Healthy Chocolate Pear Layer Cake with Caramel Frosting
Just by looking, would you ever guess that this Chocolate Pear Cake is… dare I say… healthy? *gasp!*
It’s true, it’s true. I would never lie to you!
Most desserts are bad for your health, horrifically caloric and leave you feeling guilty.
The giant slice of Healthy Chocolate Pear Cake you see here is nutritious (especially for the chocolate monster inside you) and low calorie. Even though it tastes like something damn unhealthy from a restaurant or bakery, it sure as H-E-double-hockey-sticks won’t leave you feeling like you threw your diet off track.
Life is good when this Healthy Chocolate Pear Cake is in front of your face 😉
This Healthy Chocolate Pear Cake is incredibly moist and insanely chocolatey. The Caramel Frosting is sweet and creamy and pairs just right with the chocolate, pear and spices. One bite and you’ll be hooked.
This Healthy Chocolate Pear Cake with Caramel Frosting is so delicious you'd never know it's guilt free, low sugar, low fat, high protein, and gluten free!
- 4 large Eggs
- ½ cup + 2 tbs Egg Whites (fresh, not cartoned)
- 1 tsp Vanilla Extract
- 196g (1 cup + 2 tbs) Granulated Sweetener*
- ¾ cup + 2 tbs Unsweetened Vanilla Almond Milk
- 206g (¾ cup + 1 tbs) Pear Puree**
- 1 tsp Natural Caramel Flavor
- 150g (1⅓ cups) Coconut Flour
- 27g (⅓ cup ) Unsweetened Dark Cocoa Powder
- 27g (⅓ cup) Unsweetened Natural Cocoa Powder
- 2 tsp Apple Pie Spice
- 1 tsp Double-Acting Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
Preheat the oven to 350 degrees Fahrenheit and generously spray two 8" cake pans with cooking spray (I also lined the pans with 8" parchment paper circles).
In a stand mixer bowl, add the eggs, egg whites, vanilla extract, granulated sweetener, almond milk, pear puree and caramel flavor. Stir on low while you complete the next steps.
In a medium-sized bowl, sift together the coconut flour, both cocoa powders, apple pie spice, baking powder, baking soda and salt.
Stand mixer still running, slowly add in the dry ingredients. After all is added in, mix on medium speed for ~20 seconds. Take bowl off mixer and scoop batter into the prepared pans, tap the pans on the counter to level the batter. Bake for ~45 minutes, or until surface springs back when tapped. Flip cakes onto a wire cooling rack and let cool completely before frosting.
In a microwave-safe bowl, add the shortening and almond milk and microwave at 20-second intervals, stirring between each one, until shortening is melted.
Stir in the extracts and salt. Stir in the protein powder, then stir in the powdered erythritol. Frost cakes once completely cool. Refrigerate for ~10 minutes to firm up the icing, then slice and serve!
- *I used ½ cup Coconut Sugar, ¼ cup Sucanat, and 6 tbs Granulated Erythritol
- **I took two 15oz cans of pear halves packed in 100% juice, drained them and pureed them in a blender until smooth.
This Healthy Chocolate Pear Cake tastes completely unhealthy. It tastes like it’s packed with sugar and butter, like I had slipped into a trance and bought it from Paula Deen a bakery. With every bite I had to convince myself that what I was eating was actually healthy. I reviewed the ingredient list over and over, wondering how something that tasted so rich and chocolatey could actually be nutritious. I ended up calculating the nutrition facts, expecting each slice to have at least 300 calories and 15g of fat. But I was so wrong…
I sat in my chair, confused, when I saw the results. One slice with frosting has only 230 calories and 6g of fat?! This is what I dream about. Oh, and it has 9g of filling fiber and 17g of satiating protein? Wow, I don’t feel guilty after all… Well, onto the next bite I go!
Healthy Chocolate Pear Cake? Nope, that’s not an oxymoron anymore!
With love and good eats,