A few weeks ago I had a reader request a recipe for a healthy chocolate cake. Now, I am no expert on health which is why I am simply going to claim that this cake is "better-for-you" than a normal chocolate cake recipe.
I really liked it. I wouldn't say it was my favorite chocolate cake ever, but at only 100 calories per slice (according to the original source) I was happy with how it turned out. Plus it has zucchini in it and I have always loved a chocolate zucchini cake. My husband liked it as well which surprised me because it was a very dark-chocolate-tasting sort of cake and my husband hates dark chocolate.
I do think that next time I make this I will try and find a way to replace the brown sugar with a sweetener that is more natural and good for you. I was actually very surprised by how much brown sugar is in this cake--- that's the only thing I would change.
By the way, brown sugar is not any better for you than white sugar. I actually had someone ask me that recently and for the record brown sugar is essentially just granulated white sugar with added molasses. Brown sugar vs. white sugar is not like whole wheat flour vs. white flour or brown rice vs. white rice. Just because it is brown doesn't mean it is better for you.
If you are looking to make this with a healthier sweetener, this website may be helpful in finding the right sweetener for the job. Recently I have found their Guide to Natural Sweeteners very helpful.
Better-For-You Chocolate Cake
1/3 cup whole wheat flour
1/3 cup white flour
3/4 cup brown sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cocoa powder
2/3 cup unsweetened applesauce
1 egg, lightly beaten
1 teaspoon vanilla
1 cup finely shredded zucchini
1/2 cup semi-sweet chocolate chips (optional)
Preheat oven to 350. Grease either a round cake pan or a bundt pan with non-stick cooking spray.
In a medium size bowl, mix together flours, brown sugar, baking soda, baking powder, cinnamon, salt, and cocoa powder. Add the applesauce, egg, and vanilla just until the batter is combined and smooth. Fold in zucchini and chocolate chips.
Pour into prepared pan and bake for 20-25 minutes (round cake pan) or 30-35 minutes (bundt pan). When the cake is done a toothpick inserted in the center should come out clean and the cake will have just pulled away from the edges of the pan.
Cool for 10 minutes in the pan on a wire rack before flipping out. If you wait longer than ten minutes, or if you flip too soon you may have problems with the cake sticking to the inside of the pan.
We topped our cake with homemade vanilla ice cream. A 1/10 wedge is approximately 100 calories.
Recipe Source: Yammie's Noshery
Shared here: Pin Me Fridays @ Diana Rambles