April 3, 2012

Two Cakes for Easter – one sort of healthy the other one not even close!

Don’t Forget to Leave Room for Chocolate Cake!

From: Healthy Starts Here!

Tracy was away on holiday, mayhem ensued! Kevin even tried to sneak some of the icing off my cake!


This is my go-to-it cake for birthdays and any special occasion when it has to be chocolate. It’s been on my top ten hit list for years and deserves to be showcased again.


Laughing and baking, a match made in heaven!

For a healthier version make it as is – for the over the top version I demmed on CityLine make the cake as is – bake in two – 8-inch round cake pans and ice with the Decadent Icing at the bottom of the recipe.


OR – for a healthier version serve it with a scoop of frozen vanilla yogurt. Sprinkle with icing sugar.




1 cup (250 mL) whole-wheat flour

2/3 cup (150 mL) all purpose flour

1½ cups (375 mL) granulated white sugar

2/3 cups (150 mL) natural cocoa powder

1½ tsp (7 mL) baking soda

¼ cup (60 mL) canola oil

1 cup (250 mL) fortified organic chocolate soy beverage

2 tsp (10 mL) fresh lemon juice

1 – omega-3 egg

1 – 4.5 oz. (128 mL) jar baby food strained prunes

1 tbsp (15 mL) pure vanilla extract


Icing: Optional (for Decadent Icing keep scrolling down!)

2 tbsp (30 mL) unsalted non-hydrogenated margarine

1 oz (25 g) unsweetened dark chocolate, at least 70% cocoa mass

6 tbsp (90 mL) fortified organic chocolate soy beverage

2 ½ cups (650 mL) icing sugar

1/3 cup (75 mL) natural cocoa powder


Decadent Icing:  (which I demmed on CityLine) needs to be made for the two-8-inch round cake pan version

8 oz (200 g) bittersweet or semi-sweet chocolate (I use bittersweet for a less sweet icing)

½ cup (125 mL) natural cocoa powder

¾ cup ( 180 mL) water

½ cup (125 mL) unsalted butter

3 cups (750 mL) icing sugar



  1. Preheat the oven to 350°F (180°C). Lightly spray a 9×13-inch (23×33 cm) metal cake pan, or line with parchment paper or two – 8-inch round pans.
  2. In a large bowl mix together the whole wheat flour, all-purpose flour, sugar, cocoa powder, and baking soda.
  3. Add the chocolate soy beverage, lemon juice, oil, egg, strained baby food prunes and the pure vanilla.
  4. Using a hand mixer blend or wire whisk beat the ingredients together for 1 minute, scraping the bowl often.
  5. Turn the speed up to medium or whisk like your life depended on it for 2 minutes.
  6. Pour into prepared pan or pans, even out the top, and bake in the centre of the oven. For the 9×13-inch pan bake for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean. For the two-8-inch round cake pans bake for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  7. Cool on a wire rack for 10 minutes then remove from the pans and continue cooling.
  8. Prepare icing, if using. Put the margarine, unsweetened chocolate and chocolate soy beverage in a microwaveable dish. Heat on medium-low for 45 seconds. Stir. Repeat till almost melted. Stir till totally melted. The key is to underdo it. Scorched chocolate is ruined chocolate. And in some countries it’s considered a sin. Or melt over the stove on low heat.
  9. Pour the melted chocolate into a medium bowl, don’t lick this – it’s unsweetened. Add the icing sugar and the cocoa powder and beat till smooth. If it is too thick add a little bit of chocolate soy beverage until you reach the desired thickness. When finished lick beaters if desired.
  10. OR if making the Decadent Icing: put the chocolate, cocoa powder, water, and butter into a small saucepan and let the chocolate and butter melt very slowly. Stirring occasionally. When almost melted remove from the heat and stir until totally melted. Pour into a large bowl. Add icing sugar and beat until well combined. This will be very runny. Cool in the fridge until set about 3-4 hours. Beat until fluffy and ice the cake. (If the icing is too stiff – if you saw the show this will all make sense!then add 2-4 tbsp (20-60 mL)[more if needed] milk, chocolate soy beverage or water and beat until soft and fluffy!

    Here's what the iced cake from the segment with Kevin looked like after I added some chocolate soy beverage and beat it until it was fluffy! Seriously, you will have to watch the show to understand how funny this was!

  11. Ice cooled cake. Lick bowl if you must! The cake can now be eaten immediately or the next day.
  12. Remember that tomorrow it will taste better. Your choice.


9×13 inch (23×33 cm) cake with icing, serves 30:

1 Serving = one 2×2-inch (5×5 cm) square contains: 159 Calories, 3.8 g Total fat, 0.8 g Sat Fat, 0 g Trans Fat, 83 mg Sodium, 29.8 g Carbs, 1 g Fiber, 22 g Sugars, 2 g Protein

Diabetes Food Choice Values Per Serving: 2 Carbohydrates, 1 Fat


OR One two layer cake with Decadent Icing – serves 16 – one slice equal to: you don’t want to know! Have a tiny piece. Go for a huge walk later or tomorrow. Do weight lifting, squats, and some yoga. Okay – that should do it!



Poppy Seed Cake with Lemon Icing

From: Lick the Spoon by Mairlyn Smith (Macmillan 1998)


Poppy Seed Cake with a hint of Lemon Icing.


¼ cup (60 mL) poppy seeds

1 cup (250 mL) skim milk

2/3 cup (150 mL) unsalted butter

1 ½ cups (375 mL) granulated sugar, divided

4 large eggs, separated

2 cups (500 mL) cake and pastry flour

2 ½ tsp (12 mL) baking powder


Lemon Icing:

½ cup (125 mL) unsalted butter at room temperature

2 cups (500 mL) icing sugar

4 tbsp (60 mL) fresh lemon juice

2 tbsp (30 mL) lemon zest – approx the zest from one large lemon


  1. Preheat the oven to 350°F (180°C). Lightly spray two – 9-inch round metal cake pans, or line with parchment paper.
  1. Mix the poppy seeds and the milk together in a small bowl and set aside.
  2. In a large bowl, cream the butter. Gradually add the sugar until the mixture is light and fluffy.
  3. Beat in the yolks one at a time.
  4. In a separate bowl: sift together the flour and the baking powder.
  5. Cake Method: add half of the flour and gently mix in. Add all of the poppy seed milk mixture, gently mix in. Add the rest of the flour and gently mix in.
  6. In a clean non plastic bowl beat the egg whites until stiff.
  7. Gently fold the egg whites into the flour mixture using a rubber spatula until there are no visible whites.
  8. Pour the batter into the prepared pans and even out the top.
  9. Bake in the centre of the oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  10. Cool on a wire rack for 10 minutes then remove from the pans and continue cooling.
  11. When completely cooled ice with Zesty Lemon Icing: In a large bowl cream the butter, add icing sugar and lemon juice and beat until fluffy. Add lemon zest and beat in. Ice the centre and the top of the cake. There is just enough for a hint of icing! Serve. If making the night before make sure that you cover it.


Make one large two layer cake. Serves at least 12 people. No nutrition breakdown – it’s a treat!

Stiff peak stage on your egg whites!

2 Comments on “Two Cakes for Easter – one sort of healthy the other one not even close!

Pamela (aka twinheavenTO on Twitter)
November 12, 2015 at 12:58 pm

Hi Ms Smith,

How often should you clear out your pantry?
What is the shelf-life for ingredients ie spices, herbs, flours, salts, sugars, etc.?

Thanks! 🙂

November 22, 2015 at 3:32 pm

Hi Pam,
I go through the entire pantey once a year.
But the list of shelf life is long, so long that I had to included it in my next cookbook Homegrown.
Here a link on my website for Cleaning your Fridge hope that helps a wee bit.
Peace, love and fibre,


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