Today is my birthday and I want to treat you a cake! But because I look after your health and your figure, I made a guilt-free, healthy chocolate birthday cake. 😉 : D The truth is that many of you have asked me for a healthy birthday cake and I wanted to prepare one without butter and processed sugar for a long time. No mixer is needed for this cake, only a large food processor.
I had so many ideas in my mind, but eventually I came to the one that is closest to children’s flavors so you can make it for them as well. The sponge cake is basically a banana cake and the chocolate frosting is made with avocado, which no one understood before I say it. Indeed, you can never guess that there are avocados in this chocolate frosting, and in addition it gives it a wonderful texture and shine. I also have a vegan birthday cake in my plans, so my vegan friends would have to wait a while. 😉
You can make sponges from the day before. Besides, it must have cooled completely before decorating the cake. Due to the banana the cake comes out a little moist. Do not expect a classic sponge cake. The chocolate glaze needs to be kept in the refrigerator 1-2 hours before you assemble the cake. As a sweetener I have used honey and maple syrup. If you are a vegan, replace the honey with the same amount of syrup. As for the decoration, I chose fresh fruit; but edible, or not, flowers and chocolate curls would suit great.
Healthy Chocolate Birthday Cake
A whole wheat spelt flour banana sponge, glazed with an avocado “buttercream”. A, really, delicious birthday cake!
- Banana Sponge Cake:
- 150 gr. coconut oil (melted)
- 80 gr. coconut sugar
- 170 gr. thyme honey (or, maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon of cinnamon
- 3 eggs (beaten)
- 6 large bananas (mashed)
- 250 ml almond or cow’s milk
- 1 ½ teaspoon baking powder
- ½ teaspoon of baking soda
- 1 tablespoon of lemon juice
- 300 gr. whole-meal spelt flour
- ¼ teaspoon of salt
- 2-3 tablespoons of maple syrup (for drizzling the sponge cakes)
- Chocolate Frosting:
- 3 large avocados (or 3 ½ medium, peeled and deseeded)
- 125 ml coconut oil (melted)
- 170 ml maple syrup
- 2 tablespoons cocoa powder
- 200 gr. dark chocolate (melted)
- 1 teaspoon vanilla extract
- ½ teaspoon of salt
Banana Sponge Cake:
Preheat the oven to 180 ° C. Line 2 non-stick spring form cake tins 21-22cm in diameter, with parchment paper.
In a large bowl, mix the coconut oil, coconut, honey or maple syrup, vanilla and cinnamon with a whisk.
Add mashed bananas, eggs and milk and mix well.
Then add the baking powder, soda and lemon juice (the mixture will fizz up a bit at this point). Mix well.
Fold in the spelt flour gradually until just combined.
Divide the mixture equally into the two cake tins and bake for about 60 minutes. If you puncture the cake with a wooden straw and it comes out clean, it is ready. If not, bake for 5-10 more minutes.
Let the cakes cool on a rack for 10 minutes and then remove the cake tins to cool completely. You can bake the cakes the day before.
In a large food processor, blend the avocados until very smooth and silky. This will take 2-3 minutes.
Add coconut oil, maple syrup, cocoa, vanilla and salt and blend again.
Finally add the melted chocolate and blend until smooth, for 1-2 minutes.
Refrigerate the frosting for 1-2 hours before assembling the cake.
Assembling the Cake:
Make sure the sponge cakes are completely cold.
If necessary, trim the top of the cakes with a saw knife and make it flat.
Slice sponge cakes in half, using a big knife, so that you have 4 sponge cakes altogether.
Place the first sponge on a serving plate and brush the surface with a little maple syrup.
Scoop 2 heaped tablespoons of frosting onto the sponge cake and spread it well with the back of the spoon.
Put the second sponge over the frosting and repeat the same for the rest of the cakes. With a tall spatula spread the frosting over the last sponge cake as well as the sides of the cake until smooth
Decorate with fresh fruit, edible or not flowers, or, with chocolate curls.
Avo-lovers this is your recipe!
Avocados are incredibly nutritious because they are rich in vitamins C, E, K, & B-6. It also contains riboflavin, niacin, folic acid, pantothenic acid, magnesium and potassium.
A “famous” myth is that avocados are fattening!
The good fatty acids avocado contain are essential for the proper functioning of the body. At the same time, they promote saturation and keep you away from tickling. Consuming the right quantity, WON’ T make you fat.
Finally, some of the most important benefits for your health are:
improving skin health,
support the absorption of fat-soluble vitamins (A, D, E, K) and/or minerals
boosting the immune system.
Dietitian – Nutritionist, Harokopio University, specialized in clinical nutrition and Life Coaching
Recipe adapted from here.