bit dry. Transfer to a small square baking tray lined with baking paper.

Bake at 180 C for about 20-25 minutes until firm to the touch.

Cool on a wire rack.