Having trouble making your cake look great? We have prepared an easy step by step guide for our 98% sugar free cake mixes so you can be sure your cake looks and tastes amazing.
The steps below are the same for both the 98% Sugar Free Rich Chocolate Cake and the 98% Vanilla Velvet Cake so choose your favourite flavour and happy baking.
1 x Noshu 98% Sugar Free Cake Mix (both of our cake mixes use the same ingredients below to make and follow the same method)
For the cake
3/4 cup milk/nut milk or water
2 x extra large eggs
100 g/5 tbsp dairy-free spread or butter (melted)
1 x 20 cm (wide) x 7 cm (high) round cake tin
For the frosting
70 g/4 tbsp butter (room temperature)
2 tbsp full cream milk
Non-dairy frosting option
70 g/4 tbsp dairy-free spread (no milk needed)
Preheat the oven to 170°C (160°C if fan forced). Adjust your oven shelf to be set to the middle height.
01: Prepare your baking tin
Grab your 20cm x 7cm (8 inch) baking tin, baking paper, and scissors. Cut a square of baking paper large enough to cover the base of your tin.
If you have a spring form tin (the base is removable), remove the bottom and fold the baking paper over this, tucking the ends at the bottom and place back in the tin. Now use oil spray to coat the inside of the tin evenly.
If your cake tin base is not removable, trace the bottom of your tin on the baking paper with a marker. Then use scissors to cut this out. Spray oil directly onto the base and inner sides of the tin. Then place the round of baking paper onto the base.
Empty the cake mix sachet into a large bowl.
Gather and weigh or measure your wet ingredients. You will need 2 whole XL eggs, 3/4 cup of milk and 100g of melted butter. For a non-dairy option, replace the butter with Nuttelex, and the milk with water.
Add the eggs, milk and then butter to the cake mix bowl.
Using an electric handheld or stand mixer, beat the mixture for 2 minutes on medium in total. Pause at 60 seconds to scrape down the sides of the bowl.
Once the mixture is smooth, glossy, and uniform in texture pour the batter into your prepared tin using a spatula to scape excess from the sides of your mixing bowl.
Jiggle the tin slightly to make sure the batter covers the centre of the tin evenly and touches the sides.
03: Cover the tin
Cut a square of tin foil large enough to cover the surface of the tin. Now take this square and place it gently over the top of the tin. Loosely wrap the ends over the lip of the cake tin. You want the foil to be slightly domed in the centre so that when the cake rises, it doesn’t touch the foil cover.
IMPORTANT: Covering your tin with foil should not be omitted as it ensures that the cake is evenly baked and prevents the surface from excessive cracking.
Once your oven has reached temperature, place the foil-topped tin on the middle rack. Bake with the foil on for 35 minutes, then remove the foil cover and bake for an additional 10 minutes so the top of the cake can cook through and brown slightly.
Once the additional 10 minutes has passed (total baking time is 45 minutes), place a skewer into the centre cake all the way down to the base of the tin to check it has cooked. The skewer should come out clean with no sticky crumbs or batter attached to it. If you do not have a skewer you can use a thin knife, or a bamboo kebab stick. If your cake needs longer, test it at 3-5 minute intervals from here until it is cooked through.
Once your skewer comes out clean, remove the tin from the oven and place on a wire rack to cool.
Turn off the oven and let the cake sit in its tin on the wire rack until the tin is cool to touch. Once cool, take a thin knife and scrape along the sides of the tin, so the cake will not stick to the sides. If you have a push bottom based tin, simply press upwards on the base of the tin whilst supporting the side with your other hand and lift the cake and base completely out of the tin.
Then, flip the wire rack so its face touches the top of the cake/tin. Holding everything together, invert the cake tin 180 degrees so the cake tin is now upside down on the wire rack. Give a sharp shake so the cake will fall out. Flip the cake back onto its base using a wire rack if you wish to frost the top (we recommend frosting the top if your cake has more of a peak or domed shape).
06: Make the frosting
Weigh out 70g of dairy-free spread or butter. If you are using butter make sure this is at room temperature. You should be able to press your finger slightly into the butter and make an imprint. If you are using diary-free spread, use it straight out of the fridge.
Add room temperature butter (or dairy-free spread) to a medium mixing bowl and beat with an electric mixer on high speed for 2 minutes until pale and creamy.
Slowly add frosting mix, 1 tbsp at a time, beating on medium for a further 3–4 minutes until frosting is smooth.
If using butter: Add the full cream milk and beat on high for an additional 2 minutes until frosting is aerated and doubled in volume.
Now with your handheld electric mixer or stand mixer beat the mix on medium-high for a full 5 minutes.
At 60-second intervals, scrape the sides and incorporate any remaining frosting mix. At the end of 5 minutes your frosting should appear whipped, pale, smooth, and creamy.
For frosting troubleshooting: Please see this guide here
Spread the frosting on your completely cooled cake and decorate as desired.