Sugar Free Coffee Cake. 1 cup butter softened 1 12 cups monk fruit the same sweetener we use in Strong Coffee we used Lankanto for baking as it can replace sugar with a 11 ratio in recipes 3 whole eggs 2 teaspoons vanilla extract 2 cups gluten-free flour mixture we used this one from our. Step 3 In a small bowl stir together the brown sugar.
Let the cake sit until cool before cutting into it. Preheat fan oven to 160C 325F. Add egg substitute and beat on high for 1 minute.
Add the egg and melted butter in a small bowl and whisk.
Add SPLENDA and beat. Preheat the oven to 180ºC 350ºF and grease and line a 450g 1 lb loaf tin with non-stick parchment paper leaving a couple inches of paper overhanging for easy removal. Bake in the oven for 20 minutes or until the streusel is light brown. 6 rows We offer sugar free fruit cake chocolate cakes butterscotch cake coffee cake and even.