Low fat cake – no really!
Okay, now normally we wouldn’t just pull one of the recipes from our upcoming cake book, but this cake has only 3 grams of fat per very generous slice.
That is all well and good we hear you say, but what does Rethink Retreats have to do with cake?
For a start, we don’t think changing your life and cake need to be mutually exclusive. We also know mental and emotional efforts deserves as reward.
We aren’t ruling out opening up that bottle of good wine that has been sitting patiently, there just has to be a small reward that you can give yourself for small successes. We think cake does it best.
The trouble is that we really think a lot of little steps deserve a reward – so we had to search out some healthy cake recipes because – we know the dangers of constantly eating cake. That’s why we are huge advocates of the healthy cakes we are developing with our nutritionist.
This cake is dead easy to prepare, and it’s really low fat. It stands for a lot of things we do – getting to results quickly, without all the excess stress (or in this case, fat) you really don’t need in your life.
Over here in the testing kitchen, we’ve been known to give this cake to kids for breakfast, and it was rather quickly gobbled. Not to worry, it’s not too sweet, just rather scrumptious. Sign up for our mailing list – you’ll get a copy of all our recipes – and we promise to update you when we stumble on other healthy, but delicious cakes in the future. Not to mention some really grounded tips on getting rid of stress in your life.
Without further ado, our…
Blueberry Oat Cake
This is simply delicious and virtually fat free. Blueberries are brain food, so you can feel pretty good about snacking on it during a late night work session. In fact, this cake will work at any time of the day, even as a dinner party dessert.
- 1 cup Spelt flour
- 1 cup Oatmeal
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 100 grams Honey
- 150 grams Yoghurt (natural probiotic)
- 1 tablespoon Lemon juice
- ¼ cup Milk
- 2 large Eggs (free range)
- 1 cup Fresh blueberries
Preheat oven to 170°C (Gas mark 3-4). Line the bottom of a cake pan with baking parchment and grease the sides with butter.
In a mixing bowl, stir together flour, oats, baking powder, salt and cinnamon.
In a separate bowl, add honey, yoghurt, and lemon juice. Whisk to combine. Add milk and eggs and continue whisking until well mixed. Pour yogurt into oats mixture and beat together until well blended.
Gently stir in the blueberries until just combined.
Spoon into cake pan and bake for 35-45 minutes. Cake is done when a toothpick inserted in the centre comes out clean.
Baking tip: Blueberries have such a short harvest season in summer. If you get the craving for this cake in winter, look for frozen blueberries rather than canned ones. They won’t have the extra added sugar used in canning, and they will behave more like fresh blueberries.
Nutrition per slice
- 8 slices per cake
- Calories: 184
- Calories from fat: 26
- Total carbohydrates: 34g
- Dietary fibre: 4g
- Sugars: 16g
- Total fat: 3g
- Saturated fat: 1g
- Poly unsaturated fat: 1g
- Mono fat: 1g
- Cholesterol: 64mg
- Sodium: 273mg
- Protein: 7g
If you’ve enjoyed this post – why not check out these other food related posts:
Or go directly to our food blog Not got much in and grab yourself a free copy of our healthy cake book. It’s imaginatively called ‘Cake!’ and is packed with top tips and easy baking. Plus the cakes taste great.