Bundt cake with erythritol, or a sugar-free bundt cake. Erythritol is a sugar substitute with the same texture and almost the same taste at zero calories. Therefore, I decided to try it in a classic recipe and prepared my bundt cake with erythritol.
Substituting sugar is not easy because the sweetening power of erythritol is at least 30% lower; you should replace where you would use 100g of classic sugar with at least 130g of erythritol. Sugar, especially in desserts, has several functions, so various trials are needed to replace it adequately in a recipe.
The bundt cake with erythritol seems less sweet than the classic bundt cake; it is simply a different, lighter sweet taste.
The internal texture remained sufficiently moist and maintained the classic crunchy crust of the freshly baked bundt cake even the next day.
In desserts where only erythritol is used, there’s no unpleasant aftertaste, but a fresh sensation in the mouth similar to the taste of xylitol remains. To eliminate or mitigate this sensation, it’s suggested to add a bit of inulin to the recipe.
Inulin is a soluble fiber that greatly helps intestinal balance and can be consumed safely always in the right doses, as there is a daily maximum for erythritol not to be exceeded to avoid gastrointestinal problems. Inulin is often used in pastry, especially in ice cream preparation, and helps to give consistency to doughs.
Both inulin and erythritol are now easily available, but I will leave the ingredient doses for the two variations of the recipe so you can try it both with inulin, which is my favorite version, and with just erythritol.
I leave you the classic bundt cake recipe from which I was inspired to create this, and you will also find links to other sugar-free recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 276.32 (Kcal)
- Carbohydrates 44.82 (g) of which sugars 1.50 (g)
- Proteins 6.25 (g)
- Fat 19.25 (g) of which saturated 3.46 (g)of which unsaturated 15.04 (g)
- Fibers 4.89 (g)
- Sodium 28.35 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for an 8.5-inch mold
The dough for the erythritol bundt cake is identical to that of the classic bundt cake
- 2 eggs
- 1 1/4 cups erythritol
- 1/2 cup vegetable oil
- 1/2 cup milk
- to taste vanilla flavor
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder (leveled)
- 1/2 packet baking powder
- 3 tablespoons inulin (if you don't have it, increase the flour)
- 2 eggs
- 1 1/4 cups erythritol
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 1/4 cups all-purpose flour
- 3 tablespoons inulin
- 1 teaspoon unsweetened cocoa powder
- 1/2 packet baking powder
Dough Tools
To knead, I recommend using a stand mixer with a whisk attachment, alternatively a good electric hand mixer
- 1 Stand Mixer howork
- 1 Bundt Pan
Preparation
The preparation of the bundt cake with erythritol is very simple and quick
Place the whole eggs and erythritol in the stand mixer and whip at maximum speed using the whisk. Only when the eggs are well whipped, lower the speed a bit and add oil, milk, vanilla, and flour in several additions; finally, add the baking powder.
Take the 22 cm (8.5 inches) mold, grease it, and pour almost all of the batter into it; add the tablespoon of unsweetened cocoa to the remaining batter, always mixing with the whisk to avoid lumps, and pour it in a thin stream over the previous batter.
Bake in a preheated oven at 340°F for 30-35 minutes; always perform the toothpick test because the time varies depending on your oven. Wait until it cools a bit in the mold before placing it on the plate.
Notes
I assure you that the bundt cake with erythritol remains crispy for two to three days if kept in a cake container with a lid. This post contains one or more affiliate links intended as simple suggestions for preparing the recipe.
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