Steviva KetoseSweet Lemon Poppy Tea Cake

Happy 2019.  I’ve learned two things —

1) The healthiest thing you can do for yourself is to eat more greens.

2) People don’t want to eat more greens, they want to eat sweets.

Sweetness wins.  It’s a win for everyone when the sweetness comes from a source that doesn’t mess with your weight or blood sugar.  Enter Steviva‘s KetoseSweet with allulose, the low-glycemic sugar found in figs, along with two other plant-based sources of sweetness stevia and monkfruit.

So I was thrilled when Steviva invited me to create a recipe using their product.  KetoseSweet performs like sugar — it’s white, granulated and a teaspoon of KetoseSweet has the same sweetness as sugar, but contains only 1 calorie.

I created this lemon poppy tea cake for a sweet start to the new year.  It’s bright, light and pleasing, for a healthy, guilt-free anytime treat.

Thanks to Steviva for providing product for recipe-testing and inviting me to participate in their Steviva KetoseSweet contest

Steviva KetoseSweet Lemon Poppy Tea Cake

Recipe by Ellen Kanner

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Ingredients

  

Lemon Poppy Tea Cake

• 1 cup unsweetened soy or almond milk
• 2 tablespoons poppy seeds
• 1-1/2 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 2/3 cup KetoseSweet
• zest of 1 lemon
• 1/4 cup grape seed or other neutral oil
• 1/4 cup fresh lemon juice
• 1 tablespoon aquafaba the brine from a can of chickpeas OR 1 egg

Instructions

 

Lemon Poppy Tea Cake

• Preheat oven to 350 degrees. Lightly oil a 9 X 5” loaf pan.
• Pour soy or almond milk into a small bowl. Stir in poppy seeds and set aside to let the seeds soften.
• In a large bowl, sift together the all-purpose flour, baking powder, baking soda and KetoseSweet. Zest in the lemon and stir lightly to combine.
• Add the grape seed oil, lemon juice and aquafaba to the soy milk and poppy seeds. Give everything a quick stir.
• Make a well in the center of the flour mixture. Pour in the wet ingredients. Give a stir just enough to mix through.
• Pour batter into prepared loaf pan. Bake for 30 minutes, or until the tea cake is fragrant, brown on top and springs back when lightly poked.
• Let cool. Dust with powdered sugar if desired, or refrigerate until completely chilled and glaze.

For the glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

• In a small bowl, whisk the two together until creamy and drizzle over cake.

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