Christmas Special: 3 Healthy Cakes for your little ones!
So we have curated 3 cake recipes for your kids, that are delicious and healthy at the same time!
Ho Ho Ho! Spread the cheer, as Christmas is here. It also brings in a lot of hope, joy and a perfect reason to end the year well.
It also means a lot of binge eating and giving into temptations. So we have curated 3 recipes for your kids, that are delicious and healthy at the same time! Wave off to year-end extra oodles and treat the kids with healthy nom noms.
Note, all of the cakes can be made eggless (add buttermilk and one sachet of plain Eno) and can be prepared in a pressure cooker instead of an oven as well.
1) Banana-apple-cinnamon cake
This cake is for those kids who love fruits, especially banana and apple. This recipe contains the goodness of fruits and is very tasty as well. This is an original recipe by Jessica.
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp lemon juice)
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 2 cups flour (maida)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp salt
- Preheat oven to 176 degree C. Grease the glass container well with oil.
- In a large bowl, combine the eggs, sugar, melted butter, buttermilk and vanilla. Whisk it well. Later add the mashed bananas.
- Combine dry ingredients in a separate bowl. Part by part add it in the wet mixture that you created in the last step till is mixed well.
- Pour batter in the prepared pan.
- Bake for 35-40 minutes.
2) Strawberry-lemon whisper cake
The seasonal favorite is well blended with tangy lemon. It contains a light creamy bite in the form of healthy yogurt. This is an original recipe by Sarah Swain.
- 2 large eggs
- 200g caster sugar
- 200g low-fat Greek-style yoghurt
- pinch of salt
- zest of 2 lemons
- 100g ground almonds
- 150g maida
- 1 1/4 cups fresh strawberries
- Icing (ready made or a simple glaze made of butter, milk and icing sugar)
- 6 tablespoons icing sugar
- juice of 2 lemons
- 5–6 mint sprigs, to decorate
- Preheat oven to 170°C. Lightly grease a ring-cake tin.
- Whisk eggs and caster sugar in a large bowl until pale and creamy. Combine yoghurt, salt and lemon zest in a small bowl.
- Stir yoghurt mixture into egg mixture; fold in ground almonds and flour. Fold in chopped fresh strawberries.
- Pour batter into tin; bake for 35–40 minutes, or until firm and golden. Leave cake (in tin) to cool completely, then turn out onto a cake stand or serving plate.
- Mix icing sugar and lemon juice to make icing; drizzle over cake.
- Decorate cake with extra strawberries and mint sprigs. Serve.
3) Carrot-maple cake
The best way to end the year is to relish on ingredients that combine together to make the best munch. This cake is a dairy-free eggless cake. This is an original recipe by Alisa Fleming.
- 6 cups grated carrots
- 1 cup light brown sugar
- 1 cup coarsely chopped raisins
- 4 eggs
- 1½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups maida
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup chopped walnuts (optional)
- Maple syrup as topping
- Combine the grated carrots and brown sugar in a medium bowl and set aside for an hour. Later, stir in the raisins.
- Preheat your oven to 170ºC, and grease and flour the mould.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, and briefly set aside. In a large mixing bowl, beat the eggs, and gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Stir the flour mix into the wet mixture, being careful not to over mix. Gently fold in the carrot mixture and nuts.
- Pour the batter evenly into your prepared pans. Bake for 20-25 min. Let it cool
- Drizzle maple syrup on the top and serve!
Also Read: Must-try: 5 palak recipes your kids would love!