Healthy Chocolate Cake
Healthy Chocolate Cake
As you ladies know, I’m a really big fan of naughty-made-nice recipes!
This healthy cake recipe uses cacao which has a delicious chocolate flavour, plus it’s packed with heaps of nutrients like magnesium and antioxidants.
This healthy chocolate cake also contains zucchini which means you’re actually sneaking some extra veggies into your day by eating dessert!
You can’t taste the zucchini at all, it just gives the batter extra moisture so the cake doesn’t become dry.
If I’m sharing this cake with family or friends, I like to serve it with a couple of strawberries on the side and a cup of hot coffee.
Healthy Chocolate Cake Recipe
Prep time: 20 mins
Cook time: 60 mins
Total time: 80 mins
Serves: Makes 1 loaf
Dietary preferences: Vegetarian, Nut-free, Gluten-free option
- 140g wholemeal plain flour or gluten-free plain flour
- 30g cacao powder
- ½ tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- 60g low-fat plain yoghurt
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- ½ medium ripe banana, mashed
- 2 tbsp pure maple syrup
- 2 medium zucchini (courgette), grated
- 40g cacao nibs
1. Preheat the oven to 180°C (350°F) and line a loaf tin with baking paper.
2. Sift the flour, cacao powder, baking powder and baking soda in a mixing bowl, tip in the flour husks after sifting and mix until well combined.
3. In a separate bowl, whisk the eggs, yoghurt, vanilla, coconut oil, banana and maple syrup until well combined.
4. Gently stir the dry ingredients into the wet ingredients, being careful not to over-mix. Add the grated zucchini and three-quarters of the cacao nibs and stir through until just combined.
5. Transfer the cake batter into the lined loaf tin and sprinkle over the remaining cacao nibs.
6. Bake in the oven for 45-60 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the loaf tin for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Where to find cacao nibs
In case you’re wondering, cacao nibs are small crushed bits of raw cacao or cocoa beans. They give a chocolate flavour without the added sugar so they make a great alternative to regular sweetened chocolate chips.
Most health food or grocery stores stock them, but if they aren’t available to you, swap the cacao nibs for unsweetened dark chocolate chips or just leave them out. The cake will still taste amazing with or without them!
If you don’t eat this healthy chocolate cake right away, store it in an airtight container at room temperature for 3-4 days or in the freezer for up to one month.
Make this healthy chocolate cake recipe for any occasion
It’s so important to be able to enjoy special times with your friends and family, and sometimes this means indulging in not-so-healthy foods. This is absolutely okay!
But what’s even better is being able to enjoy your favourite foods while knowing you’re still looking after your nutrition.
This healthy chocolate cake recipe is such a great option for special events such as birthdays or parties when you’re often surrounded by high sugar snacks or overly processed foods.
Making your own healthy versions of sweet treats means you can stay on track with your goals without feeling like you’re depriving yourself.
I’ve previously shared a Raspberry and Coconut Cheesecake recipe that is not only healthier, but I think tastes even better than the ‘naughty’ version!
What are some of your favourite recipes that you’d like to see get a naughty-made-nice makeover? Comment below!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.