Written by Funmi Adeolu
Nothing spoils a mouthful of a moist and delicious chocolate cake than the “Ugh, what did I just eat?” feeling. And no matter how much you tell yourself that it’s fine to indulge now and then, you still can’t shake that guilty feeling that follows every piece of cake…sigh. So, wouldn’t it be great to have delicious dessert options that won’t leave you feeling like you’ve fallen off the healthy eating wagon? Look no further. We have put together these three tasty, guilt-free cake recipes to satisfy your sweet
tooth and your conscience. Prepare to indulge without the regret!
CHOLESTEROL FREE VANILLA CAKE
READY IN: 35 mins
Serves 6-8 people
2 and half cups of all purpose flour
2/3cups of vegetable oil (substitute for butter)
5eggwhites (substitute for 2whole eggs)
1cup of sugar or honey.
2 teaspoon of vanilla extract.
1table spoon of baking powder
1teaspoon of distilled of apple cider vinegar.
half cup of buttermilk (preferably low fat)
Preheat oven to 350°F or 160°C. Grease the bottom of two eight-inch pans and dust with flour (you may also use a parchment paper). Combine all your dry ingredients(flour, sugar and baking powder and mix till they are all incorporated (please note that if you are using honey instead of sugar, you will add it to your wet ingredients).
Pour your egg whites into a large bowl and whisk for about 3-5minutes or till it starts getting foamy. Add your vegetable oil and your vanilla extract and whisk slowly (if you are using a mixer, set it on medium low). Add your other wet ingredients and mix everything slowly till it’s well combined.
Then start adding your dry ingredients little by little, make sure the little you added is well incorporated before you add another. (pls do not overmix). Mix for about two minutes till your batter is smooth. Then distribute equally into the greased cake pans. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 10 minutes in pan. Cool completely before frosting. You can use Greek yogurt for your frosting.
Cholesterol per serving (cake only) = 0.8mg-2.2mg, compared to a regular vanilla cake which has 150mg-160mg cholesterol per serving.
DIABETES FRIENDLY CARROT CAKE
Prep time: 20 minutes
Cook time: 40minutes
Total: 1 hour
3large egg whites, at room temperature
½ cup plain non-fat yogurt
3 tablespoons canola oil or olive oil
1/3 cup of an artificial sweetener (xylitol or erythritol)
2 teaspooons vanilla extract
2 ½ cups of almond flour (you can always get in a supermarket)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt(optional)
1 teaspoon grinded cinnamon
½ teaspoon grinded nutmeg
1 cup grated carrots (four large carrots)
¼ cup dark raisins
Preheat the oven to 400°F or 180°C. Grease two 9-inch cake pan with cooking spray or olive oil, Dust with flour and tap out excess.
In a large bowl, whisk together the egg whites, yogurt, oil, and vanilla.
Into a bowl, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
Gradually add to the egg mixture while stirring until incorporated.
Stir in the carrots and raisins into the cake batter.
Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool.
When ready to serve, transfer cake to a serving tray or plate.
you can always frost with unsweetened yoghurt and grated carrots.
This cake has 100-107cal per serving.
SUGAR FREE CHOCOLATE PEAR CAKE
2 and half cups of flour
2 large ripe bananas
half cup of honey
1tablespoon of vanilla extract
1tablespoon of baking powder
half tablespoon of baking soda
half a cup of Greek yoghurt
1cup of unsweetened cocoa powder
1 large pear.
1 tablespoon of vinegar
a quarter cup of olive oil.
2 large eggs or 5egg whites.
Blend the bananas, greek yogurt, honey, vanilla extract and oil. (if you don’t have a blender, you can always marsh the bananas with a fork and mix it with the yoghurt, honey, vanilla and oil).
Pour the blended mixture into a large bowl.
Add the eggs and mix in.
Combine the flour, cocoa powder, and baking soda, into another bowl and mix until incorporated.
Gradually add the dry ingredients to the wet ingredients till you get a smooth chocolate cake batter.
Dice your pear into the mixture and stir with a spoon until well combined.
Pour the cake batter into the greased pan. Sprinkle additional diced pear on top of the cake if desired.
Bake for 27-35 minutes or until a toothpick inserted in the center comes out clean.
Kindly note than even though these recipes are relatively healthy, too much consumption isn’t healthy. You can take a slice up to three times in a week.
Lastly, drop a comment, share your experience and let’s know what you think! If you have any questions or concerns about your health or need any medications , please contact us via phone or whatsapp with the following numbers:
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