Two lovely healthy cakes;=)

So, as promised, here´s the two lovely cakes I baked in the weekend, following recipe´s from my favourite baking blogg: bakasockerfritt.se where everything is without sugar and wheat. The thing I have to do from her recipes is to always make the paste bigger to fit my big form but you can choose to just do these smaller ones if your form is the same size as her.

Many times when I bake these healthier cakes the rest of the family aren´t as excited as I am of the taste but this time they were! Nemo LOVES the bean cake and wants it every day;=) And I baked these cakes and had mum and her husband try them and they also approved;=)

So here they are: (recipes borrowed and translated from bakasockerfritt.se)

BEAN CAKE WITH DATES

Ingredients:

50 gram of black beans (soft, ready to eat)

70 gram of fresh dates

1 eg

2 table spoons of shredded coconut

1 table spoon of cocoa flour

1 table spoon of cacao

1 pinch of vanilla powder

2 table spoons of milk (I use unsweetened almond milk)

Put the oven at 150 degrees. Rinse the beans. Put all ingredients in a bowl and mix together with a mixer to a chocolate paste. Put the paste in a buttered 12 cm baking form and bake in the oven for appr. 25 minutes. Serve with whipped cream;=

FALSE SPONGE CAKE WITH BLUEBERRIES

Paste:

25 gram of butter

1 egg

2 table spoons of cream

½ dl almond flour

2 table spoons of potato fiber

2 tea spoons of cocoa flour

1 ½ table spoon of sweetener (I use xylitol) 

1 tea spoon of baking powder

1 ½ pinch of vanilla powder

20 gram blueberries

Cocoa coating:

20 gram butter

2 table spoons of cream

appr.1 dl of cocoa flakes

appr. 1 tea spoon of sweetener

Paste

Put the oven at 175 degrees. Mix together all the dry ingredients. Melt the butter. Stir down egg, cream and butter and then carefully put the blueberries in. Place the paste in a small buttered baking form (12 cm)

Cocoa coating;

Boil butter and cream together on a very low temperature until it´s gotten thicker. Stir down sweetener and cocoa flakes and top the cake with it.

Bake the cake in the lower part of the oven for appr. 20 minutes or until the cake starts to look more solid. Serve with cream or sugar free ice cream!