Healthy Chocolate Cake Recipes

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Healthy Chocolate Cake Easy Wholesome

(7 days ago) DirectionsStep1If 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).Step2Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.Step3In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt.Step4Add 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 tast…Step5Divide the batter between the two pans.Step6Bake 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 wh…Step7Let cool completely before frosting, about 1 hour. The unfrosted cake layers can remain at room temperature for up to 2 days, or they can be refrigerated for up to 3 days. Alternatively, you can freeze them for up t…Step8Put 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).Step9The frosting yields 2 cups + 1 tablespoon. That's enough for a two-layer 8" cake if you use about 3/4 cup to 1 cup for the middle and the other remaining cup on top.Step10The frosting will harden in the fridge but you can still cut it once it'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's been chilled.Step11It'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't taste at all like avocado when you first make it). I only notice it after the first d…Step12Cover and refrigerate the finished cake for up to 2 days (if you use a non-avocado based frosting, it'll last another 3 days). It also freezes great for up to 3 monthsIngredientsIngredients1 cupHoney (or 2 cups, 375 grams, coconut sugar or 2 cups, 400 grams, granulated sugar)¾ cupCocoa Powder (I prefer Dutch-process)1 ½ teaspoonsBaking Powder1 ½ teaspoonsBaking Soda1 ¼ teaspoonsSalt2 Large Eggs (50 grams each, out of shell, or 2 chia eggs for vegan)1 cupMilk Of Choice½ cupOlive Oil (or another neutral-tasting vegetable oil that 's liquid at room temp)3 teaspoonsVanilla Extract1 cupBoiling Water (this is not a typo!)155 gramsFlesh (of 1 avocado)72 gramsDutch-Process Cocoa Powder (+2 tablespoons)½ cupMaple Syrup (+2 tablespoons)2 tablespoonsRefined Coconut OilSee moreFrom fooddoodles.comRecipeDirectionsIngredientsExplore furtherThe World's Healthiest Chocolate Cakethehealthychef.com100 Calorie Chocolate Cake - with NO oil!chocolatecoveredkatie.c…Make it healthier: chocolate cake Diabetes UKdiabetes.org.ukHealthier Chocolate Cake - no sugar, butter or oil in this cake!thefirstyearblog.comRecommended to you based on what's popular • FeedbackRecipesTop ratedQuickLow calLow carbMoist Healthy Chocolate Cake

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100 Calorie Chocolate Cake - with NO oil! - Chocolate …

(1 days ago) WebInstructions. Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, …

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Healthy Chocolate Cake Recipes

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Healthy Chocolate Cake Easy Wholesome

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100 Calorie Chocolate Cake - with NO oil! - Chocolate …

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