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I searched for the best poke cake recipes and I tweaked them to make healthier versions using sprouted wheat – dairy-free, lactose-free and refined-sugar free.
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Healthy poke cake recipes
Updated: October 30, 2019
*Healthier versions of delicious poke cake recipes – made with sprouted spelt and no dairy, no lactose and no refined sugar.*
Ok y’all, I love sweets, especially decadent, deliciously sweet recipes like these poke cake recipes. I refuse to give up sweets and, well, I shouldn’t have to, and neither should you.
Now, I know there are a lot of people out there who are giving up sugar and I say, good for them…really. It’s a great idea. But although there are many of us who cannot tolerate certain foods – we’re intolerant, sensitive to or allergic – I think we should continue to enjoy sweet things, at least occasionally. We should enjoy life and, I don’t know about you but, for me, that means enjoying delicious (healthier) desserts such as these healthier cake recipes.
Healthy food substitutions
In this post, I make suggestions using healthier substitutions for those of us who need it, for those of us who want a healthier version of the most decadent desserts and for those who simply want to…have your cake and eat it too. 😉
Poke cake recipes
I spent hours searching the web for the best, most delicious poke cake recipes I could find. I think I might have drooled on the keyboard a bit while writing this. 😉 Here’s what I came up with:
- Decadent Chocolate Poke Cake
- Strawberries and Cream Poke Cake
- Coconut Lime Poke Cake
- Lemon Raspberry Poke Cake
- Salted Caramel Chocolate Poke Cake
*For the poke cake recipes that call for (plain) whip cream, you’ll need to refrigerate a can of coconut milk for at least a few hours, overnight is best.
Decadent chocolate poke cake
Vegan poke cake recipe adapted from Chocolate Covered Katie
Chocolate Covered Katie
- 1 c sprouted spelt
- 1/4 c + 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp celtic sea salt
- 3/4 c coconut sugar
- 1/4 c So Delicious unsweetened vanilla yogurt or Amande vanilla almond yogurt
- 1/4 c coconut oil
- 1 1/2 tsp pure vanilla extract
- 3/4 c water
- 2/3 c chocolate syrup
- 1 c (or more) chocolate whip cream (link to recipe below)
- 1 c (or more) dark chocolate chips
- Preheat oven to 350. Line an 8-inch pan with parchment, and set aside.
- In a large bowl, combine the flour, cocoa, baking soda, salt, and sugar.
- In a separate bowl, whisk all remaining ingredients except the syrup until evenly combined.
- Pour wet into dry, stir until just combined, and pour into the prepared pan.
- Bake on the oven center rack 25 minutes or until the cake has risen and a toothpick inserted into the center comes out mostly clean.
- Let cool completely. Poke holes into the cooled cake with a toothpick or fork.
- Pour the syrup evenly on top, and let it seep into the cake.
- Top with chocolate whip cream (recipe here) and chocolate chips.
See original recipe HERE.
Strawberries and cream poke cake
Recipe adapted from Serena Bakes Simply From Scratch
- 1/3 cup water
- 1 packet unflavored gelatin (grass-fed if possible)
- 4 c organic strawberries (finely chopped)
- 3 tbsp coconut sugar
- 1/2 lemon (juiced)
- 1 c canned coconut milk (you’ll need to refrigerate this at least a few hours, overnight is best)
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- Additional whole strawberries
- Preheat oven to 350 degrees. Grease a 9″x13″ pan and line with parchment paper. Grease parchment paper well, set aside.
- Place mixing bowl in the fridge (for the whipped cream). This is a necessary step to help thicken the cream.
For the cake:
- Cream together coconut oil, sugar and lemon zest.
- Beat in eggs one at a time, scraping sides of bowl until light and fluffy.
- Add 1 tablespoon vanilla, baking powder, baking soda and salt. Mix until well combined.
- Add flour and buttermilk. Stir until just combined.
- Pour into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for 20 minutes and then use 1/4 inch wooden cooking handle to poke holes all over the cake.
For the strawberry filling:
- In a small pan combine water and unflavored gelatin. Cook over low heat until clear.
- In a blender combined 2 cups chopped strawberries, lemon juice, 3 tablespoons sugar and cooked gelatin. Puree until smooth.
- Stir in remaining 2 cups chopped strawberries into the pureed berries and spread over the top of cake pushing the strawberry mixture into holes.
- Refrigerate for 2 hours or until ready to serve.
For the whipped cream:
- Remove mixing bowl and coconut milk from the fridge.
- Scoop cream off the top.
- Beat coconut cream until it begins to form a peak.
- Pour in syrup and vanilla extract.
- Spread whip cream over the top of strawberries.
- Garnish cake slices with whole strawberries if desired.
See original recipe HERE.
Coconut lime poke cake
Recipe adapted from Kitchme
Salted caramel chocolate poke cake
- 2 cups sprouted spelt flour
- 1 tsp celtic sea salt
- 1 tsp baking soda
- 3 free-range eggs and 3 egg yolks
- ½ c dark chocolate chips
- ¼ c cocoa powder
- 1 rounded tsp espresso powder (optional)
- 3/4 boiling water
- ¾ c So Delicious unsweetened vanilla yogurt or Amande vanilla almond yogurt
- 1 c coconut oil
- 1 3/4 c coconut sugar
- 2 tsp vanilla paste
- 1½ c coconut sugar
- 1/4 c coconut oil
- ½ c canned coconut milk (you’ll need to refrigerate this at least a few hours, overnight is best)
- Preheat oven to 350 degrees and place rack in center position.
- Use a paper towel to grease sides of three 8″ cake pans (if you use 9″ pans it’s not gonna work…just saying) and dust with cocoa powder (or flour, but cocoa powder will disappear).
- Use the bottom of cake pan to trace a circle on parchment paper, cut three 8″ circles.
- Place parchment in bottom of pans and coat with coconut oil and cocoa powder as well. Do not skip this step or you will have a really hard time getting cakes out of pans.
For the cake:
- Place flour, salt and baking soda in bowl and whisk, set aside.
- Crack and separate eggs into a bowl and set aside.
- Place chocolate chips, cocoa powder and espresso powder in a medium-sized bowl.
- Bring one cup water to boil.
- Measure ¾ cup boiling water and carefully pour over chocolate chips and cocoa powder. Let sit for a minute then whisk.
- Add yogurt and whisk more, set aside.
- Place coconut oil and sugars in mixer and begin mixing on low speed.
- Add chocolate mixture to mixer with coconut oil and sugar. Mix until well combined.
- Add vanilla paste and then eggs, one at a time, then add flour mixture.
- Once batter is combined, scrape sides of mixer, turn mixer to medium and mix for one more minute.
- Pour as evenly as possible into prepared cake pans and bake for 24 minutes or until an inserted toothpick comes out clean. As soon as pan is cool enough to handle, use a knife to separate cake from edges of pan and CAREFULLY remove cakes and set on rack to cool domed side down. This will help flatten the cakes as they cool making them easier to stack. Poke holes in the cake. While cakes cool, make caramel.
For the caramel:
- Watch this video. Making caramel is very hot business! Have all your ingredients measured and ready to go and keep children away from area. Do not use a rubber spatula. It will melt.
- Place sugar in a heavy-bottomed fairly deep pan on med/high heat.
- Use a wooden spoon or silicone spatula to push sugar around.
- As sugar melts it will first start to clump, then crystallize and finally become liquid. This takes about five minutes.
- When sugar is completely melted and the color of caramel, carefully add coconut oil (watch video for tips).
- The coconut oil will bubble up…hence the fairly deep pan. Stir till coconut oil is melted.
- When coconut oil is completely melted, turn off heat.
- Carefully add cream in a slow and consistent drizzle while stirring. Whisk until smooth. Allow to cool 30-40 minutes or until caramel is pourable but thick. If you allow it to cool too long and it becomes too thick to pour you can always reheat a touch.
- While caramel cools, make ganache.
For the ganache:
- Place dark chocolate chips and a pinch of sea salt into a glass bowl.
- Heat cream in a saucepan until just boiling. Remove from heat and pour over chocolate.
- Do not stir. Allow to steep untouched for 10 minutes, then whisk by hand till smooth.
- Allow to sit on counter for 30 minutes.
- After 30 minutes add coconut milk powder and briskly whisk by hand for three minutes or use mixer for two minutes.
- Peel parchment from the bottom of cooled cake and place first cake on a plate, flattest side down.
- Pour 1/3 of the thickened caramel over cake.
- Take two pinches of course sea salt and sprinkle over caramel.
- Add second cake layer flat side down (be sure to remove paper!).
- Pour another 1/3 of the caramel on top, then add two pinches of sea salt.
- Add third layer (roundest side up).
- Poke holes in cake.
- Pour ganache over cake, allowing it to seep into cake. You may not use all the ganache. Frost cake with the remaining caramel.
See original recipe HERE.
Please share if you know someone who would love these recipes. Thanks! 🙂
Have you ever made a poke cake? Which poke cake recipes have you tried? Share your comments below.
I wish you health and happiness,