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Healthy cake!!
Former Member
Posts: 1,876,323 The Mix Honorary Guru
How can I make a cake more healthy? Is it possible? I usually do carrot or banana cake to introduce a bit of health to the whole affair, and I try and cut down on the sugar a bit but there still seems to be a hell of a lot of sugar and butter going in there.
Is it better to use a recipe that calls for oil rather than butter? And is there any natural sweeteners that I could use to cut down on the sugar. I know the bananas are quite good for this but I get a bit sick of banana cake
I do love cake
Is it better to use a recipe that calls for oil rather than butter? And is there any natural sweeteners that I could use to cut down on the sugar. I know the bananas are quite good for this but I get a bit sick of banana cake
I do love cake
0
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http://www.healthy-eating-made-easy.com/healthy-cake-recipes.html
I love cake also... but of the unhealthy variety
That's a great link thanks! It says you can use fruit puree to replace some of the sugar. Whoop :thumb:
Can't help but agree.
I think thats all we needed to hear. Close the thread. Case closed
Gotta be an oxymoron!
Just have the full fat and enjoy the cake you want, a healthier version of what you like will only make you compare the two
Thankfully I found this:
http://www.bbcgoodfood.com/recipes/1224/blueberry-soured-cream-cake-with-cheesecake-frosti
Which I'm gonna make on Saturday
That link gave me a boner.
Ground Almonds per 100g 55g fat 620 calories
and fructose is just sugar but from fruit so it's just sugar.
Yep nuts are good for you but really high in fat!
Isn't fructose supposed to be better for you though? I forget why
I'm going to try some cake experiments using pureed fruit. If they work I'll post the recipes
It's a simpler sugar, like glucose, so easily digested. I remeber seeing a foody/healthy type programme on TV about honey and brown/dark sugar vs refined white, in that there's vitamins and minerals in brown sugar/honey but the quantities are so small you'd need several bags to get your RDA.
And yea, fructose is just "sugar". Chemically seen:
Saccharose (the sugar you eat) = fructose + Glucose
(quote: Sucrose (common name: table sugar, also called saccharose) is a disaccharide of glucose and fructose,).
I may not be a nutrition specialist, but I'd love to hear someone explain to me why fructose should be 'healthier' than normal table sugar.
If you want to be healthy, eat a banana and have a fatty choc cake. Making a healthy cake takes the fun out of cake and the healthy out of a banana.
Brown sugar has a lot of molasses (sp? looked it up) in it (hence the brown colour). A lot of people have a problem digesting that. So if you look for a 'healthy cake' I wouldn't bother which kind of sugar, because it's essentially sugar. Either take less and have it taste bland, or take non carbonhydrate sweeteners and have it taste like crap.
As in the stuff you put on a roast dinner? That's got a load of sugar in
I'm making my healthy cake tonight, wonder how it'll turn out! Watch this space! :birthday:
Why an 'oxymoron'? Marg made with polyunsaturated vegetable/olive oil etc, can be healthy ...
A roast dinner is yummy! It's generally chicken, lamb or beef, with roast potatoes, veg, yorkshire pudding and stuffing
O.M.G please say you have roast dinner in America and just call it something different!
Me and my boyfriend call it 'cooked dinner' hehe
Nah I had to pick my bf up from work so I didn't have time! It's gonna be tomorrow instead lol. I have bananas that need using up
http://www.bbcgoodfood.com/recipes/6067/banana-cake-with-pecan-crumble-crunch
But I got mega confused half way through because the mixture seemed to be making quite a lot so I changed the quantities and ended up ignoring the scales (and recipe) and chucking everything in! Here's what I ended up with (not sure if it's healthier or not!)
200g self raising flour
2 eggs
100 ml sunflower oil
50 ml milk
Pot of apricot fruit puree (one of the baby sized ones)
50g sugar
5 mini bananas (I'd say about 2 normal sized) VERY ripe so lots of flavour
1/2 tsp cinnamon
about 1tsp baking powder
Mix the wet ingredients, throw in the dry ingredients and bake. I can't give you proper baking times and temp as my oven is a mentalist but mine took 45 mins at gas 7 (which I would say was a normal gas mark of about 5-6). Just bung it in and do the knife test after about 40 mins.
I found mine rose beautifully but sunk quite a lot on cooling which left a nice moist cake. This is probably because of the random quantities, although banana cake is usually quite moist and dense. I also took it out of the oven a smidgen too early because I wanted it to cool before I went to bed so leaving it to cook until it was done would have probably helped. My master plan for next time is to separate the eggs, whisk the whites and fold in at the last minute (like it says in the actual recipe lol, but then that uses 4 eggs which I think is a bit extravagant!)
As you can see the sugar content is greatly reduced (by 3/4), but the cake is still sweet because the bananas were super ripe and the fruit puree. I'm happy with it, and a piece disappeared last night so it must be ok!
It was goooooooood :thumb: