Who doesn’t love indulging in their favourite guilty pleasures? What most of us love even more, however, is the thrill we get out of making our not-so-healthy choices just that bit more healthy.
Before we spill the beans on the mouth-watering cake recipes that you ought to try this festive season, include these priceless cake baking tips you into your baking procedure, if you haven’t already.
-Applesauce is on of the best replacement from sugar. You can replace sugar in the ratio of 1:1 with applesauce. You can also replace half the butter you use with applesauce.
-Avoid white flour. Swap the calorie dense, heavily processed white flour with whole-wheat or a healthier multi mix flavoured option.
-Avoid toppings that are laden with refined sugars. Use fresh fruit, antioxidant-rich dark chocolates and fresh whipped cream to keep the cake mix healthy and refreshing to eat.
These are some cake recipes that you ought to try:
The flourless chocolate cake
A rich and appetising chocolate cake can be party favourite, because no one would be able to tell you’ve decided to make swaps with some of the healthier ingredients. As mentioned avoiding white flour is advisable.
4 oz. unsweetened baking chocolate
1/2 cup grass-fed butter, or coconut oil
Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter.
Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, or an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)
Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms. Pour the batter into the greased pan, and smooth the top with a spatula.
Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides and allow to cool completely before serving.
Cut and serving small slices. This cake should keep for up to a week… if you don’t eat it all before then.
Deep-dish chocolate peanut butter ice cream cake
This dish may sound like a half healthy cake, but the whole slew of healthy ingredients as well as chocolate-peanut butter layering will give you butter-gasms as well health benefits.
3 tablespoons cacao powder
2 tablespoons coconut oil
1 1/4 cups water or vegan milk, as needed
2 tablespoons nut butter (whatever kind you like, I used peanut butter of course)
To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until it all gets sticky. Press into the bottom and up the sides of a spring form pan. Put in the fridge.
To make the filling: blend all the ingredients until smooth, adding water or vegan milk as needed to make it creamy. Spread evenly into your crust, occasionally swirling in nut butter and chocolate sauce if you’re using them. Put in the freezer overnight or until frozen solid, and let it thaw a little bit before serving, so it’s nice and creamy. enjoy!
Flourless tangerine cake
Now here’s a minimal cake that is loaded with just 5 ingredients, one of which is of course luscious and smooth tangerine. The citrusy color of this cake is from the fresh, healthy and juicy citrus fruits.
•3 large tangerines (to make about a cup of puree)
•3 cups almond meal or almond flour
•1 teaspoon baking powder
•Confectioner’s sugar for dusting
Set oven to 350F. Step one is the only time consuming part of this cake. Wash your tangerines and put them in a saucepan covered with cold water. Boil for 15 minutes. Drain the pan, refill with cold water, and boil again for 15 minutes. This boiling removes the bitterness in the citrus skin.
Rough chop the tangerines and remove any seeds, do this on a plate so you don’t lose any juice. Put it all in a food processor and process until completely smooth. You’ll have to stop and scrape down the sides a few times. The color and smell will be amazing. My finished puree weighed 11 1/2 oz, and was about a cup.
Set aside, or refrigerate until the next day if you’re doing this in 2 stages. The rest is a one bowl deal: Beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, and baking powder, mixing until combined. Pour into a buttered 9″ spring form pan. Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove from the pan to finish cooling. Dust with confectioner’s sugar. Decorate with some citrus zest if you like.
Cookies and cream Greek yoghurt cake
Cookies and cream is one of those flavors that can satisfy anyone’s craving; sweet tooth or not. Add the healthy but satiating Greek yoghurt to this cake for a creamy, delicious healthy mix.
•1/4 plus 1/8 cup dark cocoa powder (Dutch-process)
•1/4 plus 1/8 cup hot water
•1-1/2 cups wheat pastry flour
•1/2 teaspoon baking soda
•1/2 teaspoon baking powder
•1/2 teaspoon coarse salt
•1 plus 1/8 cup natural sugar (I used Sugar in the Raw)
•Egg replacer for TWO eggs (I used Bob’s Red Mill egg replacer)
•1 tablespoon vanilla extract
•1/2 cup OIKOS Greek yogurt
•6 ounces OIKOS Greek yogurt (plain will do)
•1/2 cup MaraNartha dark chocolate spread (or regular peanut or almond butter)
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 inch pan and dust with flour (for easy cake removal later). Whisk together the cocoa powder and hot water in a small bowl.
In another bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer, use the whisk attachment to blend the oil and sugar. Turn the powder to medium-low and add in the egg replacer. Then stir in the vanilla and cocoa mixture.
Reduce speed to low. Add half of the flour mixture. When that’s well combined, add half the Greek yogurt. Add the other half of the flour. Then the other half of the yogurt. Mix until JUST combined. Pour into your cake pan and spread evenly.
Bake for 30 minutes, rotating halfway through. A toothpick should come out clean when inserted into the middle of the cake. Let cool completely before frosting.
Directions (for the frosting):
Whisk the yogurt, almond butter and vanilla until all ingredients are well incorporated. Add the powdered sugar 1/4 cup at a time—whisking until well incorporated. When cake has cooled—frost. Then keep it in the fridge for freshness. Top with Newman-Os, etc. for fun.
Lemon chia seed cake
Infused with a tangy lemony essence, this light and fluffy cake makes the perfect dessert or afternoon snack! Better yet, the gluten-free, vegan confection clocks in at a mere 60 calories (with stevia) or 90 calories (with agave) per slice.
-1 cup vanilla almond milk
-1/4 cup fresh lemon juice
-Liquid stevia (such as 21 drops of NuNaturals vanilla stevia) or 1/4 cup sweetener of -choice (such as agave nectar)
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-2 tablespoons corn starch
Preheat the oven to 350 degrees. Use coconut oil to grease a 9-inch pie plate. In a medium bowl, mix mashed banana, almond milk, vanilla extract, chia seeds, lemon juice, lemon zest, and stevia. (Do wet ingredients first so it gives chia seeds time to soften up.)
In a separate medium bowl, whisk coconut flour, millet flour, baking powder, baking soda, corn starch, and cinnamon. Combine wet ingredients with dry ingredients and pour into the pie plate. Bake for 30 minutes.
Banana almond snack cake
If you’re looking for a cake that doubles up as a snack, look no further this crunchy but wholesome combination that pairs perfectly with your morning coffee or as a evening snack.
1 cup Whole Wheat Pastry Flour, 1 cup fine Corn Flour, 2 1/2 tsp Baking Powder, 1/2
tsp Cinnamon, 1/4 tsp salt, 1/2 tsp Stevia Powder or to taste, 1 cup very ripe Bananas, peeled & mashed, 1/4 cup all natural Almond Butter, 1 large Egg, whisked at room temperature, 1 cup fat free milk, 1 tsp pure Vanilla Extract, 1/4 cup slivered Almonds.
Preheat oven to 350˚F with the rack in the middle of oven. Prepare a loaf pan (9″ x 5″ x 3″) with parchment paper.Whisk together all dry ingredients in a medium bowl. Combine all wet ingredients in a separate bowl.
Put mixture in loaf pan & top with slivered almonds. Bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean. Cool cake to room temperature, flip out of pan & slice.
Variations: Add some lightly floured chocolate chips, dried fruit or more nuts to the batter. About 1/4 cup in volume should be right.
Add some unsweetened coconut flake to the batter or on the top of the cake before baking.
The healthy Christmas cake
For the finale, here’s a healthy Christmas cake variant that is too delicious to miss out on. The combination of vanilla, orange and cinnamon, as well the addition of almonds and macadamia nuts makes this cake scrumptious.
-600 g mixed dried fruit or a mix of the following (raisins, apricot, sultanas)
-1 teaspoon ground cinnamon
-1 teaspoon vanilla bean extract or paste
-Zest and juice from 1 orange
-3 tablespoons extra virgin olive oil
-200 gm (2 cups) ground almonds
Preheat your oven to 160C fan forced. Prepare a 20 cm round cake tin with baking paper lining the sides and the base.
Combine dried fruit, spice, vanilla, orange zest plus juice, olive oil and eggs. Add the almonds and walnuts and mix through. Spoon Christmas Cake batter into your baking tin.
Bake for 1 hour and 30 minutes. Check with a skewer to see if it comes out clean, if not bake for another 30 minutes. Cover the top if necessary to prevent over-browning. Cool, then remove from the tin and store in an airtight container in the fridge for up to 1 month.
This content was originally published here.