Smash Cake! Healthy, sugar free
Ingredients:
WET
2 eggs
1 medium ripe banana
1/2 cup canned coconut milk
2 tbsp melted coconut oil (can also use avocado oil)
1/2 tsp pure vanilla extract
DRY
1 cup oat flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup grated carrot
FOR THE BANANA SWEETENED YOGURT CREAM CHEESE FROSTING
1 cup strained plain greek yogurt
1/2 ripe medium banana
1/2 cup plain cream cheese
TOPPINGS
Natural food dye sprinkles and/or fresh berries
Instructions:
TO MAKE THE CAKE
Preheat the oven to 350 F and lightly butter three 4-inch springform mini cake pans.
In a large bowl (or stand mixer), mash the banana and whisk in the eggs, coconut oil, coconut milk and vanilla until smooth.
In a separate small bowl, add in all the dry ingredients (except for the grated carrot) and stir to combine.
Slowly add the dry mixture to the wet a little bit at a time, just until there is no raw flour visible and stopping to scrape down sides of the bowl. Make sure not to over mix, and then fold in the grated carrot.
Divide the batter evenly between your prepared cake pans.
Transfer the filled cake pans to a large baking sheet and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Transfer the baked mini cakes to a cooling rack to cool for 5 minutes, or until cool enough to touch. Remove the cake from the spring forms and place it directly on a rack to cool completely before frosting.
Once cooled you can add frosting as desired (see directions below). I added mine to the middle layers and on top with sprinkles for a complete naked cake look. You can cover it completely or style it as a semi-naked cake with scraped sides to expose some cake beneath the frosting.
The finished cake can be stored in an airtight container in the fridge for 2 days or in the freezer for 1 month.
TO MAKE THE FROSTING
In a medium bowl, mash the banana and add in the strained yogurt and cream cheese.
Using a hand immersion blender, blend the mixture until whipped and smooth with no visible banana chunks.
Store in an airtight container in the fridge for up to 2 days if preparing ahead of time before baking the cake. You can frost your cake with just strained yogurt if you prefer, but the banana and cream cheese adds a more creamy and naturally sweetened desirable flavour that's not as sour.
Chocolate Cake
Ingredients
8–10 servings
CAKE
4 medium beets, scrubbed2
2 Tbsp. virgin coconut oil, plus more for pan
1/2 cup Dutch-process cocoa powder, plus more for pan
1½ cups almond flour
1/2 tsp. baking soda
½ tsp. ground cinnamon
2 oz. bittersweet chocolate, coarsely chopped
1 tsp. apple cider vinegar or distilled white vinegar
1 tsp. vanilla extract
4 large eggs
1¼ cups (packed) light brown sugar
1 tsp. kosher salt
GLAZE
4 oz. bittersweet chocolate, coarsely chopped
1 Tbsp. virgin coconut oil
¼ tsp. vanilla extract
Pinch of kosher salt
Gold luster dust (for serving; optional)
Preparation
CAKE
Step 1
Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms—it should be the consistency of applesauce. Measure out 1 cup purée (reserve remaining purée for another use, such as blending into a smoothie).
Step 2
Preheat oven to 350°. Line bottom of an 8" round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.
Step 3
Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.
Step 4
Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.
Step 5
Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter, 5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.
Step 6
Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in reserved dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.
Step 7
Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.
GLAZE
Step 8
Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.
Step 9
Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Sprinkle with luster dust (if using). Let sit at room temperature until glaze is set, 2–3 hours.
Step 10
Do Ahead: Cake (without luster dust) can be glazed 2 days ahead. Cover and store at room temperature.
Sugar Free Chocolate & Beetroot Fudge Cake
A one bowl, cheap, quick and incredibly easy recipe that tastes completely sweet, fudgy, rich and delicious but is sugar free and even contains some vegetables! Packed with goodness but without any beetroot flavour, this is the perfect healthy Easter treat to enjoy together this holiday.
Course: April, Celebration, Dessert, Easter, Entertaining, Holiday, Spring, Treat
Servings: 10 -12 servings (1 large 6" cake)
Author: Raising Sugar Free Kids
Ingredients
125 ml (1/2 cup) olive oil (not extra virgin*)
200 g (7oz) cooked peeled beetroot (you can buy a pack pre-cooked or roast raw ones yourself at 220C/425F/gas 7 for about 45 mins-1 hour then peel and use - they would be more nutritious but means the extra faff!)
150 g (3/4 cup) xylitol (if you are used to shop-bought sugary cakes, I recommend adding a little more sweetener - I would use a few drops of liquid stevia**, but you could add more xylitol if you prefer)
200 g (1 cup) plain full-fat natural yogurt (or unsweetened coconut yogurt for vegan)
2 tsp sugar free vanilla extract
pinch of sea salt (about 1/4 tsp)
200 g (2 cups) wholemeal spelt flour (or wholewheat flour)
1 1/2 tsp baking powder
50 g (1/2 cup) cacao powder
creme fraiche and fresh fruit, to serve (edible flowers and/or non-edible Easter decorations can look lovely, too!)
Instructions
Preheat oven to 180C/350F/gas 4. Grease and line a 6" (15cm) deep cake tin (you can also make this in an 8" (20cm) cake tin, but it won't be as tall a cake and you may need to reduce the baking time).
Blitz the olive oil, beetroot and xylitol in a food processor until smooth. Add the rest of the cake ingredients and pulse until combined as a smooth batter. Pour into the prepared cake tin and bake in the preheated oven for 40-50 mins, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool*** and serve topped with creme fraiche, fresh fruit and/or edible flowers or Easter decorations.
Recipe Notes
* I have not tested this with extra virgin olive oil as I feel the flavour would potentially be a bit strong and come through. However, if you don't mind the flavour in cake, it could be delicious and contain even more health benefits!
**You can get liquid stevia here. I bought mine almost two years ago and am still using it, as you only need a drop or two at a time to sweeten things since it is 300 times sweeter than sugar.
***Although delicious (and the least beetroot-y) cold, our favourite way to have this is cooled on the top but still ever so slightly warm on the inside. It makes the cake super fudgy. With a deep 6" cake, we left it to cool for about 20-30 mins to have it still be slightly warm in the centre.
