Healthy + Chocolate + Cake? Count me in!!!

New take on chocolate cake

I was actually going to post my very BEST healthy banana bread recipe first, but since I’ve posted a picture of this deliciously decadent chocolate cake, that is actually relatively healthy, on Instagram, I keep getting requests to please please please share the recipe.

So here we go. I was actually so extremely pleased with my new recipe for a healthy banana bread (that really can only be described as THE BEST healthy banana bread out there, but now you’ll  have to wait for it), that I thought I’d try something similar with a chocolate cake.

However, the banana bread gets it’s moisture mainly from the mashed banana. But not so the chocolate cake. Sure, I could have done a chocolate version of said banana bread, but I knew that wouldn’t please everyone. So something ‘pureed’ needed to be added.

I’ve baked with zucchini before, but then only in shredded and thoroughly drained form. This needed to be different. So… I pureed it.

What you need to do

First of all, start by preheating your oven 180 degrees Celsius (350 F) and line a rimmed baking tray with parchment paper and lightly grease the parchment paper. You don’t want want to skip that step, as your cake will definitely stick to the parchment paper, as there is no oil or butter added to the batter. And I wanted a sheet cake, but you can use other types of pans. Just make sure to adjust your baking time accordingly.

Puree the zucchini in a food processor. No need to peel or de-seed. Set aside.

Melt 100 g (3.5 oz) dark, sugar free chocolate.

In a large bowl, mix the zucchini puree, 2 eggs, 2 tsp vanilla extract and the melted chocolate. The chocolate will cool right away and become a bit grainy. But that’s all right, the tiny bits will melt while baking.

Add 240 g (1 cup) Greek yogurt and mix well.

In another bowl, mix 160 g (1 1/4 cup) oat flour (see notes below), 1/2 tbsp baking soda, 90 g (1/2 cup) coconut blossom sugar and 2 tbsp cocoa powder.

Add dry mixture to wet mixture and mix well.

Beat 4 egg whites with 1/4 tsp salt until stiff peaks are formed.

Gently fold egg whites into batter until fully incorporated.

Pour batter into baking tray and bake for ca. 20/25 minutes.

Let cool on tray for 10 minutes before transferring to a wire rack to cool completely.

For the chocolate whipped cream, put 500 ml (17 fl oz) whipping cream, 4 tbsp cocoa powder, 1 tsp vanilla extract and sweetener to taste in a bowl and whip until it reaches desired consistency. Halfway through the mixing, taste the cream and add more sweetener if desired.

Frost cooled cake as desired. I cut the sheet cake into three equal parts and made a nice rectangular layer cake. On the top, I added some fresh raspberries and blueberries and some melted dark, sugar free chocolate (about 50 g/1.8 oz).

Keep any leftover whipped cream in the refrigerator and serve as chocolate mousse! YUM!!

Enjoy 🙂

Print

Healthier Chocolate Cake with Chocolate Whipped Cream

Author Nicole

Ingredients

For the cake:

• 1 zucchini (ca. 300g)
• 100 g sugar-free dark chocolate
• 2 eggs
• 4 egg whites
• 1/4 tsp salt
• 2 tsp vanilla extract
• 240 g Greek yogurt
• 160 g oat flour*
• 90 g coconut blossom sugar
• 1/2 tbsp baking soda
• 2 tbsp cocoa powder

For the chocolate whipped cream

• 500 ml whipping cream
• 4 tbsp cocoa powder
• 1 tsp vanilla extract
• sweetener to taste
• Optional: handful of mixed berries and chocolate for garnish

Instructions

For the cake:

1. Preheat oven to 180 degrees Celsius (350 F) and line a rimmed baking tray with parchment paper and lightly grease the parchment paper**.

2. Puree the zucchini in a food processor (skin, seeds and all), set aside.

3. Melt chocolate.

4. In a large bowl, mix the zucchini puree, 2 eggs, vanilla extract and the chocolate. The chocolate will cool right away and become a bit grainy. That's all right, the tiny bits will melt while baking.

5. Add yogurt and mix well.

6. In another bowl, mix oat flour, baking soda, sugar and cocoa powder.

7. Add dry mixture to wet mixture and mix well.

8. Beat the egg whites with the salt until stiff peaks are formed.

9. Gently fold egg whites into batter until fully incorporated.

10. Pour batter into baking tray*** and bake for ca. 20/25 minutes.

11. Let cool on tray for 10 minutes before transferring to a wire rack to cool completely.

For the chocolate whipped cream:

1. For the chocolate whipped cream, put all ingredients in a bowl and whip until it reaches desired consistency. Add sweetener to taste.

2. Frost cooled cake as desired****.

Recipe Notes

* Make your own oat flour: put old fashioned oats into a food processor or coffee grinder and pulse until you get a fine flour.

** As there is no added oil or butter in the batter, the cake will stick to the parchment paper.

*** You can use smaller baking pans, but you might need to adjust baking time accordingly.

**** I cut the cake into three equal parts and made a small layer cake. On the top, I added some fresh raspberries and blueberries and topped with a little bit melted (dark, sugar free) chocolate.

Notes:

You can easily make your own oat flour. No need to buy the expensive stuff! Just blitz up traditional oats in a food processor and you’re done. It’s as easy as that!