LOW SUGAR RECIPE
Low Sugar Lemon & Ginger cake
A kinder way to enjoy sweetness, specially crafted for women seeking gentler, gut-friendly options. This low-sugar sponge balances the zesty brightness of lemon with the soothing warmth of ginger, providing a supportive treat that respects your body's needs.
Ingredients
Yields 8 slices
- 1.5 cups almond meal
- 1/2 cup coconut flour
- 1 tsp baking powder
- 2 tsp ground ginger
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1/3 cup melted coconut oil or grass-fed butter
- 1/4 cup rice malt syrup or stevia blend (optional)
- 1 tbsp freshly grated ginger
How to Prepare
01
Preheat your oven to 160°C (140°C fan-forced). Lightly grease a standard loaf tin with olive oil or line it with parchment paper for a gentler release.
02
In a large bowl, whisk together the softened unsalted butter (or coconut oil for a dairy-free option) and your preferred low-sugar sweetener until the mixture is light and creamy.
03
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the finely grated fresh ginger to infuse the batter with its supportive warmth.
04
Gently fold in the almond meal (or wholemeal flour), lemon zest, and fresh lemon juice. This slow mixing preserves the cake's tender crumb structure.
05
Transfer the batter to the tin. Bake for 45-50 minutes until golden. Test the center with a skewer—it should come out clean and dry.
06
Allow the cake to cool in the tin for 15 minutes before unmolding. Serve with a dollop of natural Greek yogurt for a low-sugar, gut-friendly finish.
A Gentle Nutrition Snapshot
Mindfully balanced with lower sugar and therapeutic ginger to support your gut health and stable energy levels throughout the day.
185
Calories
4g
Sugar
6g
Fiber
5g
Protein
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