spelt flour

Probably the Healthiest Chocolate Cake Ever – Guess what the unusual Ingredient is?!

I’ve said this is probably the healthiest chocolate cake out there, which is probably not much of a big deal to you. Yet. However, when you taste this you’ll soon realise that not only is it healthy but highly likely the best chocolate cake you ever had. Really.

healthiest chocolate cake

I’m completely in love with this cake. This chocolate cake. It’s rich, dark, light yet moist. The frosting is to die for and the chocolate chips give this a double smash of chocolate. I used dark chocolate chips with the first ingredient cocoa mass rather than sugar which really helps ramp up the richness and limit the sugar content.

Cauliflower. Yep, that’s right. Frozen cauliflower in your chocolate cake. I urge you to try this but if it really doesn’t float ya boat then you can replace with one cup of apple/sweet potato puree. But frozen cauliflower chocolate cake is the bomb!

Anyway, right now this is all hear say so just go ahead and make it. See for yourself!

healthiest chocolate cake

Healthy Cauliflower Chocolate Cake

3/4 cup spelt flour
1 teaspoon each of baking powder + bicarbonate of soda
2 teaspoons egg replacer
1/4 cup coconut sugar
1/4 cup cocoa powder
1 cup dark chocolate chips
2 cups loosely packed frozen cauliflower, thawed
1/2 cup coconut milk
4 tablespoons coconut oil

1. Preheat oven to 175 ºC + grease an 8″x8″ baking pan.
2. Combine all the dry ingredients, mixing well.
3. In a blender add the remaining ingredients including the frozen cauliflower + blend until very smooth.
4. Stir the two mixtures together, transfer to the pan + bake for 30 minutes.

Ice/Frost with this bad boy:

Original recipe here at Chocolate Covered Katie.

One Bowl Cinnamon, Apple + Hazelnut Cake

This is the kind of cake I need with a cup of good tea (or two) every afternoon. I definitely prefer a fruity spiced cake as opposed to chocolate fudge varieties. Just more to it I guess, plus the taste seems to stick around a wee bit longer, but ultimately I find it more satisfying and it’s usually spiced with yummy cinnamon (major addiction) and nutmeg. I always use a wholegrain flour such as spelt as it’s nuttier, tastier, healthier and I find I don’t get the sugar crashes you often get with white refined cakes.

vegan apple cake

Anyway, this cake has real substance with nutty spelt, sweet Braeburn apples, spiced warming cinnamon and crunchy hazelnuts.

vegan apple cake

Apple + cinnamon = can’t get enough, ever!

This is the kind of cake you eat and feel good after, after all it is:

Wheat Free
Dairy Free
Low Fat
Wholegrain
Full of fruit

vegan apple cake

I’m a sucker for a quick one bowl cake as it ultimately means there’s never any excuse not to have your cake and eat it. Minimal mess, minimal ingredients but maximum taste. You know you want it.

vegan apple cake

One bowl cinnamon apple hazelnut cake.

2 tablespoons chia seed + 2 water
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup almond milk
1 cup spelt flour
1 level teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
2 heaped teaspoons cinnamon
3 cups chopped apple
1/4 cup chopped hazelnuts
1/4 cup cranberries (optional)

Method:
1. Place chia + water in a bowl and allow to gel. Preheat oven to 160º Celsius + grease an 8 inch cake tin.
2. Add the oil, maple syrup + milk to the chia mix + combine fully. Next add the flour, baking powder, salt + spices + combine well.
3. Fold through the chopped apple, hazelnuts + cranberries if using + transfer the mix to the cake tin. Sprinkle with extra hazelnut if desired.
4. Bake for 50 minutes + serve warm. Still delicious served cool so don’t worry. Stores well in an airtight container for 4-5 days.

Super Moist Wholegrain Carrot Cake + Why You Don’t Have to Ditch the Sugar!

Since being pregnant I am into Cake. Like really into it. But I’m also quite health conscious and I don’t see why my poor baby has to suffer processed white flours, refined sugars and trashy fats. But that’s fine because there is no need with cake like this, a cake that, to be quite frank is wholly acceptable to eat EVERYDAY – hell twice a day. What….I’m pregnant and finally past that nausea stage which means food is my friend again! There’s so much stuff out there suggesting we give up sugar, I agree, I really do but we don’t need to give it up 100% but rather the refined processed junk, yuk! I’m gonna tell you about sugar that is actually a health tonic- truly and sincerely. It’s all OK.

carrot cake vegan

So anyway, I made THIS fruit cake and it knocked my socks off (yeah I like old lady cakes mostly) but the thing is I ate most of it and that makes me feel bad cos it’s Russ’s favourite cake too. My excuse is pregnancy. No matter, I’m gonna make this badass snackage again and ice the hell out of it.

So this one’s for you Russ. Well just a slice or two maybe!

Sorry to go on but gosh I love small wonders like this….. a carrot cake that’s healthy as hell. Yeah yeah what does that even mean- it means this:

WHOLEGRAIN
NO REFINED SUGARS
ZERO TRASHY FATS
THERE’S VEGETABLES, OH AND FRUIT
HIGH FIBRE

vegan carrot cake

Now about the molasses…..hello…sugar with health benefits is good enough for me. This is the good stuff that’s left behind after we’ve taken the toxic stuff from sugar cane. It’s dark, rich, sweet, healthful- this IS the good, good, good stuff. With such a low glycemic load, it’s even fine for diabetics. Good for regularity if you know what I mean, owning 14% of our iron and 12% calcium needs in 1 heaping tablespoon and also linked to improved hair health. Blackstrap molasses are literally a health tonic. There you go, no need to give up sugar! Other lovely healthier alternatives to refined sugar are dates, xylitol and coconut sugar. Sugar is not evil 🙂 Just on the phone to Mcvities and Mr Kipling now to tell them, lol!

carrot cake vegan

And about the spelt flour…..I know it’s not strictly a GF flour but hey it’s pretty low in gluten and a breeze to bake with. You can literally sub white flour in EVERY recipe and it works brilliantly. It’s tasty too, like in a sweet nutty way. The truth is I wanted to add walnuts but I was out, I think I ate them on my porridge so I used coconut and I was loving it.

Fear not, it’s not one of those – ‘this tastes healthy’ cakes. It IS NOT at all.

Vegan Carrot Cake

Super moist wholegrain carrot cake

1 heaping cup coarsely grated carrot
3/4 cup raisins
1 1/4-1/2 cup water
1/2 cup molasses
30g vegan butter or coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups spelt flour
1/4 tsp salt
1/2 tsp bi-carb soda
1 teaspoon baking powder
1/2 cup shredded coconut

Method:

1.  Preheat oven to 160ºC. Combine first seven ingredients in a saucepan. Stir over a low heat until smooth, simmering + the dried spices are dissolved.

2. Allow to cool. Stir in sifted flours, salt & baking powder + soda with coconut.

3.  Pour into well greased 7″ cake tin.

4.  Bake for 1 ¼ hours. Remove. cool. Tuck in. Save some for others.

Vegan Boiled Fruit Cake

I love dried fruit so it’s no shock that fruit cake is one of my favourite cakes. Actually, it IS my favourite cake. Raisins, sultanas, dates, apricots, currants, cranberries, blueberries – all of ’em, I love them. So it was hard for me growing up with a sister who picked the raisins out of her muesli, the currants out of her buns, the dates out of her puddings and turned her nose up at a moist iced wedding cake! What is she mad!? It actually stumped me because there is nothing nicer than a thick slice of fruit cake, to me anyhow. A big statement but so true.

Vegan Boiled Fruit Cake Vegan Boiled Fruit Cake

It seems that everybody’s Nan or Mum makes the best bolied fruit cake recipe ever so I’m not claiming this is the best by any means but it’s certainly free of any animal products (love that of course), is possibly a little lower in sugar, undoubtedly wholegrain too. This vegan boiled fruit cake is already a winner to me. Ok, this is better than your Mum’s and your Nan’s, sorry.

vegan boiled fruit cake

So why is this vegan boiled fruit cake better than your Mum’s?

It’s vegan- yippeee. I DON’T need cow stuff in my cake and nor do you!
It’s lower in sugar, dried fruit is pretty sweet already right?
Hello wholegrain. Spelt flour is pretty impressive when it comes to baking and much higher in fibre and lower in gluten than your average white flours. Spelt flour is a good friend.

So yeah it IS better than your Mum’s AND your Nans – so so sorry but it’s true.

vegan boiled fruit cake

Oh and another thing, fruit cake isn’t just for Christmas but all year surely. There is nothing better than a pot of tea and a wedge of fruit cake in the afternoon, or evening! Oh and the smell of freshly baked fruit cake is pretty hard to beat for me too.

Vegan Boiled Fruit Cake
Enjoy and get fruity.

Vegan Boiled Fruit Cake

120 grams vegan butter
1/2 cup raw brown sugar
400 grams mixed fruit
1/4 cup chopped cherries
1/4 cup chopped walnuts
1 teaspoon bicarbonate soda + 1 teaspoon baking powder
1 tablespoon mixed spice
1 cup almond milk
1/4-1/2 cup water
2 cups spelt flour

Method:

1. Preheat oven to 160ºC + line a 7-8 inch cake tin.
2. Meanwhile add all the ingredients apart from the flour to a pan over a low heat + simmer for 10 minutes.
3. Allow to cool before adding the flour. Once the flour + fruit mixture is thoroughly combined transfer to the cake tin + bake for 1 hour or until an inserted skewer comes out clean.
4. Allow to cool on a wire rack before serving.

Simple Spiced Cookies (Vegan)

christmas spiced cookies

When I was a kid I used to make these incredible ginger, crunchy, hollow biscuits that everybody seemed to love, including me. They must have been pretty good ‘cos I was literally making them every Saturday! I miss them. Simple spiced cookies

Anyway, these are not those biscuits but I will be having a little think about sourcing that old recipe for old times sake. These are a bit different from my childhood favourite as for a start they’re softer with no crunch and don’t contain any dairy (this is a good thing of course) but they are packed full of ginger and other warming winter spices. Think Christmas cake; orange, ginger, nutmeg, cinnamon……love, love, love these flavours. Oh, these are quick too, super simple to throw together and ready in a jiffy. I actually think it would take longer to drive to the supermarket and buy a packet of ginger nuts! They have currants in too, I like currants, they seemed to have been forgotten about. It’s all about raisins and sultanas so I buy currants to keep the love alive! It’s true isn’t it?Simple spiced cookies

There’s no rubbish in these either, wholegrain, low gluten and no dairy, yep just wholesome healthful ingredients. This is my kinda cookie. This should be everybody’s kinda cookie!Simple spiced cookies

Simple Spiced Cookie

(makes 12-15)

1/2 cup currants
1 cup spelt flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon each of cinnamon + ginger
1/4 teaspoon each of nutmeg + all-spice
3 tablespoons vegan butter
1 flax or chia egg (1 tablespoon of seeds to 3 of water)
1/2 teaspoon vanilla extract
1/4 cup maple syrup

1/2 cup powdered sugar
juice + zest of orange

method:

1. Preheat oven to 175ºC. Combine the first 6 dry ingredients in a large mixing bowl.
2. Combine the remaining wet ingredients in a measuring jug. You will need to melt the butter for 20 seconds in a microwave.
3. Add the wet mixture to the dry + combine thoroughly to form a sticky cookie dough.
4. Using a teaspoon scoop, form small cookies + place on a lined baking tray. Bake for 15-20 minutes until lightly browned. Allow to cool before removing.
5. Mix the sugar + enough orange juice to make a thick syrup. Drizzle over the cookies + zest the orange zest over the top.