True health lies in the ability to live a balanced lifestyle. Here at Emily Eats, we’ll do our best to educate and inspire you to be at your best. Our holistic approach is complemented by scientific research because we believe a balanced lifestyle is the way to go.

True health lies in the ability to live a balanced lifestyle. Here at Emily 's Formula, I'll do my best to educate and inspire you to be at your best. My holistic approach is complemented by scientific research meaning you can be confident in my advice. 

The BEST Chocolate cake that is legitimately healthy

The BEST Chocolate cake that is legitimately healthy

Before you scroll to the ingredients list (and start judging), don't knock it until you try it!! This chocolate cake recipe has withstood the test of time. I have made it probably 30 times in the last 3 or 4 years and it is a hit every time. Unless of course my friends and family are just good liars and they pray for the day that I stop making 'that god awful cake' (Although I don't think that is the case...). 

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The bulk of this cake is three different vegetables (although technically I think avocado is a fruit so let's go with two), so unlike other 'raw' and 'healthy' recipes, is actually relatively cheap to make as it isn't full of nuts and other expensive ingredients. 

Long story short, just make it. And relish in the fact that you can have your cake, and eat veggies too. 

  • 4c finely grated raw pumpkin

  • 4 eggs, lightly beaten

  • 1⁄2 c maple syrup (You may need 3/4 cup if you have a sweet tooth).

  • 3/4 cup oil, (I used half coconut oil/ light olive oil but you could use butter, macadamia oil, avocado oil or whatever you have on hand)

  • 1T pure vanilla extract

  • 4 tsp baking powder

  • 2 tsp baking soda (bi-carb soda)

  • 1⁄2 tsp flakey sea salt

  • 1 cup raw cacao

  • 1⁄3 c coconut flour

  • 1/4 cup almond milk

  1. Preheat oven to 180°C. Grease a 20 cm cake tin and line base with baking paper.

  2. Whisk grated pumpkin, eggs, syrup, oil, milk and vanilla with a fork. Sift over dry ingredients and mix well. Pour into the cake tin.

  3. Bake 35 – 40 mins, until edges pull away from the tin and a toothpick inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around the edge and turn out onto a rack to cool completely.

Note: This cake does get better with age, so I recommend making it 1-2 days in advance. 

 

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Cauliflower Frosting: (saaaaaay what?!!?)

This is suprisingly delish and I PROMISE you can't taste the cauliflower. However, If the thought of cauliflower in your frosting is too much to handle, you can make a simple coconut chocolate ganache (I won't be mad). To do this gently melt 200g of 90% dark chocolate and add half a can of coconut cream and stir to combine- do not let it boil or it will split! 

If you are game enough to try the cauliflower frosting read on:

  • 1 c steamed cauliflower 

  • 1 Tbsp lemon juice

  • 1⁄4 c coconut oil, melted

  • 1⁄2 c mashed avocado (if it is winter in NZ and avocados are 1000 dollars each, you can sub with 1/2 cup soaked cashews).

  • 1⁄4 c maple syrup

  • 1⁄2 c  cacao

  • 1⁄4 tsp sea salt

Add all the ingredients to a food processor and blend it until you have an extremely smooth puree (you aren't going to fool anyone if there are cauliflower chunks in it.. ). You'll need a good high-speed blender for this. 

Refrigerate for at least an hour before icing the cake. 

Enjoy!

 

Salted Caramel Swirl and brownie fudge ice cream

Salted Caramel Swirl and brownie fudge ice cream