Actually inspite of its title that there isn’t a speck of white sugar in this recipe. This is not the first time I made a spice cake that I actually made one a long time ago and I vowed next time I make it Inshallah that I am going to put it on my blog. So I am doing it now as I am now writting about it.
It starts out with a regular oven preheated at 375F or 190C and same goes for instant pot and the like with the air frying lid set to bake plus there is a microwave method for which I am going to talk about in a bit and the microwave version is like a mug cake because it will be in ramikins.
Now you will need a mortar and pestle or spice grinder for grinding 1 small piece of broken cinnamon stick, 1 clove, 1 strand of mace, 2 allspice berries which gets ground in to a powder and grate some nutmeg and mix again and set to the side.
For the dry ingredients add 1 cup of unbleached all purpose flower, 1 pinch each of cornstarch pink salt, baking powder.a wee pinch of baking soda that is a lot smaller then a standered pinch, the contents from the mortar and pestle, stir to combine either 1/4 cup of turbinano sugar, coconut sugar, agave nectar or even sugar free syrup. This sugar free syrup is manatol. It is available at many Middle Eastern grocery stores.
Also add 1 egg, 1 handful of nido, 1 tsp of either white or apple cider vinegar. When we got to the agave or the sugar free syrup plus the egg we got in to the wet ingredients and now we need 1/2 cup of water to make a batter. Add a little at a time to make sure it is lump free. After the batter is formed then mix with electric mixer on low to make it nice and smooth. This will get rid of any lingering lumps in the batter and make it extra smooth.
Add 1 tbs of oil of olive, coconut, macadamia nut, peanut, vegetable, avodaco, corn, canola, almond, grapeseed, sunflower or safflower and mix again for a minute.
For regular oven get muffin tins if you want to make cupcakes and line them with cupcake liners or use parchment paper in a cake pan or even cast iron skillet sprayed with cooking spray and baked for 20 minutes. For the instant pot and the like select bake and place air fry lid for 20 minutes. let stand to cool then flip and cook for 15 minutes, for microwave oven place in ramikins and make sure the batter is not at the top. Make sure the batter is at half full before placing in microwave. Microwave method is 4 minutes, let sit for 1 minute and cook again for 2 minutes.
There is a toothpick test to see if it is done and a fork can be used for this too. Also if you want instant pot cupcakes then use the silicone moulds and bake at same temp and time like in regular oven.
When cool then you can frost with icing of choice. Butter Cream Icing My Way or Sugar Free Cream Cheese Icing which will absolutly be a hit.
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