Cakes are an important part of celebrations. Whether it’s a birthday or anniversary, having cake is a must. It makes for some long-lasting memories. However, cakes are conventionally unhealthy because of table sugar and processed flour in it. But making healthy cakes as part of healthy desserts is now possible. Thanks to the new age food bloggers (including myself) who keep experimenting with healthy plant-based and vegan dessert recipes, like today’s Healthy Black Forest Cake.
The most important thing is that these foodies share their success stories and make it possible for many of us to cook and eat healthy dishes. There are now ways to make different kinds of vegan frostings for healthy cake recipes. I tried using some of these in my today’s recipe. I hope you will find it interesting, as much as I did!
Why make this healthy black forest cake for special occasions
I baked this cake to surprise my husband on our wedding anniversary day. I wanted to make something for dessert, which did not make us feel guilty. Cakes are ordinarily all about empty calories, but this healthy black forest cake is not. The ingredients that I used in this cake are very healthy. Giving the gift of good health to our loved one is the greatest gift of all. I believe that anything done with love comes back to us in the form of love. When we do something for our loved one, we tend to think from all angles. Taste and presentation come to it naturally. And that is what makes it so novel.
I like to celebrate our special day cherishing old memories, praising our present, and praying for the best of our future together. It, of course, includes a nice hearty meal that ends with a yummy and healthy dessert. It makes a picture-perfect day for my family and me. So do give this healthy black forest cake recipe a try for your upcoming special occasion and share your experiences with us.
- 420 gm Oats Flour
- 150 gm Cacao Powder
- a pinch Salt
- 5 Ripe Bananas
- 1 cup/250 ml Beetroot Juice
- 2-3 tsp Vanilla Extract
- 150 ml Melted Butter/Olive Oil
- Add as per requirement to adjust consistency Almond Milk/Choice of Milk
- 2 tsp Baking Powder
- 200 gm Pitted Cherries
- 2-3 tsp Honey/Maple Syrup
- 1-2 tsp Rose Essence (optional)
- 1 tsp Chia Seeds
- 2-3 Ripe Avocados
- 200 ml Melted Dark Chocolate
- 2 tsp Fruit Jam
- 1 cup/250 ml Canned Chickpeas Water
- 1-2 tbsp Stevia Powder
- Strawberries & Pineapple Slices, As per choice for layering
- 100 gm Dark Chocolate Bar (for shredding)
- Fresh Cherries & Melted Chocolate, for garnish
PREPARE CAKE BATTER
- In a large mixing bowl, add oats flour along with cacao powder, salt, and baking powder. Mix all the dry ingredients.
- Puree the ripe bananas and gradually pour into dry ingredients. Do it in batches to make sure there are no lumps.
- Now add beetroot juice, one to two teaspoons of vanilla extract and melted butter or olive oil. Whisk thoroughly.
- Add almond milk or any choice of milk to adjust the consistency of the batter. If your mixture is already runny, then don't add any liquid.
- When the batter is ready, transfer it into two separate baking pans in equal quantities. Bake for 25-30 minutes at 175 degrees Celsius.
- PREPARE CHERRY SAUCE
- Puree the pitted cherries in a blender. Once pureed, bring it to a boil in a hot pan.
- Add honey or maple syrup along with rose essence (optional). Keep stirring.
- Add chia seeds and mix thoroughly. Once the liquid reduces to half or thickens up, turn off the stove. Alternatively, you can soak chia seeds in pureed cherries overnight and use as fresh fruit chia jam.
- Empty the cherry sauce in a separate container. Cover with a cling film and chill it in the fridge until ready to be used.
- PREPARE CHOCOLATE ICING/SPREAD
- In a blending jar, add ripe avocados along with melted dark chocolate and fruit jam (you can also use honey/maple syrup instead of jam).
- Blend all the contents thoroughly (without adding any water).
- Empty the avocado and chocolate mixture in an empty bowl. Cover with a cling film and chill it in the fridge until ready to be used.
- PREPARE VEGAN WHIPPING CREAM
- You can use either canned or fresh chickpeas water for making vegan whipping cream. (You can also use coconut cream instead).
- To make your own chickpeas water or aquafaba, pressure cook the overnight soaked chickpeas. Once the chickpeas are cooked, separate the water and chickpeas. Refrigerate the water for 2-3 hours, and now you can use this water for making whipping cream.
- If using canned chickpeas water (which I did), take a cupful and add it in an empty bowl. Now using a handheld blender, whisk the liquid till you get white foamy liquid.
- Add vanilla extract and stevia powder (or any sugar substitute that you prefer). Keep whisking until you get firm peaks on the whisker.
- Once done, transfer the whipped cream to a piping bag.
- PREPARE DARK CHOCOLATE SHREDS
- Take a whole bar of dark chocolate (I used 75% dark) and shred using a shredder. You can also grate the chocolate if you don't have a shredder.
- Once done, keep it in the fridge so that it doesn't melt and use it at the time of assembling the cake.
- ASSEMBLING THE CAKE
- When the tip of a toothpick or a sharp knife comes out clean, take the cake sponges out of the baking pans and let it cool completely on cooling racks before assembling.
- Spread cherry sauce on the first layer and then cover with another layer of strawberry and pineapple slices (or any choice of fresh fruit). Now generously spread avocado chocolate icing and cover with another cake sponge.
- Evenly spread the avocado chocolate icing on all the sides.
- Now spread cherry sauce only on the top side of the cake. Then, cover the entire cake with shredded dark chocolate.
- Next, you can pipe out the vegan whipping cream in any desirable pattern. Garnish with some fresh cherries and melted dark chocolate.
- You can also mix all wet ingredients and then add it to dry ingredients. But since oats flour keeps absorbing moisture, I prefer to do it by adding one watery component at a time.
- Blending ingredients for making chocolate might take a little time since small chunks of avocados can get stuck up. But if your avocados are pretty ripe, then the whole process will be much faster.
- Preparing whipping cream will take some time, so be patient and keep whisking till you get hard peaks