If you are a chocolate cake lover but are looking for a healthier and more nutritious option, then this fluffy chocolate cake recipe with frosting is perfect for you! Made with oat flour, cocoa powder, coconut milk and coconut oil, this cake is low in sugar, high in fiber, antioxidants and nutrients and low in saturated fat. In addition, it is a gluten-free option for people with gluten intolerance or sensitivity. The berry topping adds even more flavor and nutrients to the cake. Try this delicious and healthy alternative to conventional chocolate cake and surprise your family and friends!
Benefits of our Chocolate Cake
This fluffy chocolate cake has several benefits compared to conventional cakes made with white flour and refined sugar. Some of these benefits include:
- Low sugar: The recipe uses xylitol or another sweetener as a substitute for refined sugar, which means the cake has a lower sugar content and is healthier.
- Rich in fiber: The oat flour used in the recipe provides a good amount of fiber, which can help promote satiety and regulate intestinal transit.
- Rich in Antioxidants: The cocoa powder used in this recipe is a great source of antioxidants, which can help protect the body’s cells against cell damage.
- Low Saturated Fat: The recipe uses coconut oil instead of butter or other oils that are high in saturated fat, which means the cake has a lower saturated fat content and is healthier.
- Nutrient rich: The berries used in the recipe and topping are a great source of vitamins and minerals, such as vitamin C and iron.
- Gluten-free: This cake is made with oat flour, making it a gluten-free option for people with gluten intolerance or sensitivity.
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So here is a fluffy chocolate cake recipe with frosting that can be a great snack:
Ingredients for the cake:
- 1 cup of oat flour
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1 cup of coconut milk (or the vegetable milk of your choice)
- 1/2 cup melted coconut oil
- 1/2 cup of xylitol or other sweetener to taste
- 2 eggs
- 1 cup fresh or frozen berries
Icing ingredients:
- 1 cup fresh or frozen berries
- 1/2 cup of xylitol or other sweetener to taste
- 2 tablespoons of water
- 1 tablespoon cornstarch
Preparation method:
- Preheat the oven to 180 degrees Celsius. Then unite a shape with coconut oil and sprinkle oat flour.
- In a medium bowl, combine the oat flour, cocoa powder and baking powder.
- In another bowl, mix the coconut milk, melted coconut oil, xylitol and eggs. Add the liquid mixture to the dry mixture and mix well. Add the berries and mix again.
- Pour the batter into the greased tin and bake for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
- While the cake is cooling, prepare the frosting. In a small saucepan, combine the berries, xylitol and water. Place the mixture over medium heat and cook for about 5 minutes, or until the berries are soft.
- Next, add the cornstarch to the fruit mixture and mix well. Cook for a few more minutes until the mixture thickens. Let it cool.
- When the frosting is cool, spread it over the cake. Serve immediately or store in a sealed container in the refrigerator.
In summary, this fluffy chocolate cake is a healthier and more nutritious option compared to conventional cakes, as it is low in sugar, high in fiber, antioxidants and nutrients, and low in saturated fat. In addition, it is a gluten-free option for people with gluten intolerance or sensitivity. Therefore, it is worth remembering that eating in moderation, even the healthiest recipes, will always be the best option.
Hope you like it!
