Chocolate Orange Madeira Cake
When cutting back on sugar you can really start to miss the sweeter things in life and so I created this recipe to help curb the cravings and seriously satisfy your sweet tooth.
A note about the sugar substitute:
Monkfruit sweetener is a prized Chinese medicinal fruit which is designed to match the sweetness profile of sugar as closely as possible and can be used like sugar in cooking or baking with zero calories, zero GI and no harmful chemicals.
I've tried making this cake with other sugar substitutes like xylitol and find it makes a really dense sponge (still delicious for slicing/ toasting/buttering) but does not resemble a light cake sponge like Lakanto does.
•5g Orange zest
•2 Tbs Orange juice (freshly squeezed)
•60ml Almond milk
•20g Coconut flour
•55g Almond flour
•60g Coconut oil
•15g Chia seeds (finely ground)
•20g Lankanto monkfruit sweetner
•1 tsp Baking powder
• Pinch psyllium husk (finely ground)
• 1.5 Tbs Almond milk
• 20g Dark chocolate broken up (I like Montezuma's 90-100% dark)
• 1 heaped tsp of Coconut oil
1. Heat the oven to 170°C and line a mini loaf tin with grease proof paper.
2. Melt the coconut oil and then turn off the heat.
3. To the oil add the milk, vanilla and orange juice and mix thoroughly (you may use a hand whisk) set aside.
4. In a separate bowl add the coconut flour, almond flour, baobab, baking powder, psyllium, lakanto, orange zest and chia - combine.
5. Make a well in your dry ingredients and slowly pour in your liquids from the pan, mixing well as you pour it in so that it forms the cake batter.
6. Once throughally combined spoon your cake mixture into your loaf tin, smoothing the top over.
7. Place inside the oven for 35 minutes.
8. Once your cake is baked remove from the oven and leave to cool on a wire rack.
9. When your cake is almost cool you can make your chocolate sauce by simply melting the ingredients in a glass bowl over a pan of hot water (bain marie).
10. Let cool for 5-10 minutes and then drizzle the chocolate sauce over the cake and decorate with more orange zest or thin slices of orange segment.
Taking a look at the nutritional break down below you can see thY this recipe and my approach to eating is all about reducing the amount of carbs and sugar and upping your fat intake so you eventually become what is known as 'fat adapted' which is where your body goes using glucose as a fuel source to using fat instead. As a general rule of thumb you want to get the fibre as close to the number of carbs in the foods you are eating. Let's take a look at what macro's you get per slice! It's way more healthy than your average breakfast cereal so don't feel guilty about eating this.
Net carbs per serve 2g
Now let's have a look at a store bought Maderia cake (in the picture below) you can see the difference in ingredients and macronutrients very clearly.
I hope this recipe for healthy delicious madiera cake will delight and inspire you on your own health journey. By lowering the amount of sugar in your diet you stop feeding inflamation which is the common denominator in most degenerative disease.
If you like what you have seen on my website and Instagram and feel that working together is for you then drop me an email and we can arrange a chat to make sure we are a match.
Having personally struggled with so many aspects of my own health over the years there really isn't anything more enriching than gaining your health back.