Who says there’s not a healthy desert out there for us fit girls?
Of course there is!
And it tastes freaking DELICIOUS!
This healthy and clean fitness cake recipe I have for you today is one of those non-guilt desserts we all talk about and it tastes like a guilty pleasure since it’s like a FREAKING CHOCOLATE CAKE!
And the best thing is that not only this cake is SO healthy and delicious, but it’s:
- raw (no bake)
- sugar free
- gluten free
- butter free
- ready in 15 minutes
- loaded with fibers
It’s not a keto cake since it’s loaded with fructose, which I’m not a big fan of, but one slice a day half an hour before working out will give you a pure, healthy energy to kick ass on your training.
I posted this cake on my Instagram feed and you guys were so excited about it, so I decided to make it official and give you the whole guide on how to do it.
I made this cake for my birthday on March 11th, and believe me there was literally no one that didn’t like it.
They actually couldn’t believe that this was not a chocolate cake :)
That’s how good this cake is!
So, I’ll give you the whole guide, step by step on how to do it right, frosting, dosing for as many people as you like, and almost everything you need to know.
Just before we get started I want to give you some note about my cake.
Let’s dig in right away in my favorite fitness cake recipe!
Healthy & Clean Fitness Cake Recipe – Raw, Vegan, Sugar-Free Cake With Creamy Avocado Frosting
This recipe has everything you want in a cake.
- Rich taste
- Super fudgy
- Will satisfy your cravings in a bite
- Simple to make
- Chocolate alike.
However, it’s not nut free.
This cake contains almonds and walnuts.
And the main ingredient is actually dates.
Now, for some people dates are the deal breaker, because they don’t like their taste.
However, Matt doesn’t like dates at all and he didn’t even notice them when he was eating his piece :)
That’s the great thing about cacao – it makes everything taste like chocolate!
Also, this cake has coconut oil in it but the flavor of coconut doesn’t even make a dent in the overall taste. So don’t worry if you are not a fan of coconut products.
I just want to note here that I wouldn’t suggest substituting the coconut oil with olive or any other oil, because coconut oil has that structure of going from melted back to solid form, which is not the case with most of the oils out there.
However, if you’re still not buying it, you can leave it out of the picture – don’t add oil at all. Just make sure to not over-soak your dates in this case.
Also, if you’re not a syrup lover (same as me) you can leave agave/maple syrup out of the picture.
If you’re not a vegan, I’d suggest adding honey instead – I personally like it better that way.
When it comes to the serving, this dosage I suggest i suitable for around 10 people.
However, you can easily increase the doses, so that you get a cake for more people.
Other than a cake, I like doing this mixture as energy bars and freeze it.
If you’d like to try it this way, just add it in a baking pan instead of a mold, spread the mixture so that it is 1-1.5 cm high, cut it into rectangles and store them in the freezer.
Healthy & Clean Fitness Cake Recipe With Avocado Frosting
- 4 cups (700 g) dates, pitted, unsweetened (if dry, soak them in warm water for 10 minutes and drain them)
- 1 cup (150 g) raw almonds
- 1 cup (150 g) raw walnuts
- 1 1/2 cups (120 grams) cacao powder, unsweetened
- 2 tablespoons coconut oil, melted
- 1 teaspoon agave syrup (or maple, or honey)
- pinch of sea salt (or Himalayan salt)
- 2 avocados, ripe, peeled
- 1/2 banana
- 1 teaspoon fresh squeezed lemon juice (to prevent the banana and avocados from turning brown)
- 1 cup raspberries, fresh, if frozen unfreeze and drain before adding them on the cake (you can use any other berries by choice)
- Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine.
Transfer to bowl and set aside.
- Add the dates to the food processor and process until they’re fully processed.
- Add nut and cocoa mixture back into food processor together with the dates.
Add the melted coconut oil and agave syrup to the mixture and process until a dough consistency is achieved.
- Add the mixture in a mold of your choice. I like it as high as possible but you can add it in whatever you want.
Press down with your hands until it is flat and firm.
I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
Leave it to rest in the fridge for at least two hours.
I like to add the frosting right before serving the cake, or at least the same day.
This is because a fresh frosting can’t sit for days in the fridge.
So when you finish the cake is ready, all chilled out, get ready for your frosting!
- Peel the avocados and the banana and add them in a food processor together with the few drops of lemon juice.
- Process until they’re creamy.
- Get the cake out of the fridge and carefully turn it over on a plate or board of your choice, and spread the cream on top.
- In the end, finish everything nice by adding berries on top.
Let’s get cooking!
I bet your mouth is watering right now!
No worries, this recipe will be ready in just 15 minutes.
You just have to blend it all in a food processor and if you’re impatient to try it you can dig in right away.
I know I did :)
What can I do, I love food!
As I mentioned before, you should leave it in the freeze in order for the ingredients to combine better and become one whole piece, but if you really like to try it out – go for it!
And don’t forget to let me know if you try this recipe!