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Guilt free, moist & easy chocolate cake made with whole wheat flour, applesauce & agave nectar. Topped with scrumptious healthy chocolate ganache.

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“Nay” to drinking wine & spirits and “Yay” to baking stage in my life goes on… Now that my freezer is stocked with No Bake Peanut Butter Pie (I seriously can’t even look at it anymore = wish you were my neighbours) and Valentine’s Day is next week (hint-hint, honey), I crave all things chocolate. Like who doesn’t like chocolate?! If you don’t, that makes you not human and leaves more of THIS for us.

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really don’t bake have never baked much until recently. Whaaaaaaaaat?! As much as I hate McDonald’s, I think their commercials are brilliant. “Whaaaaaaat?!” is my fave right now.

Anyways, our chocolate cake.

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To develop a healthy chocolate cake been a dream of mine forever. A cake that a person who never baked could bake even my mom and it wouldn’t call for spelt flour, brown rice syrup or xanthan gum (what is that anyways?!). I’m sure all those are good for you but a “normal” person like me doesn’t usually have those things in a pantry. Now that I think more about it, I feel I’m soooo behind…And I’m so happy in my whole wheat flour and applesauce world…for now.

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First, let’s talk about the baking dish. You can use any medium size pan or dish. I made my cake in a springform, the one you bake the cheesecake in. It worked but the ganache leaked to the sides making them extra ganache-y. Next time, I would like to have more frosting on the actual top of the cake. We still loved the cake though! I’m thinking square glass baking dish or even pie dish would work better. Cake baking pan, rectangular casserole dish, deep pie dish => all good. You can even cut the cake in squares and have cake bars.

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For the cake itself I used whole wheat flour only. Yep, it worked! I was really scared the cake would not rise properly but it came out perfectly fluffy. I also tried the version with 25% all purpose white flour and found no difference in results. So we are going 100% whole grain.

I replaced the oil completely with applesauce because I knew we would have to save some room in nutritional #s for the ganache. It worked great and made the cake moist. I’m always amazed with the results of using applesauce instead of oil in baked goods. I love store made Tuxedo cake because how moist and spongy fluffy it is. I do not buy it for obvious reasons and my healthy chocolate cake came pretty close to it.

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And the ganache…Where do I begin?! I love coconut oil (I buy a huge jar of Nutiva) so much I could eat it instead of yoghurt but that wouldn’t be healthy of course. It is full of healthy fats that should be consumed in moderation. I’m not MD, please don’t ask me why. I’m sure you can google it.:) So, really all you gotta do to make that wonderful chocolate sauce is whisk together coconut oil, agave nectar and cocoa powder. Um, that’s it. Then pour it on top, pass the whisk and bowl to kids/husband to lick and wait an hour or so for the cake to settle.

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We all couldn’t stop eating the cake. It was a weird feeling watching my kids gobble it up: a) It’s chocolate cake! b) It’s is so healthy considering the fact it is a). So shut up, Olena, and let children eat the cake. I really worked hard to keep my mouth shut and hands in check. And then Alex, that’s a separate story. Out of control completely but I love him and he is all mine and will make him another cake this V Day.

xoxo

Enjoy your love day and remember life is short! P.S. Saying that in a non-depressing way.

Healthy Chocolate Cake

Healthy Chocolate Cake

Ingredients

    Cake:
  • 2 large eggs
  • 3/4 cup applesauce, unsweetened
  • 1/2 cup almond or any milk, unsweetened
  • 1/2 cup agave nectar
  • 1 tsp pure vanilla extract
  • 2 cups whole wheat flour
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • Various berries, for decorating
  • Cooking spray (I use Misto)
  • Ganache:
  • 1/3 cup agave nectar
  • 1/2 cup coconut oil, melted
  • 3 tbsp cocoa powder
  • 1 tsp pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F and grease the sides and bottom of a springform pan really well with coconut oil, vegan butter or spray with cooking spray. You can use cake pan or square baking dish as well.
  2. In a medium mixing bowl, lightly beat the eggs and add applesauce, milk, agave and vanilla extract. Whisk to combine.
  3. In another medium bowl, mix to combine flour, cocoa & baking powders, baking soda and salt. Gently fold into the bowl with wet ingredients from previous step. Do not over mix. You can first gently whisk the batter and then stir with a spatula. A few lumps are fine, the batter won't be completely smooth. Pour into prepared baking dish and bake for 40-45 minutes or until the toothpick inserted in the middle of the cake, a few times in a few spots, comes out clean. A bit of batter at the end of toothpick is fine. Remove cake from the oven and transfer to a cooling rack. Let cool to room temperature. Do not remove cake from the baking dish.
  4. To make the ganache, in a small bowl whisk together agave nectar, coconut oil and vanilla extract. Add cocoa powder and whisk again until smooth. Place in the fridge to thicken a bit, for about 20 minutes. You want ganache to be the consistency of melted chocolate.
  5. Pour ganache over the cake. If using the springform pan, the ganache will "leak" to the sides making nice chocolate covered sides. Refrigerate until the ganache is completely set, about an hour. To ensure easy removal from the springform, let cake warm up on a counter for 20 minutes and go around the perimeter with a thin knife before removing the form. Decorate with your favourite fruits and/or berries on top.
  6. Storage Instructions: Refrigerate covered for up to 5 days. Freeze (without berries, decorate after defrosting) in an airtight container for up to 3 months.
http://ifoodreal.com/healthy-chocolate-cake-recipe/

Nutritional Info

Servings Per Recipe: 10

Amount Per Serving = 1 slice:
Calories: 265.8
Total Fat: 13.0 g
Cholesterol: 37.2 mg
Sodium: 211.1 mg
Total Carbs: 37.5 g
Sugars: 17.3 g
Dietary Fiber: 4.5 g
Protein: 5.3 g
WW Points+: 8

And now completely off topic but still about love. I love anything Apple => major addiction => Alex’s fault. We have 7 Apple devices in our household and I’m sure you can relate. So, Apple just turned 30 and put this breathtaking (as always) video captured with iPhone 5S. You gotta WATCH!

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

23 Comments

    • Olena

      Thank you, Laura! Yep, worked like a charm. Although I baked the cake in a glass pie dish and it came out perfect – I slathered the dish with vegan butter really well.

      Reply
    • Olena

      Please, don’t get a husband just because of a pure impulsive desire making and feeding him the chocolate cake. Husbands are a lot of work!:) Enjoy and thanks for pinning!

      Reply
  1. Annie Summer

    Looks delicious – I’m going to make it for Valentine’s Day. I wonder why you use agave as the sweetener? From what I’ve read recently, it isn’t the low glycemic food it was touted to be, and is actually in the same category as high fructose corn syrup – and very processed. I wonder how honey would be in this recipe? Anyhow, thanks for posting 🙂

    Reply
    • Olena

      Hey Annie. Agave has very mild taste and low glycemic index but high fructose content. Unless it is banana or figs with natural sugars, any sweeteners are processed. Agave is still better than white sugar. You can use honey 1:1 ratio. I’m sure the cake will come out great but the taste will be altered. The bottom line is moderation.:)

      Reply
  2. Anna@eatwithtaste.com

    Oh la la! That totally looks scrumptious and so in time for Valentine’s Day!
    You made me laugh with the Xanthan gum, lol. It a thickening agent derived from the microorganism (Xanthomonas campestris). Different thickening gums of such nature are very valued because of their lower caloric value than it would’ve been if you would’ve used starch to thicken up stuff. Bob’s Red Mill makes Xanthan gum, available in most grocery stores who carry Bob’s Red Mill.
    As far as brown rice syrup, I would definitely use that instead of the agave nectar.
    And, I think the question for healthy fats is more so for a dietitian than an MD. Coconut oil fats are not really “that” healthy but they sure are healthier than fats from lards and butters.

    Reply
  3. Carrie O.

    Hi Olena,
    Cake looks delish!

    Did you notice that your gravatar pic is showing up beside almost everyone’s comments? Or, maybe it’s just my computer that’s messed up. Just thought I’d let you know how it’s appearing on my screen.

    Can’t wait to see your next income report!

    Reply
  4. Gina

    Wow this looks amazing! Definitely making this one soon – I’ll have to finally buy some coconut oil, though.

    Just a quick question, this is regular whole wheat flour, not whole wheat pastry flour, right? It rose so well! What brand of whole wheat flour did you use?

    Reply
    • Olena

      Hi Gina. Regular whole wheat flour, correct. I used Presidents Choice Organics, that’s Canadian brand of flour. I think it rose so well because of applesauce plus baking soda reaction while mixing the batter and then baking powder action. I was pleasantly surprised myself.

      Reply
  5. Carrie O.

    Forgot to ask a question. I have white whole wheat on hand. I’m assuming using that would change the density/texture, but would I also need to change the amount of flour I used?

    By the way, I recently joined Food Blogger Pro and I’m going through all of their tutorial videos now. Really good stuff.

    Between FBP and your site, I’m learning a lot!

    Reply
    • Olena

      White whole wheat flour is closer to white flour than whole wheat, in terms of its properties. This article says to substitute 1:1. And I can’t imagine Bjork and Lindsay providing low quality materials.:) Learning is the key to success.:) Never stop to learn and never give up!

      Reply
  6. Shobelyn

    This looks delicious. The photos are amazing too- is this how the weather in BC? No snow and all, it looks like spring to me.

    Reply
    • Olena

      Thank you:) Haha, yes. We have green grass year round and the crocuses are already blooming. It’s very mild here and we barely get snow and it melts right away. Although right now it’s super cold for us but still all is green. Spring is almost here. Yay.

      Reply
    • Olena

      I use organic cacao not cocoa powder. Any brand. It is less processed and higher in antioxidants than cocoa powder. However, cocoa powder would work too.

      Reply
  7. Emily

    Hello,
    just wondering if the coconut oil in the ganache can be substituted with anything else as I don’t have it? … Only have olive oil and butter 🙂

    Reply

Trackbacks/Pingbacks

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  4.  Clean Eating Recipes For Valentine's Day – LeelaLicious

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