Dec 9, 2011
Healthy Chocolate Cake with Chocolate Frosting
You know, it’s about time I made a chocolate cake! But not just any chocolate cake, a healthy chocolate cake that is moist and decadent just like storebought mixes.
And of course, it isn’t chocolate cake until you’ve frosted it. But almost every frosting recipe I came across was laden with butter and powdered sugar, so I made my own recipe. I opted for a cream cheese frosting that is secretly high in protein and low in fat. Just keep in mind that I like frostings that the Pillsbury brand makes–you know, those tubs of tasty “stuff” that tend to be way too sweet and much to rich. That’s why I love this homemade frosting! The taste and texture is practically identical.
Can you see how moist the cake is? And would you believe me if I told you this is healthy enough for breakfast?
It’s got oats, just like a morning bowl of oatmeal.
It’s got tofu, a good source of protein.
It’s got protein powder, like you had a protein smoothie for breakfast.
It’s got applesauce, like you had some fruit…
and the list goes on.
Although, most people can’t handle such decadence in the morning, but I can. When I was younger I used to eat chocolate bars on my way to school, so I’m used to it, I guess. I mean, it’s chocolate cake for breakfast! Yes. Please? Thank you!
When I told my friend I had chocolate cake for breakfast, she thought I was insane, but that’s because she doesn’t have a sweet tooth like me us. 😉
Healthy Chocolate Cake with Chocolate Frosting (high altitude recipe)
- 80g (1/2 cup) Brown Rice Flour
- 48g (1/2 cup) Old Fashioned Rolled Oats, blended to a flour
- 40g (1/2 cup) Dark Cocoa Powder (unsweetened)
- 60g (3/4 cup) Whey Protein Concentrate
- 72g (3/4 cup) Old Fashioned Rolled Oats, left whole
- 72g (6 tbs) Sucanat
- 6g (1 tbs) Ground Flaxseed
- 1 tsp Instant Coffee
- 1/2 tbs Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 128g (1.5/5 servings) Firm Tofu, drained and pressed
- 1/2 cup Skim Milk
- 246g (1 cup) Unsweetened Applesauce
- 1/2 tbs Vanilla Paste
- 1 tsp Chocolate Extract
- 1 tsp Hazelnut Extract (or more vanilla paste)
- 1/2 tsp Butter Extract
- 1/4 tsp Almond Extract
- 2+1/2 tsp Stevia Extract
- 1/2 tbs Apple Cider Vinegar
- 2oz 100% Cacao Unsweetened Chocolate
- 2oz 60% Cacao Bittersweet Chocolate
- 28g (2 tbs) Grapeseed Oil (or any other neutral oil)
- 84g (1/4 cup) Honey
- 4oz Fat Free Cream Cheese
- 28g (2 tbs) Coconut Oil, soft
- 1 tsp Vanilla Extract
- 2 tbs Skim Milk
- 10g (2 tbs) Dark Cocoa Powder (unsweetened)
- 64g (2 scoops) Chocolate Whey Protein Powder
- 180g (1+1/2 cups) Powdered Erythritol
- pinch of Salt
For the Cake:
- Preheat your oven to 375 degrees Fahrenheit and spray your cake pan with cooking spray
- Whisk all the dry ingredients together in a large mixing bowl.
- Puree the tofu with the milk, and pour into a medium mixing bowl. Whisk in the applesauce, vanilla paste and extracts (exclude the vinegar for now)
- Melt the unsweetened chocolate and bittersweet chocolate in the microwave at 30-second intervals, stirring in between each one, until all is melted. Add the oil and honey and stir until smooth and glossy. Add this (every last drop!) to the other wet ingredients in the medium-sized mixing bowl and whisk until incorporated.
- Pour the wet ingredients over the dry ingredients and fold until mixed. Vigorously beat the batter with your whisk for about 20 seconds to remove any clumps.
- Pour batter the cake pan and flatten with your spatula. Bake for ~40 minutes, or until a cake-tester/toothpick comes out clean and the top of the cake springs back when tapped.
- Cover the cake with a towel until mostly cooled, then cover with some tin foil and leave at room temp over night. The next day, make the frosting!
For the Frosting:
- Put all of the ingredients into a medium/large mixing bowl and beat with a hand mixer on high until fluffy. Make sure to taste it to see if you like it. If it's not sweet enough, add some more erythritol. If it's not chocolatey enough, add more cocoa powder or protein powder.
- Pour on top of the center of the cake and slowly spread out to the sides. It will slowly run down the sides if you push it too much, so be careful when spreading. When the cake is completely covered, quickly put it in the fridge for 5-10 minutes to firm up... your cake is now ready, so slice and enjoy!
**This is a high altitude recipe (for about 2,500 feet), so if you live at sea level DO NOT attempt this recipe without making some adjustments to the liquid and baking soda level!
This recipe is: high fiber, high protein, gluten free!
For those of you at sea level, I promise you, I will bake this again and post the sea-level-altitude recipe for you.
You just can’t miss out on this chocolatey goodness.