6 Healthy Cakes for All the Goodness and None of the Guilt

1. Scrumptious Apple Cake

Ingredients:

  • 4 apples
  • 2 cups flour
  • 1 cup plain yogurt
  • 2 eggs
  • ½ cup unrefined cane sugar
  • ⅓ cup canola oil
  • 2 tsp baking powder
  • ½ tbsp cinnamon
  • Zest and juice of 1 large lemon

Method:

  • Preheat the oven to 360 degrees Fahrenheit with a middle rack ready to hold your cake. Grease and line a 9-inch round pan.
  • Peel and core the apples before slicing them into pieces ½ an inch thick. Pour the lemon juice over them with ¼ tsp of cinnamon, mixing well. Leave the juice to soak.
  • Mix the eggs and sugar together in a large bowl until all the sugar is dissolved.
  • Add the oil, yogurt, and lemon zest and mix until smooth.
  • In another bowl add the flour, cinnamon, and baking powder, stirring until combined.
  • Slowly add the dry ingredients into the wet ingredients, being careful not to overmix.
  • Fold in 10 apple slices before scraping the batter into the lined cake tin.
  • Position the rest of the apple slices over the top of the cake, finishing with a light dusting of cinnamon.
  • Cook in the oven for 35 to 40 minutes.
  • Remove from the oven and cool over a wire rack.

2. Fig and Hazelnut Cake

Ingredients:

  • 2 cups flour
  • 1 cup hazelnut meal
  • ¾ cup coconut sugar
  • 2 tsp baking powder
  • ½ tsp vanilla powder
  • 1 cardamom pod or ¼ tsp ground cardamom
  • 1 ½ cup oat milk
  • ½ cup olive oil
  • 8 figs, halved

Method:

  • Preheat the oven to 350 degrees Fahrenheit and grease a 10-inch cake pan.
  • Mix the flour, hazelnut meal, coconut sugar, vanilla, cardamom, and baking powder in a large bowl.
  • In a separate bowl whisk together the milk and oil. Add this to the larger bowl and combine thoroughly.
  • Pour the batter into the cake tin and place the figs on top of the batter. We like the cut sides facing up for a smoother end result.
  • Bake for 50-55 minutes or until cooked through.
  • Wait 15 minutes before removing the cake from the pan and allowing it to cool completely on a wire rack.

3. Keto-Friendly Chocolate Brownies

Ingredients:

  • ½ cup water
  • ½ cup vegetable oil
  • ¼ cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 tbsp flax meal
  • ½ cup coconut flour
  • ½ cup cocoa powder
  • ½ cup stevia or another sweetener
  • ¼ cup baking soda
  • ¼ tsp salt
  • ¼ cup sugar-free chocolate chips
  • ½ cup walnuts, chopped

Method:

  • Preheat the oven to 350 degrees Fahrenheit and line a 9-inch brownie tin.
  • Mix all of the wet ingredients (first five on the ingredients list) together. Stand for 15 minutes for the flax meal to start working.
  • After the mixture has thickened, add the dry ingredients (from flour to salt on the ingredients list) and mix until well combined.
  • Fold in the chocolate chips and walnuts.
  • Place the mixture into the brownie tin and sprinkle a few more chocolate chips over the top.
  • Bake for 15 to 18 minutes until almost set. Leave to cool and then refrigerate for at least three hours before eating. This makes them go fudgy and gooey.

4. Cinnamon Swirl Mini Bundt Cakes

Ingredients:

For the Cakes:

  • ⅓ cup white rice flour
  • ⅓ cup brown rice flour
  • ½ cup tapioca starch
  • ¼ cup potato starch
  • ½ almond flour
  • ¼ cup coconut sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 2 flax egg (2 tbsp flaxseed mixed with 6 tbsp water)
  • ⅓ cup maple syrup
  • ⅓ cup apple sauce
  • ⅓ cup coconut oil, melted
  • ¼ cup almond milk
  • 2 tsp vanilla extract

For the Cashew Icing:

  • 1 cup raw cashews, pre-soaked
  • ½ cup water
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Cinnamon Sugar:

  • ¼ cup coconut sugar
  • 1 tsp cinnamon

For the Caramel Sauce:

  • 1 tbsp almond butter
  • 3 tbsp maple syrup
  • ⅛ tsp salt

Method:

For the Cakes:

  • Preheat the oven to 350 degrees Fahrenheit and grease a mini bundt cake tin.
  • Prepare your flax eggs and wait until it has reached the egg white consistency. Mix the cinnamon and sugar together and set aside.
  • Mix the flours and starches together in a large bowl as well as the sugar, baking powder, and baking soda.
  • Mix in the flax eggs as well as all of the other wet ingredients for the cakes. Mix until there are no lumps remaining.
  • Pour half of the mixture into the cake pan before adding ¾ tsp of cinnamon sugar on top. Cover with the rest of the batter.
  • Cook for 20 to 22 minutes or until golden.

For the Cashew Cream:

  • Drain the cashews and blend them with the rest of the ingredients for the cashew cream. Blend until a smooth, creamy consistency has been achieved.
  • Cover and refrigerate until needed.

For the Caramel Sauce:

  • Mix the ingredients together in a bowl. Alter the consistency by adding more butter to make it thicker, or more maple syrup to make it thinner.

Finishing Touches:

  • Remove the cool cake from the tin carefully. Glaze with the cashew cream and drizzle over caramel sauce, finishing with some roasted pecans. Caramel sauce and pecans optional.

5. Caramel and Vanilla Cheesecake

Ingredients:

For the Cheesecake Filling:

  • ¼ cup raw cashews, pre-soaked
  • ¼ cup pitted dates
  • ¼ cup coconut butter
  • ½ cup full-fat canned coconut milk
  • Seeds from one vanilla bean

For the Crust:

  • ⅓ cup pitted dates
  • ⅓ cup raw almonds

For the Caramel Topping:

  • ½ cup raw almond butter
  • ½ cup maple syrup
  • ⅓ cup coconut oil
  • 2 tsp vanilla extract
  • ¼ tsp salt

For the Fresh Toppings:

  • ¼ cup blueberries
  • ¼ cup raspberries
  • ¼ cup blackberries

Method:

Making the Crust:

  • Whizz the dates and almonds in the food processor for 3 minutes until it forms a large ball. 
  • Line the bottom of a cheesecake pan with parchment paper and grease the sides with a little oil. Add the crust mixture into the pan and press down firmly with your hands. Wet your fingers to make this easier.
  • Set in the freezer for 15 minutes. 

Making the Cheesecake Filling:

  • Add the cashews, coconut butter, coconut milk, dates, and vanilla seeds into the food processor and whizz for 5 minutes. Stop and scrape the sides as and when needed. 
  • Pour the filling on top of the set crust, spreading around evenly.
  • Put back in the freezer for 30 minutes to set. 

Making the Caramel Topping:

  • Add all the ingredients into a saucepan over low to medium heat. Whisk together until all the ingredients are melted and combined.
  • Remove from heat and let cool while the cheesecake is setting in the freezer.
  • Add the topping to the cheesecake and return to the freezer for another 30 minutes. 

Finishing Touches:

  • Remove the cheesecake from the pan and top with the berries. Slice and serve right away for best results. 

6. Lemon and Blueberry Pound Cake

Ingredients:

  • 1 ¾ cup whole grain flour
  • 2 large eggs
  • ⅓ cup extra virgin coconut oil, melted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ Greek yogurt
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup blueberries

Method:

  • Preheat the oven to 350 degrees Fahrenheit and grease your loaf tin. 
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
  • In another bowl, whisk the eggs, oil, yogurt, syrup, vanilla extract, and lemon zest, and juice together.
  • Slowly add the flour mixture to the wet ingredients and mix until well combined.
  • Fold the blueberries into the batter without bursting them.
  • Pour the batter into the loaf tin and bake for 50 minutes or until cooked through. 

Summary

We hope that you’ve found your new favorite snack in this list, whether that be a gorgeous keto-friendly brownie to a light cheesecake.

All of these recipes are, believe it or not, much healthier than their usual counterparts, so don’t feel guilty if you try two or three… or maybe even all six! Have fun and enjoy baking without the guilt!