Healthy Ish Chocolate Cake Food

HEALTHY-ISH CHOCOLATE CAKE

Healthy-ish Chocolate Cake image

I started out trying to make healthy brownies and ended up with this moist and healthy chocolate cake!

Provided by jennifer

Categories Desserts Cakes Zucchini Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

⅔ cup agave nectar
½ cup unsweetened applesauce
½ cup raw sugar
2 eggs, beaten
1 tablespoon sunflower seed oil
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
½ cup unsweetened cocoa powder
⅓ cup coconut flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 5.9 g, Fiber 3.2 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 369.5 mg, Sugar 22.9 g

HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)

Healthy Chocolate Cake (whole wheat, gluten-free, vegan options) image

This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Can also be made gluten-free or vegan!

Provided by Erin @ Food Doodles

Categories Dessert

Number Of Ingredients 17

Ingredients

1 cup (320 grams) honey* or 2 cups (375 gram) coconut sugar or 2 cups (400 grams) granulated sugar
1 3/4 cups (210 grams) whole spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 gram) Bob's Red Mill 1-to-1 gluten-free baking flour for a gluten-free version
3/4 cup (85 grams) cocoa powder (I prefer Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs (50 grams each, out of shell) or 2 chia eggs** for vegan
1 cup (240 milliliters) milk of choice***
1/2 cup (120 milliliters) olive oil (or another neutral-tasting vegetable oil that's liquid at room temp)
2 teaspoons vanilla extract
1 cup (240 milliliters) boiling water (this is not a typo!)
flesh of 1 avocado (155 grams)
1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder
1/2 cup + 2 tablespoons, maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (28 grams) refined coconut oil

Steps:

If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
Divide the batter between the two pans.
Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
Let cool completely before frosting.

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