Ingredients
Dry Ingredients
- Whole wheat flour – 1 cup
- Almond flour – ½ cup
- Baking powder – 1 teaspoon
- Baking soda – ½ teaspoon
- Cinnamon powder – 1 teaspoon
- Nutmeg powder – ¼ teaspoon
- Mixed spice or allspice – ½ teaspoon
- Salt – a pinch
Wet Ingredients
- Eggs – 2 large (room temperature)
- Unsweetened almond milk or skimmed milk – ¾ cup
- Melted unsalted butter or cold-pressed coconut oil – ½ cup
- Vanilla extract – 1 teaspoon
Sweetener (Sugar-Free)
Choose one:
- Erythritol (powdered) – ¾ cup
OR - Monk fruit sweetener (erythritol blend) – as per package equivalent to ¾ cup sugar
Add-ins (Optional but Christmas-style)
- Chopped walnuts or almonds – ¼ cup
- Unsweetened dried cranberries or raisins – 2 tablespoons
- Orange zest – 1 teaspoon
Preparation Steps
Step 1: Prepare the Oven and Tin
- Preheat oven to 170°C (340°F).
- Grease a loaf tin or 8-inch round cake tin.
- Line with baking paper for easy removal.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together:
- Whole wheat flour
- Almond flour
- Baking powder
- Baking soda
- Cinnamon, nutmeg, mixed spice
- Salt
- Mix well and keep aside.
Step 3: Prepare Wet Mixture
- In another bowl, whisk eggs until light.
- Add powdered erythritol and whisk for 1–2 minutes.
- Add melted butter or coconut oil and mix.
- Add milk and vanilla extract.
- Mix until smooth.
Step 4: Combine Batter
- Gradually add dry ingredients into wet ingredients.
- Mix gently using a spatula.
- Do not overmix.
- Fold in nuts, dried fruits, and orange zest if using.
Step 5: Bake
- Pour batter into prepared tin.
- Tap gently to remove air bubbles.
- Bake for 40–50 minutes.
- Insert a toothpick in the centre; it should come out clean.
Step 6: Cooling
- Remove from oven and let cool in tin for 15 minutes.
- Transfer to a wire rack and cool completely before slicing.
Optional Sugar-Free Milk Glaze (Very Light)
- Unsweetened almond milk – 3 tablespoons
- Erythritol – 1 tablespoon
- Vanilla extract – a few drops
Warm gently and brush lightly over the cake for moisture.
