Low Sugar Cakes

Feb 15, 2019

Everyone is shouting about gluten free and vegan options…

I have to say, I am a huge fan of vegan cakes. Well, the chocolatey ones anyway. In my experience a lot of vegan cakes contain coconut oil and super dark chocolate, which for me is a match made in heaven. I am not vegan by the way, but I do enjoy dark chocolate and appreciate it a lot more than it’s milky counterpart.

A slice of vegan chocolate wedding cake

Vegan chocolate cake is personal favourite of mine…

Dietary Requirement Wedding Cakes

Of course, the vegan craze is huge, especially here in London, and many a top tier or cutting cake I make for wedding cake clients will be vegan. I think it’s great that it’s possible to cater for so many dietary requirements these days. My ‘Chocobanana’ cake is the best vegan friendly creation I have come up with personally. It’s one of my favourite cakes that uses bananas as a natural egg replacement.

Gluten free cakes are still just as popular and of course, important for allergy and coeliac sufferers. I make whole cake tiers devoted to gluten free wedding guests and although they don’t taste the same as those with standard wheat flower, there are so many replacements out there now. Rice, tapioca, almond and coconut flours to name a few.

Remember they’re not ‘healthy’ though!

Gluten free options and vegan options can both still contain a ton of sugar, generally and aren’t as healthy as they might sound. The more I learn about nutrition, the more I realise that it is the copious amounts of sugar we eat that make us put on weight. I notice this in myself.

Vegan top tier wedding cake origami wedding cake

The top tier of your wedding cake could easily be made gluten free or vegan to cater for those with dietary requirements

The need for low sugar cakes

But there is another dietary requirement that has become a bit more important to me lately. For the last few years my tolerance to sugar has changed. Too much of it makes me anxious and gives me the jitters! My Mum is the same, so it may be something genetic.

I have to control the amount of sugar I eat and although I have been told this isn’t a serious health condition, I just don’t enjoy the way too much sugar makes me feel. So is the need for low sugar cakes.

It’s funny how, ever since I started making cakes, I also started to exercise a lot and take care of my health more. I wasn’t over weight before, but could tell that if I didn’t start to do something, I would continue to get bigger and bigger. I now do weights and HIIT at the gym 4-5 times a week and I feel amazing for it.

Dark green marble and copper modern wedding cake

This cake came with a separate gluten free cutting cake for the bride. 

Don’t get me wrong…

But, hang on a second. I am a cake maker! This goes against everything I believe in, doesn’t it? I shouldn’t be putting people off sugar and ultimately off my product! Of course not. I make cake for special occasions, celebrations and happy days, for people to enjoy cake as a treat.

When you work around cake all the time, like I do, there is a need for something a bit healthier to have lying around as an ‘emergency snack! I genuinely do this, and it works! I have a bar of super dark chocolate so that if I feel like digging into some cake (usually chocolate cake is the one I cant resist) I can run to the emergency dark chocolate instead, and attempt to just have ONE piece! I also make ‘healthy cake treats’ in case I feel the need to pig out on any scraps I have in the kitchen, which don’t give me the nasty sugar rush I would otherwise get from standard cake.

Sugar substitutes

So what sugar substitutes are there out there? Well there are loads, but some of these work for me: Honey is a good one, it isn’t refined sugar, but it is still high in calories. Agave is better than honey, but much more expensive. But I have discovered something magical recently which is the sweet ingredient in my new favourite ice cream Halo Top. It’s called Erythritol. It doesn’t sound that fun, but it’s a sweetener that occurs naturally in fruit. You can also get caster sugar with stevia- a natural sugar substitute made from the stevia leaf. Also, to make a lower refined sugar buttercream, you can switch out some of your icing sugar for maple syrup.

I am a traditionalist when it comes to cake. I genuinely think you can’t beat a cake with eggs, flour, sugar and butter. But I really think there is a need for low sugar cakes to become a thing. But we don need to remember treat ourselves. And that’s what wedding cakes are for!

So watch this space for more low sugar wedding cake news coming soon, as well as tips, tricks and recipes to keep super healthy and still eat your cake!

If you’d like to learn more about my dietary requirements cakes, which can be made bespoke on request, or about my unique modern wedding cake designs, then get in touch to find out more.

If you’re a cake maker, cake business owner or hobbyist and would like to learn more about how to run a profitable cake business (as well as trying to stay slim!) then head on over to my Facebook group where you can join a great community of cake makers, bakers and business owners doing things differently and making their mark.

About the writer and cake enthusiast…

Hi! I’m Katie and I have been fully cake obsessed since, forever…

Malarkey Cakes is built on a mixture of all my passions. My work is inspired by my background in art and design and I’m honoured to make wedding cakes for couples in love in London and the South East.

I’m passionate about blogging to share my knowledge and give guidance on the ins and out of ordering a wedding cake, making the most of it and making sure it gets the attention it deserves. I also share my tips on wedding planning and team up with fellow suppliers I am lucky enough to work with and who I highly recommend.

When I’m not designing, making or eating cake, you’ll find me trying out new food in London’s amazing restaurants, drinking great coffee, taking in stunning architecture, on long walks, smashing a decent weights workout or exploring the world.

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