I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
One of the ways I’ve been having my cake, and eating it too, is by using SPLENDA® Naturals Sugar & Stevia Blend. It’s a fabulous way to cut down on at least HALF the sugar. Amazing!
Here is a lovely teacake recipe that is very versatile and adaptable to seasonal fruit. Great for brunches!
- 1/3 c SPLENDA® Naturals Sugar & Stevia Blend + more for sprinkling
- 1/3 c extra virgin olive oil
- 3 eggs
- 1 t vanilla
- ½ c non-dairy milk (I used oat milk)
- 2 ½ c almond flour
- ¾ c arrowroot flour
- ½ t baking soda
- ¼ t sea salt
- small bowl of warm water
- 1+ cup frozen berries (I used blueberry & cranberry)
Makes 8 teacakes.
Preheat the oven to 350˚F and prepare the teacake pan – the best way is to use a piece of parchment paper, which helps to lift the teacakes out at the end.
In a large bowl, mix sugar and olive oil together. Whisk in the eggs until combined. Then mix in the vanilla and non-dairy milk. Finally, add the dry ingredients: almond flour, arrowroot flour, baking soda & salt.
Using an ice cream scoop, use half of the batter and fill the bottom of the teacake mold. Using the bowl of warm water, dip your hand and use the back of the fingertips to even out the batter evenly. Sprinkle half of the berries in the middle. Repeat with the rest of the batter & the berries. Make sure to push the top layer of berries down, into the batter so they don’t fall out after they are cooked. Optional, sprinkle a little SPLENDA® Naturals Sugar & Stevia Blend on top before baking.
Bake in the oven for 20-25 minutes, or until a toothpick comes out clean. Allow teacakes to cool for at least 10 minutes before trying to take out of the mold. Enjoy!