Healthy cake recipes – When health is the top priority whether it is because you are dieting or simply living a healthy lifestyle, desserts can seem off-limits.
But they don’t have to be! There are several ways to satisfy a sweet tooth without jeopardizing your health goals.
So here, we bring to you some of the healthy cake recipes to indulge in and satisfy your sweet tooth cravings.
1. The Ultimate Carrot Cake
Let’s put in all the traditional ingredients and baking techniques to create a healthier version of a classic dessert
Ingredients For the Cake
- 300g finely grated carrot (about 375-400g carrots before peeling)
- 1 medium orange
- 40g raisin
- 125ml rapeseed oil
- 115g plain wholemeal flour
- 1 tsp baking powder plus a pinch 1 tsp bicarbonate of soda
- 1 rounded tsp ground cinnamon
- 140g dark muscovado sugar
- 2 eggs
- 115g self-raising flour
For the Frosting
- 100g light soft cheese
- 3 tbsp sifted icing sugar
- ½ tsp finely grated orange zest
- 1 ½ tsp lemon juice
- Heat oven to 160° C/fan. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake.
- Lightly oil and line the base of a deep 20 cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
- Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then add the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on low speed until well mixed.
- Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
- Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture.
- Bake for 1 hour until risen and firm or until a skewer inserted in the center comes out clean. Leave to cool in the tin for 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
- To make the frosting, stir the soft cheese, icing sugar and orange zest together – don’t overbeat. Stir in the orange juice. Swirl the frosting over the cake and cut into 16 square.
- This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.
2. Date, Banana & Rum Loaf
A tasty cake with no added fat or sugar – try it to believe it. Plus it’s easily made gluten-free.
- 250gm ready-to-eat date
- 2 small or 1 large banana
- 100g pecan,85g/3oz roughly chopped, rest left whole
- 200g raisin
- 200g sultana
- 100g fine polenta
- 2 tsp mixed spice
- 2 tsp baking powder (use gluten-free if needed)
- 3 tbsp dark rum
- 2 egg whites
- Heat oven to 180° C/fan 160° C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins.
- Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth.
- Mix the nuts, dried fruit, polenta, spice, and baking powder in a bowl, then add the date purée and rum, and stir until combined.
- Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and sugar. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
3. Lighter Lemon Drizzle Cake
- 175g self-raising flour
- 50g ground almond
- finely grated zest 2 lemons
- 225g natural yogurt
- 75ml rapeseed oil
- 1½ tsp baking powder
- 50g polenta
- 140g golden caster sugar
- 2 large eggs
For the Lemon Syrup
- 85g caster sugar
- juice 2 lemons (about 5 tbsp)
- Heat oven to 180° C/160° C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, mix the flour, baking powder, ground almonds and polenta in a large mixing bowl.
- Stir in the lemon zest and sugar, then make a dip in the center. Beat the eggs in a bowl, then stir in the yogurt.
- Tip this mixture along with the oil into the dip, then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
- Spoon the mixture into the tin and level the top. Bake for 40 mins or until a skewer inserted into the center of the cake comes out clean.
- Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
- While the cake cooks, make the lemon syrup. Mix the caster sugar into a small saucepan with the lemon juice and 75ml water.
- Heat over medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
- Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake .
- Slowly spoon over half the lemon syrup and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.
4. Peach & Almond Muffins
These delicious low fat treats are perfect for a summer treat and can be served warm or cold.
- 100g self-raising flour
- 3 large eggs
- 100g golden caster sugar, plus a little extra for sprinkling,
- a few drops of almond extract
- 25g butter melted
- 25g ground almonds
- 2 small peaches
- 2 tsp peach conserve or apricot jam
- 1 tbsp flaked almonds
- half-fat crème fraîche, to serve
- Preheat oven to 220° C/fan 200° C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy.
- Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
- Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top.
- Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden.
- Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they are made or frozen whilst still slightly warm for up to 1 month.
5. Banana and Blueberry Muffins
A low-fat muffin that tastes as good as it looks – they will remain fresh in an airtight container for up to 3 days, or frozen up to a month.
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 100g light muscovado sugar
- 50g porridge oat, plus 1 tbsp for topping
- 2 medium bananas the riper the better
- 284ml carton buttermilk
- 5 tbsp light olive oil
- 2 egg whites
- 150g punnet blueberries
- Heat oven to 180° C/fan 160° C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Mix the flour and bicarbonate of soda into a large bowl.
- Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the center.
- In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
- Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir.
- Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. Bake for 18-20 mins until risen and dark golden. Cool completely and serve.
Now no need to miss desserts or Healthy cake recipes on your special days. Just add a healthy twist to your cakes and enjoy the best there is.
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