Healthy Yellow Cake with Chocolate Fudge Frosting (2 Ways)

I made it my number one goal to make classic dessert recipes for this blog, and so far I have been successful!  I have healthified sugar cookies, brownies, vanilla cake, chocolate cake, red velvet cake, and so on.  It was time to take a break from my not-so-typical desserts, like krispy treats, no-bake layer bars, etc…  delicious, but just not classic.  Back when I first started this blog, I steered clear of the classic desserts because, to put it simply, they kind of intimidated me.

Would my healthified version taste like the real thing at all?

Would my cookies taste just as buttery?

Would my brownies feel just as fudgy?

Would my cakes be just as moist?

yellow cake recipe

Yellow Cake with Chocolate Fudge Frosting [frosting option #1]

I overcame my fears and just started baking!  After a sequence of successful recipes, I moved on to Yellow Cakes.  Yellow Cakes were especially daunting to me because they had to be yellow (where the yellow comes from 4-8 egg yolks, an ingredient I tend to avoid because many of my readers, friends and family try to limit yolks because of the saturated fat and cholesterol content)

I made this Yellow Cake recipe three times in order to perfect the cake’s flavor and texture.  Each time I made a different chocolate fudge frosting but only liked two of them.  Chocolate Frosting #1 was made with yogurt, dark cocoa powder and powdered erythritol.  Chocolate Frosting #2 was made with chocolate protein powder, almond milk and vanilla syrup.  Both frostings were delicious but it depends on your taste for which one to use.  Frosting #1 was dark, light and fluffy,  Frosting #2 was milk-chocolatey, dense and fudgy.

yellow cake recipe

Yellow Cake with Chocolate Fudge Frosting #2

I am so glad I finally healthified Yellow Cakes — who needs 8 egg yolks, bleached flour and refined sugar?  No one!  You will be so surprised to know that this cake is healthy (I would even call it guilt free), moist, buttery and rich, just without the butter, cholesterol and sugar (check out the nutrition label comparison below)!

2 6" layers

Healthy Yellow Cake with Chocolate Fudge Frosting

Ingredients:

Cake:

Frosting Option #1:

  • 114g (1/2 cup) Yogurt**
  • 14g (1 tbs) Coconut Oil
  • 1/2 tsp Natural Butter Flavor
  • 160g (1+1/3 cups) Powdered Erythritol
  • 15g (3 tbs) Unsweetened Dark Cocoa Powder

Frosting Option #2:

Directions:

For the Cake:

  1. Preheat the oven to 350 degrees Fahrenheit and spray two 6" cake pans with cooking spray.
  2. In a stand mixer bowl with whisk attachment, add the applesauce, warm almond milk, melted coconut oil, egg whites, extracts and food coloring/turmeric. Mix on low while you gather the dry ingredients.
  3. In a small bowl, whisk together the sorghum flour, brown rice flour, vanilla sugar, starch, baking powder, baking soda and salt.
  4. Add the vinegar to the mixing stand mixer.
  5. Slowly add the dry ingredients to the stand mixer. Increase mixer speed to medium and beat mixture for about 30 seconds.
  6. Pour batter evenly into the prepared pans and bake for ~42 minutes, or until the surface is firm and springs back when tapped.

For Frosting #1:

  1. In a microwave-safe bowl, add the yogurt and coconut oil. Microwave at 15 second intervals, stirring between each one, until coconut oil is melted (do not let mixture get too hot).
  2. Stir in the butter flavor.
  3. Whisk in the erythritol, then whisk in the cocoa powder. Refrigerate the frosting for ~15 minutes, or until firmer.
  4. Frost the cake (I frosted the bottom cake layer first, refrigerated for ~20 minutes, topped the bottom layer with the top layer, frosted and then refrigerated for ~20 minutes). Slice and serve!

For Frosting #2:

  1. Put the chocolate protein powder into a bowl and top with the sweetnol syrup and coconut oil. Stir together until incorporated, then frost the cake. Slice and serve!

Notes:

**I used a vanilla almond yogurt sweetened with fruit juice only, not sugar. However, this yogurt company went under and is no longer in production 🙁 ... you can use whatever yogurt you like -- coconut, soy, dairy, etc., just make sure it doesn't have any sugar added!

Here is the nutrition label:

Healthy Dessert Blog

yellow cake recipe

Yellow Cake with Chocolate Fudge Frosting #2

yellow cake recipe

Yellow Cake with Chocolate Fudge Frosting #2

26 comments on “Healthy Yellow Cake with Chocolate Fudge Frosting (2 Ways)

  1. My favorite gluten-free ingredient is almond flour.

  2. I love coconut flour though it’s finicky. Sweet potato and mashed plantain are good starches in cake!

  3. My favorite gluten free ingredients are GF oats or almond flour.

  4. This cake looks delicious, even though I’m not a huge cake person. I have to do something with my sorghum flour and I wasn’t quite sure how to use it. Does the brown rice flour add any grittiness to the cake? I used it in banana bread and it was quite gritty but maybe it just needs to be combined with something.

    • dessertswithbenefits

      The brown rice flour doesn’t add any grittiness at all, usually baked goods with 100% brown rice flour will taste gritty but this cake is soft, moist and delicious 🙂

  5. Looks wonderful! Too high carb for me, but definitely a healthier version than most!

    • dessertswithbenefits

      That’s too bad, I might try a version with almond flour but after so many trials to perfect this particular recipe, I am definitely sticking with this version for now 😉

  6. My favourite gluten-free ingredient is coconut flour! Full of fibre and it’s so sweet!

  7. coconut flour!

  8. Love it! Thanks for recipe 🙂

  9. Pingback: Your Questions About Chocolate Frosting | Chocolate Lovers - Everything Chocolate

  10. Almond and Peanut Flour

  11. my sisters chocolate chip cookies

  12. Probably oat flour, because it’s easy to make!

  13. is there a reason that your two cakes (the cake itself, not the frostings) look different? the cake with frosting 1 looks more moist and authentic and the cake with frosting 2 looks a bit more more dense to me. either way, they both look very delicious! and what would you recommend as a substitute for sweet white sorghum flour?

    • Hi Gina,
      The cakes are two different cakes. The more dense cake with the darker frosting was my first trial where it wasn’t much of a success, however the frosting definitely was! I was just trying to show the difference in the frostings 🙂
      As for the sorghum flour replacement, I’m not 100% sure of what to replace it with (I don’t have that much experience with sorghum). I am hesitant to recommend anything else because all gluten-free flours are extremely different. Please try to keep the sorghum if you can, but if you are allergic or can’t eat it I would hope that more brown rice flour will work!
      -Jess

  14. Wow, that cake looks really amazing, especially with frosting #1!!!

  15. YES thank you i have been looking for this!! can’t wait to make it!

  16. I just wanted to say how much I love your blog- I make one of your microwave bakes almost every morning! I also super appreciate your intent to make desserts healthy. I recently lost 40 pounds and your recipes kept me sane throughout the process :). I was looking for a lemon layer cake to make for my mom’s birthday, but I can’t find a good one anywhere! I was wondering what your recommendations would be… I was thinking that I could basically use this recipe, but replace the white vinegar with lemon juice, then replace the food coloring with lemon extract, and possibly add the zest of one lemon. It should still work, right? Obviously, you can’t be sure until you try it, but I’d like to get a more experienced baker’s opinion first!

    • Taylor-
      Wow, BIG congrats on your weight loss… that’s incredible!!
      I’m so glad you like my recipes, it makes me so happy that someone out there really appreciates what I do on this blog. You just made my day!!
      You are spot on for making a lemon version of this cake. Lemon juice should replace the vinegar just fine, lemon extract can replace the food coloring (you could probably increase it to 1 tsp if you want a strong lemon flavor) and you can add the lemon zest, no problem!
      Now I’m craving lemon cake… 😉
      Good luck!
      -Jess

  17. I would love to make this, but I’m vegan.  Do you have an egg replacer that you like to work with in baking?

  18. I’m excited to make this cake for my son’s first birthday . Unfortunately I don’t have a week to make the vanilla sugar. Any suggestions?

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