that baker girl


Posted on 31 Mar 2013

Filed under Baking, Dukan compatible


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purple cake

Okay, so this is an unusual recipe. But then again, I’ve been adding fake ‘meat’ (in the form of soya mince, or TVP) to my cakes, cookies and muffins, so you’ve probably come to expect surprise ingredients from me.

secret ingredient

At first glance, it seems like the kind of concoction you’d be required to make on one of those cooking show challenges, where the judges throw a bunch of unlikely ingredients your way and you’re supposed to come up with a dessert in 20′ or less, but trust me, it does work. The added spices mask any unpleasant cabbage taste and smell, but the cake remains perfectly moist and rich… and purple!

I have to admit, this was not my own inspiration; I found a recipe for a purple cake on this great fitness blog, where Elise posts all kinds of creative recipes for healthy, protein packed treats, and was intrigued. However, the recipe was not Dukan-friendly, so I had to tinker with it a little bit to make it compatible with this diet. 

This is what you’ll need:


Preheat your oven at 180o C.

Start by quartering your cabbage and removing the tough part of the stem. Place in your food processor and run it until it’s shredded very finely. You’ll need about two cups, which is approximately one small red cabbage.

shredded cabbage

Start by adding all your dry ingredients in a bowl, then add the cream cheese and yogurt and mix well. Add the cabbage and mix some more to incorporate. The mixture will be quite tight.

mixing the ingredients

In the bowl of your mixer, beat the eggs and sweetener together until they’re nice and fluffy and pale yellow.

beating the eggs

Now let’s bring the two mixtures together: just dump the cabbage mixture into the eggs and beat just enough to distribute it well into the egg mixture. Scrape down the sides of the bowl and voila, purple batter!

bringing it together

Now all you need to do is choose your baking vessel. Whether you go with a big cake pan or individual muffin cups, I strongly recommend choosing silicone over standard metal tins to make depanning easier. 

ready to bake

Just look at this lovely shade of purple!

To preserve the color of the cake, you might want to skip the baking powder, and if you really want the purple to come through, then you could cut back on the skim milk powder if you wish.

I find it necessary, as it absorbs the moisture that seeps out of the cabbage during cooking, but the added protein turns the outside of the cake golden brown as it bakes.

It’s completely up to you, but if you ask me, I’ll take flavor over presentation each and every time.

Bake for approximately 40′, or until a toothpick inserted in the middle of the cake comes out dry.


You can still see some purple peeking out around the sides of the cake – now you just have to wait for it to cool down completely before you tuck in. If you decided to go with the muffin cups, this is what you’ll end up with:

cupcakes done

When it’s cool enough, just cut a nice slice and serve either as is, or with a dollop of cream cheese frosting on top.



I whip up a quick batch by mixing equal parts fat-free cream cheese and non-fat greek yogurt and adding a couple of teaspoons of sweetener.

As this is a cake that’s only allowed on PP days, I prefer to refrigerate or freeze portions, so I just prepare the frosting when it’s ready to be served. This is where the muffins come in handy ;)

frosted cupcake

You can even slice the muffins horizontally and frost each layer:

layered cupcake

I know you’re probably still not convinced. After all, this is cabbage we’re talking about. My cleaning lady, who sneaked a taste, found it bitter, but what does she know? ;)

The truth is, you can’t taste the cabbage in the cake, as the spices are very pronounced, and the texture is lovely. Not to mention that you feel pretty virtuous after having a slice of cake — how many desserts can you honestly say that about?

Plus, it’s PURPLE!

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