Guilt-less Desserts & Treats for your Family
Seriously. Is this the healthiest Christmas Tree Cake EVER! Like Ever, Ever?? Sure; you could decorate a piece of celery with tinsel and cherry tomatoes but I’m not sure how filling that would be… and the tinsel would probably get stuck in your teeth!
The Christmas Tree Cake is easy to make and even I could manage the piping, and I’m a piping novice. The thing that’s so special about this Christmas Tree Cake is the two secret ingredients. Yep, I’ve gone a little bit crazy and I’ve hidden two vegetables in this super festive and kid loving cake.
I’ve used my all time favourite Chocolate cake recipe as the base that uses Sweet Potato. It’s dense, but not heavy and don’t worry; you can’t taste the Sweet Potato (although if you don’t blend it properly you will see chunks of orange). This Chocolate Cake recipe is my go to whenever I need a quick cake that I know even healthy food haters will love. If you prefer, the Sweet Potato can be swapped for Avocado or Banana, but that may change the taste slightly.
The 2nd vegetable helps to make the tree green; it’s spinach! To make the greenness the spinach is wilted and then blended with the cream and sweeteners. To make sure the cream is more stable, and can hold its shape, I have added gelatine to the mixture. It won’t make it as firm as Jelly but it will help it hold on to the cake.
I’ve tried (miserably) to give written instructions to make the Christmas Tree Cake shape. What I should have done is take an extra photo or two, but alas the cake is well and truly gone now. I took it to a family Christmas party yesterday and came home with an empty plate. In simple terms; you need to make a triangle with two rounded edges and a trunk coming out of the third, straight, edge. The left over cake is yours to devour as you see fit!!
From the Mummy Made.It family, I wish you all a very Merry Christmas. I hope it’s filled with lots of food and tasty desserts. If you need more festive food inspiration be sure to check out my Christmas E-Book.
- 2/3 Cup Coconut Flour
- 1/2 Cup Cocoa, unsweetened
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder
- 6 Eggs
- 1/2 Cup puréed steamed pureed roasted Sweet Potato
- 1/2 Cup Maple Syrup (rice malt syrup can be substituted)
- 3/4 Cup Milk (of choice)
- 1 Tablespoon Vanilla Extract
- 1/3 Cup Coconut Cream (the thickened cream taken from an opened and chilled can of coconut cream)
- 1 teaspoons Vanilla Extract
- 1 Tablespoons Maple Syrup
- 1/4 Cup Cocoa (sifted- or at least no lumps)
- 4 Cups Spinach
- 1/2 Cup Water
- 1 Cup Coconut Cream (thickened cream taken from a can of coconut crem left in the fridge overnight)
- 3 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 or more teaspoon/s Peppermint Extract
- 3/4 teaspoon Gelatin
- 1 1/2 Tablespoons Water
- Preheat oven to 175C/350F
- Grease an 8 inch (20cm) cake tin.
- Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
- In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
- Add the purred sweet potato, maple syrup, milk and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
- Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing.
- Find the mid point on the top edge of the circle. Measure a straight line from the tip to the widest point of the bottom of the circle on both sides. Take a sharp knife and cut the sides of the cake making a rounded cut just above the marked line.
- Trace a straight line from the ends of the cut lines and mark the mid point.
- Cut a wide trunk at the mid point and flatten the bottom.
- Cut from the edge of the trunk to the edge of the sides.
- P.S Just make a triangle with 2 rounded edges and a flat bottom with a trunk sticking out.
- Put the cream, vanilla and maple syrup in a saucepan over medium heat until it has combined and is in a liquid state (you don't want it to boil- just be warm).
- Remove from the heat and sift in the cocoa, stirring until combined and smooth. Put it in the fridge (or freezer if you are rushed for time) until it reaches the right spreadable consistency (5-30 minutes depending on how hot the cream got). It can be spread, piped etc.
- Place the Spinach in a small saucepan and add the water.
- Place a lid on the saucepan and cook over a medium heat until the Spinach is wilted, approximately 5 minutes. Once cooled, strain the water from the Spinach.
- Add the Spinach to a a food processor/blender and blend until smooth. Add the remaining ingredients (except the peppermint essence) and blend until combined. Add the peppermint essence 1/2 teaspoon at a time until the desired taste is reached.
- To make a more stable Cream dissolve the gelatine in a small bowl of warm water, stirring until dissolved. Add the gelatine to the blender and process until blended. Allow the cream to thicken in the fridge for at least 4 hours before using.
- Place the cake on a serving tray. Cover the cake (top and sides) with Chocolate Ganache. If there is left overs keep it in the fridge for later use. Cover then place the cake in the freezer for 30 minutes (or the fridge for 1 hour plus).
- Using a small amount of Peppermint Frosting, cover the tree part of the cake with a thin layer of cream. Apply a thicker layer to the sides of the cake.
- Using a 6 or 9 star piping tip, pipe the Peppermint Frosting over the Christmas Tree in rows.
- Decorate the tree as you wish.
- Store the cake in the fridge.