Chocolatey Chocolate Bunt Cake

Chocolate makes me go down memory lane every time I eat it.

I remember being 3, 4, 5 years old blowing out dozens of candles (or at least I thought there were dozens of candles on my cake) wishing to be a princess, a ballerina, or even famous actress.

But that’s not important right now.

This isn’t like any other chocolate cake. This cake, and the icing on the cake is….yup, you guessed it…GOOD FOR YOU! You would never guess but there are carrots, pineapple and Greek yogurt in this cake! AND it uses oil, not butter! Can life get any better than this? I don’t think so. Fine, if you compare this to celery, celery is probably healthier…but who wants to eat celery? Not me! If you prefer celery to this cake, please leave my blog and never return.

Do me a favour: if you make this cake for children, don’t tell them these things. They won’t eat the cake, and I guarantee you will end up eating the whole thing, which is no good. I mean, it is goooood, but no one wants to eat an entire cake on their own.

For the cake, here’s what you need:

1 cup brown sugar

1/2 cup organic cane sugar

1/3 cup vegetable oil

1 ripe banana, mashed

1 tsp vanilla

2 eggs

2 cups finely chopped carrots

1/2 cup canned crushed pineapple

2 cups flour

1/3 cup cacao powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/3 cup chocolate chips

1/4 cup Greek yogurt

Icing:

1 package light cream cheese

1 cup frozen strawberries

3/4 cup icing sugar

1/2 cup cacao powder

Preheat your oven to 350 F. 

Butter and flour a bunt pan. Make sure to do this well because you really do not want your cake to stay stuck in the pan. 

In a food processor, combine brown sugar, sugar, oil ,banana, vanilla, and eggs until smooth. Add carrots and pineapple and process until they all seem well combined. 

In a bowl, sift the flour, cacao powder, baking powder, baking soda. Stir these ingredients into the food processor with the wet ingredients. Add the chocolate chips and Greek yogurt.

Put the batter in your buttered bunt pan. Bake for 45 to 50 minutes, until a knife inserted in the cake comes out clean.Let is cool a little before removing it from the pan. 

For the icing, blend all the ingredients together in a blender or food processor. Feel free to add or subtract certain ingredients! If you want more sugar, go ahead. 

Ice your cake, make everyone jealous at your dinner party (you know you will), and enjoy!

 

 

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Maple Banana Pancakes

Everyone likes pancakes. Those who say they don’t like pancake is because they haven’t tadted good pancakes, ergo they haven’t tasted my pancakes.

My pancakes are legendary.

Why?

Because my pancakes are carb free!

SAY WHAT?

Tis true, fellow healthy eaters. It is possible to indulge in a plate filled with banana pancakes without feeling bloated or guilty or too stuffed. I can’t all the credit. While I was in Nicaragua watching a rodeo (as we all do on a regular basis), I began to speak to one of the girls on the trip with me. The rodeo was quite long and boring, so we had a lot to talk about. And what is my favourite subject? Obviously, it’s food. We exchanged recipes and she told me about these pancakes and I was salivating. I quickly hurried back to my room to write it down, and tried making them the week I returned from South America.

Well, lemme tell you…they have become my staple weekend breakfast! They are easier to make than normal regular and they’re filled with protein so they keep you going all morning!

I like eating them with greek yogurt, berries, and maple syrup or simply with peanut butter.

To make one serving, you need:

1 banana

2 eggs

1 tbsp flax meal (because it’s good for you)

1 tsp maple syrup

1 tbsp coconut oil (canola oil works well too)

Mash your banana in a bowl. Beat your eggs in another bowl. Combine the two and add the maple syrup and flax meal.

In a pan, add the oil, let it melt and add your mixture! You can probably make 4 or 5 smaller pancakes. Flip after 2 minutes, or until they seem cooked to your liking.

Set the table with your desired condiments and dig in!

You won’t be disappointed, and if you are, I don’t know what to tell you.

Enjoy!