Healthy Chocolate Cake 🍰
Indulge in this delicious and healthy chocolate cake recipe! Made with almond flour, Greek yogurt, and zero-sugar honey, it's a gluten-free and sugar-free treat perfect for any occasion. Paired with a rich, sugar-free chocolate frosting, it's a guilt-free pleasure!
Equipment
- 9-inch Round Cake Pans (2)
- Parchment Paper
- Cooking Spray
- Large Mixing Bowls
- Hand Mixer
- Spatula
- Microwave-safe Bowl
Ingredients
For the Cake
- 3/4 cup Unsalted butter softened, or use coconut oil for dairy-free
- 4 large Eggs at room temperature
- 2 cups Wholesome Yum Zero Sugar Honey or 1 1/2 cups regular honey, adjust for sweetness
- 1 1/2 cups Greek yogurt
- 1/2 tablespoon Vanilla extract
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 1/2 cup Tapioca flour
- 1 cup Cocoa powder
- 2 teaspoons Baking powder
- 1/2 teaspoon Sea salt
For the Creamy Chocolate Frosting
- 8 ounces Sugar-free dark chocolate chips plus extra for topping, optional
- 1 cup Unsalted butter softened
- 1 cup Besti Powdered Monk Fruit Allulose Blend
- 1 teaspoon Vanilla extract
- 1 tablespoon Heavy cream
Instructions
Let's Bake the Cake:
- Warm Up: Preheat your oven to 350°F (177°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper and giving them a quick spray with cooking spray.
- Fluffy Butter: In a big bowl, beat the softened butter with a hand mixer until it's light and fluffy.
- Sweet & Smooth: Beat in the honey until well combined. Then, add the eggs one by one, followed by the Greek yogurt and vanilla extract, mixing until smooth after each addition.
- Dry Mix: Gently beat in the almond flour, tapioca flour, cocoa powder, baking powder, and sea salt, adding them one at a time and mixing on a low speed to avoid a mess.
- Bake to Perfection: Divide your batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, remembering to swap the pans halfway through for even baking. You'll know it's done when a toothpick inserted into the center comes out with just a few moist crumbs – don't overbake!
- Cool Down: Let the cakes cool completely in their pans. Once cool, run a knife around the edges and gently flip them out.
Now for the Frosting:
- Melt Chocolate: Carefully melt the chocolate chips in the microwave, using short 15-second bursts and stirring between each, until smooth. Let it cool until it's warm but not hot.
- Creamy Base: While the chocolate cools, beat the softened butter and powdered Besti in a large bowl until it's fluffy, about 3 minutes.
- Combine & Flavor: Beat the cooled melted chocolate into the butter mixture, then stir in the vanilla extract.
- Perfect Consistency: Add the heavy cream, a tablespoon at a time, beating until your frosting is wonderfully smooth and easy to spread.
Time to Assemble!
- Layer Up: Place one cake layer on your serving plate or cake stand. Spread about 3/4 cup of the delicious frosting evenly over the top.
- Second Layer: Carefully place the second cake layer on top and repeat with another 3/4 cup of frosting.
- Finish the Sides: Use the remaining frosting to cover the sides of the cake. If you like, sprinkle extra sugar-free chocolate chips around the edges for a lovely finish.
- Enjoy! Let the cake set a little, then slice and savor your healthy, homemade treat!
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!
Nutrition Information (per serving):
Calories: 403
Total Carbs: 27.4g
Net Carbs: 9.4g
Fats: 34.5g
Protein: 10g
Calories: 403
Total Carbs: 27.4g
Net Carbs: 9.4g
Fats: 34.5g
Protein: 10g
