Sugar-Free Cake Rusk

Dive into a guilt-free indulgence with this Sugar-Free Cake Rusk recipe, a wholesome twist on the classic tea-time treat. Made with nutrient-rich whole wheat flour, naturally sweetened with powdered erythritol, and infused with the vibrant flavor of lemon zest, these crispy golden rusks are perfect for dunking in your favorite hot beverage. The use of unsweetened applesauce adds moisture without the need for refined sugar, while a touch of vanilla and softened butter lends a delightful richness. Twice-baked to achieve their signature crunch, these rusks strike the perfect balance between healthy and satisfying, making them a must-try for health-conscious bakers. Ideal for tea lovers and anyone looking for a sugar-free snack, these crispy delights promise a healthier way to enjoy traditional cake rusks without compromising on flavor!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and powdered erythritol until the mixture is light and fluffy.

Step 4

Add the unsweetened applesauce and vanilla extract to the butter mixture and beat until well combined.

Step 5

Add the eggs one at a time, beating well after each addition until the mixture is smooth.

Step 6

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.

Step 7

Fold in the lemon zest gently with a spatula.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

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.

Step 11

Once the cake is completely cool, slice it into thick slices about 1.5 cm (0.6 inches) thick.

Step 12

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.

Step 13

Remove the rusks from the oven and allow them to cool completely on a wire rack. They will crisp up further as they cool.

Step 14

Store the rusks in an airtight container to maintain freshness.

Nutrition Facts

Serving size	(701.7g)

Amount per serving	% Daily Value*
Calories	1645.0

Total Fat 96.7g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 597.7mg	0%
Sodium 2942.8mg	0%
Total Carbohydrate 267.8g	0%
Dietary Fiber 25.8g	0%
Total Sugars 15.1g
Protein 42.5g	0%

Vitamin D 116.3IU	0%
Calcium 258.2mg	0%
Iron 10.0mg	0%
Potassium 1187.2mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 8.1%

Carbs: 50.7%