My new schedule means that Wednesday is recipe day. I’ve been taking normal recipes and replacing them with; Gluten Free, low fat;low carb;low sugar recipes.
So If you follow me on any of my social media accounts you’ll know that I spent the weekend trying to come up with something that felt super naughty but was less guilt-filled than the normal valentines cakes.
I’m not saying these are sin free but they’re made with coconut cream and avocados so they’ve got some great natural fats! That’s the thing that feels missing with most health cakes, the fat. Fat makes a cake nice textured, it gives an enhancement to flavour and yeah, fat tastes good! You don’t need a fancy gadget either, just a hand whisk and a taste for something sweet!
So these healthy gluten free cakes are packed full of fruits,veggies and flavour so enjoy yourself on valentines day, whether that means by yourself or with your loved ones.Why not take a batch and share them with your friends?
Have a girls night in; cake, slippers,chocolate and wine..all you need is a dvd of mama-mia and you’re set.
NEW SITE! Doesn’t it feel good to have a new layout for the blog?
The old one was prettier, I must admit but this one is so much more organised for me writing them up.. If somethings up with my links or navigation please let me know!
I’ve taken the sweetness from fruits and the creamy textures of vegetables to make this cake as natural as possible, without losing sugary flavourful taste of a traditional red velvet. The name really does take the crown on this one, as it’s truly velvety soft with it’s avocado acting as a silky butter and the raspberries holding onto the sweet flavour and enhancing the vanilla.
As I said in the recipe card, I’ve really battled to get these right, see the larger cakes. They were on a high heat for 20 minutes.. the beautiful medium & small cakes were baked for 20 minutes but on GM 6. Timing and temperature really make or break these cakes, too high and they’re dense, too low and you’ll be there all day.
When mixing my icing flavour, I placed the coconut milk in a separate bowl with the colouring and then used a Hand Mixer to get the right consistency, you can skip the icing but it really makes all the difference!
I’ve frozen some of them and turned them into Ice cream cake, they make some cakes in America they’re covered in ice cream and since the coconut cream is the same as I use for my ice cream recipes, it seemed ideal to freeze some for later in the week. They are gorgeous frozen!
The ice cream is so sweet and creamy, then you have the firm textured cake underneath, it’s like an ice roll. Delicious!