This makes a very moist, light-tasting, fluffy cake or cupcake, good with or without icing. If you donât tell anybody, they wonât know itâs sugar free. If youâd rather make it with regular sugar, just substitute it anywhere you see Splenda listed.
- 3/4 cup self-rising flour*
- 3/4 cup Splenda granulated
- 1 Egg
- 6 Tablespoons water
- 1 Tablespoon melted butter or cooking oil
- 3 teaspoons lemon extract
- 1 1/2 teaspoons vanilla extract
*Note: If you do not have self-rising flour, you can substitute 3/4 cup of all-purpose flour and add 1 1/2 teaspoons of baking powder to the dry ingredient mix.
- Preheat oven to 350 degree F. Liberally spray an 8â³ cake pan or square baking dish with non-stick spray or grease and flour pan. These guys like to stick, so donât be shy on this.
In medium mixing bowl, combine flour and Splenda.
In a mug or liquid measuring cup, combine egg and other liquid ingredients. Beat with a fork until the egg is well mixed.
Pour liquid into dry â mix well with fork. Batter will be lumpy â try to break up large lumps, small ones are OK.
Pour batter into prepared pan or baking dish. Bake for 12-15 minutes at 350 degrees. Cake will not turn brown, so do not go by appearance. Cake is done when a toothpick inserted into the middle of the cake comes out clean.
You can also make 6 regular sized muffins or 18 mini-muffins. Picture is of the mini-muffins I made this morning.
I thought you use less sugar for recipes. 3/4 cup of regular sugar may be too much. Splenda recipes always seem to take more than real sugar..just sayin'
sharridee - you're right, 3/4 cup of regular sugar would probably be overpowering. It's been so long since I've had real sugar that I lose touch with it.
If using real sugar, I would suggest starting with 1/2 cup and tasting the batter to see if it is sweet enough for your liking and adjust accordingly.
Do you have a recipe for sugar free icing you use with this cake? Thanks!
I would be interested in a sugar-free icing for this cake also :) Sounds like a very yummy cake!!! :)
I am thinking about using this as the top layer to a stacked cake. I plan to freeze it before working with it. Do you think it will hold up?
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