And here it is .. my first-ever ‘Healthy Chocolate Cake’! Healthy baking is something I’ve been asked about a lot but never quite got around to doing, until my friend challenged me to bake a healthy cake for her birthday. Those who know me will know the word ‘challenge’ was enough to get me going! Luckily for me, my Niece is obsessed with making ‘healthy desserts’ and she introduced me to this whole new world of healthy ingredient substitutes that I never even knew existed! After being given strict instructions to ‘make sure it says 100% pure with no sugar added’, I set off to Waitrose to shop for the ingredients and was surprised to see the variety that was available. There is clearly a demand for healthy baking out there! Not tasted it yet as need to wait for the birthday girl to cut it first to see how it tastes. But the best part about these vegan desserts is because there is no egg involved, so you can always taste a bit of the batter to make sure it is according to your taste, and tweak if necessary. That’s what I did too, and have made a few changes to the original cake recipe posted by Papaya_Sunshine… So by all means, follow your own taste buds. I’m still fairly new to this whole healthy concept, so will share more tips learnt through trial-and-error as I go along ….
Right, time to have a look at the ingredients now, and then you can decide for yourself if it’s healthy enough or not? 😉 But not before saying a big fat (calorie free) thank you to Noreen for all her help with the research (I haven’t forgotten what I promised you in return ;)), and Tania for the challenge.
*Few hours later*
Ok, finally had the cake, and it tasted quite nice. Was not as bitter as I expected it to be. It was very moist with a mild hint of banana flavour. The frosting went well with it, and is best served cold. Would definitely make it again.
Ingredients for the Cake:
Spelt Flour: 1 cup
Hersheys unsweetened Cacao (not cocoa) Powder: 1/3rd cup
Banana (mashed): 1
Apple sauce (chop 1 apple into small cubes, cook in 1/4 cup of water and blend all together): 1/2 cup
Maple Syrup (100% pure with no sugar added): 4 tbsp
Almond Milk: 1/2 cup
Ground Almonds: 1/3 cup
Baking Powder: 1 tbsp
Vanilla Essence: 1 tbsp
Ingredients for the frosting: (original recipe was on naturalnomad.co.uk but I’ve tweaked it slightly)
Cacao Powder: 2 tbsp
Any roasted nuts of your choice (I used walnuts): 1 cup
Water: 1/4 cup
Maple Syrup (100% pure): 1/4 cup
Vanilla Extract: just a drop
Method for the cake:
– Pre-heat your oven to 170 degrees Celsius. Grease a 6″ cake tin and set aside.
– Sift and mix all the dry ingredients i.e. spelt flour, baking powder, cacao powder, ground almonds in one bowl
– Mix all the wet ingredients i.e. Almond milk, mashed banana, apple sauce, maple syrup and vanilla essence in another bowl.
– Make a well in the centre of the dry ingredients and add the wet ingredients.
– Fold the mixture with the help of a spatula until all the ingredients are well-combined.
– Add the batter to your greased cake tin. Tap the cake tin gently on the counter to avoid any air bubbles.
– Bake in your pre-heated oven at 170 degrees Celsius for approximately 20 minutes or until a skewer inserted in the centre of the cake comes out clean.
– Allow the cake to cool completely before adding the frosting
Method for the frosting:
Add all the ingredients to the blender and mix.