If you thought the words healthy and chocolate cake didn't go together, you're in for a surprise that will change the way you look at desserts. This healthy chocolate cake contains no gluten, no dairy, and no refined sugar - yet it impresses with its rich flavor, silky texture, and chocolate kick that will satisfy even the most spoiled palates.
That's why this healthy chocolate cake isn't just a fad or another "Fit" dessert, but a serious candidate for your new favorite cake. It is suitable for people with allergies, for vegans, for diabetics and anyone who wants a sweet treat without a bad conscience - but with a taste that doesn't compromise.
Recipe: The Healthiest Chocolate Cake
The recipe is based on natural ingredients such as almond flour, avocado or coconut milk, unsweetened cocoa and natural sweeteners such as maple syrup or date paste. The key to success is the right combination of fats and moisture, which gives the cake the perfect structure while maintaining a low glycemic value. Without complicated procedures and with common ingredients, you will create a dessert that will not only please your taste buds, but also your body – a real healthy chocolate cake that will quickly get under your skin and on your permanent menu.
Healthy chocolate cake
Ingredients
- Ingredients for sponge cake:
- 250 ml olive oil
- 250 ml maple syrup
- 8 eggs
- 1 tablespoon vanilla extract
- 1 and a half tablespoons of baking powder
- 120 g dark cocoa powder
- 600 g almond flour
- 250 ml of almond milk Ingredients for avocado glaze:
- 2 ripe avocados
- 125 ml maple syrup
- 125 ml coconut cream
- 2 teaspoons vanilla extract
- half a cup (60 g) of dark cocoa powder
- pinch of salt
Directions
- Preheat the oven to 160 °C. Prepare two round baking tins (approximately 18 cm in diameter) and line them with baking paper.
- In a large bowl, combine the olive oil, almond milk, maple syrup, eggs, and vanilla extract. Mix well until smooth.
- In a separate bowl, mix together the cocoa powder, almond flour, and baking powder. Gradually fold the dry ingredients into the wet ingredients until you have a smooth, uniform batter.
- Divide the mixture evenly between the two pans and bake for 35–45 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Meanwhile, prepare the glaze: In a blender, combine the avocado, maple syrup, coconut cream, vanilla, cocoa, and salt. Blend until smooth and creamy.
- Once the biscuits have cooled completely, place one layer on a tray, spread some of the frosting over it, then add a second layer and spread with the remaining frosting.
- Place the cake in the refrigerator for a few hours to allow the flavors to infuse and the texture to firm up.
- Serve cold. Garnish with fresh berries or chopped nuts, if desired. Enjoy!
