And unlike last year, I don’t have any exams today.  Phew.  But seriously guys, I’m turning twenty today.

TWENTY.  The big 2-O … I’ve been on Earth for two entire decades?  Damn, I’m old.

Healthy Decadent Chocolate Layer Cake with Chocolate Frosting

So obviously, I celebrated with cake.  A chocolate cake.  Duh.

Satisfyingly sweet, incredibly decadent and supremely chocolatey.  Oh, and did I mention it’s guilt free?  Oh yes, I’ve slashed over half the calories and two-thirds the fat from the original recipe (see nutrition label comparison below!).  While it’s definitely not DWB’s most conventional recipe, it’s definitely an unbelievable improvement from before… you know, from the 10 eggs, 1 cup of butter, and 1+2/3 cups of sugar?

This cake?  It’s everything you need in life, right here, right now (and I mean NOW)

(Secretly Healthy) Decadent Chocolate Layer Cake with a Special Chocolate Frosting

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 20 minutes

Yield: two 9 inch cake layers

Serving Size: 1/10th of recipe

Calories per serving: 220 (vs. 490 in original recipe)

Fat per serving: 8g (vs. 27g in original recipe)

(Secretly Healthy) Decadent Chocolate Layer Cake with a Special Chocolate Frosting


    Cake- Dry:
  • 224g (2 cups) Coconut Flour*
  • 80g (1 cup) Unsweetened Regular Cocoa Powder
  • 1+1/2 tsp Baking Powder
  • 1+1/2 tsp Baking Soda
  • 1 tsp Salt
  • Cake- Wet:
  • 7 Jumbo Organic Eggs*
  • 6 Jumbo Organic Egg Whites*
  • 320g (1+2/3 cups) Granulated Erythritol (or dry sweetener of choice)
  • 1+1/3 cups Unsweetened Vanilla Almond Milk
  • 308g (1+1/4 cups) Unsweetened Applesauce
  • 1 tsp Vanilla Extract (I used homemade)
  • Frosting:*
  • 105g (5 scoops) Chocolate Brown Rice Protein Powder
  • ~11 tbs Unsweetened Vanilla Almond Milk
  • 60 drops Stevia Extract


    For the Cake:
  1. Preheat the oven to 350 degrees Fahrenheit and generously spray two 9" cake pans with cooking spray (make sure you spray/grease the pans well, since this cake is much lower fat than the original recipe the cakes have a tendency to stick)
  2. In a large mixing bowl, sift together the dry ingredients.
  3. In a separate large mixing bowl, whisk together the wet ingredients.
  4. Add wet to dry and stir together (it should look liquidy at first but it gets thicker quickly). When the dry seems fully incorporated, whisk the batter vigorously for ~10 seconds to remove any clumps.
  5. Pour batter evenly between the two prepared pans and flatten the surfaces. Bake for ~55 minutes, or when the surface of the cakes spring back when touched. Let cool in pans.
  6. For the Frosting:
  7. Add the protein powder to a medium-sized bowl and add 9 tbs of the almond milk and stevia. Stir together and add more almond milk when needed, tablespoon by tablespoon.
  8. Lightly frost the first cake layer, then top the next cake layer with the rest of the frosting. Slice and serve!


*Even though coconut flour smells strongly of coconut out of the container, I actually didn't taste any coconut in the finished cake... but maybe that's just me?

*The 7 whole eggs measured 1.5 cups and 410g. The 6 egg whites measured 3/4 cup + 2 tbs and 198g.

*If you want more frosting, add 2 more scoops of this protein powder, ~4 more tablespoons of almond milk and ~24 more drops of stevia.

Keep leftovers tightly wrapped (I used plastic wrap) at room temp for up to 2 days, then refrigerate covered after that. Surprisingly, this low-fat cake stays soft and moist for quite a few days! Usually low-fat cakes turn dry and hard as a rock.

Flavor Variations: Mocha - add 2 tbs of instant coffee to batter Peppermint - add 1-2 tsp of peppermint extract to batter Coconut - add 1-2 tsp coconut extract to batter and top frosting with shredded coconut Almond Joy - add 1 tsp coconut extract + 1 tsp almond extract Strawberry Chocolate - add strawberry jam + sliced strawberries between cake layers

This recipe is: sugar free, low fat, high fiber, high protein, gluten free!

Recipe adapted from: Coconut Recipes

Now it’s time for a nutrition label showdown!

The Original Recipe‘s nutrition label is on the left,  DWB’s nutrition label is on the right:

Healthy Dessert Blog  Healthy Dessert Blog

(labels do not include frostings)

Can you believe the discrepancy between the nutritional labels when the cakes are equally moist, equally sweet and equally decadent?  DWB’s version has:

  • 270 less calories
  • 19g less fat (and 12g less saturated)
  • 25% less of your daily cholesterol
  • less than half the carbs
  • 40g less sugar
  • infinitely less guilt!

I’ve never typed the word “less” so much in my life!

In case you were wondering what the nutrition label would be for my cake with the frosting, here it is:

Healthy Dessert Blog

Okay guys, c’mon.  I think it’s utterly impossible to feel guilty eating this cake.  A large slice has only 260 calories, 14g of fiber and 22g of protein?!

Oh my, I think this is my best birthday yet.  I think you can guess what I had for breakfast on this lovely day… and let me tell ya, this Healthy Chocolate Layer Cake pairs perfectly with a cup of joe.

Healthy Decadent Chocolate Layer Cake with Chocolate Frosting

Labels: 5-Ingredients-or-Less, Applesauce, Brown-Rice-Protein, Cakes-and-Cupcakes, Chocolate, Coconut-Flour, Egg-Whites, Eggs, Erythritol, Fat-Free, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Low-Fat, Nutrition-Label, Sugar-Free

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Comments (32)

  1. Angela @ Canned Time: October 6, 2012

    Wow! So old? I can’t believe someone so young has accomplished so much Jessica….hope you have a great day, I would with this cake to eat!!!! HAPPY BIRTHDAY! :)

  2. The Cooking Actress: October 6, 2012

    That cake looks so so sooo delicious and decadent! I can’t believe you healthified it! HAPPY HAPPY BIRTHDAY PRETTY GIRL! I can’t believe you’re 20 either…now I feel old…cuz I’m turnin 23….*gah*

  3. Kammie @ Sensual Appeal: October 6, 2012

    Well happy birthday!! This cake totally does NOT look healthy at all. Must taste amazing. Many if you think 20 is old.. I feel older, I’m turning 23 in January. Oh joy.

  4. Caroline: October 6, 2012

    Oh my gosh, happy birthday! You look so good for your old age. 😉

  5. Lexi: October 6, 2012

    awh happy birthday!!!! 20 is nothing, i just turned 23 and i feel like an old lady lol!

  6. Conrad Taylor: October 7, 2012

    Just came across your blog. It is so nice to hear someone like youself make health and fitness a top priority. I too am very active and have a high regard for my overall health.

    Just from looking through you blog I’m pretty sure we think alike.

    Also, my cousin has a blog( check her out.

    Keep up the great work!

  7. Thank you so much Angela!

  8. Aw thanks :) and 23 is NOT old, I guess I’m just shocked that I don’t have a “teen” in my age anymore!

  9. Thanks Kammie :)
    Everyone seems to be turning 23!
    Why am I so behind?? 😉

  10. Aw thanks Caroline 😉

  11. You’re no old lady! And happy belated bday :)

  12. Allie@LiveLaughEat: October 7, 2012

    Happy Birthday!!!

  13. Anonymous: October 7, 2012

    Happy Birthday!

    In your honest opinion…does this cake have an eggy taste?

    (I find all baked good with coconut flour + eggs taste too eggy)…and they’re also way too spongey.


  14. Eating 4 Balance: October 8, 2012

    Happy belated Birthday! So great to see a cake that tastes indulgent, but is super healthy too. Best wishes :)

  15. Thanks Conrad! I love hearing other people say they love being active and value their health :)
    Also, I am infatuated with your cousin’s blog… I’ve been hooked ever since I saw her Orange Blossom Cupcakes. She’s so creative and her photography is amazing!

  16. Thanks Allie!

  17. Sophie, I didn’t detect any eggy taste in this cake… probably because it uses 3 less eggs than the original recipe. However, it IS a tad more spongey than the typical dense and fudgy chocolate cake :)

  18. Thanks Madison!

  19. Jo Hodson: October 8, 2012

    Hope you had a great day…you chose the perfect way to celebrate! :-)

  20. Annie: October 8, 2012

    Happy birthday! This cake looks amazing!

  21. Anonymous: October 8, 2012

    so young and soooo dumb

  22. Thanks Jo, the cake made that day soo much better!

  23. Thanks Annie, it was delicious! :)

  24. Anonymous-
    While I would love to delete that comment, I am going to leave it so that readers can see how crass people can be on the internet because they can hide behind the “Anonymous” name. I get that you may think a certain way and may not even like my blog, but to be frank, why even take the time to write that and actually press “Publish?”

  25. Conrad Taylor: October 12, 2012

    Wow, that last person who commented sounds like as ass. Forget him/her. Pretty sure they are just jealous of your beatuiful self and the obvious fact that you are a strong and hard working woman.

    I’m not a blogger myself, just a health conscious guy that ocassionally enjoys searching the web just to see whats out there. I’m glad you like my cousin’s blog(roostblog) her recipes are amazing. Hoping all goes well and her cookbook comes out in 2014.

  26. Thanks Conrad, I don’t really get what he/she achieves by saying that? Anyways, I’m excited for Caitlin’s cookbook! I’ll probably bookmark each recipe and go on a month-long baking spree….

  27. Rayna Bryan: October 14, 2012

    Do you think that finely ground coconut palm sugar would work instead of the granulated Erythritol?

  28. Yup! Palm sugar should work, you probably don’t need to grind it though, erythritol looks like regular white sugar :)

  29. Bright Tutorial Centre: November 6, 2012

    Gosh.. i love this!

  30. McKenzie: August 11, 2013


    Would granulated zero-calorie sweetener work in place of the granulated Erythritol (too expensive and am wanting to bake (and eat) this cake soon)? Any other dry sweeteners you would recommend for this recipe that can be bought at Target? Thanks.

  31. dessertswithbenefits: August 15, 2013

    Any other granulated sweetener that measures cup-for-cup for sugar should work, so that zero-cal sweetener you mentioned will most likely work. If you want a sugar free cake I would replace the erythritol with xylitol. If you just want a refined sugar free cake, I would suggest sucanat, date sugar or coconut sugar.
    I’m not 100% sure on what Target sells so you might have to check that one out on your own, but hopefully they sell a healthy sweetener!
    Hope this helped :)

  32. health blog: August 31, 2013

    Simply wish to say your post is great! Thanks a million!

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