Going on a diet, but find it hard to cut out your love for cakes? It doesn’t have to be this way: you can still have your cake and eat it with these healthy cake recipes!
1 can crushed pineapple
2 cups whole-wheat pastry flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 ½cups granulated sugar
¾ cup nonfat buttermilk
½ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots (4-6 medium)
¼ cup unsweetened flaked coconut
½ cup chopped walnuts, toasted
340 g reduced-fat cream cheese,
½ cup confectioners’ sugar, sifted
1 ½ teaspoons vanilla extract
2 tablespoons coconut chips, or flaked coconut, toasted
- Preheat oven to 177°C. Coat a baking pan (23 × 33 cm) with cooking spray.
- Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and ¼ cup of the juice.
- Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the ¼ cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and ¼ cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts.
- Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40-45 minutes. Cool on wire rack.
Frosting and finishing touches
Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.
Deep dish chocolate peanut butter ice cream cake:
1 cup dates
½ cup hemp seeds
? cup whole flax seeds
3 tablespoons cacao powder
3 frozen bananas
Blend the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until sticky. Press into the bottom and up the sides of a spring form pan. Put in the fridge.
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 peanut butter and chocolate sauce. 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!
Whole Wheat Apple Cake
|4 medium apples, peeled, cored, quartered and sliced thin
1 ¾ cups of whole wheat flour
1 cup of evaporated cane juice
2 ½ teaspoons of baking powder
1 teaspoon of sea salt
3 tablespoons of ground chia seeds (optional)
? cup of room temperature butter
1 cup of milk
1 teaspoon of vanilla extract
- Heat the oven to 375 ?C. The milk, eggs and butter should be at room temperature.
- Whisk all the dry ingredients together in a mixing bowl. On low setting, mix in the butter and ? of the milk until well combined. Then add in the rest of the milk, egg and vanilla and mix until completely incorporated.
- Using a spatula mix the apple slices into the batter (leave some for decoration).
- Pour/scoop the batter into a prepared cake pan. Spread the batter out evenly and decorate the top with apple slices.
- Bake in the oven for 25 minutes. At this point check with a tooth pick. If the tooth pick doesn’t come out clean return the cake to oven and cook another 5-10 minutes.
- Cool and serve. Extra: serve with a dollop of maple cinnamon whip cream.
Sulet is the journalist for the best health shop in South Africa. Check out their blog for healthy living advice.