Healthy eating is not just about eating boring and tasteless meals; it is about creating a balance within your diet. We all have those hard to beat chocolate cravings but what if we told you chocolate cake could be your next healthy meal? Chocolate cake is everyone’s sweet tooth weakness and we have a recipe to help you feel good about indulging in chocolate cake.
One-Bowl Chocolate cake is dark, moist, rich and creates little mess and effort to make. Most chocolate cakes contain trans fats, bad sugars and other processed ingredients, however this recipe is baked with healthful canola oil and whole-wheat flour putting this in the healthy eating category.
If you are looking for something sweet but don't want to void your healthy eating week then this recipe is ideal for you! Easy to follow recipe also means anyone can enjoy this as their next healthy meal.
Ingredients you will need:
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/2 cup granulated sugar
1/3 cup GOOD HEALTH CACAO POWDER
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 non fat buttermilk
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
1 Scoop of Chocolate BioX Protein
Preheat oven to 180C. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
Whisk flour, granulated sugar, cacao Powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add 1 Scoop of Protein Powder. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.
Tips & Notes:
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.