Sugar Free Cake Recipe for Whoopie Pies

Sugar Free Chocolate Whoopie Pies

• 125g butter, softened
• ¾ cup dextrose
• 1 teaspoon vanilla
• 2 eggs
• 1 ½ cups plain flour
• 1/3 cup cocoa
• 1 teaspoon bicarb soda (baking soda)
• ¼ teaspoon baking powder
• ½ cup buttermilk + 2 tablespoons extra

Filling:  

• Whipped cream

Beat the butter with an electric mixer until smooth, then beat in the dextrose and vanilla.  Beat in the eggs, one at a time, until well combined.

In a separate bowl, sift together the plain flour, bicarb soda, baking powder and cocoa. Whisk to mix well.

Add half the flour mixture and half the milk to the butter mixture and beat until combined. Add the remaining flour mixture and milk then beat until all combined.

Drop spoonfuls of batter onto a lined tray (6 to a tray, leave room for spreading).

Bake at 150 degrees Celcius (fan forced) for 10 minutes. Remove from oven and cool on the tray for about 10 minutes, then transfer to cooling racks.

Once cool, sandwich 2 cakes with whipped cream in the middle. Enjoy!

Unfilled cakes keep well in an airtight container for a few days until needed. They also freeze well.

Sugar Free Carrot Cake Whoopie Pies

• 125g butter, softened
• ¾ cup dextrose
• 1 teaspoon vanilla
• 1 egg
• 1 teaspoon bicarb soda (baking soda)
• 100g finely grated carrot
• ½ teaspoon cinnamon
• 2 ½ cups plain flour
• 350mL buttermilk
• 45g finely chopped walnuts, optional

 Frosting:

• 125 g cream cheese, at room temperature
• 50g butter, soft
• 1 teaspoon vanilla extract
• ½ teaspoon milk
• ½ cup dextrose

Preheat oven to 170 Degrees Celcius. Line 2 baking trays with baking paper.

Use an electric mixer to beat the butter in a bowl until pale and creamy. Beat in the dextrose, then the egg.

Stir in the bicarb soda, carrot, cinnamon and optional walnuts, until well combined.

Fold in flour and and buttermilk, in alternating batches, until just smooth. The mixture should be stiff.

Place large spoonfuls of mixture on baking trays, 6 to a tray. Allow room for spreading.

Bake at 170 deg C for 10 minutes. Remove from oven and cool on the trays for 10 minutes then transfer to a cooling rack.

Frosting:

Beat together cream cheese and butter with electric mixer until well mixed and smooth. Add dextrose, vanilla and milk. Beat again until all mixed and smooth. If consistency is too thin for spreading, refrigerate and apply filling later.

Orange and Almond Whoopie Pies

• 125g butter, softened
• 3/4 cup dextrose
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup (55g) almond meal
• 2 cups (300g) plain flour
• 1 teaspoon bicarb soda (baking soda)
• 330 mL (1 1/3 cups buttermilk)

Orange Cream Filling:

• 125g cream cheese
• 50g butter, softened
• 1/2 cup dextrose
• 1 teaspoon orange flavouring (or to taste)
• ½ teaspoon milk

Preheat your oven to 170 deg Celcius. Line two baking trays with non-stick baking paper or silicon baking mats.

Beat the butter with an electric mixer until smooth, then beat in the dextrose and vanilla.  Beat in the egg until well combined.

Stir in the almond meal and bicarb soda until combined.

Fold in the flour and buttermilk, in alternating batches, until smooth. If necessary add up to 2 extra tablespoons of buttermilk until it is all combined together. The mixture should be stiff.

Use a spoon or ice-cream scoop to place 3cm mounds of batter onto a lined tray (6 to a tray, leave room for spreading).

Bake at 170 degrees Celcius (fan forced) for 10 minutes. Remove from oven and cool on the tray for about 10 minutes, then transfer to cooling racks.

Once cool, sandwich 2 cakes with orange cream in the middle. Keep chilled until ready to serve. Enjoy!

Orange Cream

Beat cream cheese, butter and orange flavouring together with an electric mixer. When smooth, add milk and dextrose and beat again until all smooth.