Craving Cake? Indulge Guilt-Free with These Healthy, Refined Flour-Free Recipes!

Looking to satisfy your sweet tooth without sacrificing your health goals? Ditch the refined flour and explore the delicious world of healthy cake alternatives! These recipes use wholesome ingredients and alternative flours to create stunning cakes that are both nutritious and satisfying- by Diet Guidance

1.  Oats Cranberry Cake  

healthy oats cranberry cake

Delicious Cranberry Oat Cake: A Step-by-Step Guide

This healthy cake  recipe creates a moist and flavorful oat cake bursting with tart cranberries. It’s refined sugar-free and uses wholesome ingredients, making it a perfect healthy treat.

Ingredients:

• Dry:
  • 1 1/2 cups rolled oats (reserve 1/4 cup for topping)
  • 1/2 cup all-purpose flour (can be substituted with another gluten-free flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
• Wet:
  • 1/2 cup mashed banana (about 1 ripe banana)
  • 1/3 cup honey or maple syrup
  • 1/4 cup melted coconut oil (or other neutral oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
• Other:
  • 1 cup fresh or frozen cranberries
  • 1 tablespoon milk (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Prepare the dry ingredients: In a large bowl, whisk together the rolled oats (except the reserved 1/4 cup), flour, baking powder, baking soda, cinnamon, and salt.

3. Mash the banana: In a separate bowl, mash the banana until smooth.

4. Combine the wet ingredients: Add the honey/maple syrup, melted coconut oil, egg, vanilla extract, and milk to the mashed banana. Whisk until well combined.

5. Unite the wet and dry: Pour the wet ingredients into the dry ingredient bowl. Gently fold everything together with a spatula until just combined. Be careful not to overmix.

6. Fold in the cranberries: Gently fold in the cranberries, making sure they are evenly distributed throughout the batter.

7. Pour the batter: Pour the batter into the prepared cake pan.

8. Oat topping (optional): In a small bowl, combine the reserved 1/4 cup of rolled oats with 1 tablespoon of milk. Sprinkle this oat mixture over the top of the cake batter.

9. Bake: Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool and enjoy: Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.

Tips:

• For a richer flavor, use brown sugar instead of honey/maple syrup.

This recipe combines the natural sweetness of dates with the wholesome goodness of whole wheat flour for a delicious and healthy tea cake. It’s perfect for an afternoon snack or a light dessert.

Ingredients:

• 1 cup (120 grams) whole wheat flour
• ¾ cup (180 ml) milk
• ¾ cup (180 grams) chopped dates (pitted) – you can use a mix of whole and chopped for different textures
• ½ cup (125 ml) melted butter
• 1 tsp baking soda
• 1 tsp vanilla extract (optional)

Instructions:

1. Preheat the oven: Set your oven to 180°C (360°F).
2. Prepare the pan: Grease a loaf pan or a round cake pan (around 8 inches in diameter) with butter or cooking spray. You can also line the bottom with parchment paper for easier removal.
3. Soak the dates: In a bowl, combine half of the chopped dates with ½ cup of milk. Let them soak for about 15 minutes to soften.
4. Puree the soaked dates: After soaking, transfer the dates and milk mixture to a blender and blend until you get a smooth puree.
5. Combine wet ingredients: In a large bowl, whisk together the melted butter, remaining milk (¼ cup), date puree, and vanilla extract (if using).
6. Add dry ingredients: In a separate bowl, whisk together the whole wheat flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
7. Fold in remaining dates: Gently fold in the remaining chopped dates with a spatula.
8. Bake the cake: Pour the batter into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and enjoy: Let the cake cool completely in the pan before removing it. Slice and serve with a cup of tea or coffee.

Tips:

• For a richer flavor, use brown butter instead of regular melted butter. To brown butter, simply melt it in a saucepan over medium heat until it turns golden brown and has a nutty aroma.
• You can substitute other chopped nuts like walnuts or pecans for some of the dates.
• If you don’t have milk, you can use unsweetened plant-based milk like almond milk or oat milk.
• To make the cake vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it sit for 10 minutes) instead of the egg.
• Store leftover cake in an airtight container at room temperature for up to 3 days.

Enjoy this delicious and healthy twist on a classic tea cake recipe!