Chocolate Cake
This cake! We use it for every celebration at our house. The best part is that its delicious and nutritious too. Of course, when it comes to celebrations or even on a random day, not every bite needs to be nutritious. It really is ok to aim for a little more balance and allow all foods to fit into a healthy lifestyle, even desserts.
This cake is moist, chocolatey and not too sweet! It has fibre, fruit and antioxidants from the cocoa. Here it’s paired with fruit salad made with local peaches, blueberries and strawberries (gotta love summer! Only a few weeks left of enjoying these beauties) and whipped cream spiked with a hint of maple syrup.
This cake is made with whole wheat flour, unsweetened cocoa powder, milk, some kind of fruit puree (we usually use applesauce or mashed banana) or some times I even use yogurt or sour cream if I have some that needs to be used up ASAP. As for sugar and fat. I keep the sugar low and allow the fruit puree to help sweeten the cake but it does need some sugar to take the edge off the bitterness from the cocoa powder. For fat, I use an unsaturated vegetable oil such as canola oil to keep things heart healthy.
I use this recipe for birthday cakes for our little ones. I frost it with whipped cream that I add a touch of maple syrup to, baked in round pans and layer with more whip cream in between. I usually throw in an extra handful of chocolate chips and I’ve been known to separate the cake layers with a layer of the birthday girl / boys favourite ice cream. And finally sprinkles!
Best part, this cake also tastes great as a mid-afternoon snack with a cup of coffee for mom or dad!
Enjoy!
Chocolate Cake
Makes 1, 9x 13”rectangle cake or 2, 9” round cakes
2 cups whole wheat flour ( you could also do 1 cup whole wheat and 1 cup all purpose flour)
3/4 cup sugar
1/2 cup cocoa powder, unsweetened
1 tbsp baking soda
2/3 cup applesauce, unsweetened or banana, mashed or pumpkin puree or plain Greek yogurt
1 cup buttermilk (I used almond milk with a splash of lemon juice)
1/4 cup vegetable oil
1 cup water or coffee (for the adult version)
1/4 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees. Spray 9x13” rectangle or 9” round baking pan or line with parchment
In a large bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil
Stir in water (or coffee). Mixture will be soupy.
Pour into prepared baking pan, sprinkle chocolate chips on top and bake for 35-40 minutes * until tester comes out clean.
*Note: Cake may take less time when baked in 9” rounds