I make a lot of desserts doing this blog and I’m always interested in trying different ingredients; when SweetLeaf asked if I’d like to try their new SugarLeaf® I was happy to say yes! SugarLeaf® is a sugar substitute made from stevia and cane sugar that is three times as sweet as sugar, however it has 2/3 fewer calories than sugar. I like to bake with sugar substitutes, but it has to be a good one, and SugarLeaf® is just that! It doesn’t leave a bitter taste, it bakes up beautifully, and there is no aftertaste at all.
SweetLeaf is the award-winning stevia brand with zero
calories, zero carbs, non-glycemic response and no artificial
sweeteners. They made SugarLeaf by bonding SweetLeaf Stevia to cane sugar which offers a sweet taste plus the browning and bulking qualities of sugar. With a simple conversion of 1 cup sugar to 1/3 cup of SugarLeaf it’s very easy to adapt to any recipe that calls for sugar.
The first recipe I made was this Sugar-Free Apple Walnut Coffee Cake (adapted from this apple cake) and it turned out delicious so I couldn’t wait to share it with you.
1 C oil
1/2 C orange juice
1 tsp. vanilla
2/3 C SugarLeaf
2 C flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
2 C apples, peeled & diced
1 C walnuts, ground; measure then grind
1/4 C SugarLeaf
4 Tbsp. butter, melted
Preheat oven to 350 degrees; grease a 9 x9 inch baking pan.
Whip eggs, oil and orange juice together.
Add the vanilla, SugarLeaf, flour, cinnamon, salt, and baking soda.
Mix until combined.
Fold in the diced apples.
Pour into prepared pan; set aside.
Mix together the walnuts, SugarLeaf, and melted butter.
Place dollops on top of the batter and swirl it around.
Bake for 40-45 minutes; until golden brown around the edges.
Set aside to cool in the pan. While it was cooling I whipped up some heavy whipping cream and added about four caramel liquid stevia sweet drops.
Put a dollop of the whipped cream on top, serve and enjoy!