The weekend is here and I love nothing better than baking a cake for the family. It is an indulgence, but in recent years we have learned to be more careful with what we eat (Richard, my husband has type 2 diabetes). Finding cake recipes that are healthy can be hard to find, but I found a recipe some time ago that covers that.
This is when I learned to use Coconut oil. Studies have found that coconut oil protects against insulin resistance, reducing the risk of type 2 diabetes. Coconut oil contains short term medium-chain saturated fatty acids (MCFAs), which are the healthy form of saturated fat unlike trans-fat. The consumption of trans-fats is linked to heart disease, increased cholesterol levels and even depression. Consuming MCFA fats in coconut oil means these fats are metabolised in the liver, converting this into energy immediately rather than it being stored as fat.
No more of the science lesson, instead let’s get baking.
Prep Time: 5 mins
Cooking Time 40 – 45 mins
Serves 6
Ingredients
1/2 cup almond meal
1/2 cup coconut flour
3 tbsp. coconut oil
100 g beetroot cooked peeled boiled
100 g zucchini
2 eggs
2 tbsp. raw cacao powder
1 tbsp. raw organic honey
1 tbsp. brown sugar
1 tbsp. apple cider vinegar
1 tsp baking powder
1 tbsp. raw cacao nibs optional
Method
Preheat oven to 180C degree.
Line a cake tin (11cm x 21cm) with baking paper.
It is best to use a food processor to mix and chop the ingredients. First add the beetroot and zucchini to the food processor and pulse until they are finely chopped.
Place all of the dry ingredients except for almond meal and coconut flour. Pulse for 10-15 seconds.
Add almond meal and coconut flour and mix well.
Pour into prepared baking tin and bake for approximately 40 -45 mins. A skewer should come out clean if the cake is cooked.
If you want to be naughty, serve with ice cream.
Learn more about Coconut oil in Coconut - is it a super food?
Have a lovely earthly passionate weekend,
Attracta & the earthly passion team.