Dessert - Low sugar chocolate cake recipe

Author: Jesus Davis

This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. I use two 6-inch cake pans to make this cake, which is a perfect size for a small gathering or even to use as a smash cake.

Healthy Chocolate Cake (Lower Sugar, Allergy-Friendly)
Healthy Chocolate Cake (whole wheat, gluten-free, vegan options)
Gluten Free Chocolate Sheet Cake
Reduced-Sugar Chocolate Cake

Healthy Chocolate Cake (Lower Sugar, Allergy-Friendly)

I use two 6-inch cake pans to make this cake, which is a perfect size for a small gathering or even to use as a smash cake.
Provided by: Amy Palanjian
Total time: 28 minutes
Cook time: 18 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1 1/2 cups all-purpose ((or whole-wheat flour))
2/3 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 recipe Quick Chocolate Frosting or Chocolate Cream Cheese Frosting

Nutrition:

How to cook:

Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well on the bottom and sides with nonstick spray. (I use classic Pam spray.)
Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared pans, using about 1 cup and 2 tablespoons in each pan.
Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out cleanly. Try not to overbake.
Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.
To frost, place one cake onto a cake plate or plate. Add 1/3 of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.

Notes: Healthier Chocolate Cake - no sugar, butter or oil in this cake!, Ingredients · 3 bananas, ripe · ½ cup greek yogurt, vanilla or plain · ⅓ cup honey · 1 tsp vanilla extract · 2 tbsp creamy peanut butter · 1 large

Tags:

gluten free chocolate sheet cake healthy chocolate cake whole wheat gluten-free vegan options healthy chocolate cake lower sugar chocolate cake whole wheat gluten-free vegan options healthy chocolate cake lower sugar allergy-friendly low sugar chocolate cake recipe

Easy Refined Sugar Free Chocolate Cake

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EASY and HEALTHY Chocolate CAKE Recipe

Healthy and delicious easy chocolate cake recipe! And the best thing is that this cake has no Duration: 4:50

Healthy Chocolate Cake (whole wheat, gluten-free, vegan options)

This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Can also be made gluten-free or vegan!
Provided by: Erin @ Food Doodles
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

1 cup (320 grams) honey* or 2 cups (375 gram) coconut sugar or 2 cups (400 grams) granulated sugar
1 3/4 cups (210 grams) whole spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 gram) Bob's Red Mill 1-to-1 gluten-free baking flour for a gluten-free version
3/4 cup (85 grams) cocoa powder (I prefer Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs (50 grams each, out of shell) or 2 chia eggs** for vegan
1 cup (240 milliliters) milk of choice***
1/2 cup (120 milliliters) olive oil (or another neutral-tasting vegetable oil that's liquid at room temp)
2 teaspoons vanilla extract
1 cup (240 milliliters) boiling water (this is not a typo!)
flesh of 1 avocado (155 grams)
1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder
1/2 cup + 2 tablespoons, maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (28 grams) refined coconut oil

How to cook:

If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
Divide the batter between the two pans.
Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
Let cool completely before frosting.
Chocolate Avocado Frosting:
Put all the ingredients (using 1/2 cup maple syrup) in a high-speed blender (or a small food processor) and blend until smooth. Taste and add up to another 2 tablespoons of maple syrup (I always do).
The frosting yields 2 cups + 1 tablespoon. That's enough for a two-layer 8" cake if you use about 3/4 cup to 1 cup for the middle and the other remaining cup on top.
The frosting will harden in the fridge but you can still cut it once it's on the cake. It will be too firm to spread once cold, so just gently reheat it if you need to spread it after it's been chilled.
It's best used on the day of making but can also be stored for up to 2 days in the fridge. The longer it sits, the more avocady it gets (it doesn't taste at all like avocado when you first make it). I only notice it after about 1 day.

Notes: Healthy Chocolate Cake, Sugar: This recipe calls for less sugar than a typical cake recipe would. You could also try it with coconut sugar for a less

Gluten Free Chocolate Sheet Cake

Vintage recipe from my Grandma that is easy to make and tastes like the classic, but made gluten free.
Provided by: Amy
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

2 cups gluten free flour blend
2 cups granulated white sugar
1/2 cup unsalted butter
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup buttermilk (see text for simple homemade buttermilk)
2 large eggs (slightly beaten)
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup unsalted butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
2 cups confectioners sugar
1 teaspoon vanilla extract

Nutrition:

How to cook:

Preheat oven to 400°F and lightly grease a 1/2 sheet jelly roll pan.
In a large bowl, combine flour and sugar. Set aside.
In a saucepan combine and bring to a boil: butter, unsweetened cocoa powder and water. Once it boils, remove from heat.
Pour chocolate mixture over flour and sugar mixture and mix well with a wooden spoon.
Add the buttermilk, eggs, baking soda, salt, cinnamon and vanilla. Stir until smooth.
Pour batter into prepared pan and bake for 20 minutes or until the center springs back. Do not over bake.
Icing
Sift the powdered sugar into a medium bowl being sure to get rid of any lumps. Set aside.
In a small saucepan, combine and boil; butter, unsweetened cocoa powder and milk, stirring often.
Remove from heat and pour over sifted powdered sugar. Add vanilla and stir until smooth.
Mix well and pour onto cooled cake and spread out evenly. Top with sprinkles, mini chocolate chips or chopped nuts.

Notes: Healthy Chocolate Cake (Lower Sugar and Vegan), Ingredients ; 1 1/2 cups all-purpose (or whole-wheat flour) ; 2/3 cup sugar ; 1 teaspoon baking soda ; 1/4 teaspoon salt ; 1/3 cup cocoa powder (I like SACO or

Reduced-Sugar Chocolate Cake

Got a chocolate craving but you're watching your sugar intake? This decadent cake is for you!
Provided by: Ricardocuisine
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 15

Ingredients:

½ cup (75 g) unbleached all-purpose flour
½ cup (65 g) ground almonds
¼ cup (25 g) cocoa powder, sifted
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
2 eggs, at room temperature
½ cup (105 g) sugar
¼ cup (60 ml) canola oil
1 tsp (5 ml) vanilla
2/3 cup (150 ml) buttermilk
¼ cup (60 ml) water
1 tbsp (15 ml) maple syrup
3 oz (85 g) 70% dark chocolate, chopped
2 tbsp butter

How to cook:

Cake
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan with removable bottom. Line the bottom with parchment paper.
In a bowl, combine the flour, ground almonds, cocoa powder, baking soda, baking powder and salt.
In another bowl, whisk together the eggs, sugar, oil and vanilla. Add the dry ingredients alternating with the buttermilk. Spread the batter out in the prepared pan.
Bake for 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Unmould.
Icing
In a small pot, bring the water and maple syrup to a boil. Remove from the heat. Add the chocolate and let sit for 5 minutes. Whisk until shiny and smooth. Add the butter. Let cool until slightly thickened
Cover the cake with the icing.

Notes: Keto Flourless Chocolate Cake Recipe, Ingredients. US Customary Metric. 1x 2x 3x · 8 oz Sugar-free Dark Chocolate or Bittersweet Baker's Chocolate · ¾ cup butter cut in pieces · ½ cup