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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 169.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.3 mg
  • Sodium: 155.6 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Healthy & Delicious Chocolate Cake calories by ingredient
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Healthy & Delicious Chocolate Cake

Submitted by: KEL_MB

Introduction

This cake is moist, chocolately, and not lacking on taste at all despite being good for you! Can easily be made vegan my substituting the milk for soy or nut, and the butter for margarine. This cake is moist, chocolately, and not lacking on taste at all despite being good for you! Can easily be made vegan my substituting the milk for soy or nut, and the butter for margarine.
Number of Servings: 16

Ingredients

    NOTE: I highly recommend using as many organic ingredients as possible. Besides being good for you, the flavor with organics is so much better.

    Cake Ingredients:
    1 1/4 cups Organic Whole Grain Spelt Flour*
    1 cup Organic Raw Turbinado Cane Sugar
    2/3 cup Organic Unsweetened Cocoa Powder**
    1 tsp baking soda
    1/2 tsp salt
    1 cup warm filtered water
    2 tsp Organic PURE Vanilla Extract (ONLY contains alcohol and vanilla. No high fructose corn syrup or other sweeteners.)
    2/3 cup Organic Cinnamon Apple Sauce (no sugar added)
    1 tsp Raw Organic Unfiltered Apple Cider Vinegar with the Mother

    Topping
    1 pint fresh Organic Strawberries, sliced thinly

    Chocolate Glaze
    1/2 cup Raw Organic Turbinado Cane Sugar
    4 tbsp Butter (or Margarine for Vegan)
    2 tbsp Organic Whole Milk (or Soy or other nut milk for vegan)
    2 tbsp Unsweetened Cocoa Powder
    2 tsp Organic Pure Vanilla Extract (only Vanilla & alcohol)


Directions

Preheat oven to 350 degrees F. Spray 8x8 or 7x11 glass baking dish with non-stick spray and dust with flour (spray & dust is optional). Mix together dry cake ingredients with a fork until well blended. Add wet cake ingredients to dry ingredients and blend well. Pour into baking pan and place in oven on middle rack. Bake for approximately 30 minutes or until knife comes out clean. Remove and cool completely.

Once cool, slice strawberries and put on top of cake in a single layer.

Glaze: In a small sauce pan, bring sugar, butter, milk, and cocoa to a boil, stirring constantly. Reduce heat to a simmer and cook for 2 minutes, still stirring constantly. Remove from heat and stir constantly for 5 more minutes. Add vanilla, stir, and immediately pour onto cake over the strawberries. (Glaze sets quickly.)

Let cool. Cut into 2 x 2 inch square pieces.

*You could substitute any number of flours in this recipe; whole wheat, barley, brown rice, oat, buckwheat, rye, quinoa...it never hurts to experiment!

**The first time I made this, I doubled the glaze recipe. It was delicious, but not needed. I also substituted 1/3 cup of cocoa powder in the cake recipe for unsweetened carob powder. I don't recommend this unless you are use to (and like) the taste of carob powder).


Serving Size: Makes 16 two inch square pieces

Number of Servings: 16

Recipe submitted by SparkPeople user KEL_MB.






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