Healthierchocolatecake Recipes

HEALTHY EXTRA MOIST CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F (180°C).
• 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 8×8 inch (20 x 20 cm) baking dish.
• Bake for about 25 minutes or until a toothpick comes out clean.
• Allow to cool before serving.

MOIST HEALTHY CHOCOLATE CAKE

Steps:

• We start by making frosting first because it needs to chill. In a medium pot, warm up entire can of coconut milk (cream and clear liquid) just until it starts to boil but not boiling.
• Remove from heat, add chocolate, vanilla extract, salt, and whisk until smooth. It will be runny. Place right in the pot in the fridge to solidify - should take about 3-4 hours.
• Frosting is ready to be whipped when there is a dent from your finger. Whip it up with an electric hand mixer for a few minutes or until a bit fluffy. Refrigerate until ready to assemble the cake
• Place two 9 inch round cake pans bottoms down on parchment paper, circle around with pen, then cut out with scissors. Place cut outs inside each cake pan and spray with cooking spray covering the sides. Set aside. Preheat oven to 350 degrees F.
• In a large bowl, combine flour, cacao powder, baking soda + powder, salt and whisk until you see no lumps.
• In another large bowl, add eggs, maple syrup, yogurt, oil and vanilla extract. Whisk or beat with an electric mixer for 30 seconds. Add flour mixture to the bowl with wet ingredients and whisk until smooth. Add boiling water, and whisk until combined well.
• Divide batter evenly between two previously prepared cake pans and bake on a bottom rack for 25 minutes, or until a toothpick inserted in the center comes out with some crumbs attached to it. Do not overbake.
• Remove cakes from the oven and let cool for 20 minutes. Using a spatula, separate the edge of each cake from the pan, flip on a wire rack, peel off parchment paper and let cakes cool off completely before assembling.
• When ready to assemble the cake, use about 1 cup of frosting for the middle layer, and the rest will be enough for full coverage of the top and sides.
• To decorate with chocolate shavings, using a vegetable peeler shave the chocolate bar into a bowl, then add on top. Also fresh berries or freeze dried crushed raspberries will be great! Cut into 16 slices, serve and enjoy!

HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)

Steps:

• 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" 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'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.

30 MINUTE HEALTHY CHOCOLATE CAKE

Steps:

• 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 the oven to 355F/180C.
• 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 the flour, cocoa powder, salt & baking soda in a medium bowl.
• 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 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 for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
• 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.

HEALTHIER CHOCOLATE CAKE

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!

HEALTHY CHOCOLATE CAKE (FAT FREE AND SUGAR FREE!)

Steps:

• Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
• In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
• Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
• Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
• Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.

CHOCOLATE CAKE (NO EGGS, BUTTER OR OIL)

Steps:

• Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.
• Add flour, cocoa powder, baking powder and sugar into a large mixing bowl. Whisk together until evenly combined.
• Add in milk. Whisk until batter is smooth.
• Pour batter into prepared baking pan. Bake for about 30 minutes or until toothpick inserted comes out clean and top of cake bounces back when you apply light pressure. Let cake cool completely before frosting and cutting.
• To make chocolate frosting: combine oil and cocoa powder in a medium bowl. Mix until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup last. Stir it in until it is evenly blended and the frosting thickens.
• To make chocolate ganache: Add chopped chocolate to a medium bowl. Bring heavy cream to a simmer on the stove. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. Let chocolate ganache cool at room temperature until it becomes firm enough for frosting the cake.