Monday, 6 May 2019

Healthy chocolate cake - easy to make and delicious

Healthy chocolate cake, easy to make - original recipe - tried and tested

I have been toying with the idea of a healthy cake for a long while. That's why I love a pandan chiffon cake, but not everyone is a fan, so I have tried to do a fruity healthy cake, which was very nice but still did not convert the hardcore cake crowd. Today I have refined the recipe and added cocoa (and a chocolate cover) to that recipe, removed some of the ingredients that would clash and voila' a cake low in sugar and fat (as much as possible but still tasting good). It is not very sweet and if you want sweetness, you can add a chocolate topping (I will use dark chocolate to keep on the healthy side on top of some berry jam, a twist on the Sacher torte, but you can use milk chocolate or even buttercream frosting or plain icing to give it a sweeter flavour).

Recipe for easy (but healthy) chocolate cake

Preheat oven to gas 4 or 180C

In a bowl, mix 200l coconut milk, 3 eggs, 70g butter (melted and cooled), 1tsp vanilla essence, 100g sugar, 30g mix of superseeds (chia, linseed, poppy, sesame, flax), 3 pinches of coriander seeds, 30g ground hazelnuts, 30g bitter cocoa powder. Whip to combine.

Add chopped glaced cherries (how many as you like), 11g of baking powder (it's a French sachet), 1/2 tsp of bicarbonate of soda, 1tsp maple syrup (or any syrup but maple syrup is less sweet), 1tsp of water, chopped dark chocolate (avoid if you are having a chocolate cover).

Bake 40-45 minutes until the toothpick comes out clean and the cake looks firm. If you are anxious, check after 35 minutes and allow for extra time if the toothpick comes out sticky.

I have used two small tins for this cake, you can do too and have a two-tier cake with something in the middle for extra naughtiness...

This cake keeps well in a tin - perhaps three-four days. If you put buttercream in it or on it, best to have it in the fridge.

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