Healthy & Delicious Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- 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 Sugar2/3 cup Organic Unsweetened Cocoa Powder**1 tsp baking soda1/2 tsp salt1 cup warm filtered water2 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 MotherTopping1 pint fresh Organic Strawberries, sliced thinlyChocolate Glaze1/2 cup Raw Organic Turbinado Cane Sugar4 tbsp Butter (or Margarine for Vegan)2 tbsp Organic Whole Milk (or Soy or other nut milk for vegan)2 tbsp Unsweetened Cocoa Powder2 tsp Organic Pure Vanilla Extract (only Vanilla & alcohol)
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.
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.
Nutritional Info 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
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