If you’re looking for cakes that are a little lighter but still sweet and enjoyable, this collection has a variety of options. These ten recipes combine familiar flavors with simple ingredients for a balanced treat. Whether you like fruity, nutty, or lightly sweet cakes, there’s something to try. Each recipe offers a way to bake with more thoughtful ingredients while keeping the taste. From naturally sweetened choices to ones with added texture. With easy-to-follow steps, these recipes make it easy to try something different while still enjoying a comforting dessert.
1. Avocado Chocolate Cake
This cake uses ripe avocados to replace butter, cutting down on saturated fats while maintaining a moist texture. To make it, blend two ripe avocados until smooth. Mix with 150g of cocoa powder, 200g of whole wheat flour, and 100g of coconut sugar. Add two teaspoons of baking powder and a pinch of salt. Combine with 200ml of almond milk. Pour into a greased cake tin and bake at 180°C for 25 minutes. Once cooled, top with fresh berries. The avocado provides healthy fats and a creamy texture, ensuring a deliciously rich chocolate flavor without dairy. This cake is excellent for those seeking a balance of health and indulgence.
2. Carrot and Orange Zest Cake
This cake pairs the natural sweetness of carrots with citrusy orange zest. Start by grating 200g of carrots. In a bowl, combine with 150g of almond flour, 100g of oats, and two teaspoons of baking soda. Stir in the zest of one orange and 100ml of orange juice. Add 100g of honey for sweetness. Mix well and pour into a lined cake tin. Bake at 175°C for 30 minutes. Let it cool before slicing. The result is a light and refreshing cake, free from refined sugars and full of Vitamin A. It’s a delightful treat that captures the essence of a sunny day.
3. Coconut and Matcha Tea Cake
This cake combines the earthy taste of matcha with the tropical flavor of coconut. Mix 150g of coconut flour with 100g of almond flour. Add two teaspoons of matcha powder and a teaspoon of baking soda. In a separate bowl, whisk together 200ml of coconut milk, 100g of agave syrup, and three eggs. Combine the wet and dry ingredients, stirring until smooth. Pour the batter into a greased pan and bake at 180°C for 35 minutes. The matcha not only gives this cake its distinct green hue but also offers antioxidants, making it both a visually and nutritionally appealing choice.
4. Banana and Walnut Cake
This cake is a practical way to use overripe bananas. Mash three large bananas and mix with 150g of whole wheat flour, 50g of oats, and 100g of chopped walnuts. Add one teaspoon of baking soda and a pinch of cinnamon. Stir in 100g of maple syrup and 100ml of almond milk. Pour the mixture into a lined loaf pan and bake at 175°C for 40 minutes. Once baked, allow it to cool before slicing. This cake is naturally sweetened with bananas and maple syrup, offering a moist texture and a delightful nutty crunch. It’s a wholesome treat suitable for any time of day.
5. Sweet Potato Cake
This cake uses sweet potatoes to add moisture and natural sweetness. Boil and mash 200g of sweet potatoes. Mix with 150g of spelt flour, 100g of almond meal, and two teaspoons of pumpkin spice. Add 100g of coconut sugar and a teaspoon of baking powder. Stir in 100ml of soy milk. Pour the batter into a prepared tin and bake at 180°C for 35 minutes. Let it cool slightly before serving. The sweet potato adds a rich texture and a natural sweetness that pairs well with the warm spices. It’s a comforting cake suitable for cooler days, offering a taste of home.
6. Chickpea and Lemon Cake
This cake uses chickpeas for a protein boost and a creamy texture. Blend 400g of cooked chickpeas until smooth. Combine with 150g of almond flour, the zest and juice of one lemon, and two teaspoons of baking powder. Stir in 100g of honey for sweetness. Add 100ml of water to achieve a batter-like consistency. Pour into a greased tin and bake at 180°C for 30 minutes. Once done, let it cool before cutting. The lemon gives a bright, zesty flavor while the chickpeas ensure the cake is moist and filling. It’s a surprising twist on traditional cakes, offering both taste and nutrition.
7. Pumpkin and Chia Seed Cake
This cake highlights the natural sweetness of pumpkin and the crunch of chia seeds. Start by mashing 200g of cooked pumpkin. Mix with 150g of whole wheat flour and 100g of almond meal. Stir in two teaspoons of baking soda and 100g of coconut sugar. Add 100ml of almond milk and a tablespoon of chia seeds. Pour into a lined cake tin and bake at 175°C for 35 minutes. Allow to cool before serving. The chia seeds provide a delightful crunch, while the pumpkin ensures a moist and flavorful cake. It’s an excellent choice for a healthy dessert option.
8. Quinoa and Berry Cake
This cake offers a blend of quinoa and berries. First, cook 100g of quinoa and let it cool. In a bowl, mix the quinoa with 150g of oat flour, 100g of mixed berries, and two teaspoons of baking powder. Stir in 100g of honey and 100ml of almond milk. Pour into a greased cake tin and bake at 180°C for 25 minutes. Once cooled, cut into slices. The quinoa adds a slight nuttiness and a boost of protein, while the berries provide natural sweetness and color. It’s a fun and nutritious cake that’s suitable for any occasion.
9. Zucchini and Lime Cake
This cake uses zucchini to keep it moist and refreshing. Grate 200g of zucchini. Mix with 150g of almond flour, 100g of coconut flour, and two teaspoons of baking powder. Add the zest and juice of one lime and 100g of agave syrup. Stir in 100ml of coconut milk. Pour the batter into a lined tin and bake at 175°C for 30 minutes. Once baked, let it cool before serving. The zucchini adds moisture without altering the flavor, while the lime adds a zesty freshness. It’s a light and invigorating cake that’s sure to please your taste.
10. Beetroot and Cocoa Cake
This cake combines earthy beetroot with dark cocoa for a rich flavor. Puree 200g of cooked beetroot. Mix with 150g of whole wheat flour, 100g of cocoa powder, and two teaspoons of baking powder. Add 100g of coconut sugar and 100ml of almond milk. Pour into a greased cake tin and bake at 180°C for 30 minutes. Cool before slicing. The beetroot provides moisture and a subtle sweetness, while the cocoa offers a deep chocolate flavor. It’s a decadent treat that’s both indulgent and health-conscious, suitable for any chocolate lover looking for something a little different.