Everyone should enjoy a good piece of chocolate cake without feeling guilty about it. Cocoa is beneficial for your health due to its powerful antioxidant properties.  It is also rich in manganese, magnesium, copper, iron, and riboflavin.

The following recipes have substituted the usual high-fat cake ingredients with healthier alternatives that are going to be easier on your waistline. This will allow you to enjoy that specific rich and dense chocolate flavour you can only get from a chocolate cake, without you feeling the need to hit the gym right after you eat it.

1. Healthy banana-chocolate chip cake

 

Ingredients:

• 3 ripe bananas
• 1/2 cup Greek yogurt (vanilla or plain)
• 1/3 cup honey
• 1 tsp vanilla
• 2 tbsp creamy peanut butter
• 1 egg
• 1 1/2 cups almond flour
• 1/3 cup unsweetened cocoa powder
• 1 & 1/2 tsp baking soda
• 1/2 cup dark chocolate chips
• Extra dark chocolate chips for sprinkling on top

Directions:

Preheat oven to 350º F. Take an 8 inch baking pan and spray it with cooking spray. Add the bananas, Greek yogurt, honey, vanilla and peanut butter to a blender. Blend for about 1-2 minutes, until mixture is smooth. Pour the blended mixture into a mixing bowl.

Add the egg and mix it in. Add the almond flour, cocoa powder and baking soda to the bowl, and mix until incorporated. Add the 1/2 cup of chocolate chips to the batter and mix it in. Pour the batter into the baking pan. Sprinkle some of the leftover chocolate chips on top, if desired. Bake for 27-35 minutes or until a toothpick inserted in the center comes out clean.

 

2. No-Workout-Needed Chocolate Cake

 

Ingredients:

• 1 teaspoon coconut oil
• 1 ½ cup almond flour
• ½ cup cocoa powder
• 1 (12 ounce) package soft tofu
• 1/2 cup brewed coffee

For the chocolate topping:

• 1/4 cup dark chocolate chips
• 3 tablespoons almond milk
• 2 tablespoons peanut butter powder

Directions:

Preheat oven to 350ºF or 175ºC. Rub coconut oil onto the bottom and sides of a 9 inch baking pan. Blend tofu, almond flour and cocoa together in a food processor for 1 to 2 minutes, until the contents are well incorporated. Add the brewed coffee into the mixture and mix in well. Pour the batter into the prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

For the chocolate topping, mix the chocolate chips, powdered peanut butter and almond milk in a microwave-safe bowl and heat the contents in a microwave for 30 seconds. Mix and heat it for another 30 minutes. Spread the prepared chocolate topping over the cake.

 

3. Dark Chocolate Avocado Cake

 

Ingredients:

For the cake:

• 3 cups almond flour
• 5 tablespoons dark chocolate cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1\2 teaspoon kosher salt
• 1\4 cup coconut oil
• 1 ripe avocado, smashed or blended until smooth
• 2 cups water
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 1 cup maple syrup

For the frosting:

• 2 ripe avocados, smashed or blended until smooth
• 1 cup coconut sugar
• 5 tablespoons dark chocolate cocoa powder

Directions:

Preheat oven to 350ºF. Grease and flour two 9 inches round baking pans. Add the almond flour, cocoa powder, baking powder, baking soda, and salt to a mixing bowl. Whisk the ingredients well. In another bowl, add the oil, the smashed avocado, water, white vinegar and vanilla extract. Whisk the ingredients together, once combined, add the maple syrup and mix well. Pour the wet avocado mixture into the dry flour mixture and mix well, until the batter is smooth. Divide the batter evenly between the two cake pans and bake it in the oven for 30 minutes.

For the frosting, add all the frosting ingredients to a large bowl and beat with an electric mixer until fluffy.

Allow the cakes to cool. Add a layer of frosting over the first cake, top it with the second cake and finish off by spreading the remaining frosting over the double layered cake.

 

 

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