As I said with my fat-free sponge cake, I’m really not a fan of healthy baking and I think it’s far better for you to have small amounts of full-fat bakes but with now just seven weeks to go until our wedding day, I thought I’d attempt a ‘healthy’ chocolate cake.
When I say healthy, I take that with a large pinch of salt as the only healthy thing about thing one is the butter has been replaced with an avocado and there’s less sugar. Therefore it’s never going to be a healthy option but it’s very slightly less fattening than a full-fat version.
Either way, I couldn’t seem to find good recipe around so experimented slightly and made a chocolate, banana loaf and as these flavours are so strong, you don’t need to add to much extra sugar to sweeten the bake.
I also added some peanut butter frosting on before eating which isn’t featured here as I think the loaf if perfect as it is, but if you do want that extra bit of indulgence, feel free to add buttercream on top.
If you have any other healthy baking recipes, please share them in the comments section.
1 small and very soft avocado
75g soft brown sugar
175g self raising flour
75g cocoa powder
2 eggs, at room temperature
2 bananas, smashed up with a fork
Preheat the oven to 170C/150 fan/Gas 4 and line a loaf tin with baking paper.
Mush up the avocado with a fork and then mix it with the sugar until everything is combined.
Add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then sieve in the flour and cocoa powder and mix in the mushed up banana. Carry on mixing until everything is well combined (around 1 minute more with the electric, two without) and then spoon the mixture into the cake tin.
Cook for 45 minutes until it springs back to your touch, or a knife inserted into the middle comes out clean.
You don’t need icing on this one but it’s best eaten warm.