Hi chocolate chips!
I’m Katie, author of the blog: Chocolate-Covered Katie, also known as the "Healthy Dessert" Blog. On my site, I take traditionally bad-for-you recipes (think Chocolate Bar Pie) and give them a healthy spin, showing that eating healthy can be delicious.
Today, I'm sharing one of my favorite desserts. Try it and you'll be shocked at how something so healthy can taste so incredible!
Crazy Healthy Chocolate Cake
Crazy Healthy Chocolate Cake Recipe
(can be oil-free)
- 3/4 cup spelt flour or white flour or Arrowhead Mills gf (120g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder (20g)
- 2 tsp ener-g powder, or 2 tbsp ground flax
- 1/3 cup xylitol or sugar (64g)
- 1/8 tsp uncut stevia or 4 nunaturals packets (or 1/4 cup more sugar)
- 1/2 to 1 cup mini chocolate chips (60-120g) (Do not omit. The recipe just won’t be the same if you do.)
- 1 tbsp pure vanilla extract
- 1 cup canned pumpkin or prune puree (250g)
- 1/3 cup milk of choice
- 3 tbsp oil (or omit and increase milk to 1/2 cup, for a lower-fat option)
Preheat oven to 350F, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the pumpkin in a separate bowl and stir until super-smooth. Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge. (I frosted with my Reeses Chocolate Frosting, linked at the very end of this post.)
Life is better with chocolate.
Please do stop by sometime, at Chocolate-Covered Katie, and say hi. I love meeting new blogger and reader friends!