Have your cake and eat it too! I have always been a sucker for that saying because you wouldn’t want to have their cake and eat it too–literally the best of both worlds. While still leaving this light-hearted and really about making some cakes and eating them too! Here are a few cake recipes that you can feel like you are having your cake and eating it too because they all come with nothing to feel guilty about.
FUDGY GLUTEN-FREE CHOCOLATE CAKE
recipe by: The Minimalist Baker
Ingredients
1/2 cup gluten-free flour blend
1/2 cup oat flour (ground from gluten-free oats)
2 Tbsp coconut flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon sea salt
2 tsp each baking powder & baking soda
1 medium ripe avocado
1 1/2 medium very ripe bananas
1/4 cup + 2 Tbsp agave
1/4 cup coconut oil, melted
1 cup unsweetened vanilla almond milk + 1 Tbsp white vinegar
2 tsp pure vanilla extract
Instructions
- Position a rack in the middle of the oven. Preheat oven to 350 degrees F (176 C) and butter an 8 inch round baking pan (or 8×8 rectangular pan) with vegan butter. Toss with some white rice flour (or other GF flour) to coat the edges and remove excess. Set aside.
- Add avocado and banana to a large mixing bowl and mash.
- Add agave, vanilla, coconut oil and stir. Measure out 1 cup almond milk and toss in the vinegar. Let set for a minute or two then add to the mixture and whisk.
- Next, add baking soda and powder and mix vigorously to combine.
- Add cocoa powder, salt, gluten-free flour blend, and coconut flour to a sifter (reserving oat flour since it’s more coarse) and sift over wet ingredients. Whisk vigorously to combine.\
- Last, add oat flour and stir once more. Taste a bit to see if it needs more honey. Then pour into the prepared baking pan and smooth the top with a rubber spatula.
- Bake for 40-48 minutes or until a toothpick inserted into the center comes out clean. Cracks on the top are fine and actually good. The edges should be pulling away from the sides just slightly.
- Remove from oven and let cool in the pan for 1 hour. Then, loosen the sides with a knife and place a plate on top and gently flip over. Repeat with another serving plate so it’s right-side up. Dust with cocoa powder (optional) and serve immediately. Refrigerate if keeping longer than a few days. Freeze for even longer storage. Frosting is really not necessary. It’s very rich and fudgy on its own.
Wholesome Vegan Carrot Cake & Cashew Frosting
recipe by Nutritiously
Ingredients
Dry Ingredients
2 cups whole grain flour
½-¾ cup brown sugar or coconut sugar (depending on your taste preference)
3 tsp baking powder
½ tsp salt
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom
½ tsp ground ginger
Wet Ingredients
1 cup applesauce, unsweetened
2 cups carrots, shredded
¾ cup soy milk
1 tbsp lemon juice
2 tbsp flaxseed meal
6 tbsp water
Optional add-ons
½ cup raisins
⅓ cup walnuts, chopped
Frosting
1 cup cashews, soaked
2-3 tbsp brown sugar or coconut sugar
¼ cup soy milk
1-2 tsp lemon juice
¼ tsp cinnamon
¼ tsp vanilla
Instructions
- Preheat oven to 350F/180C and prepare your 8 or 9-inch non-stick pan (lining it with parchment if you don’t have non-stick bakeware).
- Start off by making your flax egg. Whisk together the flax seeds and water, then let it sit for about 5 minutes to get a thick consistency. Meanwhile, peel and shred your carrots in a food processor or using a grater.
- Place all your dry ingredients into a medium-sized bowl and mix them. In another bowl, whisk together the wet ingredients until well combined (adding the flax egg in as well), then fold the dry ingredients into the wet ingredients without overmixing the batter.
- Finally, fold in the raisins and walnuts.
- Pour the batter into your pan, evening the top with the back of a spatula. Bake for around 35 minutes, then remove from the oven and let it cool for 5 minutes. Remove the cake from the pan and put it on a cooling rack.
- For the frosting, soak the cashews in boiling water for around 2-4 hours, depending on how much time you have. Overnight would be best. Drain and wash your cashews, then place them in a blender with the rest of the ingredients. Blend until smooth, adding more soy milk if needed. The end result should be thick like cream cheese. Once the carrot cake is cool, put on your frosting.
- Top with chopped nuts and cinnamon for decoration!
HEALTHY CAKE BATTER NUT BUTTER
recipes by Desserts with Benefits
Ingredients
8oz Homemade Macadamia Butter
1 tsp Vanilla Paste (I used homemade!)
1 tsp Natural Butter Flavor
¾ tsp Stevia Extract (or ~3 tbs Truvia Spoonable)
½ tsp Almond Extract
Instructions
- In a blender or food processor, add all of the ingredients. Blend until all the ingredients are combined and you get a smooth, buttery spread.
- Scoop into serving jars.
Similar Posts:
- Olive Oil and Avocado Chocolate Cake
- The EBOOST spin on a Carrot Cake for Mother’s Day
- Eat Five Green Vegetables With These Eboost Donuts
- Carrot Cupcakes with Creamy Frosting
- 3 Healthy Pumpkin Recipes
You might also like
