Khaos

Healthy Cakes

I like to bake but I need to be careful not to eat too much.  I have been trying to find ways to make cakes that are both healthy and tasty.  I have discovered that some low-fat or low-calorie recipes rely on bad food substitutions that I want to avoid.  I wouldn’t consider replacing butter with margarine – but I will replace it with apples or even aubergines.

Baking with fruit and vegetables is time consuming.  There is a lot more grating, beating, and whisking than I would like.  So far though the results have been worth the extra effort.  This week I have been experimenting with recipes from “Red Velvet Chocolate Heartache“.

I made “Chocolate Chocolate Chip Cupcakes” with carrots and ground almonds.  I also used rice flour for the first time.  I will admit that the cake mixture looked all wrong in the bowl.  It was gloopier than I expected and I was worried that it was too heavy.  But the cakes were beautiful.

Chocolate Chocolate Chip Cupcakes

Chocolate Chocolate Chip Cupcakes

At the minute the room smells of toasted coconut as I am making coconut cupcakes. This time I have used aubergine instead of butter. I didn’t like the consistency of the cake mixture and I thought that grated aubergine looked quite yucky, but I suppose the proof with be in the eating.

Coconut Cupcake with Coconut Cream Cheese Frosting

Coconut Cupcake with Coconut Cream Cheese Frosting

The cupcakes are good. Marty is now eating his third one. I can’t taste the aubergine and I’m impressed with how moist the cake is. The frosting was based on a Jamie Oliver recipe for lime cream cheese frosting, I simply replaced the zest with coconut and the lime juice with coconut milk.

2 Responses to “Healthy Cakes”

  1. Norwin Says:

    I’m not sure that I’d want to clean out a bowl of aubergine mix…

  2. karen Says:

    Oh I imagine if you had been here that you would have tried it. And the cakes tasted really good, so the mix probably wasn’t that bad. Though it did look a wee bit strange.

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