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