Healthy Chocolate Cake with Peanut Butter Frosting (gluten-free). This delicious, moist cake is made with healthier ingredients than a regular cake and is not too sweet! Made with honey, a natural sweetener, instead of refined sugar, and topped with a rich and creamy chocolate frosting made with peanut butter and unsweetened cocoa powder. This cake is perfect for any occasion, and I’m sure it will impress your family and friends with its delicious taste and healthy ingredients.
Note that this is not a keto or low-calorie cake. It’s just a cake made with healthier ingredients.
Prep time: 30mins | Cook time: 25mins | Yield: 8 servings
Step-by-Step Video Recipe:
Written Recipe:
Healthy Chocolate Cake with Peanut Butter Frosting
Healthy Chocolate Cake with Peanut Butter Frosting (gluten-free). This delicious, moist cake is made with healthier ingredients than a regular cake and is not too sweet! Made with honey, a natural sweetener, instead of refined sugar, and topped with a rich and creamy chocolate frosting made with peanut butter and unsweetened cocoa powder.
Ingredients
For the Cake:
- 2 large eggs at room temperature
- 1 cup (240g) Plain yogurt at room temperature
- 1/3 cup (110g) Honey or Maple syrup
- 1/4 cup (55g) Melted butter or coconut oil
- 1 tsp (5g) Vanilla extract
- 1 cup (90g) Almond flour
- 1 cup (100g) Oat flour
- 2 tsp (8g) Baking powder (see notes)
- A pinch of salt
For the Chocolate Frosting:
- 1 cup (250g) Natural peanut butter at room temp (no sugar or fat added)
- 1/4 cup (22g) Unsweetened cocoa powder
- 1/3 cup (110g) Honey or Maple syrup
- 1/2 cup (120g) Milk at room temperature
- 1 tsp (5g) Vanilla extract
Instructions
For the Cake:
- Begin by lining two 6-inch (15cm) round cake pans with parchment paper; set them aside. I recommend not using just one pan because it will take longer to bake. Also, due to the tendency of almond flour to brown more than regular flour, the cake's exterior could become dry and overbaked.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the eggs in a large bow. Whisk them for about 1 minute using a wire whisk.
- Add the yogurt, honey, melted butter, and vanilla to the bowl. Whisk to combine the wet ingredients.
- Proceed by sifting the almond flour, oat flour, baking powder, and salt over the mixture. Stir gently with a spatula until just combined and smooth.
- *Note: Make sure the baking powder is still good, as it will make the cake rise and become fluffy. Sprinkle about 1/2 teaspoon of baking powder in a glass of warm water. If it starts to fizz and bubble, the baking powder is active.
- Pour the batter into the prepared pans and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Due to the tendency of almond flour to brown more than regular flour, be careful not to overbake the cake.
- Allow the cakes to cool completely at room temperature.
For the Chocolate Frosting:
- Combine the peanut butter, cocoa powder, honey, milk, and vanilla in a large bowl. Beat the mixture until it becomes smooth and creamy. Note that the mixture will thicken as you continue mixing.
- If the frosting is too thin, add more peanut butter, one tablespoon at a time, mixing after each addition. If it's too thick, incorporate more milk, one tablespoon at a time.
Assembling the Cake:
- Place one of the cake layers onto a serving plate, spread a portion of the frosting evenly, and then place the second cake layer on top.
- Proceed to frost the entire cake using the remaining frosting.
Notes
If you're not planning to consume the cake on the same day, keep refrigerated and remove it from the fridge about 1 hour before serving. Â