This cake—a cake with no sugar, a little honey, and lots of zucchini and cocoa—is a sugar-free mud cake. Sure its still cake, but it’s a healthy cake on the cake scale of things.
Here’s a new take on an old cake: a coconut ring cake cooked in a bundt cake tin. It’s also a really delicious cake with less sugar than you’d expect for a 2-cups-of-flour cake. The topping is a mixture of chocolate chips and coconut oil, soaked into the cake and dripping down the sides into the plate to create a delicious chocolate and coconut treat.
The search for healthy snacks has been part of our quest to avoid refined sugar. Malar’s healthy cookies—biscuits without egg, oil, butter or sugar—are an excellent and delicious energy biscuit that would be ideal for a mid-morning school snack, or they might be great for extra energy on the bushwalking trail. I’ve even been known to sneak a few for a pre-breakfast (followed up with fruit, of course), and they are indeed delicious.
Monday’s the day for trying something new. This past week, I’ve stumbled across five vegan desserts I had never thought to try, thanks to the ingenuity of Lori, Nadine, matchamochi, eatmunchlove and Indu. They look so good. And to top it off, some great reading for those who love dessert + coffee + a good read.
Chocolate caramel slice is an afternoon-tea staple in my mother’s house. She always has some made and ready to serve when guests or hungry family come through. It is so easy to make, and so very rich: when she offered to teach the kids how to make it, they eagerly accepted the offer.
This easy-to-prepare yet decadent dessert is an enduring favourite in our household. Its rich, chocolatey, gooey sauce is a perfect complement to the soft crumb of the pudding, and better still, no egg: so everyone can enjoy it. Sans cream = a rich vegan dessert.
A few of these rich, dark chocolate biscuits go a long way. They look great in school lunchboxes or as a “plate” for a morning tea.