Yes, you read the title right. A healthy chocolate cake? That is to die for and richly delicious? It is true my friends!
Now, by healthy, I don’t mean it can replace your veggies or you should go and eat the whole thing, but as far as chocolate cakes go this recipe…takes the cake 🙂
One serving, about a 2.5 by 3 in slice, of cake minus frosting is ONLY 136 calories, just a hair over 2 g of fat, 15.4 g of sugar, and has 4 g of fiber and 4 g protein! Here’s the nutrition info thanks to sparkpeople’s recipe calculator.
I tweaked the chocolate banana cake recipe from the joyofbaking.com
The original recipe had a lot more sugar, all-purpose flour, canola oil, and a little less banana and cocoa powder.
Here is what I did, and it was soooo rich and moist and beyond delicious!
- 1 cup brown sugar
- 1 3/4 cups plus 1 tablespoon King Arthur’s Whole Wheat White Flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3 medium-sized super ripe mashed bananas
- 1 cup warm water
- 1/2 cup milk
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons pure vanilla extract
- 1 Tbsp cinnamon (optional, but I sure love to add cinnamon to everything I can!)
- 1 Tbsp ground flax-seed (optional)
- Pre-heat oven to 350 degrees F. (but since I used a glass pan I set it to 325 F!)
- Butter a 9 x 13 inch pan.
- Combine the sugar, flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and flax-seed. Set aside.
- In another large bowl, beat together the eggs, mashed bananas, water, milk, applesauce, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir, until combined.
- Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and let cool on a wire rack.
- When completely cooled, use this frosting recipe!
Of course the frosting adds a bit more calories (just over 100) with some extra fat (9 g) and a tiny bit more sugar (5 g), but I think this is an improvement over the traditional frosting made with butter and tons of confectioners sugar. Depending on what recipe is used you can easily get just as many grams of fat (if not more), and exponentially more sugar (between 20-40 g!)
I made this as a birthday cake for my brother-in-law and sister-in-law and they, along with everyone else at the party LOVED it and I just had to share this wonderful find with all of you too!