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All-in-one Reduced-Guilt Lunchbox Cake!

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Cake is pretty much a permanent fixture in our house, which means we have to be careful to remember that it is a Special Occasion sort of food, not an Everyday Snacking sort of food! So, I’m going to share with you my recipe which I call have catchily entitled ‘All-in-one Reduced-Guilt Lunchbox Cake’ which brings cake nearly into the realms of a ‘once-a-day’ treat or snack.

It’s sweet, soft and aromatically spicy, but not overwhelmingly so, and a small piece in each kid’s lunchbox provides a really good cakey fix. Ok, a superfood it isn’t, but it is genuinely delicious, contains half the sugar of a lot of normal cake recipes (in fact way more than half the sugar of *some* cake recipes) and the wholemeal flour is included for fibre but gives it great texture – don’t forget the extra baking powder which keeps it light. Also no artificial preservatives, colourings, added salt or general unknowns which I consider to be a big plus. And finally, it’s easy.

Before we go any further, a word on Xylitol*. This is a naturally occurring sweetener I recently discovered which bakes up like a demon (the good kind, if that’s possible) and is actually good for teeth. Unfortunately we are going to combine it with some SUGAR, so… yeah, don’t go brushing your teeth with it any time soon.

If you are uncomfortable with using Xylitol, you could try replacing it with honey. Hmmmm. MmmMMmmm. Yummm. Or just substitute entirely for brown sugar.

This mixture works well in a 15cm round tin. If you are the kind that believes that cake needs icing like chips need ketchup, then mix up some Philadelphia Lightest with a little icing sugar (to taste) a smidge of vanilla paste, spread all over the top and cover with chopped up strawberries. Hoooo…

3 free-range eggs
50g soft brown sugar
1tbs runny honey
1bs dark treacle
100g Xylitol
180g butter or margarine
90g self-raising flour
90g wholemeal flour
1 tsp baking powder
3 handfuls of sultanas
1 tsp ginger
1 tsp cinammon
1 tsp vanilla paste

1. Preheat the oven to 150 degrees centigrade.
2. Tip all ingredients apart from the sultanas into a mixer and slowly bring together. When it’s all nice and smooth, tip in the sultanas and mix again briefly.
3. Pour into a lined 15cm deep cake tin.
4. Bake for 25 minutes, turn and bake for another 25 minutes.
5. The cake is done when it springs back when poked in the centre. You might need to give it a little longer.

Try to wait until it’s cool before digging in. We didn’t manage to…



*I wouldn’t be able to sleep at night if I didn’t tell you that dogs are SEVERELY allergic to Xylitol, so make sure Poochie doesn’t sneak a slice!


  • Paulene
    Posted April 2, 2014 at 7:48 am

    Please can you tell me how much sugar I need to add instead of xylitol.

  • Hannah Wiltshire
    Posted April 2, 2014 at 8:12 am

    Hi Paulene, I use it weight-for-weight, so replace the 100g of Xylitol for 100g of brown sugar. Thanks for looking! x

  • Posted April 2, 2014 at 10:19 am

    This looks delicious – and my no means, guilt-free! WOW 🙂

  • Hannah Wiltshire
    Posted April 2, 2014 at 7:22 pm

    I know — but time to lose the guilt! x