Healthy Cinnamon Oatcake With Ganache

We can't believe that it's January already! We don't know where the past few weeks have gone, but we're here to kick off the new year with a brand new recipe feature, from the lovely Monalouge blog. Like most, we definitely had out fair share of sugary treats over the Christmas holidays, so we thought this would be the perfect time to share a recipe that cuts out some of the not-so-wholesome baking ingredients (while remaining utterly delicious). 

This cake recipe certainly doesn't look like diet food, but it's the perfect way to stay on track during January and throughout 2017, by allowing you to have a tasty, chocolatey treat, without the heaps of sugar and fat. To find out how to make this healthier alternative to your typical shop-bought or home-baked treat, read on for full recipe details! To see the original post, head over to Mona's blog here


For the Cake

  • 80g of oats
  • 200ml of almond milk
  • 150g of low fat cream cheese
  • 80g of Truvia 
  • 2 eggs
  • 180g of plain flour
  • 1tsp of baking powder
  • 1tsp of cinnamon 

For the Icing

  • 150g of low fat cream cheese
  • 100g dark chocolate 
  • 10g Truvia 


Step 1 - Preheat the oven to 180C and spray your cake tin with an oil spray (Fry Light).

Step 2 - Microwave the almond milk in a heatproof bowl for 1 min and add the oats.

Step 3 -  Cover with cling film, and set aside for 20 mins.

Step 4 -  In a separate bowl, mix the cream cheese and granulated stevia.

Step 5 - Add the eggs and mix well.

Step 6 - Add the flour, cinnamon and baking powder before mixing again.

Step 7 - Finally, add in the oat/almond mixture and combine.

Step 8 - Pour the batter into your prepared cake tin, and bake for around 35 mins.

Step 9 - Allow to cool, and prepare the icing.

Step 10 - In a heatproof bowl, microwave the cheese for 2 mins, stir and set aside.

Step 11 -Break chocolate into pieces and place in a heatproof bowl. Microwave until melted, and add to the cream cheese.

Step 12 - Mix well, and add the granulated steviea.

Step 13 - Spread onto the cooled cake using the back of a spoon.

Step 14 - Enjoy!

Products You May Find Helpful

Large Cooling Rack
£3.60 inc V.A.T.



Banana Bread

We like nothing better than a good loaf cake here at British Bakeware, and banana bread has to be one of our favourites! It's moist, sweet, and melts in the mouth; what's not to love right?

Of course, as much as we love cake, we know that it isn't the best for us, even when it has fruit in it. Anyone who's made banana bread in the past will know that despite it's healthy base ingredient, it isn't the most wholesome of foods, as it usually has lots of processed sugar and refined flour packed into it. 

This leaves us with a bit of a dilemma - do we watch our waistline or satisfy our cake cravings? Well, with this healthy recipe developed by Kate over at Cookie and Kate, you can have your cake and eat it!


  • 1/2 a cup of melted coconut oil (can sub for olive or rapeseed oil if you prefer)
  • 1/2 cup of honey or maple syrup
  • 2 eggs 
  • 1 cup of mashed ripe bananas (around 2 large or 2 1/2 medium bananas)
  • 1/4 cup of milk of choice or water
  • 1 tsp of baking soda
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt
  • 1/2 tsp of ground cinnamon (and more to swirl on top)
  • 1 and 3/4 cups of whole wheat or spelt flour
  • Optional extras: nuts, choc chips, dried fruit etc. 


Step 1 - Preheat your oven to 160oC.

Step 2 - Grease your loaf tin.

Step 3 - Beat the oil and honey/syrup together in a large bowl, then add the eggs and beat well.

Step 4 - Then, whisk in your mashed bananas and milk. If you're using coconut oil, keep the mix warm to avoid it solidifying.

Step 5 - Add the baking soda, vanilla, salt and cinnamon, and whisk gently with the rest of the mixture.

Step 6 - Switch to using a large spoon, and stir in the flour until combined. At this point, you may also wish to add your extras if desired.

Step 7 - Pour the batter into your loaf pan, then lightly sprinkle it with cinnamon, before putting it into the oven to bake.

Step 8 - Bake for 55-60 mins, or until a toothpick comes out clean. Let it cool for 10 mins, before transferring it to a wire rack and letting it cool for a further 20 mins.

That's it! You now have a tasty and moreish cake recipe that's all-natural and won't drive your blood sugar crazy! 

*tip* For a snack on the go, why not use our individual loaf tins

Products You May Find Helpful

450g Loaf Tin
£3.95 inc V.A.T.
2lb Loaf Tin
£4.99 inc V.A.T.
Individual Loaf Tins
£4.99 inc V.A.T.

Following on from the Great British Bake Off last week, we thought we would share this brilliant sugar free cake recipe with you from the equally brilliant people at BBC Good Food.

The theme on the Great British Bake Off last week was free from baking and we have decided to continue running that theme for the whole month of September! We chose this sugar free lemon drizzle cake because it was such a simple recipe which produces a delicious cake for you to enjoy and it’s all sugar-free! The substitute of xylitol for sugar is fantastic as it helps you cut out that little bit of sugar from your diet, but you still get to enjoy a delicious sugar free lemon cake at the end of it!



For the Cake

  • 225g of self-raising flour
  • 225g of xylitol
  • Zest of 2 lemons
  • 2 large eggs
  • Half a tsp of baking powder
  • 1 tbsp of milk
  • 125ml of sunflower oil
  • 200g of 0% fat Greek yoghurt

For the Lemon Drizzle

  • The juice of 1 lemon
  • 50g of xylitol


Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Grease a 2lb loaf tin and line in with baking paper. If you haven’t got a 2lb loaf tin, a 25cm large bread tin or even a 450g loaf tin is fine, but you will need to reduce the measurements of the ingredients. Add the 22g self-raising flour, half a tsp of baking powder, the 225g of xylitol and lemon zest to a mixing bowl and combine.

Step 2-In a different bowl, mix the 125ml of sunflower oil, 200g of Greek yoghurt and tbsp. of milk then stir it in to the flour mixture.

Step 3-Add the mixture in to the 2lb loaf tin and smooth it over ready to bake. Place in the centre of your pre-heated oven and bake for between 1 hour and 1 hour and 10 minutes. Please keep an eye on the cake as you don’t want it to become too dark. If you see this happening, cover it with a large piece of tin foil.

Step 4-As the cake gets closer to the 1 hour baking time, start the lemon drizzle by heating the lemon juice and 50g of xylitol over a low heat until it starts to dissolve. Once you are happy the cake is cooked, take it out of the oven and pour the lemon drizzle over the cake.

Step 5-Allow the cake to cool in the 2lb loaf tin before removing it and letting it cool further on a small cooling rack.

Source: BBC Good Food 

Products You May Find Helpful

2lb Loaf Tin
£4.99 inc V.A.T.
450g Loaf Tin
£3.95 inc V.A.T.
25cm Large Bread Tin
£8.99 inc V.A.T.