Sugar Free Pumpkin and Coconut Loaf Cake

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Sugar Free Pumpkin and Coconut Loaf Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
171
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie171 kcal(8 %)
Protein3.77 g(4 %)
Fat11.98 g(10 %)
Carbohydrates12.83 g(9 %)
Sugar added0.34 g(1 %)
Roughage0.38 g(1 %)
Vitamin A466.88 mg(58,360 %)
Vitamin D0.67 μg(3 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.81 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate29.71 μg(10 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C0.66 mg(1 %)
Potassium56.49 mg(1 %)
Calcium45.85 mg(5 %)
Magnesium8.73 mg(3 %)
Iron0.92 mg(6 %)
Iodine20.16 μg(10 %)
Zinc0.24 mg(3 %)
Saturated fatty acids9.27 g
Cholesterol58.33 mg
Author of this recipe:

Ingredients

for
1
Ingredients
½ teaspoon
liquid concentrate Stevia sweetener
½ teaspoon
Stevia powder
1 teaspoon
1 ⅔ cups
0.333 cup
½ cup
4
eggs (separated)
¾ cup
1 ½ teaspoons
½ teaspoon
1 teaspoon
ground cinnamon
¾ cup

Preparation steps

1.
Mix together the stevia liquid and powder, maple syrup and pumpkin puree in a mixing bowl. Leave to stand for at least 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 900g|2lb loaf tin.
3.
Beat in the coconut oil, coconut milk and egg yolks.
4.
Whisk the egg whites until soft peaks form.
5.
Sift the flour, baking powder and cinnamon into the pumpkin mixture until combined, then gently fold in the egg whites and coconut until blended.
6.
Pour into the tin and bake for about 35 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.