Yesterday I decided to bake a breakfast/snacking cake but I wanted something super light so I started looking around and I ended up settling for a carrot cake with no butter or oil. It turned out pretty great and of course very light. perfect for a quick breakfast or mid afternoon snack.
Yesterday I baked my usual weekend cake. I kind of got in the habit of baking a cake every week or so that we then eat for breakfast or as a snack during the week. This time I baked an honey and walnut cake which turned out quite awesome. It is not as light as the carrot cake I published last week, but still there are almost no fats, and I used whole wheat flour and brown sugar!
Yesterday I decided to bake a light chocolate cake and off I went to the internet in search of inspiration. I found several version of the same basic chocolate cake with no butter and no eggs, but I decided I wanted something with orange in it too. After looking here and there I could find nothing I really liked, so I went off on to preparing my cake. For being a first attempt, I have to say I am pretty happy with the result. The major thing is that the texture is a bit gummy, not unpleasantly gummy, but not perfect either. I think next time I will reduce the orange and maybe add more milk. Also, my oranges weren’t that good a bit on the watery side and you can tell even after they had been baked in the cake, so stick to good oranges!
I baked another no fat cake today. I left butter completely out and only added a couple of spoon of milk and yogurt besides the usual whole wheat flour and sugar. I added also two eggs and quite a bit of prunes, so I suspect this cake is not quite as light as my carrot cake or my no fats chocolate cake, but it is still pretty healthy and also quite tasty. Actually very tasty, it is not overly sweet and has a caramel aftertaste which makes it very pleasing and decadent.
A new simple and more or less health cake. Not as healthy as other cakes I have published, as there is butter and eggs in there, but much healthier than the cakes you’d buy at any coffee shop.
This cake is a take on a typical South Tyrolean cake which uses about 3 times the eggs and the butter I put in my version. I was happy with the result which didn’t sacrifice much on taste and is much less rich than the original version.
The buckwheat gives the cake a rich and aromatic flavor that works great with a slightly acidic marmalade and a scoop of vanilla ice cream or whipping cream.
I entered this cake in foodfrenzy June recipe challenge, please vote for me here!