Having diabetes or cutting down on sugar, fat or overall calories to lose weight or to simply eat healthier, doesn’t mean you cannot indulge in a delicious chocolate cake. There are ways you can make a chocolate cake scrumptious and not so naughty. Besides, good quality chocolate with high cocoa content is said to contain beneficial antioxidants and minerals; so there you have it, chocolate can be healthy (in the right amount!).
It’s not about denying yourself or cutting everything out. A few simple swaps can make a real difference to the sugar and fat content, and to the overall calorie content of your bake.
We make sure all of Streamline’s recipe ideas have a healthier twist, but what about other family favourites? How could you make these a little healthier? It might be easier than you think. We’ve put together a few simple tricks to give those firm family favourite recipes a healthier makeover, so you can have your cake and eat it.
- Choose a good quality 70% cocoa dark chocolate or higher. This type of chocolate is lower in carbohydrate and higher in fibre than other chocolate. Cocoa is also rich in compounds called flavanols which are thought to support a healthy heart.
- Try using ground almonds or wholemeal flour instead of white flour, or use a mixture of both to help increase fibre. It will also give your cake a lovely, slightly nutty flavour.
- Use up very ripe bananas to reduce the amount of refined sugar in your recipes. You can also other dried fruit, such as raisins, dates or prunes, which give a natural sweetness as well as extra fibre.
- Make a lower fat frosting to top or fill your cake by mixing a reduced fat cream cheese, vanilla extract and some less sugar strawberry jam for instance.
- Use Greek yogurt instead of oil or butter in your bake. This may change the texture of your bake slightly, so you may opt for half and half to try it out first. Using part low fat Greek yogurt and cream in roulade fillings also works well and reduces the overall fat content.
- Replace saturated fats like butter and coconut with unsaturated oils such as cold-pressed rapeseed and sunflower oil. This will not only lower the amount of saturated fat in your bake, but it will give it a lighter and moister texture.
Give these ideas a try next time you’re in the kitchen and fancy baking a cake, chocolate or other!