Guilt free, moist & easy chocolate cake made with whole wheat flour, applesauce & agave nectar. Topped with scrumptious healthy chocolate ganache.
“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.
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.
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.
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.
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.
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.
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.
Enjoy your love day and remember life is short! P.S. Saying that in a non-depressing way.
- 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)
- 1/3 cup agave nectar
- 1/2 cup coconut oil, melted
- 3 tbsp cocoa powder
- 1 tsp pure vanilla extract
- 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.
- In a medium mixing bowl, lightly beat the eggs and add applesauce, milk, agave and vanilla extract. Whisk to combine.
- 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.
- 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.
- 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.
Servings Per Recipe: 10
Amount Per Serving = 1 slice:
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!