66 Calorie Coffee Cake
A rich, indulgent and moist sponge cake infused with coffee topped with a soft and smooth coffee infused cream cheese frosting!
Ingredients
- 1 egg
- 40 g stevia or granulated sweetener*
- 50 g full-fat yogurt
- ½ tsp vanilla extract
- 30 g plain/all-purpose flour
- 1 tbsp espresso powder* or instant coffee grounds dissolved in 1 tsp of boiling water
- 1 tsp baking powder
Frosting:
- 50 g Philadelphia lightest
- 2 tbsp 0 calorie icing sugar
- 1 tsp espresso powder or instant coffee grounds dissolved in 1 tsp of boiling water
Instructions
- Pre-heat oven to 180°C (356°F).
- Whisk together the egg and stevia until light and fluffy, about 3-5 minutes.
- Mix in the vanilla and yogurt, then fold in the flour, espresso powder and baking powder until well combined.
- Transfer the batter to a 5-inch cake tin and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Whilst the cake cools, make the frosting by mixing the cream cheese, espresso powder and 0 calorie icing sugar together until smooth.
- Frost the cake once it has cooled, cut into 4 slices and enjoy!
Video
Notes
*Stevia – The stevia I used is a 1:2 ratio of stevia to sugar. If the granulated sweetener you’re using is a 1:1 ratio of sugar to sweetener, use 80g of it instead of 40g.
*Espresso powder - If you don't have espresso powder, you can either make it yourself by blitzing instant coffee granules in a coffee grinder or blender. You can also just dissolve instant coffee in a splash of boiling water and use that instead.
Nutrition
Serving: 1 SliceCalories: 66kcalCarbohydrates: 7.5gProtein: 4.25gFat: 2gSaturated Fat: 1gSodium: 150mgFiber: 0.5gSugar: 1.5gCalcium: 6.75mgIron: 0.75mg
Tried this recipe?Let us know how it was!