Make no mistake, these cakes might be virtuous, but miraculously the healthy ingredients (including spelt flour, nuts, dried fruit, even vegetables) elevate the flavours, giving a complex, sophisticated taste to the baked treats. I think you’ll find the three recipes below to be rich and indulgent and deeply satisfying. And once you get a taste for healthy cakes, you’ll be hooked!
Healthy Millionaire’s Shortbread (recipe inspired by Alessandra Peters)
For the base
100g ground almonds
30g coconut flour
1 tsp vanilla extract
¼ tsp bicarbonate of soda
Pinch of salt
85 ml honey
85 ml coconut oil (melted)
For the caramel
12 large medjool dates, pitted
3 tbsp peanut butter
1 tsp vanilla extract
¼ tsp salt
4 tbsp hot water
150g dark chocolate broken into small chunks
1 tsp coconut oil
Preheat the oven to 160C and line a 20x20 baking tray with baking paper and grease lightly.
Put all the shortbread base ingredients into a bowl and mix until smooth. Press the dough into the baking tray and cook for 15 mins. Let the base cool.
Put all the caramel ingredients in a food processor and blend until they clump together. Press the caramel onto the cooled base.
Melt the chocolate and coconut oil in a bowl over a simmering pan of hot water. Stir together and pour over the date caramel.
Put the tray in the fridge until the chocolate has set (about 20 minutes).
Use a knife to slice it into 12 squares.
Carrot Crumble Cake (recipe inspired by Amber Rose)
255g wholemeal spelt flour, sifted
1½ tsp allspice
1 tsp baking powder
½ tsp bicarbonate of soda
Large pinch of salt
180g carrots, grated
225g runny honey
60g unsalted butter, melted and cooled for ten mins
225g Greek-style natural yoghurt
1 large free-range egg
For the crumble
45g white spelt flour, sifted
1 tbsp soft brown sugar
30g unsalted butter, cubed
Pinch of salt
3 tbsp roughly chopped pumpkin seeds
Preheat the oven at 180C. Grease and line a 22cm springform cake tin with baking paper.
Mix all the dry ingredients in a bowl and then add the grated carrots. In another bowl, mix the honey, butter, yoghurt and egg. Beat with electric mixer until combined and then fold this wet mixture into the dry mixture. Pour into the lined cake tin and smooth the top with a knife.
For the crumble, put the flour and sugar in a bowl and rub in the cold butter until the mixture is like breadcrumbs. Add the chopped up pumpkins seeds and salt and the sprinkle on the cake mix. Put in the oven and bake for 35-40 mins.
Remove from oven, test with a skewer (if it comes out clear it’s cooked) and leave to cool for ten minutes before putting it onto wire rack.
Coconut, Carrot And Banana Cupcakes With a Cream Cheese Topping (recipe inspired by David Frenkiel & Luise Vindahl)
80g unsalted butter
4 tbsp honey
2 tsp ground cinnamon
1 tsp ground allspice
½ teaspoon vanilla extract
60g spelt flour
50g dessicated coconut
200g grated carrots
1 large ripe banana
4 egg whites
200g cream cheese
3 tbsp maple syrup
Juice of half a lemon
A handful of hazelnuts roughly chopped
Preheat the oven to 180C. Line a muffin tray with 12 cupcake cases.
Gently melt the butter in saucepan, add the honey and the spices and stir together. Set aside for ten minutes. Put the almonds in a bowl and add the spelt flour, coconut and baking powder.
Put the grated carrots and banana in a food processor and blend until the banana is mixed in with the carrots. Add to the dry ingredients and stir well.
Beat the egg whites until they form soft peaks. Fold in the cake mixture and add the spiced butter and stir until smooth. Spoon into the cupcake cases and bake for 25-30 mins until golden. Cool on a wire rack.
To make the icing, whisk the cream cheese, maple syrup and lemon juice in a bowl. When the muffins are cool, spoon on the icing and sprinkle with chopped nuts.
Photos courtesy of Katya Willems at katyascakehole.com