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Healthy Chocolate Cake with Peanut Butter Frosting recipe (sugar free, low carb, high protein, gluten free) - Desserts with Benefits
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Healthy Chocolate Cake with Peanut Butter Frosting

Servings: 2 8" cake layers
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hr 35 mins
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!

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

This recipe was republished with permission from the Naughty or Nice Cookbook.  Chocolate Cake (pages 88-89) and Peanut Butter Frosting (page 155).
Nutrition Facts
Healthy Chocolate Cake with Peanut Butter Frosting
Amount Per Serving (1 serving = 1/10th slice)
Calories 190 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4.5g28%
Cholesterol 125mg42%
Sodium 380mg17%
Carbohydrates 24g8%
Fiber 13g54%
Sugar 6g7%
Protein 12g24%
Vitamin A 200IU4%
Vitamin C 6.6mg8%
Calcium 150mg15%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes