Sugar-Free Cake Rusk
Discover a guilt-free twist on a classic tea-time treat with this Sugar-Free Cake Rusk recipe. Crafted with wholesome whole wheat flour and naturally sweetened with powdered erythritol and unsweetened applesauce, these rusks offer all the buttery, crisp perfection you love—without added sugar. A hint of citrusy lemon zest and aromatic vanilla elevate the flavor, while a double-bake technique ensures their signature crunch. Perfect for dunking in coffee or tea, these rusks are a delightful accompaniment to any snack break. Easy to make and ideal for health-conscious eaters, this sugar-free recipe is sure to become a pantry staple. Indulge in the perfect balance of wholesome ingredients and irresistible texture, all while keeping your sweet cravings at bay.
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Recipe Information
Ingredients
- 200 grams whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams unsweetened applesauce
- 100 grams butter, softened
- 100 grams powdered erythritol
- 1 teaspoon vanilla extract
- 2 large eggs
- 80 milliliters milk
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 180°C (350°F) and grease a 23cm x 13cm (9x5 inch) loaf pan with non-stick cooking spray or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and powdered erythritol until the mixture is light and fluffy.
Add the unsweetened applesauce and vanilla extract to the butter mixture and beat until well combined.
Add the eggs one at a time, beating well after each addition until the mixture is smooth.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Beat just until combined and smooth.
Fold in the lemon zest gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is completely cool, slice it into thick slices about 1.5 cm (0.6 inches) thick.
Place the slices on a baking tray and bake them in the preheated oven at 150°C (300°F) for 10-15 minutes on each side or until they are crisp and golden brown.
Remove the rusks from the oven and allow them to cool completely on a wire rack. They will crisp up further as they cool.
Store the rusks in an airtight container to maintain freshness.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 15.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 258 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
