Tag: cake

Who doesn’t like the convenience of a flourless recipe?
Even more, if this cake is a healthy option right?

This Flourless Chocolate and Banana Bread recipe is ridiculously simple and still incredibly delicious.

Actually, I would suggest you watching yourself once this beauty is ready … otherwise, the whole cake can end up in your tummy in the blink of an eye. 🤣

Another quick note, I used tahini for a nut-free version, but this cake is equally delicious made with almond or peanut butter!

Ingredients

• 1 and 1/4 cups (324 grams) of tahini (or almond butter)
• 3 large eggs, at room temperature
• 2 medium (260 grams or 1 cup) ripe bananas, sliced and mashed
• 6 tablespoons (48 grams) of cocoa powder
• 1 and ½ teaspoons of baking powder
• A pinch of salt

Directions

1. Add tahini, eggs, bananas, cocoa powder, baking powder, and salt to a blender and pulse until smooth and creamy.
2. Grease a cake pan with coconut oil and cover it with a baking sheet. I used a 20cm loaf pan here.
3. Now, add in the batter to the pan.
4. In a preheated oven to 180°C (350°F), bake it for 45 minutes. ⏰
5. Depending on your oven, it might take more or less to be ready.
   The right moment is when a toothpick inserted in the centre of the bread comes out clean.
6. IT’S DONE! 🎉

Banana bread has a special place in my heart.
Why? Well, it’s simple, it’s not every day that you find something that is the perfect combination of bread and cake, right?

I ❤ it toasted and served with butter on a lazy Sunday morning.

This time I decided to level it up by adding walnuts and dark chocolate chips.
Boy, that was heaven! You gotta try this banana bread with chocolate chips yourself! 😜

Ingredients

• ⅔ cup (80 grams) of sesame seeds
• 6 medium eggs
• ½ cup (85 grams) of coconut oil, melted
• 1 tablespoon of honey (or any sweetener you like)
• 2 tablespoons of vanilla extract
• ⅓ cup (40 grams) coconut flour
• 1 teaspoon of psyllium husks
• 1 tablespoon of cinnamon
• 2 teaspoons of baking powder
• A pinch of salt
• 2 medium (300 grams or 1 cup) overripe bananas, chopped
• ½ cup (55 grams) of 85% dark chocolate, chopped
• ½ cup (85 grams) of walnuts, chopped

Directions

1. In a food processor add the sesame seeds and process for 4 minutes. ⏰
2. Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes. ⏰
3. Next, add the coconut flour, baking powder, psyllium husks, cinnamon, and salt.
   Mix just enough to incorporate all ingredients.
4. Finally, add bananas, chocolate chips, walnuts, and stir gently using a spoon.
5. Grease a cake pan with coconut oil and cover it with a baking sheet. We used a 20cm loaf pan here.
   Then, add in the batter.
6. In a preheated oven to 180°C (356°F), bake it for 45 minutes. ⏰
7. You’ll also know when it’s ready if you can do the toothpick test on it:
   Insert a toothpick into the centre of the cake and it should come out clean.
8. IT’S DONE! 🎉
   Enjoy your banana bread with chocolate chips!

Tip: trying to reduce your daily intake of carbs?
You can make a version that is even lower in carbs by replacing honey with an artificial sweetener of your choice.

Looking for another cakes recipes? Just check my healthy cakes page full of yummy options!

For today’s video I decided to bring to you another favourite here at home: my gluten-free apple cake. 🍎

This cake is absolutely delicious!
Moist, fluffy, with chunks of apple and that hit of cinnamon that all apple cakes out there should have.

I know it is a common challenge for anyone following a diet.
Like, cakes and diets don’t match … or do they?

Yes, they can go together!!!
That’s why I always share with you guys my healthy cakes recipes, that have the perfect balance between indulgence and a plan to keep your diet in order. 🙂

Ingredients

• 2/3 cup (80 grams) of sesame seeds
• 6 medium eggs
• 1/2 cup (85 grams) of coconut oil, melted
• 1/3 cup (100 grams) of honey (or any sweetener you like)
• 2 tablespoons of vanilla extract
• 1/3 cup (40 grams) coconut flour
• 1 teaspoon of psyllium husks
• 1 tablespoon of cinnamon
• 2 teaspoons of baking powder
• 2 medium apples (280 grams), chopped
• A pinch of salt

Directions

1. In a food processor add the sesame seeds and process for 4 minutes. ⏰
2. Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes. ⏰
3. Next, add the coconut flour, baking powder, psyllium husks, cinnamon, and salt.
   Mix just enough to incorporate all ingredients.
4. Finally, add apples and stir gently using a spoon.
5. Grease a cake pan with coconut oil and cover it with a baking sheet. We used a 20cm loaf pan here.
   Then, add in the batter.
6. In a preheated oven to 180°C (350°F), bake it for 45 minutes. ⏰
7. You’ll also know when it’s ready if you can do the toothpick test on it:
   Insert a toothpick into the centre of the cake and it should come out clean.
8. IT’S DONE! 🎉

Tip: if you would like to have a version that is even lower in carbs, replace honey with an artificial sweetener of your choice.

I simply love this almond and lemon tea cake. ❤️

It is super light, moist, aromatic and lemony.
The perfect cake to impress your guests for teatime!

My favourite combination is to have it topped with a dollop of cream or yogurt.
And served with an espresso or English tea, of course! YUM! 😍

Ingredients

• 6 medium eggs (yolks separated from whites)
• 1/3 cup (50g) of coconut sugar
• 2 cups (200 grams) of almond flour
• 1 lemon
• 1/4 teaspoon of cinnamon
• A pinch of salt

Directions

1. Using a stand mixer beat egg yolks until you get a pale and fluffy cream.
2. Transfer the mixture to a bowl and add almond flour, coconut sugar, lemon zests, juice from half lemon, and cinnamon.
3. Now let’s combine everything very well using a spatula.
4. Next, beat the egg whites with a pinch of salt until firm.
5. Add them to the yolk mixture from the first step, a third at a time while stirring gently.
6. Grease and flour (I used coconut flour) a cake tin, then pour the batter in. (I’m using a 21cm one here).
7. Bake it at 180°C (356°F) for 30 minutes. ⏰
8. IT’S DONE! 🎉

Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.

I know it very well: if there is something that is really hard to replace on a diet is a delicious cake.

Luckily for us, healthy cakes are the perfect balance between indulgence and sticking to your diet. 🙂