Healthy Dessert: Black Forest Cake

Healthy Dessert? Absolutely. My whole philosophy with good nutrition is to eat the things I love, but to eat healthier versions of them so that my body enjoys the food and gets the nutrients it needs to support my busy lifestyle and recovery. And boy do I love sweet treats, but often they are laden with sugar and trans fats and they are best avoided as part of a healthy lifestyle. So, I came up with this Black Forest Cake whilst trying to think of a healthier version of my favourite cakes! I’d recently made some Oh She Glows Power Chia Doughnuts, and was trying to figure out how to take them to the next level! This is genuinely a healthy dessert – which seems like an oxymoron, I know!


Oh She Glows

I love Angela Liddon’s recipes from Oh She Glows Cookbook, so much! I was flicking through as I do once a week, when I’m menu planning and I came across a recipe for her ‘Out-the-door chia power doughnuts’. I absolutely had to make them, when I’d read they are healthy and baked. She explains that they are packed with omega-3 fatty acids, protein and fibre.



Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.


Healthy Black Forest Cake

Healthy Black Forest Cake


    For the doughnuts
  • 3/4 cup (175 mL) gluten-free oat flour
  • 1/2 cup (125 ml) chia seeds
  • 1 1/2 teaspoons (7 ml) baking powder
  • 2 tbsp raw cacao
  • 1/4 teaspoon (1 ml) fine-grain sea salt
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/3 cup (75 mL) pure maple syrup or agave
  • 1/2 cup dried cherries
  • 1/3 cup (75 ml) non-dairy milk such as almond
  • 1 teaspoon (5 ml) pure vanilla extract
  • For the cream -
  • 2 large avocados, flesh scooped out seed removed
  • 2-3 tbsp raw cacao
  • 1-2 tbsp maple syrup
  • For the cherry layer -
  • One packet of frozen organic cherries
  • For the dark chocolate topping -
  • 2-3 tbsp raw cacao
  • 1 tbsp maple syrup
  • 3 tbsp coconut oil, melted


    For the doughnuts:
  1. Method:
  2. Preheat the oven to 150 and grease either a doughnut pan or individual cake/tart tins;
  3. In a large bowl, combine the dry ingredients;
  4. Add the maple syrup, milk and vanilla, and stir until combined. The mixture will be quite runny, this is normal;
  5. Sprinkle a few dried cherries into each pan, then fill each pan to the top and place in the oven for around 25 minutes, until firm to touch, and you can prick with a knife and when removed comes out clean.
  6. For the topping
  7. Place all cream ingredients in a blender and process until the cream is smooth and combined. You may want to add more cacao or sugar, depending on your taste;
  8. Once the doughnuts are cooled, add this cream to the top in a thick layer;
  9. Place pitted cherries on top - I use frozen cherries;
  10. Place the cacao for the chocolate in a bowl, carefully pour in the melted coconut oil until a smooth chocolate mixture forms;
  11. Pour this over the top of each 'cake' and then place in the fridge to set.
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