Kids parties are the worst.
I mean, I live in a loud house. My husband is loud, my daughter is loud, I'm loud - I get loud. Or at least I thought I did...until I hosted a dozen seven-year-olds for a disco birthday party. And you know how there's always that one obnoxious friend/parent that insists on eating healthily and encouraging other people to do it too, even though it's a party? Well I'm that obnoxious friend, attempting to tantalise small children into eating my nutritious party snacks (with varying degrees of success).
Chips and pretzels? Nope, we have veggie sticks and homemade dip. Lollies and chocolates? Nope, we have fresh summer fruit platters. Chocolate crackles, you say? Yes, but they're made with raw cacao powder and puffed brown rice - mwahahaha! And usually to balance out all that healthy I create the most over-the-top, indulgent, diabetes-inducing birthday cake because after all - life is about balance, right?
WELL NOT THIS YEAR. And thank God I didn't, because I can't even fathom the damage my eardrums would have suffered if they had also been hyped up on sugar...This year was all about the healthy chocolate fudge cake. I figured there had to be a chocolate cake that didn't create mad sugar-rushes in children that already have far too much energy, but still tasted good enough that they wouldn't turn their noses up at it after one bite. Well my friends, I have created that cake. BONUS - it's very adaptable to whatever ingredients you have. DOUBLE BONUS - it's super easy to make vegan if you want/need to. TRIPLE BONUS - it's a one bowl recipe. Winning!
Wholemeal spelt flour provides vitamins, minerals and a healthy amount of fibre to slow down the digestion of the carbohydrates (meaning no crazy sugar highs followed by an almighty crash) but any wholemeal flour is fine. Organic brown rice syrup replaces white sugar, removing the fructose and providing trace amounts of calcium and zinc although pure maple syrup is also a great option. Canola oil is out and coconut oil is in, providing medium-chain fatty acids that are good for skin, hair, gut health and immune system function.
I've now made this cake three times since developing the recipe just over a week ago - once as a large cake and twice as small cakes, and it works brilliantly as either. I've fed it to kids and adults alike and everyone scoffed them down without a second thought. It works perfectly as a vegan cake by swapping the dairy milk for almond milk and the eggs for 1/2 cup unsweetened apple sauce. It's basically the perfect no-fail, one-bowl, good-for-you chocolate fudge cake. Can it get any better? I suggest you make it right now and judge that for yourself.
Healthy Chocolate Fudge Cake
(makes 24 small cupcakes)
1&1/2 cups milk
2 tsp apple cider vinegar
1/2 cup strong brewed coffee, cooled
2/3 cup melted coconut oil
1&1/2 cups brown rice syrup
2 tsp pure vanilla extract
2 cups wholemeal spelt flour
1 cup raw cacao powder
2 tsp baking powder
1/4 tsp salt
1) Preheat oven to 165 degrees Celsius and line 2 muffin trays with cupcake wrappers.
2) Mix the milk and vinegar in a large mixing bowl, then leave for a few minutes to activate. Add the eggs, oil, coffee, vanilla extract and rice syrup and beat until well combined.
3) Add the flour, cacao powder, baking powder and salt to a sifter and slowly sift over the wet ingredients. Beat until smooth.
4) Divide batter evenly between cupcake wrappers. Bake 15-18 minutes, or until a skewer inserted into the centre comes out clean. Let cool completely before frosting.
** In this post the cupcakes are sandwiched together with Mayver's Dark Chocolate Super Spread
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