healthy chocolate cake

Coffee walnut double chocolate cake is made with wholesome ingredients. A sweet treat you can feel good about! Vegan and gluten-free.

Coffee Walnut Double Chocolate Cake

g chickpea flour

g white rice flour

g brown rice flour

g tigernut flour

cacao powder

g coconut sugar

walnuts

baking powder

g chia seeds (mix with 5 tablespoons water)

g coconut cream

rice milk

coconut oil

coffee rice

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cacao)

agave

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.

To prepare chia egg, mix 10 g of ground chia seeds with 5 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.

Mix 2 teaspoons of instant coffee granules with 20 ml hot rice milk and stir well. Set aside.

In a large bowl, mix together the dry ingredients: chickpea flour, white rice flour, brown rice flour, tigernut flour, coconut sugar, cacao powder, baking powder, and chopped walnuts.

Stir in the wet ingredients: chia mixture, coconut cream, coffee mix, 180 ml rice milk, and 3 tablespoons coconut oil. Mix with a stand or hand mixer for a couple of minutes until it all comes together.

Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.

Remove from the oven and let it cool down.

Cake

Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the frosting all over the cake.

Chocolate frosting

Top with fresh blueberries.

Serving suggestion

These Healthy Chocolate Cupcakes have just TWO ingredients and are deliciously moist, chocolatey, and downright decadent! Such a fun doctored cake mix hack for easier, healthier chocolate cake.

Healthy Chocolate Cupcakes

chocolate cake mix (425 g)

pumpkin

water*

chocolate

Stir: Stir together cake mix, pumpkin, and water. then pour into greased and floured pan.

Pour: Line a muffin tin with cupcake liners. Pour in batter about ¾ full. Optionally sprinkle chocolate on top.

Bake: Bake according to instructions on box of cake mix. Allow to cool slightly before serving.

Flourless, butter free and naturally fruity sweetened... this is what this incredibly tasty and extra moist chocolate cake is all about.

Healthy Extra Moist Chocolate Cake

7.5 oz (200 grams) unsweetened baking chocolate

Tablespoon unsweetened cocoa powder

baking soda

(200 grams) pitted dates, or about 10 dates

eggs

(60 milliliters) coconut oil

vanilla extract

In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand.

Pulse pitted dates, then eggs, coconut oil and vanilla.

Transfer the batter into a 8&#215;8 inch (20 x 20 cm) baking dish.

Bake for about 25 minutes or until a toothpick comes out clean.

If you compare this to other vegan, flourless, relatively healthy cake recipes it deserves five stars, but I give it four in comparing it to regular cake. I've made this a few times and really like it--not as sweet as most American desserts, which is a good thing. One important thing, however: the posted calorie count is way off. If you divide this recipe into eight servings it has 283 calories per serving. Lots of protein (6 grams), fiber (6 grams), Vitamin D (33% of daily recommended intake), and iron (28% of daily recommended intake) as well, but it is not a low calorie food.

Oh my! It was even better than I could have imagined. Easy to make and absolutelt delicious. The date flavor comes theough a little but not too much, good chocolate flavor, nice texture. Definitely a keeper.

If I double the recipe, what size tin do I need?

Thank you for recipe. Looked around as my wife is still being followed as a cancer patients. Very good taste, my problem was the coconut oil. Change 60ml to 55 grams coconut oil. Maybe since it was in the fridge and hard I may have actually increased the dose. Also, could not find organic chocolate so I used normal sugar free high cocoa choc, but this contains cocoa butter which might increase greasiness. Result, at the end the dish was bubbling with coconut oil on top. Removed as much as possible, but the cake was like a brownie. Excellent taste but greasy texture. Will try again, if no cooking choc available, will diminish coconut oil to one third, that is 20ml. Thank you again, this was my birthday cake to my wife, all organic, a bit greasy but excellent taste. Thanks, James.

https://www.youtube.com/watch?v=gWTF6eyCf-c

Flourless, butter free and naturally fruity sweetened… this is what this incredibly tasty and extra moist chocolate cake is all about. Full recipe here: http://www.delscookingtwist.com/2016/03/16/healthy-flourless-chocolate-cake/

Healthy Extra Moist Chocolate Cake (flourless, no butter, no added sugar)

I use two 6-inch cake pans to make this cake, which is a perfect size for a small gathering or even to use as a smash cake.

Healthy Chocolate Cake (Lower Sugar, Allergy-Friendly)

all-purpose ((or whole-wheat flour))

sugar

salt

cocoa powder

water

vegetable oil

white vinegar

recipe Quick Chocolate Frosting or Chocolate Cream Cheese Frosting

Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well  on the bottom and sides with nonstick spray. (I use classic Pam spray.)

Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared pans, using about 1 cup and 2 tablespoons in each pan.

Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out cleanly. Try not to overbake.

Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.

To frost, place one cake onto a cake plate or plate. Add 1/3 of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.

Learn how to make a healthy chocolate orange fudge cake that doesn&#39;t taste healthy! A rich and moist dark chocolate orange sponge cake with thick layers of creamy, decadent healthy chocolate frosting - this cake is to die for.

Easy and Healthy Chocolate Orange Fudge Cake

Orange (½ cup of juice) (or 1 tsp orange extract and ½ cup of milk)

190 g Thick Yoghurt (¾ cup) (*)

155 g Maple Syrup (½ cup) (*)

g Olive Oil (¼ cup) (*)

120 g Whole Wheat Flour (1 cup) (*)

g Cocoa Powder (¼ cup)

tsp Baking Soda

Salt

Chocolate Frosting

½ tsp Orange Extract

tbsp Apricot Jam

Preheat your oven to 180°C / 350°F / 160°C fan and prepare your two cake tins with parchment paper.

If using a fresh orange, use a grater to remove the orange zest to be used later.

Measure out half a cup of freshly squeezed orange juice and add this to your mixing bowl along with your yoghurt, maple syrup and oil. Use a whisk to mix until combined.

Add your flour, cocoa powder, baking soda and salt to the bowl and whisk until almost combined.

Add in your orange zest and continue to whisk until smooth (see video for consistency).

Evenly distribute your batter into your cake tins (see notes for tips) and bake for 13-15 minutes. The cake should come out of the oven before it has completely cooked (see notes).

Leave the cakes to cool on a wire rack, then carefully remove from the tins.

Prepare your chocolate frosting whilst your cakes cool.

Once your cake has completely cooled down, spread some apricot jam on one half followed by a layer of frosting. Place the other sponge upside down on top and cover the cake with the rest of the frosting. Top with any left over orange zest.

Place in the fridge for half an hour so that the frosting sets, then slice with a sharp, clean knife.

https://player.vimeo.com/video/728053796?h=53bc3b3435&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479

Here's how to make a healthy chocolate orange fudge cake that's nut-free, vegan and refined sugar-free! Look how easy it is!

Healthy Chocolate Orange Fudge Cake Recipe

This Chocolate Vegan Birthday Cake is the most easy, healthy one bowl chocolate cake you will ever make. If you are after a quick vegan gluten free cake for your next birthday party, that&#039;s the recipe you want to try.

Vegan Birthday Cake

Soy Milk (or non-dairy milk of choice)

Maple Syrup

Vanilla Extract

Melted Coconut Oil (or any vegetable oil)

Almond Butter

Unsweetened Apple Sauce

Apple Cider Vinegar

Unsweetened Cocoa Powder (scooped, slightly packed, level up)

Old-Fashioned Rolled Oats (or quick oats)

Baking Powder

Baking Soda

Vegan Buttercream Frosting

This recipe makes one 9-inch cake layer. Repeat the recipe for a two-layer cake.

Line a 9-inch round cake pan with parchment paper at the bottom. Grease the bottom and side of the pan with coconut oil. Set it aside.

Place all the ingredients in the jug of a high-speed blender, follow the order listed in the recipe card above, making sure you don&#39;t put melted coconut oil in contact with cold milk, or the oil will solidify and form lumps.

Blend on high speed for about 20-25 seconds, or until it forms a consistent chocolate batter. You may have to stop the blender and scrape down the sides of the bowl or use the blender stick to help the batter mix well together. Stop when the batter is smooth and consistent. It will always look slightly grainy but you shouldn&#39;t see big pieces of oats ever.

Transfer the batter to the prepared pan and rest in the cake pan while preheating the oven.

Preheat the oven to 350°F (180°C).

Bake for 25-35 minutes or until the top is set and crackles and a pick inserted in the center of the cake comes out with a little crumb on it. This means the cake is still moist in the center. Don&#39;t over-bake, or the cake will be dry.

Cool the cake down immediately on a cooling rack. Wait for a few hours before frosting.

Frost the birthday cake using my vegan protein frosting or vegan chocolate buttercream recipe. If you are making a two-layer cake, double the frosting recipe as well.

Frosting

Store up to 4 days in a sealed container in the fridge or freeze and thaw 4 hours before at room temperature.

Storage

It’s here. The chocolate cake of your dreams. A healthy chocolate cake stuffed with superfoods including sweet potato, cocoa and avocado. Made with only 8 main ingredients, it&#039;s dairy free, refined sugar free and saturated fat free. What are you waiting for?

30 Minute Healthy Chocolate Cake

sweet potato (mashed – see note below)

self-raising flour

eggs (lightly whisked)

vanilla

olive oil (light)

maple syrup

avocados (ripe)

Line cake pan and spray with oil.

Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.

Preheat oven.

Cook and mash sweet potato in microwave.

Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.

Combine dry ingredients in a bowl.

Combine the flour, cocoa powder, salt &amp; baking soda in a medium bowl.

Add wet ingredients and then add dry ingredients and mix well.

Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.

Pour batter into pan and bake for 18 minutes.

Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.

Let cool completely.

Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.

For the cake

Blend all the ingredients in a food processor.

Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.

For the frosting

https://mediavine-res.cloudinary.com/video/upload/t_original/v1544937893/mlu8zn4oucgt8shvtian.mp4

A 30 minute healthy chocolate cake that's super gooey, chocolaty, and delicious. How can that be? Try it and see!

30 minute healthy chocolate cake

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!

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

(320 grams) honey* sugar

flour

(85 grams) cocoa powder (I prefer Dutch-process)

(240 milliliters) milk of choice***

(120 milliliters) olive oil oil

(240 milliliters) boiling water (this is not a typo!)

flesh of 1 avocado (155 grams)

+ 2 tablespoons (72 grams) Dutch-process cocoa powder

+ 2 tablespoons, maple syrup

(28 grams) refined coconut oil

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&quot; 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&#039;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.

Put all the ingredients (using 1/2 cup maple syrup) in a high-speed blender (or a small food processor) and blend until smooth. Taste and add up to another 2 tablespoons of maple syrup (I always do).

The frosting yields 2 cups + 1 tablespoon. That&#039;s enough for a two-layer 8&quot; cake if you use about 3/4 cup to 1 cup for the middle and the other remaining cup on top.

The frosting will harden in the fridge but you can still cut it once it&#039;s on the cake. It will be too firm to spread once cold, so just gently reheat it if you need to spread it after it&#039;s been chilled.

It&#039;s best used on the day of making but can also be stored for up to 2 days in the fridge. The longer it sits, the more avocady it gets (it doesn&#039;t taste at all like avocado when you first make it). I only notice it after about 1 day.

Chocolate Avocado Frosting:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623002631/x4nszjxbhfinxasqrm4m.mp4

This healthy chocolate cake is super moist, and chocolaty. It’s made a little healthier with whole wheat flour and sweetened with honey. It can also easily be made gluten-free and vegan!

Healthy Chocolate Cake Recipe

This Healthier Chocolate Yogurt Cake is a lightened up but still indulgent version of a classic bundt cake recipe made with applesauce and yogurt.

Chocolate Yogurt Cake

brown sugar (packed)

applesauce

low-fat Greek yogurt

all-purpose flour

60% chocolate (chopped)

Sprinkles (optional topping)

Preheat the oven to 350 degrees F and grease a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.

Add the semi-sweet chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.

In a large bowl or stand mixer fitted with a whisk attachment, mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.&nbsp;

Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.

Spread the batter out in the prepared bundt pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes.

Flip the cake onto a cooling rack to release the cake from the pan and then allow the cake to cool for 2 hours before making and topping with the ganache.

Add the 60% chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.

Ganache

Top 9 healthy chocolate cake recipes from across the web

The most viewed healthy chocolate cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coffee Walnut Double Chocolate Cake

Healthy Chocolate Cupcakes

Healthy Extra Moist Chocolate Cake

Healthy Chocolate Cake (Lower Sugar...

Easy and Healthy Chocolate Orange F...

Vegan Birthday Cake

30 Minute Healthy Chocolate Cake

Healthy Chocolate Cake (whole wheat...

Chocolate Yogurt Cake

Top 9 healthy chocolate cake recipes from across the web

The most viewed healthy chocolate cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coffee Walnut Double Chocolate Cake

Healthy Chocolate Cupcakes

Healthy Extra Moist Chocolate Cake

Healthy Chocolate Cake (Lower Sugar...

Easy and Healthy Chocolate Orange F...

Vegan Birthday Cake

30 Minute Healthy Chocolate Cake

Healthy Chocolate Cake (whole wheat...

Chocolate Yogurt Cake

The most viewed healthy chocolate cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine