August 27, 2019

November 21, 2017

July 16, 2017

Please reload

Recent Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Featured Posts

Chocolate Coleman Cake

May 7, 2017



Yum!  I made this creation today with my 10 y.o. daughter and it is so delicious.  The addition of banana and apple gives the cake a gorgeous gooey consistency and natural sweetness.  I did add some brown sugar, but next time I will try it without the sugar and perhaps a 1/4 cup maple syrup instead, as the choc chips give it plenty of sweetness.  


Although like I always say, if you or your kids are used to eating loads of sugar, it's easiest to slowly reduce your intake to give those taste-buds a chance to adjust.  My recipes have changed so much in the last 5 years from white sugar/white flour cakes with little nutrient value, to wholemeal or spelt flours where possible, and sweeteners like apple, banana, dates or maple syrup (or sometimes a little regular sugar), along with the addition of nuts where possible (because I love them and they are high in protein and healthy fats), oats, seeds and occasionally I also sneak in some avocado, zucchini or carrot.  I didn't realise I was such a sugar addict until I was diagnosed with gestational diabetes during my third pregnancy.  I have now learnt to bake with less sugar, and appreciate eating more savoury food.


Chocolate Coleman Cake


3 ripe bananas, chopped

1 green apple, peeled and chopped

1/2 cup brown sugar

1 tsp vanilla extract

1 egg

1/2 cup Greek yoghurt

1 1/2 cups plain flour

1 tsp baking powder

1/2 cup cacao powder

1 cup choc chips, plus extra to sprinkle on top

1/2 cup walnuts, roughly chopped


Preheat oven to 180 degrees C.  Grease and line a 20cm round cake tin.


Place apple in a small saucepan with a dash of water, cover and simmer for 5 minutes until the apple is soft.


Using your electric mixer, add bananas, softened apple, brown sugar, vanilla, egg and Greek yoghurt.  Combine until smooth.  


Then add flour, baking powder and cacao powder.  Mix until combined.  Fold through choc chips and walnuts.  Place into cake tin and scatter over extra choc chips.  Bake for approx. 30 minutes or until a skewer comes out almost clean (we like the gooey texture).  Serve warm with cream, custard or ice-cream as a dessert or allow to cool and serve for afternoon tea with your favourite hot drink.  Store in an airtight container in the refrigerator for a few days.



Please reload

Follow Us

I'm busy working on my blog posts. Watch this space!

Please reload

Search By Tags
Please reload

  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2016 Tasting Fitness