3 Healthy cake recipes…
1. Spinach cake
Spinach: 1/2-1 cup cooked
Flour: 3 cups
Sugar: 1+1/4 cups
Vegetable Oil: 1/2 cup
Butter: 1 stick (1/4 lb or 100 grams), at room temperature
Milk: 1/2 cup
Baking powder: 2.5 tsp
Vanilla powder: a pinch
Salt: a pinch
Lemon zest: 1 tsp
1. Preheat the oven to 350 F.
2. Steam spinach. Remove excess water and puree in a food processor.
3. Mix sugar, oil and butter and using your electric mixer, beat for 5 min.
4. Add eggs one by one and beat 30 seconds after each addition.
5. Add spinach puree and the rest of the main ingredients. Mix well.
6. Pour the cake mixture into a 10-inch (25 cm) oven proof square pan.
7. Bake the cake for 35-40 min or until a toothpick inserted in the middle comes out clean. Let it cool down for at least 15 mins.
2. Carrot cake
Sugar: 3/4 cup
Vegetable oil: 1 cup
White flour: 1 cup
Whole wheat flour: 1 cup
Baking flour: 1 1/2 tsp
Salt: 1 tsp
Cinnamon: 2 tsp
Grated carrots 2 cups
Grated peeled apples: 1 1/2 cups
Raisins: 1 cup
Walnuts: 1/2 cup
Cream Cheese Icing
Cream cheese: 4 ounces
Butter: 1/4 cup , softened
Icing sugar: 1 cup
Mix together sugar, oil and eggs until the mixture is slightly thickened. Sift the flours together with the soda, salt and cinnamon.
Add the flour mixture to the egg mixture. Add the carrots, apples, raisins and walnuts. Stir until evenly mixed.
Bake in a greased and floured pan, 9″x13″x2″ or a bundt type pan or two round cake pans. Bake at 350ºF for 35-40 minutes if using the 13″ long pan.
Always check for doneness by piercing the center of the cake with a toothpick. If it comes out clean, it’s done. If you use the round cake pans, check for doneness about 5 to 10 minutes earlier as they are smaller and you don’t want to over bake the cake.
Let the cake cool and ice with the cream cheese icing below.
Blend all of the icing ingredients together and spread over cooled cake.
3. Chocolate strawberry cake
Large eggs: 2
Applesauce, unsweetened: 3/4 cup
Almond or any milk, unsweetened: 1/2 cup
Honey or maple syrup: 1/2 cup
Pure vanilla extract: 1 tsp
Whole wheat flour: 2 cups
Cacao powder: 1/4 cup
Baking powder, aluminum free: 2 tsp
Baking soda: 1/4 tsp
Himalayan pink salt: 1/4 tsp
Various strawberries, for decorating
- 1/3 cup maple syrup
- 1/2 cup coconut oil, melted
- 3 tbsp cacao powder
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees F and grease the sides and bottom of a springform pan really well with coconut oil, vegan butter or spray with cooking spray. You can use cake pan or square baking dish as well.
- In a medium mixing bowl, lightly beat the eggs and add applesauce, milk, honey (maple syrup) and vanilla extract. Whisk to combine.
- In another medium bowl, mix to combine flour, cacao powder, baking powder, baking soda and salt. Gently fold into the bowl with wet ingredients from previous step. Do not over mix. You can first gently whisk the batter and then stir with a spatula. A few lumps are fine, the batter won’t be completely smooth. Pour into prepared baking dish and bake for 40-45 minutes or until the toothpick inserted in the middle of the cake, a few times in a few spots, comes out clean. A bit of batter at the end of toothpick is fine. Remove cake from the oven and transfer to a cooling rack. Let cool to room temperature. Do not remove cake from the baking dish.
- To make the ganache, in a small bowl whisk together maple syrup, coconut oil and vanilla extract. Add cacao powder and whisk again until smooth. Place in the fridge to thicken a bit, for about 20 minutes. You want ganache to be the consistency of melted chocolate.
- Pour ganache over the cake. If using the springform pan, the ganache will “leak” to the sides making nice chocolate covered sides. Refrigerate until the ganache is completely set, about an hour. To ensure easy removal from the springform, let cake warm up on a counter for 20 minutes and go around the perimeter with a thin knife before removing the form. Decorate with your favourite fruits and/or berries on top.