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Healthy Cake Recipes To Satisfy That Sweet Tooth

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A common assumption of anything sweet is unhealthy and thus today, we will be busting those myths and find recipes that are not only healthy but oh so satisfying! You just need to SUBSTITUTE and wala!! Healthy and sweet just got a new meaning with these fantastic cake/ dessert recipes 😉

 

Healthier Carrot Cake

Serves 6-8

Ingredients:

  • 3 eggs

  • 1-2 bananas

  • 10-15 fresh dates (without seeds)

  • 6 tbsp sunflower oil

  • 1 cup whole wheat flour

  • 1 ½ tsp baking powder

  • 3 tsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp cardamom

  • 3-4 carrots (medium size, grated)

  • ½ cup coconut flakes

  • ½ cup walnuts (roughly chopped)

  • 1/2 cup raisins

  • Glazing

  • 200 g cream cheese

  • 3 tbsp honey

  • 1/2 lime (juice)

  • 1/2 cup hazelnuts

Directions:

  1. Preheat the oven to 350°F. Whisk the eggs in a medium sized bowl. Use a hand blender or a blender to mix bananas, dates and oil into a thick cream in another bowl. Sift together flour, baking powder, cinnamon, nutmeg and cardamom and stir it together with the eggs and the banana-cream. Add grated carrots, coconut flakes, walnuts and raisins and stir it until it all comes together.

  2. Pour it into a cake pan and bake for about 40 minutes. Try to stick a toothpick in the centre of the cake, when nothing sticks on it the cake is ready. Let it cool.

  3. Whip together the cream cheese and the honey (bananas or dates would probably also work as sweeteners for the frosting). Add the frosting when the cake is completely cooled of. Serve with roughly chopped hazelnuts or walnuts on the top.

 

Healthy Flourless Chocolate Cake (refined-sugar-free)

makes one 8-inch cake

Ingredients:

  • 4 oz. unsweetened baking chocolate

  • 3 whole eggs

  • 1/2 cup grass-fed butter, or coconut oil

  • 1/4 cup cocoa powder

  • 3/4 cup honey

Directions:

  1. Preheat the oven to 375F, and grease an 8″ springform pan generously with coconut oil or butter.

  2. Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)

  3. Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.

  4. Pour the batter into the greased pan, and smooth the top with a spatula.

  5. Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides and allow to cool completely before serving.

 

Chocolate peanut butter ice cream cake

Crust:

  • 1 cup dates

  • 1/2 cup hemp seeds

  • 1/3 cup whole flax seeds

  • 3 tablespoons cacao powder

 

Filling:

  • 3 frozen bananas

  • 1 cup dates

  • 2 cups cashews

  • 2 tablespoons coconut oil

  • 1 1/4 cups water or vegan milk, as needed

  • 1/4 cup cacao powder

  • 2 tablespoons nut butter

Optional:

*Chocolate sauce

 nut butter

Directions:

  1. To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until it all gets sticky. Press into the bottom and up the sides of a springform pan. Put in the fridge.

  2. To make the filling: 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 nut butter and chocolate sauce if you’re using them.

  3. Put in the freezer overnight or until frozen solid, and let it thaw a little bit before serving.

.

*Raw chocolate

makes around 2 cups

Ingredients:

  • 1/2 cup coconut nectar or date paste

  • 3/4 cup cacao powder

  • 1/3 cup coconut oil or cacao butter, melted

Directions:

  1. Mix all ingredients until smooth and ridiculously delicious-looking. I highly recommend adding other ingredients like mesquite powder, sea salt, vanilla, or anything else that could take this to another level!

  2. Spread the chocolate love out on some wax paper (or if making chocolate chips – dollop on with a spoon or icing bag) and put it in the fridge for an hour

Dark Chocolate Orange Cake

Ingredient:

  • Cooking spray

  • 3/4 cup powdered sugar

  • 3 large eggs

  • 2 tablespoons cornstarch

  • 3 tablespoons unsweetened cocoa

  • 2 tablespoons fresh orange juice

  • 1 tablespoon Triple Sec (orange-flavored liqueur)

  • 1 tablespoon hot water

  • Dash of salt

  • 2 ounces bittersweet chocolate, chopped

  • Powdered sugar (optional)

  • Orange rind strips (optional)

Directions:

  1. Preheat oven to 350°.

  2. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.

  3. Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.

  4. Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.

  5. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.

 

Not Your Regular Chocolate Cake- Crazy Ingredient Added

Ingredients:

  • 3/4 cup spelt flour or white flour or Arrowhead flour(120g)

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 1/4 cup unsweetened cocoa powder (20g)

  • 2 tsp ener-g powder, or 2 tbsp ground flax. You can omit; the cake just won’t rise as much.

  • 1/3 cup xylitol or sugar (64g)

  • 1/8 tsp uncut stevia or 4 nunaturals packets (or 1/4 cup more sugar)

  • 1/2 to 1 cup mini chocolate chips (60-120g)

  • 1 tbsp pure vanilla extract

  • 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin)

  • 1/2 cup milk of choice. For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).

  • 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Directions:

  1. Preheat oven to 350F, and grease an 8×8 square baking dish.

  2. Combine all dry ingredients in a bowl, and mix very well.

  3. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are no lumps

  4. Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (For a gooey cake: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge)

  5. Let cool completely. After a day, this cake is best stored in the fridge.

 

Lemon Chia Seed Cake

Makes eight servings

Ingredients:

  • 1 banana, mashed

  • 1 cup vanilla almond milk

  • 1 teaspoon vanilla

  • 1 tablespoon chia seeds

  • 1/4 cup fresh lemon juice

  • Zest of 1 small lemon

  • Liquid stevia (such as 21 drops of NuNaturals vanilla stevia) or 1/4 cup sweetener of choice (such as agave nectar)

  • 1/4 cup coconut flour

  • 1/4 cup millet flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 tablespoons cornstarch

  • 1/2 teaspoon cinnamon

Directions:

  1. Preheat the oven to 350 degrees. Use coconut oil to grease a 9-inch pie plate.

  2. In a medium bowl, mix mashed banana, almond milk, vanilla extract, chia seeds, lemon juice, lemon zest, and stevia. (Do wet ingredients first so it gives chia seeds time to soften up.)

  3. In a separate medium bowl, whisk coconut flour, millet flour, baking powder, baking soda, cornstarch, and cinnamon. Combine wet ingredients with dry ingredients and pour into the pie plate. Bake for 30 minutes.

 

Whole wheat Apple Cake

Ingredients:

  • 4 medium apples, peeled, cored, quartered and sliced thin

  • 1 3/4 cups of whole wheat flour

  • 1 cup of evaporated cane juice

  • 2 1/2 teaspoons of baking powder

  • 1 teaspoon of sea salt

  • 3 tablespoons of ground chia seeds (optional)

  • 1/3 cup of room temperature butter

  • 1 cup of milk

  • 1 teaspoon of vanilla extract

  • 1 egg

Directions:

  1. Heat the oven to 375 degrees.

  2. In the bowl of a stand mixer or a large mixing bowl whisk together all the dry ingredients. Then on the low setting, mix in the butter and 1/3 of the milk until well combined. Then add in the rest of the milk, egg and vanilla and mix until completely incorporated.

  3. Using a spatula mix the apple slices into the batter( leaving a few behind for decoration). Then 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 for doneness with a toothpick. If the toothpick doesn’t come out clean return the cake to oven and cook another 5-10 minutes.

  4. When the cake is done allow it to cool and then serve as is. Or if you want a dessert like cake serve with a dollop of maple cinnamon whip cream.

Cup.Cakes Singapore offers a variety of deliciously healthy cakes with reduced sugar added but still so satisfying and yummy! Browse our wide selection of goodies, cakes, cupcakes and cookies and select yours today!

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