Healthier Chocolate Cake
Karma has a long history of beancake creations and minimally sweet desserts, but it's been years since she's had a request for one of her "healthier" birthday cakes. So she was delighted tonight to make a special birthday cake for her son-in-law who requested a chocolate cake and a minimally sweet frosting. Traditional chocolate cake with chocolate frosting is typically over 400 calories and contains a stunning 44 grams of sugar (58g total carb) and 22 grams of fat. In contrast this simple sweet dessert is half the calories (225) and contains only 16 grams of sugar with 12 grams of fat. Most important it tastes great. It was a hit with the kids and the birthday recipient! Score one for healthier eats!
Ingredients
- 1.75 cup Whole Wheat Flour
- .75 cups Unsweetened Cocoa Powder
- 2 tablespoons Baking Powder
- .5 teaspoons Salt
- 2 Eggs (For Vegan Cake, omit eggs)
- .3 cups Oil
- .5 cups Sugar
- 2 Ripe Bananas
- 1 tablespoon Vanilla
- 1 cup Soy Milk
- 1 cup Hot Coffee (We used decaf)
- 14 ounces Soft (or silk) Tofu
- .25 cups Soy Milk
- 1 tablespoon Maple Syrup
- 12 ounces Vegan Chocolate Chips
- 5 tablespoons Instant Coffee (We used decaf)
- 3 tablespoons Boiling water
- .25 cups Powder Sugar
Cake
Chocolate Frosting
Decorative Piping for writing Happy Birthday
Instructions
Sift dry ingredients together in a medium bowl- Place Eggs, oil, sugar, bananas, vanilla and soy milk in blender or food processor and blend until smooth. Pour wet mixture into your dry ingredient bowl and stir gently. Add your hot coffee and continue mixing until everything is incorporated. The batter will be thin. Pour batter into an oiled 9x13" baking pan (or two 8" round pans) and back a pre-heated 350° oven for 20-25 minutes. Let cool completely before frosting.
Place all of the ingredients except the chocolate chips in your blender and process until smooth.
Place the chocolate chips in a microwave safe bowl and heat on high for 1 minutes. Remove from microwave and stir the chips until smooth. Combine with your tofu mixture in the blender and process another 30 seconds. Store in mason jar and in fridge for at least two hours before frosting cake.
Combine instant coffee and hot water in a mixing bowl and beat until frothy. For a thicker decorative frosting add powder sugar and continue to whip until thick. This dalgona coffee whip pipes nicely and will hold a spiral tip pattern just fine.
Frosting
Optional Coffee Decorative Piping