In honour of Melissa's, as well as my dear friend Krysta's birthday, which we celebrated this weekend, I am going to post a healthy birthday cake option. Unfortunately, they live out of town so my family and I had ate it all before they had gotten a chance to try any, oops :).
This recipe is extremely rich and only for devoted chocolate lovers. Besides the higher sugar content, which is typical for any sweet treat, it is relatively healthy alternative to classic chocolate cake and even sneaks in some vitamins and minerals with the beets and avocados. It can even be made gluten free by substituting out the wheat germ for an extra half cup of gluten-free oat flour.
Ingredients:
Batter:
1 cup oat flour
1/2 cup wheat germ
1/2 cup cane sugar
1/2 cup coconut sugar
1/2 cup cocoa powder
1/2 tsp ground coffee
1 tsp baking soda
1/2 salt
1/4 cup canola oil
1/2 cup of packed beet
3/4 cup almond milk
1 tsp apple cider vinegar
1 tsp vanilla
Icing:
2 avocados
1/2 cup cocoa powder
~7 tablespoons of maple syrup or more depending on sweetness preference
Steps:
1. Preheat oven to 350 degrees celsius. Mix all of the dry ingredients in a bowl. Add the oil to the wet ingredients.
2. Blend a cooked beet in the food processor and add to the wet ingredients. Mix well and then add the dry ingredients to the wet.
Cook the cake for 35 minutes until the toothpick comes out clean.
4. Make the frosting by using a hand blender to combine all of the ingredients. Add more maple syrup as desired.
5. Once the cake is done, let it cool and then frost the cake. Use toothpicks to keep up saran wrap, and cover the cake. Keep in the fridge overnight or make it in the morning and keep it in the fridge until night and then serve.
-A
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