Welcome to the Festival of Food Carnival. In celebration of the tradition of Easter chocolates, we’re sharing recipe ideas for healthier alternatives – sweets and treats featuring real cocoa. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.
First off, I must come clean and say this cake isn’t exactly healthy as such, but at least it is Vegan, which is more than you can say for most incredibly delectable, tasty, yummy and to die for chocolate cakes. Now, if you follow closely, you’ll know I’m not actually vegan, but this is a brilliant recipe to have on hand if you find you have no eggs, and even when I do have eggs, I often have this cake because it’s just. that. good.
Initially from Instructables, this has become a firm favourite for us, and it actually featured as the Vegan cake for Ameli’s 3rd birthday, and will be Aviya’s birthday cake this weekend too. (My baby is 1 today, say WHAT?)
- Cake Ingredients:
- 1 1/4 cups plain flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm water
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 1 tsp distilled white or apple cider vinegar
- Chocolate Glaze:
- 1/2 cup sugar
- 4 tbsp coconut oil (or margarine)
- 2 tbsp soy milk/almond milk/rice milk
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees F (180C)
- Mix together the ingredients for the cake and blend well.
- Pour it into your baking dish or shaped silicone mould.
- Place in the oven for 30 minutes, or until a toothpick popped in the middle comes out clean.
- Take out and allow to cool totally.
- For the glaze, in a small saucepan, bring sugar, coconut oil (or margarine), milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It’ll look gloppy, but it’s just the bubbles!
- Remove from heat and vigorously.
- Add vanilla, stir, and immediately pour onto cake.
- The glaze dries really quickly, so spread it immediately and add any sprinkles now.
- Leave aside to cool thoroughly, about an hour.
Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.
- Got children who won’t eat their fruit? On a healthy eating plan and yearning for something decadent? Mrs. Green’s decadent avocado smoothie recipe ticks ALL the boxes!You can also find Mrs. Green at Little Green Blog.
- Lindy at Poppy Soap Co. shares Delectable, Grain Free Chocolate Cookie Bites, a simple, savory cookie that you will not be able to resist. You can also find Lindy on Facebook.
- Luschka at Diary of a First Child shares her favourite vegan chocolate cake recipe, perfect for when you’ve run out of eggs. Add some coconut oil for a taste extravaganza. You can also find Luschka on Facebook.
- Sarah at Why Food Works shares Chocolate on Your Face (a mug cake, revisited), a recipe that yields batter you can use as a facial – or bake up into a healthier-than-normal mug cake, right in your microwave. You can also find Sarah on Facebook.
- Angela at EarthMamas World shares one of her families favorite desserts, chocolate chia pudding. It is as easy as it is delicious! You can also find Angela on Facebook.
- Jennifer at Hybrid Rasta Mama shares the Easiest, Tastiest 5-Ingredient Chocolate Cake! This recipe literally takes minutes to throw together and is Gluten, Grain, and Dairy Free . You can also find Jennifer on Facebook.
- Lauren at Hobo Mama has a simple cheater’s way to make this decadent-tasting but guilt-free Freestyle Paleo Chocolate Chip Cookie Dough, and it dirties only one bowl and one spoon!You can also find Hobo Mama on Facebook.
Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.