Tag: healthy recipe

recipes

Lemon & Turmeric Cake

Quirkalicous

Moist, tangy, and delicious!! This lemon & turmeric cake can be decorated with caramelised lemon slices or left as is.

It’s easy, doesn’t require a mixer, and is the perfect tea cake. All your friends will absolutely love it! That’s IF there’s any left by the time they arrive…

The turmeric is not overpowering, but is just enough to draw attention to its presence. It provides the right hint of spice that pairs extremely well with the tanginess of the lemon. The appeal is not only with the flavour but also in the vibrant yellow colour, and of course, the health benefits, which are huge!

You can read more about these health benefits in our ‘immuno-boosting-combinations‘ post.

Lemon & Turmeric Cake

  • Servings: 12-15
  • Difficulty: easy
  • Rating: ★★★★★
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Moist, tangy, and delicious! And can easily be made keto or paleo! - This turmeric cake will be your new immuno-boosting go-to solution!

Ingredients

  • 1 ½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon turmeric powder
    • {if you have fresh turmeric, you can also add a root (or less, depending on the size) finely grated}
  • 2 lemons – grated zest
  • ¾ cup sugar/stevia
  • ¾ cup yogurt
  • 2 eggs
  • ½ cup butter (melted)

Directions

  1. Preheat the oven to 350 degrees. Line a 10-Inch pan, or loaf pan with parchment paper.
  2. In a medium bowl, toss together the flour, baking powder, salt, turmeric powder, and freshly grated turmeric root if using.
  3. In a separate bowl, mix together the lemon zest with the sugar until combined. Then add the yogurt, eggs, and melted butter, making sure to mix well.
  4. Add the bowl with the wet ingredients to the dry and whisk until fully combined.
  5. Pour into the prepared pan.
  6. Bake for 30-35 minutes until set around the edges and a toothpick comes out with only a few moist crumbs (don’t over bake or the cake will dry). Serve warm or at room temperature.

    Substitutions
  • Substitute flour for oat flour, or gluten-free flour.
  • You can replace sugar with any form of granulated sugar, whether it be stevia or coconut sugar.
  • Instead of butter, you can use coconut oil, vegan butter or ghee, depending on your preference.

Nutrition

Per Serving: 119 calories; 7 g fat; 11 g carbohydrates; 2.8 g protein; 39 mg cholesterol; 61 mg sodium.

recipes

Healthy Chocolate Cake

Quirkalicous

An absolutely scrumptious, moist, fat-free healthy chocolate cake! Did I mention it’s foolproof, too?

This cake is perfect for those with high cholesterol as it doesn’t contain any butter, and is ideal for diabetics if made with monk fruit sugar or a suitable sweetener.

You will notice that in many of my recipes I tend to omit butter and replace it with a combination of yogurt and oil. This is because I find that using this particular combination results in a moist, fluffy cake whereas, as most of you know, sponge or Madeira cakes can come out slightly dry.

Healthy Chocolate Cake

  • Servings: 15
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A scrumptiouss, light and moist healthy chocolate cake recipe loved by kids and adults alike!

*Substitutes for certain ingredients can be found in the #notes section below*

Ingredients

  • 2 cups flour
  • ½ cup sugar
  • ¾ cup chocolate chips
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1 cup yogurt
  • ½ cup olive oil
  • ½ cup espresso (cooled)
  • ¼ cup chocolate chips (to sprinkle on top)

Directions

  1. Preheat the oven to 350 degrees. Line a 10-Inch pan, or loaf pan with parchment paper.
  2. In a medium bowl, toss together the flour, sugar, chocolate chips, cocoa powder, baking soda and baking powder.
  3. In a separate bowl, mix together the egg, yogurt, olive oil, cooled espresso and vanilla essence, making sure to mix well.
  4. Add the bowl with the wet ingredients to the dry and mix well.
  5. Pour into the prepared pan and sprinkle with the remaining chocolate chips.
  6. Bake for 30-35 minutes until set around the edges and a toothpick comes out with only a few moist crumbs (don’t over bake or the cake will dry). Serve warm or at room temperature.

    Notes
  • Cocoa powder substitutes include carob powder, unsweetened cocoa powder, or a mixture of both depending on the taste you want to achieve.
  • Gluten intolerance; substitute with a gluten-free flour
  • Diabetics; substitute with, monk fruit sugar, stevia, canderel (1:1 ratio)
    • otherwise you can make with half-half, cane sugar, coconut sugar or molasses
  • If you don’t like the flavour of olive oil, as it can be potent in cakes, you can substitute it with: coconut oil, ghee, or vegetable shortening (1:1 ratio)

Nutrition

Per Serving: 227 calories; 11.1 g fat; 29 g carbohydrates; 4.4 g protein; 14 mg cholesterol; 112 mg sodium.

Nutrition

**Note that the calorific value reflects the calories using regular sugar. If you’ve used zero calorie sugar or sweetener, make sure to make the appropriate adjustments (i.e. remove 50 calories) and the same applies to all other substitutions.