- 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
Healthy & Delicious Chocolate CakeSubmitted by: KEL_MB
IntroductionThis 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.
NOTE: I highly recommend using as many organic ingredients as possible. Besides being good for you, the flavor with organics is so much better.
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
1 pint fresh Organic Strawberries, sliced thinly
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)
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.