Healthier Chocolate Box Cake Recipes
HEALTHIER CHOCOLATE CAKE
This healthier chocolate cake tastes like a double chocolate chip banana muffin! No sugar, butter or oil but uses bananas, greek yogurt and honey instead!
Provided by Beth
Categories Dessert
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350º F.
- Spray an 8 inch square pan with cooking spray.
- In a blender, combine the bananas, greek yogurt, honey, vanilla, and peanut butter. Blend until smooth, 1-2 minutes.
- Pour the blended mixture into a mixing bowl. Add the egg and mix in.
- Add the flour, cocoa powder, and baking soda, mix until incorporated.
- Add the 1/2 cup of chocolate chips, mix.
- Pour the cake into the prepared pan. Sprinkle addition chocolate chips on top of the cake if desired.
- Bake for 27-35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 188 kcal, Carbohydrate 33 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 16 mg, Sodium 160 mg, Fiber 3 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
HEALTHIER CHOCOLATE BOX CAKE
This is a healthier version than the conventional. Be sure to use the "lighter" ingredients as listed to ensure that it is healthier. HINT: The frosting firms up as it rests. If it becomes too firm to spread, gently warm it in the microwave on medium power for 30 seconds, or until softened. This cake actually tastes better when made a few hours before serving. As soon as the cake is frosted, cover it with plastic wrap and refrigerate. Let stand at room temperature for about 30 minutes before serving and refrigerate for up to 4 days.
Provided by Celeste
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray.
- In a large bowl, using an electric mixer set on high speed, beat the egg whites for 1 minute, or until foamy. Beat in the buttermilk and applesauce. Add the cake mix and beat for 2 minutes, or until smooth. Scrape into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan. Cool completely in the pan on a rack.
- TO MAKE THE FROSTING: In a small bowl, combine the confectioners' sugar and cocoa, stirring to remove lumps. In a medium bowl, using an electric mixer set on medium speed, beat the butter until fluffy. Gradually beat in the cocoa mixture, milk, and vanilla extract. Beat until very smooth. Spread over the cooled cake, swirling it for a decorative appearance.
Nutrition Facts : Calories 372.7, Fat 11.7, SaturatedFat 4.4, Cholesterol 8.9, Sodium 444.7, Carbohydrate 66.5, Fiber 2.7, Sugar 47.8, Protein 6.4
HEALTHIER CHOCOLATE CAKE
This recipe can be used for cup cakes as well. Instead of using the chocolate frosting you can decorate with fresh strawberries and drizle the with chocolate sauce.
Provided by Miryam MS
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Coat a spring form cake pan with cooking spray and coat lightly with flour.
- Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
- Combine sugar, vanilla, egg, milk and pumkin puree. Add flour, baking powder and baking soda to mixture. Combine.
- Stir in cocoa and dark chocolate chips to mixture and combine with batter. Spoon the batter into prepared pan. Sprinkle cake with topping ingredients.
- Bake for 50-60 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan for at least 10 minutes and remove form pan. Cool completely.
- Combine frosting ingredients and spread over cake. Enjoy!
Nutrition Facts : Calories 198.9, Fat 6.2, SaturatedFat 2.1, Cholesterol 23.6, Sodium 103, Carbohydrate 35.4, Fiber 3.2, Sugar 22, Protein 4.7
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