If cake was meant to be eaten for breakfast, these would certainly qualify as a nutritious choice. They taste like creamy, fluffy chocolate cupcakes but actually have good levels of protein, a load of vegetables and are packed full of antioxidants thanks to the squash, nuts and cocoa.
Dark chocolate has more antioxidants than most fruits and vegetables, but cocoa and cacao have way more. I use cocoa in the cake but cacao for the icing, that’s because raw cacao contains double the amount of antioxidants than cocoa but these are destroyed by high temperatures so cocoa is better for cooking. Studies repeatedly show that dark chocolate is good for the heart, reducing cholesterol, blood pressure and platelet aggregation. It also can help balance blood sugar levels.
If you follow our recipes you’ll notice that we never use processed sugar, brown or white, as both offer us nothing but rob nutrients from our system. Sugar causes imbalances in our blood sugar levels which not only affects our energy and mood but also is implicated in most degenerative diseases. Instead I like experimenting with healthier sugar alternatives. No sweetener is actually ‘healthy’ in the way a whole food is, but some offer nutrients and others have less impact on blood sugar so they are vastly superior options to processed sugar.
Here I used coconut sugar which is really sweet but low glycaemic meaning it has little impact on blood sugar levels. It’s granulated from the sap of coconut flowers and can be used in drinks and baking as it acts just like sugar. High in nutrients, unprocessed and with a rich caramel flavour I am quite a fan. The only downside is price and it can be hard to find – although as we use sugar so sparingly the cost is offset by the tiny amounts used.
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