Healthy Chocolate Cake with Peanut Butter Frosting
Healthy Chocolate Cake with Peanut Butter Frosting — the cake is super moist and chocolatey, the frosting is incredibly rich and sweet and PACKED with peanut butter flavor… you’d never know the slice in front of you is sugar free, low carb, high protein, gluten free, dairy free, and keto-friendly too!
Ohhhh yes baby.
I was in the mood for Chocolate Cake, but I was also kinda in the mood for peanut butter… just like every other day.
So I made a healthy Chocolate Cake with Peanut Butter Frosting. And it’s the bomb.
But this isn’t just like any other Chocolate Cake, this is a HEALTHY Chocolate Cake! It’s super chocolatey, moist and decadent, just like the storebought mixes. And the frosting? OH MY GOODNESS GRACIOUS. It’s heaven. Wait no, it’s not “like” heaven, it IS heaven. And that’s a fact.
I’ll let you in on a little secret here too: When I was about to make the peanut butter frosting, I remembered I had run out of peanut butter the day before (crying and screaming occurred here, obviously). And then I remembered my Peanut Butter Frosting made without peanut butter. Peanut flour literally saved
my life this cake. Peanut flour is like peanut butter in powder form. You can use it in baked goods and frostings, you can even reconstitute it with water or milk to make “instant peanut butter.” I use peanut flour quite often in my recipes and even used it in my cookbook, DIY Protein Bars, too! If you haven’t tried it, I highly recommend it.
Can I tell you another secret? I ate this cake for breakfast. Like, three days in a row. And I’m pretty sure those three days were the best days of my life.
And I’m just doing my duty — sharing the good news with y’all. I think you should make this cake too. Every slice makes life infinitely better 🙂
Imagine this in your face: Healthy. Chocolate. Cake. With Peanut Butter Frosting.
Sounds great, doesn’t it? Yes, of course. Because it is, duh.
This Chocolate Cake is super moist and chocolatey and the Peanut Butter Frosting is incredibly rich and sweet and PACKED with peanut butter flavor. You'd never know it's sugar free, low carb, high protein, gluten free, and dairy free too!
- 224g (2 cups) Coconut Flour
- 192g (1 cup) Granulated Erythritol
- 80g (1 cup) Unsweetened Dutch Processed Cocoa Powder
- 2 tsp Double-Acting Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 430g (1¾ cups) Unsweetened Applesauce
- 320g (1⅓ cups) Unsweetened Vanilla Almond Milk
- 6 large Eggs (room temperature)
- 4 large Egg Whites (room temperature)
- 1 tbs Vanilla Extract
- 1 tbs Liquid Stevia Extract
Preheat the oven to 350 degrees Fahrenheit. Spray 2 8” cake pans with cooking spray and line with 8” circle parchment paper liners.
In a medium-sized bowl, whisk together the coconut flour, erythritol, cocoa powder, baking powder, baking soda and salt.
In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, almond milk, eggs, egg whites, vanilla extract and stevia extract. Mix on low speed. Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
Pour the batter into the prepared cake pans. Tap the pans on the counter a few times to make sure the batter is level. Bake for 50 minutes, or until the surface springs back when tapped. Let cool completely in the pan.
TO FROST- Flip one cake layer onto a cake pedestal, peel off the parchment paper cake liner, and frost with your frosting of choice. Flip the other cake layer onto a parchment paper-lined cookie sheet, peel off the parchment paper cake liner, then carefully slide it onto the frosted bottom cake layer (this is a delicate cake, so be careful!). Frost the remainder of the cake. Slice and serve, or store in the fridge covered with a cake dome for up to 5 days.
This recipe was republished with permission from the Naughty or Nice Cookbook. Chocolate Cake (pages 88-89) and Peanut Butter Frosting (page 155).
Feel naughty, eat nice.