The Ultimate Chocolate-less Chocolate Cake

In celebration of #EvenBetterBaking competition, Dr. Oetker has challenged me to bake my own version of their Ultimate Chocolate Fudge Layer Cake. They provided me with a baking hamper so I could get to work almost straight away 🙂

The original recipe sounded great and it looked even better but as I am trying to get my eating habits under control I wanted to come up with a more diet friendly version of it…

I decided to replace the rich chocolate cake with a light fat free cocoa based angel cake and the indulgent fudge layer with… well… chocolate-less chocolate cream, which is actually made entirely from superfoods.

I called my creation the Ultimate Chocolate-less Chocolate Cake.

The Ultimate Chocolate-less Chocolate CakeIngredients:

For the cake:

For the drizzle:

  • 75ml strong coffee; sweetened

For the cream:

  • 5 ripe avocados
  • 5tbsp natural honey
  • 3tbsp good quality cocoa powder


Prepare 3 standard sized, round baking tins by greasing the bottom part or lining it with baking paper. Do not the cover sides.

Preheat the oven to 160C.

In a bowl mix the flour, baking powder and cocoa powder, make sure that all the ingredients are well mixed.

Separate the eggs and put all the whites into large bowl.

Use your mixer and start beating them. You want to achieve stiff whites but be careful not to overbeat them.

Once the whites are starting to form peaks slowly add the sugar, a spoonful at a time and keep your mixer running.

When all the sugar is incorporated you should have super stiff glossy whites, just as you would if preparing for meringues; now turn your mixer down a notch and add the yolks; one by one but still mixing.

Add the vanilla essence, mix for five seconds and then stop the mixer.

Now comes the hard part – gently fold your dry ingredients being flour, baking powder and cocoa into your mixture. Be very careful not to over mix it; fold it gently and try not to mess around with it for too long.

Split the mixture between the three baking trays and pop in to the oven for around 20 – 25 minutes.

Once you can smell your cake all over the house it most likely means that it is ready. Check with a toothpick and if it comes out clean and dry then it is definitely done, turn your oven off and remove the cakes.

Now, something you might not expect… take each tin and drop it on the floor (you need a hard solid floor not the lino or carpet) from a 30-40cm height. Don’t be scared nothing bad will happen.

Put the cakes aside and allow them to cool.

Prepare your drizzle – 75ml strong coffee and some sugar, sweetener, honey… whatever you fancy using to make it sweet – I used 1tsp of Stevia based sweetener. Put it aside and let it cool.

Time to make the magic chocolate-less chocolate cream: in a food processor place the avocados (with no stone and skin… just to be sure), cocoa powder and honey; then mix until you have totally smooth paste. Do not add water or any other liquids – use the pulse option and the ingredients will combine eventually.

Check on your cakes; once they have cooled down it is time to get building…

Remove each cake from the tin and trim theirs top if needed. I needed to trim two – the bottom and middle layers in order to achieve an even level cake and left the top one as it come from the oven.

Once the cakes are trimmed, use your drizzle mixture and drizzle it all over your cakes – remember to turn the top layer of the cake the other way over and drizzle it from the bottom.

Place the bottom cake on a cake stand and spread half of your chocolate-less cream on top of it; repeat with the middle layer; then cover with the top one and sprinkle with a little bit of icing sugar just to finish the look.

Well, that’s all! We are done.

My Ultimate Chocolate-less Chocolate Cake #EvenBetterBakingThe Ultimate Chocolateless Chocolate Cake #EvenbetterbakingThe Ultimate Chocolate-less Chocolate Cake #EvenbetterbakingThis is my bake for #EvenBetterBaking competition – I’ve turned a luxurious chocolate oozing cake into its healthy alternative. My cake contains no fat (well if we don’t count what’s in the avocados but those are the good fats), it is fairly low in sugar (depending on what sweetener you chose for the drizzle) and it looks just as good as a proper chocolate cake and tastes just as awesome!

Bake with Dr. Oetker to win!

Send your bakes that you have made using Dr. Oetker products and tell them what inspired you to make it with #Evenbetterbaking.

Each week Dr. Oetker will pick a Star Baker who will win a goodie bag, and entry into their prize draw to win an Ultimate Baking Hamper worth £500.

To keep up to date with all the latest Even Better Baking news, follow Dr. Oetker on Twitter @DrOetkerBakes, on YouTube DrOetkerBaking or like them on Facebook.

So, what do you think?

Do you like my creation?

Will you be entering #EvenBetterBaking competition in hope of becoming a Star Baker?

Triple Coloured Pure Fruit Smoothie

My Triple Coloured Pure Fruit SmoothieThis time I have for you a funky looking drink which should appeal to both kids and adults. All we have in the glasses are pure fruits, nothing else, nothing less… just fruit.

So what do we need?

Well, you will need some fruits, a blender, two empty 200ml glasses and a little bit of patience 🙂


  • 2 ripe bananas
  • 200g strawberries
  • 2 ripe kiwi


Well, there isn’t a lot to it… you blend each type of fruit, one at the time and slowly add them into your glasses.

I started with bananas as they are the heaviest (I think), then the strawberries and finally kiwi on top.

The trick is to add your blended fruit into the glasses very slowly, otherwise the new fruit puree goes in the middle of the glass and all you can see from the outside is the bottom layer rising up… no funky looking layers at all.

So, just like I said before, be patient and take your time.

Second thing to remember is to wash or at least rinse your blender after each type of fruit, so there is no old colour or bits transferring into the new fruit layer.

I like to drink it without mixing it up. Using a straw I start with the sweet banana, going into fresh strawberries and finishing my drink on a slightly sourer note with the sharp kiwi. Mark, on the other hand prefers to stir it well and drink once all fruit flavours are well mixed.

I am going to experiment with some other fruits and maybe I can create an even better looking set of colourful layers.

I really wish I had a cold press juicer to play with but for this moment I only have a blender so I am a little bit restricted as to what I can do.

Triple Coloured Pure Fruit SmoothieMy Triple Coloured Pure Fruit Smoothie.Top Tip: If you blend to many fruits and they simply do not fit into your glasses, pour them into an ice cream mould to create a pure fruit ice popsicle – they are truly an amazing refreshment on these long hot sunny days!

Triple Coloured Pure Fruit SmoothieWhat do you think about my triple coloured fruit smoothie?

Do you like the idea?

Triple Coloured Pure Fruit Smoothie

Super Quick and Easy Coconut Macaroons

Super quick and easy Coconut MacaroonsThere is a lot of different recipes floating around on the net for coconut macaroons. Some use flour, some use butter, others call for condensed milk… some even ask for chilling time… well my one has only three ingredients; it is quick and easy and you can have freshly baked macaroons within 20-25minutes depending on how fast your mixer can beat the whites and your oven can heat up. To make things even better the recipe is gluten and fat free… but it does have sugar so not so good for people on the diet 😉


  • 2 large eggs
  • 140g caster sugar
  • 220g decanted coconut


Preheat your oven to 180C (160C if fan assisted).

Prepare a large baking tray and line it with baking or parchment paper.

Separate the eggs and pop whites into a mixer.

Mix them until stiff, then slowly add sugar, spoon after spoon… you need to have really thick egg whites in order for your macaroons to keep their shape.

Once all the sugar is incorporated, add yolks (one by one) and stop the mixer.

Fold your coconut and try not to “play” with your mixture for too long.

Use a spoon or an ice cream scoop to shape your macaroons and place them on earlier prepared baking tray. If your mixture is as thick as it should be they shouldn’t spread too much so there isn’t a need for a lot of spacing.

Bake in earlier preheated oven for around 15 minutes or until just golden brown.

Remove from the oven and allow to cool a little before moving them onto a cooling rack.

My Super Quick and Easy Coconut MacaroonsThe macaroons are lovely and crisp on the outside and soft and chewy inside; just as they should be.

Top tip: take your time when beating the whites; they need to be firm but be careful not to over-beat them. Add sugar slowly spoon by spoon… do not rush it. You are aiming for super glossy totally white whites, just like you would make for a meringue mixture.

My Super Quick & Easy Coconut MacaroonsDo you like coconut macaroons?



Bring on the summer – Papaya & Orange Ice Lolly

Bring on the summer – Papaya & Orange Ice LollyImagine my huge surprise when a few weeks ago I opened my pantry cupboard to retrieve a couple of mangos (yes mangos) I needed for my salad, only to discover there were no mangos; they had been replaced by some papaya fruit! Well they were not exactly replaced… in moment of madness I think I must have picked them up, instead of the mangos I wanted, whilst out shopping a couple of days earlier. I am still foggy as to why or even how this could have happened but it did, so I had to deal with the consequences of my mistake.

Now I like playing the ingredients replacement game as much as the next person but I couldn’t really use papaya instead of mango in my salad as it wouldn’t be a mango salad any more 🙁 I have to admit we aren’t huge fans of the papaya so eating it just as a fruit wasn’t really a viable option… so it was time to get creative.

There is nothing simpler than creating ice lollies so I decided it would be the perfect way to deal with my “unwanted” fruit 😉


2 large ripe papaya (not mangos!)

4 large juicy oranges; juiced


Wash, peel and chop the papaya into small chunks.

Juice all the oranges and then pop both the fruit and the juice into a blender.

Blend it for a minute or so until all large chunks have gone and it has nice smooth consistency.

Pour into ice lolly moulds and pop into the freezer.

Allow at least 4 hours of freezing time.

Bring on the summer - Papaya & Orange Ice LollyBring on the summer – Papaya And Orange Ice LollyBring on the summer - Papaya and Orange Ice LollyAs it ended up they are very enjoyable little treats. There is no added sugar or any other ingredients for that matter so they are diet friendly.

In addition to consuming them straight from the freezer, I’ve used them instead of ice cubes whilst making myself smoothies and shakes. I have to admit they are perfect in this role and provide an incredibly exotic level of additional flavour. I would assume they would work well as regular ice cubes too in an appropriate drink.

Do you prepare homemade ice lollies?

What’s your favourite flavour?