Sunday, 20 July 2014

International Cake Day (20th July) - Enough Said...

“20 July 2011 kicked off the first celebration of the International Cake Day established in the Kingdom of Love. This sweet summer holiday is dedicated to friendship and peace between people, countries and nations. The motto of the holiday is I CAKE YOU.”

I love any excuse to bake and this Sunday the 20th is International Cake Day....I took this as a challenge to try some cakes with unexpected twists. Curry and chilli in cake...turns out they are delicious! Tried and tested by my friends and family this weekend, and have my seal of approval. 

Are you brave enough to give these a go?

NOTE: I use 'chia/flax eggs' in my baking as they are cheaper, nutrient dense and provide a vegan option for baking. Don't be scared of using this option. These little seeds are super good for you and is a great way to cut some calories in your baking. 

Chilli Chocolate Cake:

Makes 1 standard sized cake:


200g dark chocolate, melted (I used half 90% dark Lindt and 70% dark Cadbury)
200g fat-free, Greek yoghurt - Applesauce for vegan (I love Lite Greek by Meadow Fresh or Low fat Greek by Cyclops)
50ml vegetable oil – (I’m loving Olivado Omega Plus Blended Oil at the moment)
150g soft brown sugar (I used a mix of coconut, erythritol and powdered stevia)
100g ground almonds
5ml dried chilli flakes (recipe says 10ml but it was quite hot so I suggest half the amount)
30ml cocoa powder (Blooker Cacao is my preference) 
50g unsweetened desiccated/shredded coconut
4 large eggs - or chia eggs for vegan - I used two whole eggs and two 'chia eggs'.
140g cake flour (I used a blend of wheat and spelt)
10ml baking powder


1. Preheat the oven to 180ºC and grease and line a cake pan with baking paper.
2. Combine the melted chocolate, yogurt, vegetable oil, sugar, ground almonds, chilli flakes, coconut and cocoa powder in a food processor. Blend until smooth.
3. Add the eggs one by one whilst blending. Add the flour and baking powder, blend until well incorporated.
4. Pour the batter into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Curry Coconut Banana Cake:

12 servings.

Toast the coconut in a dry pan over medium heat on stove top or in the oven spread on a tray – toast until lightly golden brown.

For topping:

3 Tbsp (packed) brown/coconut sugar
1/2 cup toasted unsweetened coconut flakes
1/2 teaspoon curry powder
1 teaspoon ground cinnamon

For cake batter:

2 3/4 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
3/4 cup toasted unsweetened coconut flakes
2 large eggs
1/3 cup sugar (Use Natvia or Erythritol for low sugar option)
1/2 cup (packed) brown sugar (Coconut sugar for low gi)
1 teaspoon vanilla extract
1/2 cup low fat Greek yoghurt/sour cream
3 large/4 medium very ripe bananas, mashed
2/3 cup light coconut milk
1/4 cup oil - coconut/flax/hemp etc...

1. Preheat the oven to 180C and position the rack in the middle of the oven.
2. Spray oil and flour a 10-inch/25-cm tube pan/Bundt tin and set aside.
3. Mix the topping ingredients together in a small bowl, and set aside.
4. Next, make the batter: Whisk the flour, baking powder, salt, curry, cinnamon and coconut in a mixing bowl, and set aside.
5. In the work bowl of a stand mixer fitted with the paddle attachment, cream the eggs and both sugars together until light, about 3 minutes on medium speed.
6. Add the remaining wet ingredients, and mix until well blended.
7. Add the flour mixture in three separate parts, mixing on low speed between each addition until incorporated.
8. Scrape down the sides of the bowl with a spatula, and mix again.
9. Sprinkle half the topping mixture in the base of the tin. Pour half the batter into the prepared pan, sprinkle the rest of the topping over the batter, then top with remainder of the cake batter and bake for 45 to 55 minutes, until the top is cracked and the cake tests clean with a wooden skewer.
10. Let the cake cool for 10 minutes in the pan, then run a small knife around the edges, and invert the cake first onto a large plate, then right-side up onto a serving platter, reserving as much crumble topping as possible. Serve warm or at room temperature (with coconut milk/cream icing drizzle).

I’m loving right now:

Chia bowls • Raw treats • Seed Cereal

Sweeteners used are dates, 100% pure maple syrup and coconut sugar.


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