The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).
This is another version.
5 cups Oat Flour
5 cups Milk (room temp)
1/8 cup sugar
½ cup cocoa powder
10 dates, pitted
1 tbspn baking powder
125 g Coconut cream (room temp)
75 g powdered sugar
Chocolate chips (dark/milk/white)
Preheat the oven to 180 C
In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
Mix the liquid into the flour mixture, and fold gently till everything is combined.
Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
Top off the cake with chocolate chips.
Serve chilled or after an hour or so, leaving the cake to set.
Use any dates you can lay your hands on.
The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
Wishing everyone here a very healthy, happy season ahead! Here is a very healthy cake that we made for Christmas.
The cake has no eggs, no all-purpose flour, and no butter. And because of the barley flour and the yogurt, the cake turns out to be moist, soft, and can be stored in the fridge for about 4 days. I used barley flakes which I ground to a coarse powder. But you can use barley four itself, if you can get your hands on it. For ease, I ground the barley flakes and tea together.
½ cup barley four
1 cup whole wheat flour
3 heaped tbspns dry tea leaves (any tea that you have)
3 tbspns laight/dark brown sugar
1 tspn baking powder
½ tspn salt
1 cup vegetable oil
1 ½ cups fresh yogurt
3 tbspns of organic dark chocolate chips
½ cup fresh yogurt (with the cream on top)
2 tbspns organic cherry preserve
1 tbspn organic honey
Preheat the oven to 170 C
Grind the tea leaves before you start the process
In a large bowl, mix in the dry ingredients – both the flours, ground tea leaves, sugar, baking powder and salt.
In another bowl, whisk up the oil and yogurt till they come together.
Add the wet ingredients to the dry ingredients, and mix well. The mixture should be consistent by about 30 seconds to a minute. Then fold in the chocolate chips.
Grease and line a loose-bottom tin, and pour the batter into it.
Bake for about 28-35 minutes, till a skewer comes out clean.
Let the cake cool down completely, before you pour the frosting over
For the frosting, combine all the frosting ingredients either by hand or with a whisk, till you get an even mixture.
1 heaped tablespoon red chilli flakes (preferably homemade)
200 g ring beans
A big bunch of fresh amaranth leaves
1 medium leek
Extra virgin olive oil
If you prefer peeling the pumpkin, please do. I did not want to peel it, in the first place; so I just chopped and roasted the vegetable till it was soft and charred, and the skin became chewy.
Preheat the oven to 220 C
Cover the chopped pumpkin in chilli flakes and drizzle a tbspn of oil on the veggies. Coat the pieces thoroughly with oil and chilli flakes, and start roasting in the bottom rack.
Meanwhile, make the beans ready by chopping them into halves and then finely chopping the leek.
In the middle rack of the oven, roast the greased beans and leeks.
After the pumpkin in charred, remove, arrange the salad by first laying out the pumpkin, then beans and leeks and finally the amaranth leaves. Drizzle another tbspn of oil, salt (and pepper), and serve warm!