Best Healthy Chocolate Cake

Best healthy chocolate cake recipe using oat flour, cacao powder, and protein powder. Low in sugar. 5g protein and 119 calories per serving!

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The brownies cake hasn’t even finished baking yet and I’m already starting to write this post. I licked the spoon and they were amazing. The smells emanating from the oven are amazing. And the nutrition facts ain’t so bad either. And guess what? It’s a one bowl recipe! Scroll down to see my recipe for the best healthy chocolate cake.

I had a simple goal this afternoon: make healthy brownies with using egg whites since I have a carton to use up. In the end I accidentally made a cake instead. As usual I ended up modifying the original recipe quite a bit because I looked at the sugar content and oh my goodness. True, I’ve been cooking and baking for myself for months and likely am more sensitive to sugars, but still, there’s a reason we regret looking at nutrition labels for baked goods.

Check out the nutrition facts for the label. Now compare my best healthy chocolate cake recipe with my go-to chocolate cake recipe: Hershey’s Perfectly Chocolate Chocolate Cake. Mwahahaha I have defeated your nutrition Hershey’s!!!!

A serving size is 1/8 the cake.

So I made some substitutions. I replaced half the flour with oat flour. You can make your own by blending rolled oats in a food processor until the desired size. I then replaced a quarter of the flour with some chocolate protein powder I have. That would help to add sweetness without technically adding sugar since I think it’s artificially sweetened. Yeah, I’d love to avoid artificially sweetened protein powder, but after trial and error I found a protein powder I *like*, which can be pretty hard. So I’m plugging Orgain’s Creamy Chocolate Fudge Organic Protein Powder, especially cause it’s sold at Costco. Yay cheaper protein powder!!!!

Best healthy chocolate cake

I completely removed the granulated sugar, and increased the unsweetened applesauce by 1/4 cup. Typically you do a 1-to-1 substitution of sugar with applesauce, but since the protein powder would add sweetness, I didn’t care. I also halved the brown sugar. Yes, I was being brash with my substitutions. I’m not always a careful scientist.

What else….oh, I added flaxseed, cause why not. That doubtless changed the texture of the mixture, but meh. It’s healthy stuff. Oh, and I totally thought I was using 2 oz of dark chocolate instead of semisweet, but it turns out I actually put in 0.8667 oz (aka two squares of TJ’s chocolate). Whelp. I also omitted the mini chocolate chips. I don’t have any, and I was too lazy to chop up dark chocolate into little bits.

So I might have cut myself a piece while it was still warm, and while I still thought it was a brownie. The texture is much more cake-like. It could be more moist, but the taste was pretty darn good for the substitutions I made. I’ll definitely try to revise this recipe in the future; it’s a keeper! Before I do, I’d say add some chocolate chips to the recipe, and maybe do 1 cup applesauce instead of the 3/4 cup I listed. Please comment and let me know how you like my best healthy chocolate cake!

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