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
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
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.