Guilt-less Desserts & Treats for your Family
Are you feeling a little bit less festive than you should because of the sheer volume of things, stuff and (let’s face it…) crap that you still have to do? I know I am. Schools doesn’t finish til this Thursday leaving only 3 days til the big jolly red man visits and at this rate he’ll be visiting a messy house with no cookies. I know I need to blast some carols and eat more gingerbread (although I seem to have that bit covered already!) but my to do list seems to be growing by the day…and there’s still some presents to source.
If you’re feeling a bit of the festive blues like I am then I think this Reindeer Cake will help to get you in the Christmas spirit.
This Reindeer Cake is a super cute (and secretly healthy!) addition to your family Christmas celebrations or festive party. It’s a Christmas version of my Unicorn Cake and he’s too cute to eat… well almost!
This Reindeer Cake is made from 4 layers of Chocolate Cake with jam and cream filling. The cake is then covered with Chocolate Frosting and giant cookie antlers adorn the top with a tasty mane of chocolate frosting. He may not be able to pull Santa’s sleigh but this Reindeer Cake will certainly stand out.
As with most of my layer cakes this Reindeer Cake is made by baking a large tray cake and cutting out the layers. I do this for one reason; no one really needs a giant four-layered 20cm cake. This cuts down on the waste, the over eating and reduces the sheer volume of ingredients that you need. This is still a big cake and will feed up to 20 (depending on how you slice it), but if you want it make it even bigger half the recipe again and add it to the recipe and bake it in 4 20cm tins.
The frosting for this cake is my favourite Healthy Chocolate Frosting. It’s the best example of #crazyveggielady The frosting is made from baked puréed Sweet Potato and is amazing. The best advice I can give you with this frosting is to make it a day ahead. It needs time to let the chocolate flavour overpower the veggieness, but if you’re not sure just add an extra tablespoon or two of sweetener.
I have used jam and cream to layer the chocolate cake but you could swap this for Chocolate Cream or even Berry Ice Cream if you wanted to make this into an Ice Cream Cake (he did just fly from the North Pole!). The cream may need to be refrigerated for a few hours before using, depending on how hot and humid it is (it’s made my hair so frizzy!).
This Chocolate Sweet Potato Cake is my all time favourite cake to use when making layered and kids cakes. It’s both moist and strong and can withstand being piled up high.
When constructing this cake it is best done in a spring form cake tin. I have used a 15cm/6 inch tin but a 5 inch tin would work fine too. Build the layers within the cake tin, using the walls of the tin and help hold the layers in place. The bottom layer of cake will be made from ‘left over pieces’ and the 2nd layer will be made from the incomplete circle of cake. Don’t worry about the pieces collapsing; there will be so many layers on top that it will form the right shape. The cake is also placed in the freezer for a short duration to help set the layers.
The Reindeer Cake antlers are made from this cookie recipe. I free handed the antlers and used a love heart shape sliced down the middle to make the ears. They do bake up nice and strong but if you are worried there should be enough dough to make two sets.
When you do make this Reindeer Cake remember to tag #mummymadeitbakeoff and #mummymadeitchristmas. I love love seeing all your healthier baking creations. For even more healthier baking recipes for your holidays check out my Healthy Christmas Recipe eBook. There’s over 70 healthier and dietary and allergy friendly dessert and treat recipes to help everybody feel included this Christmas.
- Chocolate Cake
- Chocolate Frosting
- Whipped Coconut Cream
- 3/4 Cup Jam
- Cookie Antlers and Ears
- 1 Apple, sliced for nose and peeled for eyes
- 1 Cup Coconut Flour
- 3/4 Cup Cocoa, unsweetened
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 4 1/2 teaspoons Baking Powder
- 9 Eggs
- 3/4 Cup pureed/mashed cooked Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 3/4 Cup Maple Syrup (rice malt syrup can be substituted)
- 1 Cup plus 1 1/2 Tablespoons Milk (of choice)
- 1 1/2 Tablespoon Vanilla Extract
- You will probably have left overs
- 2 Cups pureed Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 6 teaspoons Vanilla Extract
- 6-8 Tablespoons Maple Syrup/Rice Malt Syrup
- 4 Tablespoon melted Coconut Oil
- 1 Cup Cocoa (sifted- or at least no lumps)
- 2 1/2 Cups Coconut Cream/Milk (2 or 3 400ml cans), lid removed and placed in the fridge over night. Use only the thickened cream; discard the watery remains
- 5 teaspoons Vanilla Extract
- 5 teaspoons Maple Syrup
- 2 Cups of Strawberries or Raspberries; diced (frozen is fine)
- 2 Tablespoons Maple Syrup or Honey (optional depending on the sweetness of the berries)
- 2 Tablespoons Water
- 2 teaspoons Gelatine
- 1/4 Cup Coconut Oil, slightly softned (not melted)
- 1/4 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
- 2 teaspoons Vanilla Extract
- 1/2 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
- 1/3 Cup plus 1 teaspoon Coconut Flour
- 1/4 teaspoon Bicarb Soda
- Dash Salt
- This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
- Take the bottom of the chosen tin and cut 2 circles from the Chocolate sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the bottom layer. The cake baked in the circle tin will be used on top of the cake.
- Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction).
- Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be lots of layers on top and it will never be seen.
- Spread 1/4 Cup of Jam evenly over the bottom cake layer.
- Spread 1/3 of the Cream (this will be 3/4 to 1 cup) over the jam and evenly spread.
- Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and repeat with the jam and cream.
- Place the full cake layer on top and spread repeat with Jam and Cream.
- Place the final full cake layer on the top.
- Cover the cake in plastic wrap and place the cake in the freezer for a minimum of 2 hours (up to 24 hours is ok but you will need to allow for defrosting time in the fridge before serving).
- Carefully, remove the cake from the springform tin and place on a serving tray. If the cake has been in the freezer for a while then it may need to defrost in the fridge a bit.
- Spread the Chocolate Frosting on the top and sides of the cake. Place the cake in the fridge for 1 hour (longer is fine).
- Place the remaining Chocolate frosting in a piping bag with a star tip attachment. Pipe the frosting over the cake, using the photos as inspiration. I piped the creams down one side and along the serving tray to create a mane effect.
- Place the antlers and ears in place on top of the cake.
- Place the apple on the cake for the nose and eyes.
- If the Chocolate frosting is thick enough the cake can be served immediately, or placed back in the fridge for 2 hours to allow to firm.
- Keep the cake in the fridge between serves.
- Preheat oven to 180C/350F.
- Line and grease a 6 or 5 inch round cake tin and a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 1/2 to 2 5-6 inch squares out and have left overs for completing the 3rd layer and making up the 4th layer).
- 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 3/4 of the batter into the big tin and 1/4 into the round tin and smooth out the top. Bake for 18-22 minutes or until a toothpick inserted in the centre comes out clean.
- This frosting is best after it has had a few hours to settle. If possible, make it the day before and keep it in the fridge. This recipe will result in left over frosting (you can thank me later!).
- Place all the ingredients into a blender and mix until smooth.
- Use immediately or place in the fridge. The frosting is best to spread at room temperature.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick. Depending on your taste buds you may require more sweetener.
- If your cream was a bit watery then it should thicken in the fridge.
- Keep refrigerated.
- Put all the ingredients into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
- Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
- Wrap the dough in plastic and leave at room temperature for 30 minutes to firm (use the fridge if a really hot day)
- Pre heat the oven to 180C/360F. Line and grease a large baking tray.
- Roll the dough between 2 sheets of lightly greased baking paper. The dough should be 6-10mm in height; make it slightly thicker (therefore sturdier) than normal.
- Use your imagination and cut out a pair of antlers. Use a heart cutter to makes ears (and then slice it down the middle to make 2 ears). Take the left over dough, reroll and cut out more shapes.
- Place the tray in the oven and bake for 9-11 minutes or until browned on top. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
- Place the berries and maple syrup in a saucepan over medium heat.
- Bring to boil, stirring constantly.
- In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
- Once boiling, reduce heat to medium and add the gelatine mixture.
- Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
- To make a smoother jam, use a masher or a food processer.
- Store in fridge