Since reaching the semi-finals of the 2017 the Great British Bake-Off, Stacey Hart has moved away from the icing coated cakes she was famed for and now creates healthier, but still just as delicious, bakes. Here she shares a quick and easy low sugar vegan bake, packed full of winter flavours

Ingredients – for one person
1 tbsp coconut oil (melted)
1 tbsp xylitol sugar alternative (available in supermarkets and health stores)
2 tbsps almond milk
A few drops of apple cider vinegar
35g plain flour
1/2 tsp mixed spice
1/4 tsp cinnamon
1/4 tsp of baking powder
Pinch of bicarbonate of soda
A quarter of a sweet eating apple peeled and chopped (around 20/25g)
5g chopped hazelnuts
You will need a tea cup which holds approximately 180ml of fluid and that is microwave safe

Put the coconut oil, xylitol, drops of apple cider vinegar and milk in a teacup and give it a good whisk.
Add the flour, mixed spice, cinnamon and baking powder to the mug and whisk together until smooth.
Once the mix is smooth, gently stir in half of the finely chopped apples.
Top the cake with the other half of the apples and sprinkle the chopped hazelnuts on the top.
Cook in the microwave on 850W for 11/12 mins – microwave temperatures vary so you may need more or less time so watch out! In the microwave, the cake will puff up, then deflate and then rise again.
Sprinkle optional cinnamon sugar on the top (made by grinding 1 tbsp of xylitol and 1 tsp cinnamon together).
Either turn the cake out of the cup or eat it once it’s slightly cooled straight from the cup.
NB. Don’t overcook or it will get too stodgy. If it’s undercooked you can zap it for another 10 seconds or so. This cake is designed to be eaten straight away whilst still warm (but not so hot to burn).

Stacey Hart is a chef and recipe developer, who works to the mantra ‘taking out the sugar but not the taste!’

For more recipe inspiration from Stacey follow her on Instagram: @staceydeeskitchen



Tedd Walmsley

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