As you know by now, we’re huge fans of both eating healthfully– and of chocolate! And who says you can’t enjoy a little chocolate and still be eating healthy? Not us! To celebrate National Chocolate Cake Day, we think we all should enjoy the day without feeling guilty– so here’s our “chocolate cake made healthy”—just for you!
Psst… check out some of our other chocolatey healthy indulgences:
Microwave Peanut Butter and Chocolate Chip Cookies
Healthy Chocolate Cake
Serves: 12
Ingredients
- 1 cup coconut palm sugar or white sugar
- 1 1/8 cup whole wheat pastry flour or white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup light butter
- 1 egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup cold brewed coffee
For Frosting:
(NOTE: Frosting is not included in nutrition analysis and not necessary in this moist and delicious cake–but if you want a little smear, like we showed in our photo, here’s what we used. If you can limit it to a teaspoon per serving it should add roughly 35 calories).
- 1 cup chocolate chips
- 1/3 cup coconut oil
- 1 tablespoon vanilla extract
Directions
- Preheat oven to 350 degrees F. Grease and flour an 8 inch pan. Sift together flour, cocoa, baking soda and salt in a medium mixing bowl.
- In another medium bowl, cream butter and sugar until fluffy. Add egg, vanilla and cinnamon and beat well. Add flour mixture to butter mixture and beat until well mixed, adding coffee in.
- Bake for 35 -45 minutes, or until a toothpick inserted into the cake comes out clean.
- Enjoy! Serve with vanilla frozen yogurt for a sweet treat.
For Frosting:
Heat the oil and chocolate chips over very low heat in a small pan. Once chocolate has melted, stir in the vanilla. Take mixture off heat and refrigerate. The frosting will be ready when it thickens after about 15-30 minutes. Then simply whip it–if you have an immersion blender, this would be easiest, but you can blend however you like to make it fluffy.
Nutrition Facts Per serving (1/12 cake without frosting): 168 calories, 6 g fat, 4 g saturated fat, 358 mg sodium, 28 g carbs, 2 g fiber, 17 g sugar, 3 g protein
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- 1 cup
- coconut palm
- or white sugar
- 1⅛ cup whole wheat pastry flour or white whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup light butter
- 1 egg (We use Eggland’s Best because they are fresher than ordinary eggs and contain 25 percent less saturated fat)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup cold brewed coffee
- For Frosting
- (NOTE: Frosting is not included in nutrition analysis and not necessary in this moist and delicious cake--but if you want a little smear, like we showed in our photo, here's what we used. If you can limit it to a teaspoon per serving it should add roughly 35 calories).
- 1 cup chocolate chips
- ⅓ cup coconut oil
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F. Grease and flour an 8 inch pan. Sift together flour, cocoa, baking soda and salt in a medium mixing bowl.
- In another medium bowl, cream butter and sugar until fluffy. Add egg, vanilla and cinnamon and beat well. Add flour mixture to butter mixture and beat until well mixed, adding coffee in.
- Bake for 35 -45 minutes, or until a toothpick inserted into the cake comes out clean.
- Enjoy! Serve with vanilla frozen yogurt for a sweet treat.
- For Frosting
- Heat the oil and chocolate chips over very low heat in a small pan. Once chocolate has melted, stir in the vanilla. Take mixture off heat and refrigerate. The frosting will be ready when it thickens after about 15-30 minutes. Then simply whip it--if you have an immersion blender, this would be easiest, but you can blend however you like to make it fluffy.