10 most nutritious cake recipes for you –

Perfect for any occasion, there is a wide range of flavors for every taste when it comes to cake. Sweet, nutritious and even savory. That’s why we’ve separated 10 healthy and delicious cake recipes for you to enjoy!

Gluten-free and lactose-free chocolate cake

recipe by nutritionist Renata Pigliasco.

– (Claudia Totir/Getty Images)

Ingredients

3 eggs
1 xic. (tea) Erythritol or demerara sugar
60 grams of ghee butter

1/2 cup. (tea) almond flour
1/2 cup. (tea) of amaranth flour
1/2 cup. (tea) oat bran
1 1/2 cup. (tea) coconut milk
1/2 cup. (tea) chocolate powder 70%
60 grams of 70% melted chocolate
1 col (soup) fpowdered herb
Vanilla essence (optional)

Filling

150 grams of 70% chocolate 100 g of green biomass

Method of preparation

Beat the butter, egg, erythritol (or demerara sugar) and vanilla essence in a blender for approximately 5 minutes. Add the 70% chocolate powder, the melted chocolate and the coconut and potato milk for another 5 minutes, approximately. Finally, theincreasing the flours, stir gently before beating for a few more minutes, then adding the yeast.

nutritious carrot cake

– (Renata Pigliasco/Disclosure)

recipe by nutritionist Renata Pigliasco.

Ingredients

3 medium raw carrots 3 eggs 1 shallow cup of coconut oil 2 cups of almond flour 1 cup of demerara sugar or sweetener (xylitol) 1 teaspoon full of yeast.

Roof

200g chocolate bar 70% 100ml coconut or almond milk

Method of preparation

Put the eggs, carrots, coconut oil and xylitol (or demerara sugar) in the blender and beat until the ingredients are incorporated. Then, place the liquefied mass in a bowl and gradually add the almond flour and stir gently. Then add the yeast and mix. Unite a shape with coconut oil and put the dough. Bake at 180 degrees for 30 minutes. For the topping, melt a 200g bar of 70% chocolate in a bain-marie and gradually add the 100ml of coconut or almond milk. Place it on top of the cake.

Corn Cake With Coconut

– (Helô Heloilda/Disclosure)

Recipe created by Lara Cardoso for the Helô Heloilda channel.

Ingredients

1 can of corn (plus the same measure of water) 3 eggs 1 glass of coconut milk 1/2 glass of oil 3 col. (soup) grated parmesan cheese 7 col. (soup) pre-cooked cornmeal 2 cup. of sugar 1 col. (soup) baking powder

Method of preparation

Beat everything in a blender and bake in a preheated oven at 200°C (grease the butter mold) for 40 minutes. For the frosting, boil a can of light condensed milk with coconut flakes and place it over the cake when it is ready for syrup.

Coconut sweet potato cake

– (Mirian Rocha/Disclosure)

Recipe created by chef Mirian Rocha, specialist in Chocolate/Chef Chocolatier.

Ingredients

250 grams of sweet potato (cooked and mashed, mashed) 1/2 xic. (tea) of sugar 500 grams of grated fresh coconut (or dry coconut hydrated with 100 ml of coconut milk for 5 minutes) 1/2 xic. (tea) rice cream powder 2 whole eggs 2 col. (soup) butter 1/2 col. (soup) baking powder 1 pinch of salt Clove powder (optional)

Method of preparation

Cook the potatoes with a little water, peel and squeeze, making a puree. Reserve. In the mixer, beat the sugar with the butter until you get a cream. Add the eggs and beat well until you get a homogeneous mass.

Add the mashed potatoes, coconut, clove perfume and other spices. Mix well. Add the rice flour, yeast and salt. Bake in a greased container, lined with butter paper, in medium oven until dry in the center. Let it rest and unfold.

Frying pan low carb chocolate and coconut cake

– (Alexandra Vaz/Disclosure)

Recipe suggested by healthy cook Alexandra Vaz, from Petit a Petite.

Ingredients

2 units of egg 3 col. (soup) of almond flour 2 col. (soup) coconut flour 1 col. (soup) flaxseed flour 1 col. (soup) cocoa powder 1 col. (soup) xylitol sweetener or other sweetener of your choice 1 col. (tea) ghee butter (or ghee) coconut oil 2 col. (soup) of hot water 1 col. (tea) biological yeast 1/2 xic. (tea) homemade coconut milk (here begin the ingredients for the syrup) 4 col. (soup) bitter chocolate 70% chopped cocoa or in drops 1 col. (soup) cocoa powder 1 col. (soup) of xylitol or other sweetener of your choice

Method of preparation

Dissolve the cocoa powder in hot water and set aside to add to the dough. In a bowl, beat the eggs well, add all the ingredients for the dough, except the yeast. Incorporate all the ingredients and at the end add the yeast, stirring gently. Place in a small greased skillet over very low heat and let it firm. Flip to bake on the other side and then remove from the fire and book. In a small pan, combine the coconut milk, cocoa powder and xylitol and heat over a low heat until reduced slightly. Remove from the heat and add the 70% chocolate, which will melt with the heat. Mix well and cover the cake with the syrup.

Gluten-free and lactose-free honey cake

– (Simon McGill/Getty Images)

Recipe by baker Isabela Akkari

Ingredients

1 xic. (tea) coconut sugar 4 eggs 1 xic. (tea) coconut oil 1 xic. (tea) of honey or aggravate 3 xic. (tea) Aminna flour (gluten free) 3 col. (tea) baking powder 1/2 col. (tea) sodium bicarbonate

Method of preparation

Place the eggs and sugar in a bowl and beat with an electric mixer until smooth. Then add the oil and honey or agave and continue beating. In another container, mix the sifted dry ingredients. Then, add the mixture of the liquids into the dry ones and mix until you get a homogeneous mass. Pour everything into a mold that does not need to be greased and bake in a preheated oven at 180°C for one hour. Remove the cake from the oven and let it cool upside down. When completely cool, unmold with the help of a knife.

Tip: decoration is free, but a great option is to make a dried fruit syrup with coconut sugar to decorate.

Corn cake

– (TheCrimsonMonkey/Getty Images)

recipe by nutritionist Renata Pigliasco.

Ingredients

1 xic. (tea) boiled corn
1 xic. (tea) demerara sugar
1 cup oat bran (tea)
½ cup (tea) of almond flour (If you don’t have it, you can use the measure of oat bran)
4 eggs
2 col. (soup) butter
200ml coconut oil
1 col. (soup) yeast

Method of preparation

Beat the eggs, sugar and butter in the blender. Then add the other ingredients except the yeast. Beat for a few more minutes or until all ingredients are incorporated. Then add the baking soda and stir delicately. Unite the shape with coconut oil or butter and take it to the oven at 180° degrees for 30 to 40 minutes.

ketogenic brownie

– (Chief Saschi/Disclosure)

The recipe was created by Chef Saschi

Ingredients

75g Almond Flour
25g flaxseed flour
25g of 100% cocoa tea
4 eggs
1 cup (tea) of Adoçã (110g)
1 spoon (coffee) very shallow of pink salt
1/2 tsp (tea) of natural vanilla extract
Cinnamon to taste

Method of preparation