Tuesday, 16 February 2016

Sugar Free Cinnamon Tea Cake

This was a really easy cake to make and it was very buttery so lovely and moist. I am not a huge fan of cinnamon and I think if I made this cake again I would use cardamon instead but if you like cinnamon then this is for you.

Sugar Free Cinnamon Tea Cake

200 g Unsalted Butter - chopped and softened
1 1/2 c Dextrose
2 tsp Vanilla Essence
3 Eggs
1 1/2 c Plain Flour
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 c Sour Cream

Preheat your oven to 180 degrees (160 fan forced) then grease and line a 22 cm spring-form cake tin.
In an electric mixer beat the butter, dextrose and vanilla until pale and creamy.  Add the eggs one at a time mixing well between each one. 
Fold in the dry ingredients and sour cream then spoon into the lined cake tin.
Bake for 1 hour or until a skewer comes out clean.  Cool in the tin for 5 mins before turning out onto a wire rack to cool completely.


  1. Cups of dexstrose ?
    Looks very yummy

  2. Hi Fiona, great recipe. Tea cake is one of my favourites and I love cinnamon in cakes. Do you think it would work to substutute the plain flour for almond or coconut flour?

    1. Not 100% sure but normally for every cup of all purpose flour (grain flour), you only need 1/4-1/3 cup of coconut flour. Give it a go and let me know.


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