How to have your cake and eat it too!
TLDNR: Healthier Chocolate cake recipe- wanna bring it for my bday next week?
But why?
For years, I've been planning on writing this blog and working out where to start has been a real struggle. I’ve felt like it should be something fundamental to pole…but what? Advice, support, student stories? I have healthy recipes I wanted to share, and my version of less healthy recipes too. I was caught in Choice Paralysis. Adding to this, experts say, you need 4-6 weeks of content before you start and it kept getting pushed aside for more urgent things. https://health.clevelandclinic.org/analysis-paralysis
Movement
Finally, on Wednesday morning, I said, “Fck it, done is better than perfect. Just fckn start.” Yes, I still swear at myself but that’s a story for another post.
Next week we are doing the Big Blue Table for Beyond Blue. It’s a chance to share a bite to eat and have a longer chat after class. We’ll be providing food after every class - you’re welcome to contribute something but no pressure!
It’s also my birthday next week, so I thought if I post my healthiER version of a delicious chocolate cake, someone might take the pressure off me and bake me one! ;) Probs not the ideal way to start a blog by a pole studio but we are all about Moderation, and showing up and giving your best, whatever that looks like. So here we are.
The process
I love cake, the taste, the texture, the scent. So I took a delicious recipe for a vegan cake, mainly because it’s way easier than searching for lactose-free anything so Jeff can enjoy it without consequences, and putting my now mostly dead science training back to use, I conducted a series of experiments to reduce some of the less nutritious ingredients and maybe added some extra nutrition.
I grew up in the 70’s and 80’s and love a good Pepsi/Coke Taste Test Challenge, so I had our students help me out with ‘blind’ taste tests. So while I didn’t analyse my data for statistical significance (sorry Mick), the science is partially sound. ;)
First, we substituted half the oil/butter for chia gel (1:9). the cake was yummy with chia gel, although noticeably less moist. Next we reduced the sugar content by one third. Preferences were 50:50, so we continued. Finally, we substituted half of the plain flour with wholemeal flour. The cake using all white flour was more moist. Aside from this, the only people who didn’t prefer the wholemeal version were those who identified an existing dislike of wholemeal wheat products. The next day, the moistness of the wholemeal cake had increased, so that’s a winner for whoever gets the leftovers!
Notes for the scientists among us!
My notes suggest I was going to try adding 1/2c beetroot for extra moistness, but as I have no results, I’m guessing I lost interest here! I would also have liked to convert the golden syrup to dry sugar but, yep, the energy levels had decreased by this point and this is where we stopped. If you make any further modifications or have a cake that is delicious with less steps, please do let me know!
The result
Jen’s HealthiER Chocolate cake recipe
Pre-steps-
Preheat oven to 180oC (170oC fan forced)
Grease and flour 2 x 20cm spring tins.
Prepare your chia gel* (1:9).
Step 1. Stir together
300mL milk or substitute
1T lemon juice
Set aside to curdle
Step 2. Mix dry ingredients:
1 ⅛ cup plain flour
1 ⅛ cup wholemeal plain flour
½ cup white sugar (120g)
¼ cup cocoa
3 t baking powder
1 t bicarb soda
Step 3. In a saucepan over medium heat, mix:
⅓ cup Butter, margarine or oil.
3T golden syrup
Cool slightly then blend in
⅓ cup chia gel (1:9)
Now, Blend Step 1 & 3 then mix into Step 2.
**For wholemeal flour, let it rest for 10-20 minutes before baking.
Bake for 23-30 minutes. Test with a skewer. If it comes out clean, it’s done!
Notes:
Notes on measurements: Small t is a metric teaspoon (5mL), Big T is a metric Tablespoon (20mL)
Notes on making this cake vegan: use milk or milk substitute as per your tastes; same for butter or oil.
Notes on flour: go nuts and use Self-raising flour instead of adding baking powder and bicarb soda. If you wanna be strict about it, use 4t less flour or a smidgeon more liquid!
Notes on chia gel: I’ve been using chia gel for so many years that I can’t find my referencement or a webpage that does both ratios I use.
A ratio of 1 part chia seeds to 9 parts water can be used to substitute uo to 50% of the oil or butter requirement in a recipe whereas a 1:4 ratio can be used as an egg substitute.
For partial oil substitute use chia gel (1:9), add 1 T chia seeds and 9 T water. Whisk to mix and let sit for 15-20 minutes or until water is absorbed. Label any excess and store in the fridge for up to 2 weeks.
For egg substitute use chia gel (1:4), add 1t chia seeds and 1T water. Whisk to mix and let sit for 15-20 minutes or until water is absorbed. This will give you 25mL chia gel which is approx 1 egg.
xoxo,
Mumma Jen
