Grandma’s Healthy Chocolate Birthday Cake (and a new sugar substitute)

Chocolate Olive Oil Bday Cake 1

It was my husband’s grandma’s 89th birthday on Friday and I adore her so it was only right to spoil her with chocolate cake! But of course it had to be healthy so I got inspiration for this one from Nigella’s chocolate olive oil cake, I just changed the ingredients around to make it healthier and added a chocolate mousse topping. Suffice it to say, grandma (and everyone else) loved it!

I’ve started using Natvia natural sweetener instead of coconut palm sugar. It is a really excellent natural sweetener that is a great alternative to sugar. It’s very low GI which makes it great for diabetics but also generally everyone, as sugar makes our bodies a breeding ground for caner, it’s GMO free, 100% certified organic and tastes amazing. I bought it on Amazon but I am hearing that it is now available in Tesco so that’s great news! I’m going to double this up to make a double layer cake with the mousse in the middle and on top for Braxton’s 1st birthday.

Chocolate Olive Oil Bday Cake 2

Ingredients

150ml extra-virgin olive oil (and a little extra for greasing) – my favourite is Cinque Foglie by Danilo Manco in Puglia, Italy
50g raw cacao powder
125ml boiling water
2 tsp vanilla extract
150g ground almonds
½ tsp bicarbonate of soda
1/2 tsp baking powder
Pinch Himalayan salt
150g Natvia or coconut palm sugar
3 free-range organic eggs

Chocolate mousse topping:
1 ripe avocado
2 ripe bananas
6 dates
2 tbsp maple syrup
2 tbsp cacao powder
Pinch Himalayan salt

Method

Preheat oven to 170° and grease a springform cake tin, line base with baking paper and grease with olive oil.

Sift the cacao into a bowl and whisk in the boiling water with a fork until you have a smooth, chocolatey, still runny paste. If you have a Kitchenaid or electric whisk with its own bowl, do it in this; it will make it extra creamy. Whisk in the vanilla, then set aside to cool.

In another bowl combine the ground almonds with bicarbonate of soda,  baking powder and salt.

Put the sugar and olive oil into a bowl and beat together with the electric whisk for about 3 minutes, then add the eggs one at a time, with a slow speed so it aerates. After the 3 minutes, add the ground almond mix, and mix until incorporated.

Finally, add the chocolate mix slowly until combined and pour into the prepared tin.

You can do all of this with a handheld whisk, a fork and spoon if you don’t have a Kitchenaid but using one will just make the mixture a bit creamier. I have done it with and without and was nice both times – just a bit fluffier with!

Bake for about 30 mins. The sides should be set but not burn tand the top centre should still look very slightly damp.

Remove the cake from the oven. Leave to cool for 30 mins before removing from the tin.

While in the oven make the mousse layer by mixing all the ingredients in the blender, put it in a bowl and leave in the fridge until later.

 

Once it is completely cool add the mousse layer on top and put in the fridge to set for at least 2 hours.

Sprinkle with some raw cacao on top to serve.

Enjoy!

Love & health,
Lauren

Orange, Cardamom & Fig Cake

 

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I have been making a gluten / dairy / refined sugar-free chocolate orange cake for years and it’s a favourite of my husband and his family. It’s the dessert they request from me most often. I’ve recently discovered my love for cardamom in cakes and I thought, what tastes go better together than orange and cardamom? So I amended my chocolate orange cake slightly to add cardamom and figs.

This cake is gluten free, dairy free and refined sugar-free but it is not vegan as it uses eggs.

It may seem like it would be a difficult cake to make but it’s actually really easy to throw together, the only bits that need a little bit more attention are the figs that will be on the top of the cake, and grinding the cardamom seeds but to honest, neither of these things are difficult, just a little more time consuming.

I made it this weekend for dessert for a BBQ we were hosting and it went down a treat.

Orange Cardamom Fig Cake 2

 

Ingredients

2 large oranges
6 free-range eggs
250g ground almonds
200g coconut palm sugar
1 tsp baking powder
Pinch of Himalayan salt
The seeds of 10 cardamom pods
5 or 6 fresh figs

To garnish:
A drizzle of honey or agave nectar
Flaked almonds

Method

Preheat oven to 180 degrees.

Put the oranges in a saucepan big enough to be able to cover them with water. Boil for about an hour or until very soft and you can see the skin opening.

Cut into quarters and leave to cool on the chopping board for about 10 minutes. Remove seeds.

Put them in the food processor / blender and blitz until they become a pulp. Add the eggs while the food processor is still working (on a low speed until you put the lid back on) as this will aerate the eggs. Blend well and leave it to the side for the moment.

In a large bowl mix the ground almonds, palm sugar, baking powder and salt. Then open up all the cardamom pods, put them in a pestle and mortar or coffee / spice grinder and grind until they are no longer whole. Once ground, add to the flour mix.

Now spoon the orange mixture into the dry mix and mix really well. Make sure to get all the flour from the bottom and sides of the bowl. Set aside for a moment.

Cut a sheet of baking paper to fit a 23cm springform cake tin and place it at the bottom of the tin then grease generously with coconut oil on the paper and the sides of the tin.

Cut the figs into fine slices and layer them over the bottom of the tin. Once totally covered, add the cake mixture and put it into the oven for 40-45 minutes. Your fork should come out clean but wet – this cake has to be moist.

Remove from the oven and leave to cool on a wire rack for at least an hour – this is important. Once cool, slowly release the buckle of the cake tin and remove, then put a large plate on top of the cake and slowly turn it upside down to release the cake onto the plate. Remove the baking paper.

Sprinkle a handful of flaked almonds on top and drizzle with honey or agave and serve.

Enjoy!

Love,
Lauren