Every woman needs a signature recipe. One that gets asked for over and over again - one that is taken to dinner party after dinner party and barbecue after barbecue - one that always seems to disappear, without any leftovers.
I think it's safe to say that this chocolate cake is one of mine - and yes, you read right.... it's healthy - just don't tell anyone ;)
This chocolate cake has been a favourite of mine for quite some time - I first made it over a year ago and fell in love - and no other chocolate cake has ever been able to top it. Even the most decadent, butter filled, sugar laden cakes - and that's saying something.
Best of all, this chocolate cake is a one bowlrecipe and is so simple you could make it even if you had one arm, one eye and only 4 fingers (just as long as you had a thumb!). But it's a cake that has been requested over and over and loved by my family and friends - even the Flamingo Pink girls fell in love with it!
Would you believe me when I told you this drool worthy chocolate cake has nobutter? or oil? or chocolate? or that it's vegan? and absolutely no funky ingredients like beans or flours that will cost you a fortune? Probably not.. and don't worry, no one else did either.
In fact, I first made this recipe for family and friends at a dinner party - I was running low on ingredients, but new I could whip up a quick chocolate cake with what I had in the pantry. I was nervous that everyone would hate it, even though I could eat an entire cake myself (it's thatgood) - but when it came time for dessert, all of a sudden people started asking. Kerri said "oh Kristy, your blog is so healthy - but what are you doing to us with these decadent desserts?! Forget my workout this morning.. this is going straight to my thighs" - Michelle begged me for the recipe, John ate 2 slices and Cheryl all of a sudden became a chocolate cake fan.
This cake even turned my Mum into a fan of sweets - and she never eats dessert! In fact, when photographing this cake - she took that slice up above and walked past Jesse saying "nerr nerrr, look what I've got!"
Healthy Chocolate Cakeserve 9-12 (a double batch is recommended for a thicker cake!)
gluten free, low fat, vegan, lower sugar
Cake:
3/4 cup plain flour/GF flour *see note for other options
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened applesauce
1/3C unrefined cane sugar/brown sugar**
1 tsp vanilla
Frosting**:
This makes a small amount of frosting as the cake doesn't need much, but for a full batch - see this Vegan Chocolate Frosting recipe.
1 1/2 tbsp lite Nuttelex or other dairy free butter/margarine alternative
1 1/2 tbsp unsweetened cocoa powder
1/2 cup sifted icing sugar
1/2 tsp vanilla
Preheat oven to 180°C/355°F.
Grease and line a small cake tin (or cupcake tins)
In a large mixing bowl combine flour, cocoa, baking powder, baking soda and salt.
In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients.
Note:if your mix is not wet enough, add in some milk or water until it reaches a thick cake batter consistency. Your climate/temperature/flour etc can all contribute to differences in consistency so use your best judgement!
Mix until just combined and pour into cake tin.
Bake for 20-35 minutes or until cooked through and a skewer inserted removes clean. If making cupcakes, cook for ~10-15 minutes or until cooked through.
For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined. If needed, add a couple of drops of milk/non dairy milk until your desired consistency is reached.
*Flour Options
With the flour, you can use:
- Gluten free or regular plain flour
- 1/4 + 1/8C oat flour and 1/4 + 1/8C plain flour (GF or regular)
- 1/4 + 1/8C wholewheat flour and 1/4 + 1/8C plain flour
- 1/4 + 1/8C buckwheat flour and 1/4 + 1/8c gluten free flour
- I also regularly use Orgran Buckwheat Pancake mix (which has no added sugar) for a light gluten free cake with some added nutrition
**Cheats Tip: Try Cadbury Philadelphia for a super quick and easy frosting. I usually only use about half of a small 140g tub but a little goes a long way!
Just don't be surprised when there's no left overs (and don't worry, after this photo was taken - that fork was licked clean). A double batch is definitely a must do.
Tell me, what's your signature recipe?
and what's your favourite type of cake?
Love this cake? Be sure to try our Healthy Chocolate Fudge Cake too!
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