Chocberry cake recipe
This chocberry cake recipe is an easy-to-make, healthier alternative to traditional chocolate cake.
• energy 141 kcal • protein 3g • fat 6g • carbohydrate 19g • fibre 2g • cholesterol 23mg • sodium 233mg
- 500g fresh strawberries
- 10g brown sugar
- 60ml boiling water
- 5ml vanilla extract
- 90ml light margarine
- 100g sugar
- 125g self-raising flour
- 60g cocoa
- 10g baking powder
- 2.5g salt
- 60g oat bran
- 1 egg
- 1 egg white
- 60ml fat free milk
How to make it:
- Preheat the oven to 180°C.
- Wash and quarter half of the strawberries and place them in a saucepan on low heat.
- Add the brown sugar, water and vanilla extract and simmer gently while making the cake batter.
- To make the cake batter, cream the margarine and sugar.
- Sift flour, cocoa, baking powder and salt into a separate bowl. Add the oat bran and lift up a few times with a spoon to incorporate air.
- Add the egg and egg white to the margarine mixture individually, alternating with one or two spoonfuls of dry ingredients. Use an electric mixer to blend well.
- Fold the remaining dry ingredients, strawberry mixture and milk into the batter.
- Lightly grease a 200 x 70mm (3 x 8in) loaf pan using non-stick cooking spray and spoon in the batter.
- Place in oven and bake for 25 to 30 minutes until done.
- When ready to serve, decorate with the remaining fresh strawberries.
Remember to discuss any changes to your diet with your healthcare professional.
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Recipe and picture taken from the low GI, low fat recipe book by registered dietitians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 3 (Tafelberg).