139 cal, 24C/5F/3P/12S.
Here’s a Healthy Chocolate Cake that is super easy to throw together and it even creates its own ganache layer!
This recipe is inspired by one of the first things I ever baked as a little girl growing up in Turkey. My mom had this recipe for “brownies” really more of a chocolate cake with a moist ganache-like layer on top. I thought it was the most American thing ever and kept the piece of paper as my most precious secret 🙂 I baked this cake a LOT.
Of course the recipe went something like 2 cups of sugar, 1 cup of oil, etc. Not the healthiest. But it had one awesomely clever trick that stuck with me: You make too much of the wet mixture and set a small amount aside. Then you mix with the rest with the dry ingredients and bake. Once the cake is baked you pour the saved wet mixture on top, which creates this ganache layer (Yep, there’s raw egg in there, but trust me it cooks instantly as it touches the cake hot out of the oven).
And look what a gloriously moist top it creates!
Slicing into this cake is like heaven. Anyway, I had to make a healthier version of course. I used bananas to swap out some of the added sugar and oil, and used only a small amount of avocado oil (you don’t taste it) and maple syrup to sweeten it. Instead of all purpose flour I used whole wheat pastry flour. This was just as rich as the original for a fraction of the calories and sugar!
Let me tell you, I didn’t even share this batch with my husband! It was that good.
- 1 large egg
- 2 ripe bananas (about 250 g)
- 2 tbsp avocado oil (28 g)
- 6 tbsp maple syrup (126 g)
- 1 tsp pure vanilla extract
- 3/4 cup whole wheat pastry flour (90 g)
- 1/2 cup cocoa powder (48 g)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
Makes 9 servings. Preheat oven to 350F and line an 8×8 baking dish with parchment. Blend or mix all wet ingredients and cocoa powder, whisk together the rest of the dry ingredients. Save 1/4 cup (60 g) of the wet mixture aside. Fold dry and wet together and bake 20 minutes until the center is cooked. Pour the saved wet mixture evenly on top of the hot cake (I use a spoon). Let it cool before slicing. Enjoy!
Hope you love this recipe as much as I do! Remember to tag @200isplentysweet on Instagram if you try the recipe!
- You can sub applesauce for bananas. If you do this use 1 cup unsweetened applesauce, 2 tsp additional sugar and 3 tbsp additional flour for the exact same results.
- You can sub any wheat flour for white whole wheat flour but the texture will be slightly different based on the protein content of your flour. I like to use whole wheat pastry or all-purpose flour as well.
- You can use any other oil or melted butter/coconut oil instead of the avocado oil.
- You can use carob powder for cocoa if you want the cake to be caffeine-free. I have done it and it is freakin delish (and you can eat it in the middle of the night if you want to, win!)