100% fat-free (no fat) coffee & walnut mini cakes!

Not even low fat, these are totally NO fat!

It’s not like me to be healthy, but apparently other people are healthy? Obviously they want to be thin but still eat yummy food. They want to have their cake and eat it *ahem, bad joke*.

Anyway, these cakes are 100% fat free. They do have sugar, but not loads and loads. Whether you could substitute some of the sugar for a sweetener, I don’t know?

I think they key to these still tasting nice is the coffee flavour. Obviously the strength of it means you don’t need them to be overly sweet or anything. I think the bit of icing on there helps too!

So, I started making these by whisking (electric hand whisk) some eggs and sugar until quite frothy. Not still like meringue (whole egg,s, not just whites) but still so they had increased in volume.

I then added the coffee and sifted flour. I found the flour still got a bit lumpy, so despite me trying to fold the flour in with a spoon, I did whiz it a little with the whisk so there were no lumps.

I then added some chopped walnuts and spooned the mixture into some cake cases. These were small cake cases (well, normal size. I normally spoil myself by using big muffin ones).

I put the tray in the oven and they cooked for about 8 minutes? I was mid-making lunch at the time so I didn’t really time them properly. I took out the oven and left to cool.

Once cooled I removed from the wrappers. I sandwiched two together with some coffee icing, then put a dollop more on top and added a whole walnut.

I will admit, these are not the most amazing tasting cakes in the world, but they are incredibly light and still nice and moist. I think the coffee flavouring works well, and it’s nice to get a bit of a crunch from the walnuts too.

Have a go at making these yourself and see what you think!

❤ DBD

Recipe:

• 3 Eggs
• 75g g Dark brown sugar or light brown sugar
• 1 Tsp Coffee granules
• 75g Self Raising flour
• A Handful of walnuts (chopped)

Method:

1. Pre-heat the oven to 150°C
2. Using an electric hand whisk, whisk the eggs and sugar until the mixture has increased in volume and looks frothy (but not stiff).
3. In a mug, dissolve the coffee in a couple of teaspoons of water. Use as little as possible.
4. Add the coffee to the mixture.
5. Sift and fold in the flour.
6. Stir the chopped walnuts into the mixture and then spoon into cases.
7. Put in the oven for 8-10 minutes (until cooked).
8. Leave to cool on a wire rack.
9. Remove the cakes from the cases and sandwich together with icing made from icing sugar, coffee granules and a drop of water. Make sure you add minimal water to keep the icing thick.
10. Add more icing on the top cake and finish with a whole walnut.