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Recipe

CAKES LCINGS

Suggestions When Baking Cakes

 

1. I perfect use sea salt and unbleached flour in my recipes because of their additional health benefits and less refined nature. However they do tend to cost more. You can substitute them for table salt and all purpose bleached flour if you wish.

 

2. Make sure ingredients are at room temperature. Unless otherwise noted, soften butter for a few hours before mixing it in a recipe.

 

3. If you do not have time to soften the butter take it of out of the fridge, cut it in small pieces and heat it in a microwave safe dish for 15 seconds on power level 5 or medium power.

 

4. Pre measures all ingredients prior to mixing so that you reduce the possibility of over mixing.

 

5. Place baking pans on rack in the center of the oven.

 

6. Use ununsalted butter because you can include the exact amount of salt you want in a recipe without the extra sodium you may not need in the salted butter.

 

7. When mixing the butter with the egg and stevia, be aware that the mixture will not cream as it does in traditional sugar recipes, rather the butter will still be separate from the egg. The mixture will incorporate when the dry ingredients are added.

Almond pound Cake

Serving size: 1 slice total servings: 12

 

Make sure ingredients are at room temperature. . Pre measure all ingredients prior to mixing so you reduce the possibility of over mixing.

2 cups unbleached flour

¼ tsp sea salt

½ tsp baking soda

1 tsp baking powder

1/3   cup unsweetened nature applesauce

½ cup 1 sticks unsalted butter softened

3 large eggs

1 large egg white

2 tsp stevia extract

1/4  cup+2 tbsp instant nonfat dry milk

½ cup plain low-fat or nonfat yogurt

½ tsp almond extract

 

Pre oven to 350O F spray a loaf cake pan with canola oil spray. Remove excess spray by wiping pan with paper towel and than flour pan, sift floue, salt, baking soda and baking power. Measure applesauce and place in strainer with bowl underneath. Let juice drain out of applesauce for a few minutes. Set aside or discard juice and keep drained applesauce.

Beat butter with electric mixer until blended well. Beat in egg and egg white one at a time. The mixer will not cream as it does in traditional sugar recipes rather the butter will be separate from the eggs. However it will incorporate when dry ingredients are added. Add stevia and dry milk to egg mixture. Scrape sides of bowl to assure thorough mixing. Heat yogurt in microwave for 15 second. Mix in yogurt, applesauce and almond . Remove about half of liquid mixture from mixing bowl and set aside.

Divede dry ingredients into thirds in a large bowl . Place first third of dry ingredients in another bowl. With electric mixer on medium high speed mix first third of dry ingredients with half of liquid ingredients. Scrape sides of bowl for better incorporation. Mix in second third of dry ingredients and serape sides of bowl again. Add the remaining half of liquid ingredients. Mix for about 30 second. Than add last third of flour mixture to the bowl and mix for about 30 seconds. Scrape sides of bowl again. Be sure not to over mix.

Pour butter into pan and smoothen top of batter with a knife. Bake in bottom oven rack for 20 minutes. After 20 minutes, place a cookie sheet on top rack to protect top of cake from getting too dark. Bake another 25 to 30 minutes or until toothpick inserted in the center comes out clean.

Cool cake before removing from pan. Frost with desired icing or cut in small pieces and dip in carob or chocolate fondue or fruit fondue.

 

 

Sugar Comparison

 

Nutrition Facts/serving-1 slice

 

This Recipe

Traditional Sugar Recipe

Calories

183

570 over 2.5 time more

Carbohydrates

19g

74g almost 3.5 times more

Total Sugars Fiber

3g

50g almost 17 times more

Fiber

less than 1g

less than 1g

Fat

10g

28g almost 3 times more

Cholesterol

75mg

133mg

Sodium

144mg

204mg

Protein

5g

7g

 

What a substantial difference in calories, carbs, sugar and fat.

 

 

 

Variation Lemon Pound Cake

Prepare above recipe but omit almond extract and replace with 1 ½  tsp. lemon extract. for variety. Try drizzling raspberry sauce ( see page no 49 ) on the cake or dipping it in your favorite fruit fondue (see page 64)

Lisa's Note: This cake has a crusty top that is atypical of most pound cakes, but it sure is scrumptions nonetheless.

 

 

 

Chocolate Layer Cake

Serving size: 1 slice total servings: 12

 

Make sure ingredients are at room temperature. . Pre measure all ingredients prior to mixing so you reduce the possibility of over mixing.

 

1 ¾ cups + 2 tbsp unbleached flour

½ cup + 1 tbsp cocoa powder

¼ tsp sea salt

1 tsp baking soda

¾ tsp baking powder

½ cup unsalted butter softened

3 large eggs

2 large egg white

3 ¾  tsp stevia extract

½   cup instant nonfat dry milk

½ cup nonfat plain yogurt

¼ cup water

1/3 cup unsweetened applesauce

1 tsp vanilla extract

 

 

Preheat oven to 350O F sprey with canola oil spray and two 8 layer cake pans... Remove excess spray by wiping pan with paper towels; sift floue, cocoa power, salt, baking soda and baking power. Mix sifted ingredients and set aside. Beat butter with electric mixer. Quickly beat in eggs and egg white one at time .Add stevia . The mixer will not cream as it does in traditional sugar recipes rather the butter will still be separate from the eggs. But it will incorporate when dry ingredients are added. Scrape bottom and sides of mixing bowl periodically to assure thorough mixing.  Add dry milk to butter /egg and continue mixture.  Heat yogurt for 15 seconds in microwave on high. . Mix in yogurt, water applesauce and vanilla to butter /eggs mixing for only about 1 to 2 minutes. Remove about half of liquid mixture from mixing bowl and set aside.

 

Divede sifted ingredients into thirds in a large bowl . Place first third in a separate bowl. With electric mixer on medium high speed mix first third of dry ingredients with half of liquid ingredients for 30 seconds. Scrape sides of bowl for better incorporation. Mix in another third of sifted ingredients and serape sides of bowl again.  Mix for about 30 second. Add the remaining half of liquid ingredients and mix for 30 seconds. Than add last third of flour mixing and mix for about 30 seconds. Scrape sides of bowl again. Be sure not to over mix.

 

Pour butter into pans and smoothen top of cake with a knife. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cakes cooling pans before removing. Run knife around edges of cake pans to help loosen cakes.  Frost with desired icing

 

 

 

Sugar Comparison

 

Nutrition Facts/serving-1 slice

 

This Recipe

A leading Chocolate Cake Mix

Calories

202

270-25%more

Carbohydrates

23g

35g-1.5 times more

Total Sugars Fiber

3g

21g-7 times more

Fiber

2g

1g

Fat

10g

13g

Cholesterol

75mg

55mg

Sodium

213mg

350mg

Protein

7g

3g

 

 

 

 

 

 

With these nutritional specs you won't mind giving your kind these cupcakes or splurge for yourself

 

 

 

 

Variation: Chocolate Cupcakes

Serving size: 1 cupcake, total servings: 17

 

Sprey cupcake pans with canola oil spray .If you prefer to use paper cups in the pan be sure to spray them since the butter may stick to the paper. Then pour batter in to cupcake pans ( or paper cup) and bake for 180 to 20 or or until toothpick inserted in center come out clean. Yields 17 cupcakes. I know it's an odd number, but I like the size of the cupcake this way. Of you can add less if you want to squeeze 18 out of the recipe.

 

Nutrition Facts/serving

 

Calories

143

Carbohydrates

16g

Total Sugars Fiber

2g

Fiber

2g

Fat

7g

Cholesterol

53mg

Sodium

150mg

Protein

5g

 

 

Lisa's Note: As much as would love recommend freezing this cake for later used, I don't suggest it. I have tried freezing it and although it and although it's still good when thawed, it's not as moist as before freezing. Bottom line enjoys it as soon as possible after you make it. Store it in a plastic cake container or on a plate with plastic wrap over it at room temperature until ready to serve. Serve within two days. Ice the cake shortly before serving. After icing the cake is sure store it in the fridge due to the cream cheese in the icing recipe.

If this cake cracks a little when baking don't fret, it will be fine. Once it's removed from the oven and has cooled, the cracks will come together nicely, and you'll be ready to frost a delicious cake .remember that stevia combined with these other ingredients, does not react the same way as sugar in baking, so we must account for that sometimes .The good news is that you will not sacrifice taste, quality or compliments when you family and your friend have it for dessert.

This recipe was by for the most challenging, as well as the must gratifying. I have never seen or tasted such a delicious stevia  recipe for a traditional chocolate layer cake with no sugar, just stevia I belive that you and your children will love it. I put it to the test of my kids and they kept asking for more . Just think of how much less sugar your children will ingest when substituting this recipe for mixes or traditional chocolate cake recipes.

 

 

No Bake Mint chocolate Cheesecake

Serving size: 1 slice total servings: 16

 

4 oz.unsweetened  baking chocolate

2 tsp stevia extract

¾ tsp peppermint extract

4(8oz) pkgs.neufchatel cream cheese very soft

2 cups water

1 ½ envelopes unflavored gelatin

 

Melt chocolate in microwave for one minute on power 5 or medium heat level. Stir and heat again for another minute on power 5 or medium heat level. Be careful not to bourn. Add stevia and peppermint extract. Mix well. Combine cream cheese and chocolate mixture using electric mixer. In the meantime, boil water .After water is boiled quickly add gelatin and stir until dissolved. Add to cream cheese mixture and mix well on very low speed .cover spring form pan with homemade crust. Place filling in to spring form pan. Chill for 2 to 3 hours until firm.

 

Optional: If you don't have time to make your own crust, brackup a prepared piecrust and press firmly down on the bottom of a spring form pan.

 

Nutrition Facts/serving

 

Calories

185

Carbohydrates

4g

Total Sugars Fiber

2g

Fiber

1g

Fat

17g

Cholesterol

43mg

Sodium

229mg

Protein

7g

 

 

Prepared cheesecake crust

 

 

Chocolate Cheesecake Bites

Serving size: 1 mini muffin cake bite, total servings: 22

 

1 cup (8oz) heavy cream

2 tsp vanilla extract

½ stevia extract divided

8 oz pkgs.neufchatel cream cheese

¼ cup unsweetened cocoa powder

 

Prior to making recipe, lay cream cheese out at  room temperature for about 1 to 2 hours. Freeze mixing bowl and beaters for 5 minutes. ( this maintains volume so cream does not thin out) sift cocoa power.

In a deep, whip heavy cream until soft peaks form . Add vanilla and ¼ tsp. stevia extract or 5 stevia packets and whip until stiff peaks form. In a separate mixing bowl, mix cream cheese until soft using 2 to 3 tbsp.of the whipping cream mixture to thin the cream cheese . Once the cream cheese is smooth, add the cocoa and the other ¼ tsp.stevia extract ( or remaining stevia packets). mixing well . The chocolate cream cheese mixture will be thick. Place mixer on high speed and add chocolate cream cheese mixture to the whipped cream. Scrape sides of bowl for thorough blending of ingredients and mix.

 

 

 

Nutrition Facts/serving

 

Calories

68

Carbohydrates

1g

Total Sugars Fiber

0g

Fiber

0g

Fat

7g

Cholesterol

23mg

Sodium

45mg

Protein

1g

 

 

Cream Cheese Icing

Make enough to spread on the pumpkin bars

 

½ tsp stevia extract

3 tbsp 25 milk

1 ½ pkg (12 oz) Neufchatel cream cheese, softened

 

 

Stir stevia and milk in a small bowl until stevia dissolves and is mixed thoroughly. Add this to cream cheese in a larger bowl and mix ingredients with hand mixer until smooth and fluffy. Spread immediately on pumpkin bars or other dessert. Will keep in fridge for 3 days in airtight container.

 

You can substitute regular cream cheese, but I prefer Neufchatel cream cheese because it offers virtually the same flavor with less calories and fat.

 

 

Nutrition Facts/serving

 

Calories

113

Carbohydrates

2g

Total Sugars Fiber

0g

Fiber

0g

Fat

10g

Cholesterol

33mg

Sodium

172mg

Protein

4g

 

 

 

 

 

 

Versatile vanilla Icing

Make enough to spread on a large pound cake or one layer cake.

 

3 tbsp.2% milk

½ tsp. stevia extract

1 ½ tbsp. vanilla extract

1 ½ pkgs. (12 oz) Neufchatel cream cheese, softened

 

Stir milk stevia and vanilla in a small bowl until stevia dissolves and is mixed thoroughly. Add this to cream cheese in a larger bowl and mix ingredients with hand mixer until smooth and fluffy. Spread immediately on pumpkin bars or other dessert. Will keep in fridge for 3 days in airtight container.

 

Nutrition Facts/serving

 

Calories

120

Carbohydrates

2g

Total Sugars Fiber

less than 1g

Fiber

0g

Fat

10g

Cholesterol

33mg

Sodium

173mg

Protein

4g

 

 

 

 

 

Chocolate Icing

Make enough to spread on a pound cake or one layer cake.

 

4 tbsp.2% milk

½ tsp. stevia extract

4 tbsp. cocoa powder

1 ½ pkgs.(12 oz) Neufchatel cream cheese, softended

 

 

 

Stir milk and stevia in a small bowl until stevia dissolves and is mixed thoroughly. Add cocoa power and stir until well blended. Add this to cream cheese in a larger bowl and mix together with hand mixer until smooth and fluffy. Spread immediately on cake or other dessert. Will keep in fridge for 3 days in airtight container.

 

 

 

Nutrition Facts/serving

 

Calories

120

Carbohydrates

3g

Total Sugars Fiber

less than 1g

Fiber

less than 1g

Fat

11g

Cholesterol

33mg

Sodium

174mg

Protein

5g

 

 

Sugar Comprison: One of the leading store bought brands of chocolate icing has 14o calories, 22 grams of carbohydrates (19 are sugar), 5 gram of fat and no protein.

 

 

Variation Chocolate Icing with Unsweetened Chocolate

Make enough to spread on a pound cake or one layer cake.

 

3 bsp.2% milk

1 tsp stevia extract

1oz.unsweetened baking chocolate bar

1 ½ pkgs.(12 oz) Neufchatel cream cheese, softended

 

Stir milk and stevia in a small bowl until stevia dissolves and is mixed thoroughly.Brack chocolate bar into small pices and melt for 30 seconds on high in microwave. Stir and heat another 20 to 30 seconds. Stir until chocolate is completely melted. Add milk and stevia mixture to chocolate and stir until well blended. Heat an additional 20 seconds. Stir until thoroughly mixed. Mix cream cheese with wire whisk of electric mixer. Then add chocolate and milk mixture to cream cheese and mix with hand mixer smooth and fluffy.

 

Nutrition Facts/serving

 

Calories

100

Carbohydrates

2g

Total Sugars Fiber

1g

Fiber

0g

Fat

9g

Cholesterol

25mg

Sodium

132mg

Protein

4g

 

 

 

 

 

 

 

Beverages

 

Use the recipes in this section as a foundation for you to create your own dessert beverage masterpieces. Mix and match your favorite flavorings in the coffee beverages. Try a combination of fruits and flavorings in the shakes. You are limited only by your imagination, so have fun.

 

Frosty Espresso Frappe

Serving Size: 12 fl.oz. Total Serving: 2(24 fl.oz)

6 tbsp decaffeinated espresso coffee

9 oz water

1/8 stevia extract

8 oz ice cubes (about 5 ice cubes, enough to make 8 oz crushed ice)

8 oz nonfat milk

¼ tsp ground cinnamon

 

Drop espresso by the tablespoon in the basket filter of your espresso machine and add 9 oz. water. When brewed, add stevia to coffee and stir thoroughly. Refrigerate for 2 to 3 hours. Crush ice in blender. Make sure to stop and start blender a few time to give the ice a chance to settle to the bottom before blending again. Stop when ice has a snowy consistency. Add chilled coffee milk and cinnamon. Blend for about 15 seconds. Fill each large glass halfway and then fill both to the top to account for foam. Use spoon for occasional stirring since coffee will separate as you drink it.

 

Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.

 

Sugar Comparison

When you compare coffee beverages from leading retail coffeehouses with the beverages listed in these recipe, you find the biggest drawbacks are crab, sugar, and caloric content. For virtually the same ingredients as the stevia recipe ( nonfat milk, coffee, etc), but with the addition of sugar, comparable coffee beverages offer these ranges of nutritional facts 24g to 34g carbs, 22g to 28 g total sugars and 120 to 160 calories. This information is based on 12 fl. oz. with no additional ingredients.

 

Nutrition Facts/serving

Calories

79

Carbohydrates

13g

Total Sugars

6g

Fiber

0g

Fat

0g

Cholesterol

2mg

Sodium

59mg

Protein

6g

 

 

 

 

 

 

 

 

 

 

 

Frosty Coffee Frappe

Serving Size: 12 fl.oz. Total Serving: 2(24 fl.oz)

 

8 oz. freshly brewed decaffeinated coffee

1/8 tsp stevia extract

8 oz ice cubes (about 5 ice cubes, enough to make 8 oz crushed ice)

8 oz nonfat milk

¼ tsp ground cinnamon

 

Stir stevia in hot coffee until dissolved. Refrigerate coffee for 2 to 3 hours. Crush ice in blender. Make sure to stop and start blender a few time to give the ice a chance to settle to the bottom before blending again. Stop when ice has a snowy consistency. Add coffee milk and cinnamon. Blend for about 15 seconds. Fill each large glass halfway and then fill both to the top to account for foam. Use spoon for occasional stirring since coffee will separate as you drink it.

 

Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.

 

Variation: Frosty Chocolate Frappe

Add ¼ tsp. vanilla extract and replace nonfat milk with nonfat or low fat chocolate milk. This will add some crabs and calories due to the additional sugar in the chocolate milk.

 

 

 

Nutrition Facts/serving

Calories

45

Carbohydrates

7g

Total Sugars

6g

Fiber

0g

Fat

0g

Cholesterol

2mg

Sodium

55mg

Protein

4g

 

 

 

 

 

 

 

 

Maple Coffee Frost

Serving Size: 12 fl.oz. Total Serving: 2(24 fl.oz)

 

16 oz. freshly brewed decaffeinated coffee

1/8 tsp stevia extract

¼ tsp maple extract

8 oz ice cubes (about 5 ice cubes, enough to make 8 oz crushed ice)

½ cup prepared whipped cream topping

 

Stir stevia in hot coffee until dissolved. Refrigerate coffee for 2 to 3 hours. Remove coffee fro fridge and stir in maple extract. Crush ice in blender. Make sure to stop and start blender a few time to give the ice a chance to settle to the bottom before blending again. Stop when ice has a snowy consistency. Add coffee and whipped cream. Blend for about 15 seconds. Fill each large glass halfway and then fill both to the top to account for foam. Use spoon for occasional stirring since coffee will separate as you drink it.

 

Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.

 

Nutrition Facts/serving

Calories

115

Carbohydrates

less then 1g

Total Sugars

0g

Fiber

0g

Fat

13g

Cholesterol

41mg

Sodium

15mg

Protein

less then 1g

 

 

 

 

 

Chocolate Coffee Treat

Serving Size: 9 fl.oz. Total Serving: 2(18 fl.oz)

 

8 oz. freshly brewed decaffeinated coffee

¼ tsp stevia extract

½ tsp almond extract

2 tbsp cocoa powder

8 oz nonfat milk

½ cup prepared whipped cream topping

 

Pour brewed coffee into a bowl. Stir stevia, almond and cocoa powder into hot coffee. Add whipped cream to coffee mixture and stir until thoroughly. Pour milk into a microwave safe container and heat on high power for 1 minute. Add milk to coffee/ whipped cream mixture and stir. Pour liquid mixture into the blender. Blend for about 20 seconds. Pour into glasses or mugs.

Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.

 

 

 

Nutrition Facts/serving

Calories

163

Carbohydrates

10g

Total Sugars

6g

Fiber

2g

Fat

12g

Cholesterol

44mg

Sodium

66mg

Protein

6g

 

 

 

Strawberry Banana Shake

Serving Size: 8 fl.oz. Total Serving: 2(16 fl.oz)

 

8 oz nonfat milk

Pinch to 1/8 tsp stevia extract

3 tbsp silken or soft tofu

1 ripe banana

4 fresh or frozen strawberries

1 tbsp raw wheat grem

 

Combine milk, stevia, tofu, fruit, and wheat germ in blender and blend until smooth. Serve immediately in large glasses. For added visual place fresh strawberry on side of glass.

 

Variation: I Fruit Sensations Shake

Replace banana and strawberry with the following blueberries, raspberries, mangoes and blackberries or a combination thereof for a fruit shake taste sensation.

 

Variation: II Chocolate Banana Shake

Replace strawberry with 1 tbsp .cocoa powder and 1/16 to 1/8 tsp stevia extract.

 

Variation: III Fruit Yogurt Shake

Replace the tofu with low fat or nonfat plain yogurt.

 

Nutrition Facts/serving

Calories

134

Carbohydrates

25g

Total Sugars

16g

Fiber

3g

Fat

1g

Cholesterol

2mg

Sodium

57mg