Healthy cake? This phrase sounds like an contradiction, like “jumbo shrimp”!
We don’t think of cake as healthy. Part of our understanding of cake is that it is slightly sinful for us to eat. It’s a bit decadent, indulgent. We enjoy the flavor and the richness of it, knowing that we cannot indulge often because of the possible negative effects.
If we do hear of a healthy cake, we’re likely to write it off as something that will taste bad, even without trying it first.
In fact, if you ask your average eight-year-old if they want a nice healthy cake for their birthday, they’re going to be disappointed. A healthy cake sounds like it wouldn’t even be cake any more. It sounds more akin to zucchini bread, or sweet potato muffins. Sorta-dessert, but mostly a health snack.
Since healthy food and cake don’t go together very well, let’s revision our efforts as baking a healthier cake. If we try to make a cake that is less unhealthy, it doesn’t make it sound like we’ll be replacing the chocolate with tofu.
Most cakes are actually two recipes, combined. First there is the cake, consisting largely of butter, flour, sugar and eggs. The second component is the frosting, generally made from sugar and butter.
If we consider each ingredient in turn, we can often think of a healthier alternative that might be feasible. Often the substitutions won’t harm the texture or flavor either – vegan and health food restaurants these days bake cakes that are rich and decadent and would fool the most discriminating palate.
Instead of tossing all of your cake recipes, adapt them. Each recipe will include ingredients that you can easily change. Swap out one less healthy ingredient, such as eggs or sugar or flour, with a healthier alternative such as lower-cholesterol egg substitute, turbinado sugar, and whole wheat flour.
You will want to allow yourself some time for experimentation though. Some substitutions work better than others. Don’t try a new substitution if you’ll be serving the cake to guests.
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