This cake is sure to make an impression. The unique pairing of rich and fudgy chocolate cake flavoured with rosemary and crowned with billowy tufts of lemon frosting will make it a standout ending to any meal.
Preserve all that lemons have to offer by first finely zesting lemon rind before juicing. Even if you don’t need lemon zest for your recipe, it freezes beautifully if stored in an airtight container, ready for another day.
Line 5 x 9 in (13 x 23 cm) loaf pan with parchment paper and set aside.
Set oven rack about 6 in (15 cm) from broiler and preheat broiler. Lightly grease rimmed baking tray with coconut oil.
Trim off top of eggplant and cut in half lengthwise. Place cut side down on greased baking tray. Broil, checking and turning eggplant every couple of minutes, until eggplant is cooked through and very soft, about 20 minutes. Remove eggplant from oven, place oven rack in centre of oven, and preheat to 350 F (180 C).
While eggplant is cooking, in medium-sized heatproof bowl set over saucepan of simmering water, melt chocolate while stirring constantly with rubber spatula. Make sure water in saucepan does not touch bottom of bowl or you run the risk of burning the chocolate. Once chocolate has melted, remove from saucepan and set aside to cool for a few minutes.
When eggplant is cool enough to handle, scrape out the inside, discarding charred skin, and place in bowl of food processor fitted with steel blade attachment. Along with eggplant pulp, add applesauce, 1/4 cup (60 mL) maple syrup, and melted chocolate to food processor. Purée until smooth, scraping down sides of bowl as needed.
In large bowl, whisk together cocoa powder, almond flour, cream of tartar, baking soda, salt, and rosemary. Add eggplant mixture to dry ingredients and fold together with rubber spatula until just combined and no pockets of dry ingredients are left. Tip batter into prepared loaf pan and smooth top. Bake in preheated oven until edges of cake look cooked, about 40 minutes. Let cake cool to room temperature in loaf pan on wire rack; don’t be alarmed: it will fall slightly. Remove cake from pan, transfer to serving platter and refrigerate for at least 1 hour.
While cake cools then chills, prepare lemony frosting. In blender, combine together tofu, remaining 2 Tbsp (30 mL) maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Take your time: this may take a few minutes and require the blender to be scraped down a few times. Transfer to airtight container and refrigerate until ready to use.
When ready to serve, remove chocolate rosemary cake from refrigerator. Spread top of cake with lemony frosting and garnish with a dusting of cocoa powder, if desired. Slice and serve. Any leftover cake will keep refrigerated in an airtight container for up to 4 days.
You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.
Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions. Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.
Fool is a classic English dessert made, traditionally, by folding a stewed fruit into a creamy, sweet custard. This modern take adds layers of sweet pumpkin flavour and swaps out much of the cream for higher-protein Greek yogurt. The crunchy chocolate topping is a special finishing touch. Beat it It’s the fat in cream that helps trap air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Start with a cold bowl and beaters (or a cold balloon whisk, if you’re whipping by hand). Put your bowl (ideally a stainless one) and beaters in the freezer for 15 minutes before whipping. They’ll chill easily and help keep everything cool during the whipping process.
Blondies are basically “blonde brownies.” There is no cocoa or melted chocolate in the batter of a blondie. Here, the nutritionally lacklustre all-purpose flour is swapped out for puréed beans for a higher dose of protein. The end result is just as tender and chewy without any noticeable bean flavour. A great potluck dessert option, too. If desired, chopped nuts can be used instead of chocolate chips. Squeeze play To easily fit a piece of parchment paper into a baking dish, run it under cold water for a couple of seconds, scrunch it up, and then squeeze out the excess moisture. Now it will effortlessly form into the pan.