If you do without ingredients such as wheat flour and sugar, you can bake healthier cakes. This saves calories – and many do not even taste any different from cakes baked according to classic recipes.
Flour: spelled instead of wheat
In all baking recipes, wheat flour can be 100 percent replaced with light spelled flour. If you want, you can mix it with wholemeal spelled flour – the baking properties are the same.
Spelled tastes a little stronger and nuttier and is healthier than wheat: spelled contains more protein and a little more vital trace elements. Wholemeal spelled flour provides significantly more healthy dietary fiber, and many people tolerate spelled better than classic wheat.
Sweetness: beet syrup instead of sugar
Beet syrup contains fewer calories than sugar and is even more flavorful. Therefore, when baking, a smaller amount is often sufficient.
Bean dough as a basis
With red beans, you can not only cook healthy but also bake delicious cakes. Beans and legumes contain a healthy mix of carbohydrates and protein and also provide valuable fiber.
In order to completely save the flour in the cake, the cake gets a bean base. For this, dried red beans are soaked in water. To make the bottom sweet, the beans are cooked in apple juice, along with dates and sunflower seeds. They are then kneaded into a dough in a mixer and baked in a springform pan. The base has to pre-bake for ten minutes before it goes back into the oven with the topping.
Baking soda instead of baking powder
Baking soda is a natural salt found in virtually every baking powder. Unlike baking powder, baking soda does not contain any flow aids or other leavening agents. If acid such as lemon juice, yogurt, or quark is used in baking, baking soda can replace baking powder.