Everybody like to be naughty now and again. I certainly can’t resist – this is our Wonder Life, so let’s enjoy it!! As I must indulge, here’s a recipe I tweaked with some more wholesome ingredients, like avocado oil.

Avocado oil is rich in thiamin, riboflavin and vitamin A and E, and full of healthy fats, including oleic acid and essential fatty acids. They don’t contain any cholesterol or trans fats, making it a great alternative oil to use, with the refined oil for high heat resistance being great for cooking. The high level of monounsaturated oleic acid content can even lower cholesterol and blood pressure when eaten in moderation, so a much better option for your heart.

Organic Stevia has replaced processed sugar. I can’t stress how bad process sugar is; high in calories and has zero nutrients. It has also been found to cause and feed cancer and a main cause of obesity. Stevia has zero calories. Many stevia packets are actual blends. Some are blended with Erythritol, usually extracted from GMO corn, which isn’t good for you. If you must choose one with Erythritol make sure it’s also GMO free.

Cocoa’s my favorite! It’s packed full of antioxidants, a rich source of fiber with little fat and some protein. These antioxidants, flavonoids and polyphenols contained in dark chocolate are linked to numerous health benefits from reducing inflammation, lowering blood pressure, reduce “bad” LDL cholesterol, blood sugar levels and the risk of blood clots. Benefiting your heart and lowering the risk of stroke. Dark chocolate also contains theobromine and theophylline which are anti-asthmatic compounds. Note the Dutch cocoa goes through an alkaline treatment which can result in major decrease in flavanol content, so try to get the regular kind.

I almost feel good eating this!
Although it’s a healthier alternative than your regular process sugar fatty cakes, it should still be eaten in moderation.

Cake Mix
• 3 free range organic eggs
• 2 tsp organic stevia (I don’t use the liquid vanilla stevia here as I found it gave the cake a funny aftertaste but it is great for the frosting)
• 2 pinches of pink salt
• 235ml refined avocado oil
• 1 ½ tsp vanilla extract
• 175ml milk  (or soy or almond milk if you want to go dairy free and use a different frosting)
• 2 tsp bicarbonate of/baking soda
• 2 1/2 tbsp white wine vinegar
• 200g plain flour
• 4 tbsp natural cocoa powder

1. Preheat the oven to 170°C or Gas 5 (I have a fan over, so try 180°C without fan)
2. Stir the 1 1/2 tbsp white wine vinegar into the milk and let rest for 5-10 mins. The milk may look like it has curdled but its ok.
3. Sift the flour and cocoa powder together twice. I use 2 bowls, sifting into the larger bowl first and then into the smaller bowl.
4. Wipe out larger bowl and whisk the egg whites in there until stiff. Add the yolks, stevia and salt in the larger mixing bowl and whisk together. Then add the oil in a steady stream as you continue to whisk until fully combined. Stir in the vanilla extract.
5. Add bicarbonate of/baking soda into the milk mixture and stir in. Then add the rest of the white wine vinegar and stir and watch the mixture bubble up nicely.
6. Add one third of the flour mixture to the egg mixture and mix until well incorporated. Add half the milk mixture and mix until just combined. The do the same with another third of the flour mixture and the rest of the milk. Finally, add the rest of the flour mixture and mix until thoroughly combined.
7. Pour into cake tin (I use a 20cm so that the cake gets a good height; make sure the sides of the tin is tall enough for the cake to climb).
8. Bake in the preheated oven for 30 minutes. A wooden skewer inserted in the middle of a cupcake should come out with almost no crumbs attached. Bake for another 5 -10 minutes if required. Leave to cool.

Want a party in your mouth. Throw caution to the wind and spread this amazing cream cheese filling all over it:

Ultimate Cream Cheese Frosting:
• 200ml whipping cream
• 175g mascarpone
• 200g cream cheese (I use the blocks, which seem to provide more stiffness)
• 1 1/2 tsp liquid vanilla stevia
• 2 packs organic raspberries (optional if you want the best cake ever!)
1. Put the cream cheese and liquid vanilla stevia into a blender and blend until smooth.
2. Add mascarpone and mix in until well combined.
3. Whisk the double cream to stiff peaks.
4. Fold in one third of the whipped cream to the cream cheese mixture until combined. Then fold in the rest of the whipped cream.
5. Refrigerate for at least 15 minutes, or until ready to serve if longer.

Prepare Cake:
1. To make a flat top, carefully cut risen bump of top of cake. If me, eat while continuing to prep.
2. Cut cake horizontally into 3 equal layers as best as you can.
3. Place 1st layer on a nice presentable plate
4. Layer on a generous serving of frosting onto 1st layer and drop some raspberries on top. Add next layer and do the same.
5. Add the top layer and spread the frosting all over the cake. Good luck here, it can get messy!
6. Add rest of raspberries to the top.

Voilà!

You are Eternal, Life is short, Enjoy the Cake. Enjoyment isn’t about attachment, it about living in the Now. That’s why I’m here, to enjoy my Wonder Life & Eat Cake! (cake in moderation of course 😉 )

Let me know what you think!