Description
This is the healthy chocolate cake recipe to end all others! We're talking an ultra moist, brownie-like crumb that tastes every bit as decadent as the classic (but with wholesome ingredients and way less sugar!). It comes together in 1 bowl with almond and oat flour, extra virgin olive oil, maple syrup and coffee for the richest chocolate flavor. Bonus: it's naturally gluten-free and dairy-free.
Note this is not an overly sweet cake! Slather in a layer of my healthy chocolate cream cheese frosting if you prefer frosted cake 🙂
Ingredients
Units
Scale
- 1/3 cup cacao powder (or unsweetened cocoa powder)
- 1/2 cup hot coffee*
- 1/2 cup pure maple syrup
- 1/4 cup coconut sugar (or regular granulated sugar)
- 1/4 cup cup extra virgin olive oil
- 1 1/2 tsp vanilla extract
- 3 large eggs
- 2 cups almond flour
- 1/3 cup oat flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup chocolate chips, plus 1-2 tbsp for sprinkling on top (do not skip, key for sweetness and texture!)
Instructions
- Line an 8x8 inch baking dish with parchment paper.
- Place cacao powder and coffee in a large mixing bowl. Whisk until smooth.
- Whisk in maple syrup, coconut sugar, olive oil, and vanilla. Add eggs and whisk again until smooth.
- Add almond flour, oat flour, baking soda, and salt. Whisk until combined. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle with chocolate chips. Let the batter rest while the oven preheats to 400F. This gives the flour time to soak up the liquid and thicken the batter a bit for epic texture.
- Bake for about 28 minutes. Don't over-bake! It should be puffy around the edges and set in the middle so it stays fudgy.
- Let cake cool before slicing into 16 pieces (I like to refrigerate after it's cooled on the counter for a bit). Once chilled, serve with flaky salt and ideally, fresh raspberries + a scoop of vanilla ice cream. YUM. Store in the fridge for up to 5 days!
Notes
*Use strong brewed coffee. I usually microwave my leftover morning coffee from the pot until hot! The cake doesn't taste like coffee.
Adapted from my mind-blowing healthy chocolate zucchini cake.