An absolutely scrumptious, moist, fat-free healthy chocolate cake! Did I mention it’s foolproof, too?
This cake is perfect for those with high cholesterol as it doesn’t contain any butter, and is ideal for diabetics if made with monk fruit sugar or a suitable sweetener.
You will notice that in many of my recipes I tend to omit butter and replace it with a combination of yogurt and oil. This is because I find that using this particular combination results in a moist, fluffy cake whereas, as most of you know, sponge or Madeira cakes can come out slightly dry.
Healthy Chocolate Cake
A scrumptiouss, light and moist healthy chocolate cake recipe loved by kids and adults alike!
*Substitutes for certain ingredients can be found in the #notes section below*
Ingredients
- 2 cups flour
- ½ cup sugar
- ¾ cup chocolate chips
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 egg
- 1 cup yogurt
- ½ cup olive oil
- ½ cup espresso (cooled)
- ¼ cup chocolate chips (to sprinkle on top)
Directions
- Preheat the oven to 350 degrees. Line a 10-Inch pan, or loaf pan with parchment paper.
- In a medium bowl, toss together the flour, sugar, chocolate chips, cocoa powder, baking soda and baking powder.
- In a separate bowl, mix together the egg, yogurt, olive oil, cooled espresso and vanilla essence, making sure to mix well.
- Add the bowl with the wet ingredients to the dry and mix well.
- Pour into the prepared pan and sprinkle with the remaining chocolate chips.
- Bake for 30-35 minutes until set around the edges and a toothpick comes out with only a few moist crumbs (don’t over bake or the cake will dry). Serve warm or at room temperature.
- Notes
- Cocoa powder substitutes include carob powder, unsweetened cocoa powder, or a mixture of both depending on the taste you want to achieve.
- Gluten intolerance; substitute with a gluten-free flour
- Diabetics; substitute with, monk fruit sugar, stevia, canderel (1:1 ratio) otherwise you can make with half-half, cane sugar, coconut sugar or molasses
- If you don’t like the flavour of olive oil, as it can be potent in cakes, you can substitute it with: coconut oil, ghee, or vegetable shortening (1:1 ratio)
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