Chocolate Eclair Snack Cake
Converting to healthier ingredients with little compromise on the taste! This is one of those recipes that does beautifully with some of these tweaks!
Ingredients
For the Yellow Cake
- Plant Milk ¾ cups (177ml)
- White Vinegar 1 teaspoon
- Vegetable oil of your choice ¼ cup (60ml)
- Unsweetened Applesauce ¼ cup (62g)
- Monk Fruit Sugar 1/3 cup (70g) *see notes
- Granulated Sugar 1/3 cup (66g)
- Salt ¼ teaspoon
- Vanilla Extract 1½ teaspoons
- All Purpose Flour 1½ cups (187g)
- Baking Soda 1 teaspoon (4g)
For the Custard
- Soy Milk or your favorite plant milk 2¼ cup (533ml)
- Monk Fruit Sugar 10 Tablespoons (140g)
- Cornstarch 5 Tablespoons (40g) *see notes
For the Chocolate Icing
- Unsweetened Chocolate Baking Bar 4 oz (113g)
- Stevia or Monk Fruit Sugar 6-8 Tablespoons *adjust to your tastes
- Plant Milk 10 fl oz (295ml)
Instructions
- Prepare an 8" x 8" cake pan with pan spray & parchment paper so that there is excess parchment hanging over the sides for easy removal of the entire finished cake later.
- Preheat the oven to 350°F
- Prepare the cake batter by combining the vinegar with the plant milk
- Add the vanilla extract & reserve
- Combine the flour, baking soda, salt & sugar of your choice in a large mixing bowl & whisk or sift together
- Add the thickened plant milk, applesauce & oil and whisk to develop the batter~ about 50 strokes.
- Pour into your prepared pan & bake for about 18 minutes or until done. If you gently press the center it will spring back, or do the toothpick test for moist crumbs.
- Cool the cake in the pan, then prepare the custard by combining the sugar with the cornstarch in a medium sauce pot then add the plant milk
- Bring to a boil over medium high heat whisking constantly
- Let it bubble for about 10 seconds then remove from the heat & add the vanilla extract
- Pour the hot custard over the cake in the pan then refrigerate to set
- Next combine the unsweetened chocolate, sugar substitute & plant milk in a medium sauce pot. Medium heat whisking constantly to dissolve the sugar & melt the chocoalte. It will come together to a silky homogeneous ganache
- Spread this chocolate icing over the cold & fully set custard in the cake pan & refrigerate until everything is firmly set
- Cut into 9 portions
Video
Notes
If you did not read or watch my in depth article / video for the sugar free conversions
The takeaway is that the recipe works great with all sugar substitutes *some with a few tweaks!
However I will only replace half the oil with the applesauce in the cake recipe since for me that is the maximum threshold for maintaining the soft, fluffy texture of the cake. Additionally I have gone back to using half sugar substitute and half granulated sugar for the best texture and taste
Although you can certainly use whatever ratio you like the most As you see here I am using zero calorie sweeteners rather than refined sugar free sweeteners
So you must understand that Zero Calorie is very different from refined sugar free
Whilst both types of sugar alternatives will work in these recipes it is a good thing to know how they act differently Watch the full YouTube tutorial for how to Substitute Sugar in Baking for more in depth information
While I do not prefer Stevia, as a matter of fact I can’t stand it! I did give it a try here with good results
Use any sugar substitute you like best added to the soy milk in the ganache recipe
OR just use regular semi sweet chocolate for a regular ganache Storage: Chocolate Eclair Snack Cake must be kept refrigerated but is best served at room temperature so this cake can stay out for about 4 hours, however for longer storage keep refrigerated for up to 4 days
The takeaway is that the recipe works great with all sugar substitutes *some with a few tweaks!
However I will only replace half the oil with the applesauce in the cake recipe since for me that is the maximum threshold for maintaining the soft, fluffy texture of the cake. Additionally I have gone back to using half sugar substitute and half granulated sugar for the best texture and taste
Although you can certainly use whatever ratio you like the most As you see here I am using zero calorie sweeteners rather than refined sugar free sweeteners
So you must understand that Zero Calorie is very different from refined sugar free
Whilst both types of sugar alternatives will work in these recipes it is a good thing to know how they act differently Watch the full YouTube tutorial for how to Substitute Sugar in Baking for more in depth information
Vanilla custard recipe can adapt to any sugar substitute you prefer including liquid sugars like agave or maple syrup. *see video for more!
Chocolate glaze is essentially ganache icing that is made with unsweetened chocolate with an addition of Stevia 1:1 blend for bakingWhile I do not prefer Stevia, as a matter of fact I can’t stand it! I did give it a try here with good results
Use any sugar substitute you like best added to the soy milk in the ganache recipe
OR just use regular semi sweet chocolate for a regular ganache Storage: Chocolate Eclair Snack Cake must be kept refrigerated but is best served at room temperature so this cake can stay out for about 4 hours, however for longer storage keep refrigerated for up to 4 days
Tried this recipe?Let us know how it was!