healthy cakes

A super indulgent chocolate cake that takes just one minute to whip up in the microwave and is healthy? Yes please! It's gluten free with sugar free options too.

Healthy & Easy Chocolate Mug Cake

coconut flour

cocoa powder

tsp baking powder

tsp psyllium husk

maple syrup

tbsp milk of choice

tsp vanilla extract

salt

dark chocolate,

In a microwavable mug, mix together first four ingredients until no lumps remain.

Add in the rest of the ingredients except for chocolate. Mix well.

Microwave mixture for 30 seconds, stir, and stuff chocolate pieces in the centre of the mixture.

Microwave for 40 more seconds or until done.

Tip cake out onto a plate and dust with coconut flour for that "icing sugar" look if desired. Enjoy!

A decadent chocolate lava cupcake with gooey chocolate center that you can't miss! It tastes indulgent but is actually healthy due to its higher protein and fiber content. It's also gluten free, vegan and very quick & easy to make.

Healthy Chocolate Lava Cake

oat flour (gluten free)

lupin flour

sugar free sweetener

tbsp cocoa powder

tsp baking soda

ripe banana (1 small banana) -

milk

lemon juice

vanilla extract

chocolate

Pop all ingredients into a blender and blend until mixture is smooth.

Pour mixture into cupcake mold. The batter should make about 6 cupcakes

Poke a little block of dark chocolate or sugar free chocolate into the center of each cupcake. My suggested serving size is about 10g (0.35 oz) of chocolate per cupcake, but I used more because I like it better with more chocolate!

Bake for 15-20 minutes, then remove from the oven and allow to rest for a couple of minutes before serving.

This light and moist cake is ready at the push the of a button - a food processor button, that is. Never let time be an excuse again for not having dessert.

Olive oil lemon drizzle cake

(375 grams) self-raising flour, sifted

(330 grams) caster sugar

lemon

eggs

(125 milliliters) buttermilk

(80 milliliters) extra virgin olive oil

vanilla bean, split, seeds scraped

Lemon thyme

(150 grams) pure icing sugar, sifted

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This moist zucchini cake is sweetened with pineapple and finished with a light cream cheese frosting. A flavorful, crowd-pleasing dessert made with summer zucchini.

Zucchini Cake

all-purpose flour

whole wheat flour

granulated sugar (or monk fruit sweetener)

coconut

baking soda

cinnamon

nutmeg (optional)

ginger (optional)

canola oil

vanilla

zucchini

pineapple

cream cheese (1/3 fat Philadelphia)

sugar

Preheat oven to 350°F. Grease a Bundt pan or 9×13 baking dish.

In a large bowl, whisk together the flours, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, beat the eggs with oil and vanilla.

Add grated zucchini and pineapple; mix until well combined

Fold the dry ingredients into the wet mixture. The batter will be stiff at first—just keep folding until everything is thoroughly combined.

Transfer batter to your pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.

Let the cake fully cool on a wire rack—this helps the frosting stay smooth.

To prepare frosting, Beat cream cheese, powdered sugar, and vanilla until silky. Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.

Super good!!! One of my favs. I added a little pineapple juice to frosting for some additional flavor. I like the amount of frosting too, just the right amount.

I had to buy sweetened coconut so I’m thinking I will reduce the sugar to 1/3 cup. I don’t like overly sweet cake. Thoughts?

This cake was way better than anticipated. I had to fight mu husband for the last piece. Lol

Moist and delicious! Easy to make, bake and serve!

I made this today! It is so delicious. I left off the frosting to save a little on calories but will definitely add it around the holiday season. So good! Since I left off the frosting, I added chopped walnuts on top with some sparkling sugar for an extra crunch. This one is a keeper!

This cake was fantastic! Every time I make something I forget to add something to it. This time I forgot to add the coconut. It was very moist on the inside. I didn't make the pineapple glaze I just put powdered sugar on it. Since I live alone I'm going to freeze some. This is my new go to recipe!

This cake is moist and delicious.  I've made it many times.  It's my favorite zucchini cake/bread recipe.

I made this in a 13X9 pan, and it turned out great! I am making it again today. Thanks for the wonderful recipe.

Delicious! Do not omit the ginger and nutmeg. Make it a day ahead, as with all spice cakes, the flavor intensifies over time. We at it immediately after frosting same day and felt it was "okay" and then we ate it for breakfast next day and WOW! Even with just the tiny pinch of ginger, this cake will win over gingerbread fiends like me!

This is Carol again. I just re-set my oven to 375 and baked it for 10 more minutes and that seems to have done the trick. My recommendation: only use one zucchini (mine was large-sized), squeeze the heck out of it, and if your oven is like mine seems to be, set it for 375. 

Top 5 healthy cakes recipes from across the web

The most viewed healthy cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy & Easy Chocolate Mug Cake

Healthy Chocolate Lava Cake

Healthy Chocolate Lava Cake

Olive oil lemon drizzle cake

Zucchini Cake

Top 5 healthy cakes recipes from across the web

The most viewed healthy cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy & Easy Chocolate Mug Cake

Healthy Chocolate Lava Cake

Healthy Chocolate Lava Cake

Olive oil lemon drizzle cake

Zucchini Cake

The most viewed healthy cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine