I’m all for getting more fruit (and veg) in where I can, especially when it requires me to eat cake!
In my clinics, I often see a run of conditions.
For example one week I may see a whole lot of people who have just been diagnosed with diabetes, or I may see a whole lot of people with irritable bowel syndrome.
Last week it was allergies, especially kids with allergies.
Now I could digress into the theory behind why there are so many kids with allergies, but I would most likely lose you quickly as you would become totally bored!
So I’ll stick to the original story…
One of the mum’s I saw was beside herself about her 3 year old son having among others, an egg allergy. His birthday is coming up, he really likes chocolate cake and she didn’t know what to do.
So here is a recipe for young Alex and all of the other kids out there (big or little) who love a squidgey-gooey chocolate cake. Whether you can or can’t eat eggs this is a good one….
Apple, Banana and Chocolate (ABC) Cake
- 1 tablespoon ground linseeds
- 3 tablespoons warm water
- ½ cup (65g) wholemeal plain flour
- ½ cup (65g) white plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarb soda
- ¼ cup (25g) raw cacao powder
- 1 medium apple, grated (100g or approx 1 cup when grated)
- 2 medium over-ripe bananas (125g when peeled)
- ⅓ cup (70g) macadamia oil
- ⅓ cup (50g) brown sugar (I used rapadura)
- 1 teaspoon vanilla essence
- Mix the ground linseeds with the water and set aside for a few minutes
- Heat oven to 170 degrees and grease a small bundt tin with oil
- Sift the flour, baking powder, bicarb soda and cocoa powder into a large bowl.
- Add the grated apple.
- In a smaller bowl, mash the bananas. then add oil, sugar and vanilla and whisk together.
- Pour the banana mix into the flour mix and stir until just combined.
- Pour the cake mixture in the bundt pan.
- Bake for 25 to 30 minutes.
- To check if the cake is done, either press lightly on the surface, if it is done it should spring back. Or use a skewer and poke it into the middle of the cake, if it comes out clean it is done.
- Allow to cool for 10 mins before removing from the tin
1 tablespoon of ground linseeds + 3 tablespoons of warm water replaces the egg in this cake
Raw Cacao Powder – is a less refined, unheated cocoa powder – replace with any other type of cocoa powder
In place of apple, you could try zucchini
For all those people sworn off sugar, yes this cake does include sugar. That’s because cakes are supposed to be sweet, and if you swap it for honey or brown rice syrup (which really are just other forms of sugar anyway) the cake will be too moist! Besides, it’s only 1/3 cup sugar, where most other chocolate cakes have about 1 cup in them. I subscribe to everything in moderation.
For a gluten free version, replace the flours with 1 cup buckwheat flour + 1 teaspoon of psyllium husks
A lovely variation would be to add around 2-3 tablespoons of either raisins or walnuts to this cake
This recipe can be used to make cupcakes. Shorten the baking time for cupcakes to 15-20 mins, depending on their size and your oven
Per Serve: 808kJ or 192 calories; P 3g Fat 10g SFat 1.5g CHO 22g Fibre 2.5g