20 Healthy cakes and functional nutrition methods
20 Healthy Cakes
Functional Baking Protocols for Balanced Nutrition and Vitality
01. Banana & Oat Fiber Cake
- 3 ripe bananas
- 2 cups rolled oats
- 2 eggs
- 1 tsp baking powder
1. Mash bananas and mix with eggs. 2. Fold in oats and baking powder. 3. Bake at 180°C for 30 minutes.
02. Carrot & Walnut Beta-Glow
- 2 grated carrots
- 1 cup almond flour
- 1/2 cup chopped walnuts
1. Mix wet and dry ingredients. 2. Fold in walnuts. 3. Bake until golden and firm.
03. Apple Cinnamon Antioxidant
- 2 diced apples
- 1.5 cups whole wheat flour
- 1 tbsp cinnamon
1. Fold apples and cinnamon into the batter. 2. Bake at 180°C for 35 minutes.
04. Zucchini Dark Cocoa Cake
- 1 shredded zucchini
- 1/2 cup cocoa powder
- 2 eggs
1. Squeeze excess water from zucchini. 2. Mix with other ingredients. 3. Bake for 25 minutes.
05. Pumpkin Spice Vitamin-A
- 1 cup pumpkin puree
- 1.5 cups oat flour
- 1 tbsp pumpkin spice
1. Combine puree with dry ingredients. 2. Bake at 180°C until a toothpick comes out clean.
06. Almond Flour Lemon-Zest
- 2 cups almond flour
- 3 eggs
- Lemon zest and juice
1. Whisk eggs and lemon. 2. Fold in almond flour. 3. Bake for 20-25 minutes.
07. Greek Yogurt Berry-Blast
- 1 cup Greek yogurt
- 1 cup mixed berries
- 1.5 cups spelled flour
1. Mix yogurt and flour. 2. Fold in berries gently. 3. Bake at 180°C.
08. Avocado Chocolate Fudge
- 1 ripe avocado (mashed)
- 1/2 cup cocoa
- 3 eggs
1. Blend avocado until smooth. 2. Mix with eggs and cocoa. 3. Bake at 170°C.
09. Sweet Potato Brownie
- 2 cups mashed sweet potato
- 1/2 cup nut butter
- 1/3 cup cocoa
1. Mix all ingredients until smooth. 2. Spread in a pan. 3. Bake at 180°C for 20 minutes.
10. Coconut Flour Vanilla
- 1/2 cup coconut flour
- 4 eggs
- 1/4 cup coconut oil
1. Whisk eggs and oil. 2. Sift in flour. 3. Bake at 170°C for 25 minutes.
11. Flaxseed Omega-3 Spice
- 1/2 cup ground flaxseed
- 1 cup whole grain flour
- Ginger and nutmeg
1. Combine ingredients. 2. Bake at 180°C until firm.
12. Quinoa Cocoa Protein Cake
- 2 cups cooked quinoa
- 3 eggs
- 1/2 cup cocoa
1. Blend cooked quinoa and eggs. 2. Add cocoa. 3. Bake for 30 minutes.
13. Olive Oil & Citrus Sponge
- 1/2 cup extra virgin olive oil
- 2 cups almond flour
- Orange zest
1. Whisk oil and citrus. 2. Fold in flour. 3. Bake at 170°C.
14. Chia Seed Lemon Sponge
- 3 tbsp chia seeds
- 1.5 cups oat flour
- Lemon juice
1. Soak chia seeds in lemon juice. 2. Mix into the batter. 3. Bake at 180°C.
15. Beetroot & Cocoa Power
- 1 cup pureed cooked beets
- 1/2 cup dark cocoa
- 1.5 cups flour
1. Blend beets and mix into cocoa batter. 2. Bake for 30 minutes.
16. Pear & Ginger Digestion Cake
- 2 pears (sliced)
- 1 tbsp fresh ginger
- Whole wheat flour
1. Sauté ginger and mix into batter. 2. Top with pears. 3. Bake until set.
17. Blueberry Buckwheat Cake
- 1 cup buckwheat flour
- 1 cup blueberries
- 1/2 cup nut milk
1. Whisk liquid and flour. 2. Fold in berries. 3. Bake at 180°C for 25 minutes.
18. Pistachio & Rose Mineral Cake
- 1 cup ground pistachios
- 1.5 cups almond flour
- Rose water
1. Mix dry nuts. 2. Add rose water to wet ingredients. 3. Bake until firm.
19. Hazelnut Coffee Anti-Ox
- 1 cup ground hazelnuts
- 1 shot espresso
- 1/2 cup dark cocoa
1. Combine coffee with wet ingredients. 2. Fold in nuts and cocoa. 3. Bake at 170°C.
20. Chickpea Flour Blondie
- 1.5 cups chickpea flour
- 1/2 cup almond butter
- 1/2 cup water
1. Mix into a thick dough. 2. Press into a tray. 3. Bake at 180°C for 15 minutes.
