Beyond delicious. Did I do something wrong there? I just had a quick question – is it okay to do a combo of spelt flour and whole wheat flour or should one just stick with one type of flour. Hi! Should be out in about a week . 60 g (2 oz / 1/2 cup) Healthy Chef Naked Chocolat Dark or raw cacao. The whole wheat / egg / honey version took 48 minutes. For the gluten-free or egg-free versions, I recommend to start checking at 20 minutes and then every 5 minutes after that. Some natural topping ideas would be fresh berries or dried raspberries. Healthy chocolate mud cake? Definitely recommend. You should have used 2 tbsp chia + 6 tbsp water. In total, the whole cake with the topping is only estimated to be 1,580 calories! Tiny and Tasty: Cupcakes are great for parties at school -- they require no cutting, and liners come … The 7 inch circular pans make 1/2 kg (1,000 gram) cakes. This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Make sure your sweet potato is nice and soft before scraping out the flesh. I made your gingerbread cookies and pecan bars from the other site for Thanksgiving and they were delish!!! Thanks so much for this Erin,.I have just made this for my son’s 2nd birthday. Once you’ve practised making this cake a couple of times, it will only take 30 minutes from start to finish. Love the cake, it was easy to make and worked really well. Hi Can we use honey instead of maple syrup in the frosting? But it does! One more quick question. I really like the rich, clean, super chocolaty taste and the smooth mousse-y texture. Hi there. Halving the cake is also no problem. 1 teaspoon vanilla … That’s what everyone says – so glad you enjoyed it as much as we do . Because the recipe is baked in a 8×8 inch pan, I cut the cake into 9 pieces – 1 piece is estimated to be 175 calories! On the right side of any page on Food Doodles, at the top of the sidebar, there’s a place where you can put in your email address to sign up for the newsletter. But it isn’t exactly fudge cake, and it isn’t mud cake either. Other brands might work in this recipe but I can’t guarantee it. It yields about 12-16 but it depends on how you cut it. And thank you for taking the time to read the post and for leaving feedback. This is so lovely to hear, Clio – thank you so much for letting me know! ), (128 grams) natural peanut butter or another nut / seed butter (use the kind with just nuts / seeds and salt), salt to taste (be sure to add this! There’s a huge difference in baking times depending on what combination of flour, sugar and egg you use. I hope you’ll enjoy it! Required fields are marked *. Love the vegan options Bob’s Red Mill products are the best! Yes, you can use that mix. So there you go – healthy chocolate cake! I’ve also tried this healthy chocolate cake with chia eggs, in case you’d like to make this cake egg-free or vegan! That is what you said in the recipe that one should pour the batter in. What better way than with a chocolate cake. Not to mention she has some wonderful recipes, I have tried and enjoyed many of them! Or maybe even more depending on the combination of ingredients! I made the cake it was absolutely delicious. I’m personally not a huge fan of chocolate with peanut butter (gasp – I know) so the frosting wasn’t my most favorite, but it still was pretty yummy. I hope you’ll enjoy this cake should you try it! Thanks for the feedback, Carly – so happy you like it as much as I do! That would probably be too small for the batter in your recipe? I’ve been busy with running a sourdough micro-bakery out of my home and a very large whole house renovation and that’s on top of working part-time and taking care of my family! Thanks ! . I was betting I’d hear from you. If there’s any left over, simply freeze it for next time! *** You can use whatever type of milk you'd like. This cake is gluten-free, dairy-free and refined sugar-free, making it the perfect healthy … Not that that’s a bad thing! Thank youuuu. I actually prefer this healthier cream cheese frosting on this chocolate cake. chocolate cake recipe – this time for brownies. I froze it in the middle of a large container with a lid (so that the ganache didn’t get all over the sides!) Thanks for posting! The bake time will vary widely depending on what combination of sugar / eggs / flour you use. In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand. I list a lot of options for the flour, sweetener and eggs. I was dying for something decadent but had the usual guilt about the calories. Tagged as: It’s oozy, super chocolaty heaven, and I’ll continue making it, especially when I need a delicious crowd pleasing dessert in a hurry. And interested in your changes… helpful to know it works with wholemeal flour and coconut oil. Could this healthy chocolate cake get any better? (plus a tiny bit of baking soda & salt!). Feels too good to be true, doesn’t it? Spray a 1/2-cup capacity ramekin with cooking oil spray. Still delicious and moist, but more like a regular cake-y chocolate cake. Thank you for the feedback! Divide the mixture between the prepared tins. I wonder if they needed longer to cook? and Can coconut flour be used or should I stick to spelt flour? Thanks so much! Thanks a ton (as always!) By Helen all recipes, Baby & kid friendly, cakes, chocolate, Christmas, healthy, healthy desserts, Helen's favorites, party food, Quick and easy desserts, sweet things. Happy birthday! Hi Erin Am I making you hungry? I just cook a medium sweet potato in the microwave until soft, then I split open the skin and scoop out the flesh. I’m just returning from maternity leave and am excited to have a second blog where I can post not just sweet recipes like on my blog, but also some savory ones as well! I also might use oats, oat flour (which is just ground up oats), coconut flour and almond flour but probably nothing else. To be honest I was a little thrown by the not so great flavor of the liquid batter, with the olive oil. Ive made some good ones before but I always forget my recipes and dont have time to stuff this up Just wondering if you think i can make it as nice without electric mixers cos I dont have any only a handheld mixer/blender. If I substitute the milk with greek yogurt, will it change the consistency? You might like my healthier vanilla cupcakes too (https://scrummylane.com/healthier-vanilla-cupcakes/) They’re not quite as healthy as the chocolate cake but definitely better than average on the sugar and butter front . The flavour and texture was nice thank you for the recipe. https://chocolatecoveredkatie.com/vegan-chocolate-cake-recipe The combo I used was regular flour, olive oil, honey and eggs. So happy to hear this! I expected the cake part to freeze just fine, but I assumed the avocado ganache part wouldn’t. By Kelly Smith. Your little guy is so cute! https://www.thespruceeats.com/classic-and-easy-chocolate-cake-recipe-995137 I’m glad you’re still reading. A HEALTHY chocolate cake. It worked great.Additionally, there are several choices for the flour. Hello Marc! It will probably just have a slightly nuttier taste and texture. I would love to try the recipe. The chocolate cake of your dreams. Or use it as a healthier topping for brownies or cupcakes. I guess I assumed it couldn’t possibly be as delicious as an ‘unhealthy’ one. I don’t know what happened but I had to throw the whole thing out. Hi Ruwani! I”m very flattered that it got such a high rating from your family! ❤️, Thanks so much! The sprinkles I used definitely aren’t healthy. IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL! Absolutely delicious . I’m really happy that you and your son enjoyed it! Home » sweet things » cakes » 30 minute healthy chocolate cake. It’ll be absolutely fine with gf flour! You might find it easier to freeze without the ganache, though. Promise! Cooking time will vary according to the size of the sweet potato you use, of course! Simply a mixture of cocoa powder, greek yoghurt and honey. , Great easy to follow recipe and tastes amazing – made it for my wife and she loved it , I’m so glad she loved it! When I first made this cake I cooked it for about 20 minutes and it was delicious but not at all gooey in the middle. A little bit about me – I’m from Texas but have been living in Germany for the last 10 years. That’s a great picture of you two ? I used coconut sugar and avocado oil. Thanks a ton. The gluten-free / chia egg / honey version only took 22 minutes. I checked this site from the link I received because I’m subscribed to Texanerin. I used this recipe to make my son’s 2nd birthday cake and it worked out really well. That’s always nice to hear! Also, your kiddo is so cute!! , Loved the recipe ! Thanks again. Instead of a cake I made it into cupcakes. Food blogging has been an awesome experience for me, thank you all for being a part of that! So also much smaller. I used a food scale for the first time, instead of just measuring cups. If your son’s a little older though I’d just sandwich two or even three cakes together using the avocado cream. . We don’t have 9×13 pans here in Germany, either. I love that’s it is super-moist and rich in heart-healthy essential fats from the Grove avocado oil. You can actually mix it by hand. Love this recipe! This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. . With refined coconut oil, there's no coconut taste at all.You can't taste the olive oil once the cake is baked! Is there a gluten free option you could recommend as eldest daughter has celiac. Preheat your oven to 325 °F (167 °C). Can also be made gluten-free or vegan! Moderation is still key with this rich, chocolaty … I think I need to go to the store and get some ingredients here… It sounds amazing!!! It’s probably better to make and add the frosting just before you’re ready to eat the cake. Hello Carmen! Let sit for about 1-2 minutes or until goopy like regular eggs. Thanks again for everything! Sweet and far healthier than sugar and butter. But the true magic happened the next time I made it. I agonised a bit over what to call this cake. Have you checked your spam? You could even serve this frosting by itself as a chocolate mousse. creamy peanut butter: healthy fat and flavor; egg: leavener and binder; all purpose flour: gives structure; cocoa powder: deep rich chocolate flavor; baking soda: leavener I didn’t do anything different than I have all the other times accept losing the eggs and I always weigh everything in grams according to your recipe. This Paleo Healthy Chocolate Cake is a healthier version of cake and easy to make with almond flour, maple syrup, cocoa, coconut cream & chocolate. There is no additional cost to you. Yay! But don't worry. I know it’s not your recipe it has to be something I did although I’m a pretty experienced gluten-free/Paleo baker (but not like you ). I’m so glad that you and your boys enjoyed the cake! What a gorgeous cake! I’m so glad to hear that! https://chocolatecoveredkatie.com/100-calorie-chocolate-cake Could not believe I am making a chocolate cake with such healthy ingredients! I’m so glad that you enjoyed it! When defrosted I really couldn’t tell the difference from when it was fresh. After baking you couldn’t taste the olive oil at all. But it’s still good. I’m not going to say it tastes exactly the same as the 6-ingredient gooey Swedish chocolate cake, because that wouldn’t be true. I’ve always had big plans for Food Doodles, but unfortunately, I will never have the time to make those big plans a reality so I’m very happy to announce to you that my good friend Erin will be taking over Food Doodles from now on. . So glad you like it! On average, I test each recipe about 6-10 times before I post it. Line a 9"x13" pan with a piece of parchment paper. It really brings out the flavor), if using sunflower seed butter: coconut sugar to taste (I used 5 teaspoons). This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. 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