Happy Mother’s Day!
Well, it’s Mother’s Day here in Holland, I’m not sure if this is a global thing ;-) Do you celebrate mothersday today or a different day?
Anyway, today is mum her special day and she deserves a cake ;-)… and here is the perfect healthy recipe for you her!
A delicious chocolaty moist sweet – yet sugar free – cake or cookie, depends on what baking dish you want to use and how much batter you decide to make!
Haven’t got a zucchini lying around? Try this with shredded carrot instead – the texture and taste will be a little different, but it’s still good!
Also, I’ve got another great mum-proof recipe I’ve been tinkering on and will be trying out today so if my recipe turns out alright, I’ll upload that one as well!
Be simple (like me) and toss everything in a bowl + mix with an electric mixer or mix thoroughly with a fork! No extra sifting, wet ingredients / dry ingredients separated necessary (way too much work if you ask me)!
¼ cup tapioca starch (or any other starch)
¼ cup buckwheat (or brown rice flour)
½ cup teff flour
——————– Can you tolerate spelt flour?! Substitute all the above with a cup of spelt flour! ————————————————————————-
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp stevia powder (To taste. You might want more ore less!)
½ tsp cinnamon
2 tbsp raw cacao powder or Dutch processed cocoa powder
½ tsp vanilla extract
½ tsp fleur d’orange extract (= totally optional, I just have it in the house and I like baking with it)
3 tbsp melted coconut oil
½ tbsp water
1 cup grated zucchini (pressed down)
3 tbsp – or more – chopped walnuts (you can substitute pecans of course!)
Preheat oven to 350F (180C) and grease your baking dish of choice. I used a silicon heart-shaped cake-pie-dish-sorta-thing. I never measure out how much batter I need for which dish or tin. I might need to start doing so, but I feel like there is always a dish in the house that’s perfect for the amount of batter that I have and if I have leftovers I’ll just make some extra individual muffins! So, I wanted to make a heart shaped cake, but ended up not having enough batter to fill-out the entire mold. Therefore I spread the batter out rather thinly and made it into a thin cake – brownie sorta cookie ;-) Capiche?! The clue here is to just do whatever floats your boat and make it into the shape or form you desire!
You’ll notice the baking time will increase or decrease, so be aware of this!
Like I said, add everything into the bowl and mix everything together. You could add in some chocolate chips, but I’ve never seen chocolate chips without cacao butter (which I’m VERY intolerant to) so I never use those. I do think it would make a great addition though!
I baked my cake in the center of my oven for 20 minutes until crispy and glossy on the outside, and still a little fudgy on the inside… YUM! Take the cake out of the tin immediately after baking and let it cool on a wire rack before serving not a change; serve straight away with a good cup of coffee and enjoy every bite of it!
~ With love to all the mothers on this planet ~
P.S. make sure to safe some for breakfast the next day! This makes a great breakfast, again… with a perfect cup of hot cappuccino or thee early morning :) Such a comforting way to wake up ;-)