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December 8, 2011

Chocolate Cake with Chocolate Frosting

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You know, it's about time I made a chocolate cake!  But not just any chocolate cake, a healthy chocolate cake that is moist and decadent just like storebought mixes.

And of course, it isn't chocolate cake until you've frosted it.  But almost every frosting recipe I came across was laden with butter and powdered sugar, so I made my own recipe.  I opted for a cream cheese frosting that is secretly high in protein and low in fat.  Just keep in mind that I like frostings that the Pillsbury brand makes--you know, those tubs of tasty "stuff" that tend to be way too sweet and much to rich.  That's why I love this homemade frosting!  The taste and texture is practically identical.

Can you see how moist the cake is?

And would you believe me if I told you this is healthy enough for breakfast?

  It's got oats, just like a morning bowl of oatmeal.
  It's got tofu, a good source of protein.
  It's got protein powder, like you had a protein smoothie for breakfast.
  It's got applesauce, like you had some fruit...
  and the list goes on.

Although, most people can't handle such decadence in the morning, but I can.  When I was younger I used to eat chocolate bars on my way to school, so I'm used to it, I guess.  I mean, it's chocolate cake for breakfast!  Yes.  Please?  Thank you!

When I told my friend I had chocolate cake for breakfast, she thought I was insane, but that's because she doesn't have a sweet tooth like me us.   ;)

Chocolate Cake:  [high fiber/protein, GF]
(makes one 9" cake)

      80g (1/2 cup) Brown Rice Flour
       48g (1/2 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
       40g (1/2 cup) Dark Cocoa Powder (unsweetened)
       60g (3/4 cup) Whey Protein Concentrate
       72g (3/4 cup) Old Fashioned Rolled Oats, left whole
       72g (6 tbs) Sucanat
       6g (1 tbs) Ground Flaxseed
       1 tsp Instant Coffee
       1/2 tbs Baking Powder
       1 tsp Baking Soda
       1/4 tsp Salt

   Wet I:
       128g (1.5/5 servings) Firm Tofu, drained and pressed
       1/2 cup Skim Milk
       246g (1 cup) Unsweetened Applesauce
       1/2 tbs Vanilla Paste
       1 tsp Chocolate Extract
       1 tsp Hazelnut Extract (or more vanilla)
       1/2 tsp Butter Extract
       1/4 tsp Almond Extract
       2+1/2 tsp Stevia Extract
       1/2 tbs Apple Cider Vinegar

   Wet II:
       2oz 100% Cacao Unsweetened Chocolate
       2oz 60% Cacao Chocolate
       28g (2 tbs) Grapeseed Oil (or any other neutral oil)
       84g (1/4 cup) Honey

*NOTE:  this is a high altitude recipe (for about 2,500 feet), so if you live at sea level don't attempt this recipe without making some adjustments to the liquid and baking soda level!

1)  Preheat your oven to 375 degrees Fahrenheit and spray your cake pan with PAM
2)  Whisk all the dry ingredients together in a large mixing bowl
3)  Puree the tofu with the milk, and pour into a medium mixing bowl.  Add the applesauce, vanilla paste and extracts (exclude the vinegar for now)
4)  Melt the chocolate in the microwave at 30 second intervals, stirring in between each one, until all is melted.  Add the oil and honey and stir until smooth and glossy.  Add this (every last drop) to the medium mixing bowl and whisk until incorporated
5)  Pour the wet ingredients over the dry ingredients and fold until mixed.  Vigorously beat the batter with your whisk for about 20 seconds so that all the clumps break apart.  Pour into the cake pan and flatten with your spatula.  Bake for 40ish minutes, or until a cake-tester/toothpick comes out clean and the top of the cake bounces back when you poke it (sorry I don't have an exact time, other people were baking cookies at the same time as me and the oven door was opening/closing for a bit).  Cover the cake with a towel until mostly cooled, then cover with some tin foil and leave at room temp over night.

The next day, make the frosting!

Chocolate Frosting:
       4oz Fat Free Cream Cheese
       28g (2 tbs) Coconut Oil, soft
       1 tsp Vanilla Extract
       2 tbs Skim Milk
       10g (2 tbs) Dark Cocoa Powder (unsweetened)
       64g (2 scoops) Chocolate Protein Powder
       180g (1+1/2 cups) Powdered Erythritol
       pinch of Salt

1)  Put all of the ingredients into a medium/large mixing bowl and beat with a hand mixer on high until fluffy.  Make sure to taste it to see if you like it.  If it's not sweet enough, add some more erythritol.  If it's not chocolatey enough, add more cocoa powder or protein powder.
2)  Pour on top of the center of the cake and slowly spread out to the sides.  It will slowly run down the sides if you push it too much, so be careful when spreading.  When the cake is completely covered, quickly put it in the fridge for 5-10 minutes to firm up... your cake is now ready, so slice and enjoy!

For those of you at sea level, I promise you, I will bake this again and post the sea-level-altitude recipe for you.
You just can't miss out on this chocolatey goodness.


  1. jessica, this looks amazing! i want cake for breakfast!!!!!
    what would you suggest for adjustments for baking at sea level? i have no experience in trying to change a high level recipe!

  2. Ahhh, it looks so good. I can't wait to bake everything on you blog over winter break once the semester ends. ...Which reminds me, would you ever post how to make a healthy gingerbread (for say, a gingerbread house) ?

  3. Krista- I would probably reduce the applesauce by 1/2 cup and maybe the tofu by 40ish grams. I'm still learning the ins and outs of different altitude baking, but I think the moisture level is the main thing. Hope this works out for you! But make sure to get enough ingredients for two trials if you need it.

    Mandy- I was actually going to try baking gingerbread this Wednesday! But no, I haven't been able to perfect the recipe yet. Foodgawker has a lot of whole grain gingerbread cookie recipes, but I'm trying to make a yolk-less and butter-less one. Hopefully I can perfect the recipe on Wednesday!

  4. Looks delicious. Would love for you to share this with us over at

  5. I'm all for having cake for breakfast, if said cake is healthy and good for me. This one surely qualifies! It's gorgeous and looks absolutely scrumptious. I think I won't have a choice but give this one a go, else I'll obsess over it for the rest of my days! ;)

  6. Oats aren't gluten free :(

  7. Anonymous- there are brands that sell certified gluten free oats, I buy mine from Bob's Red Mill

  8. wonderful post!
    congratulations honey!
    xoxo =D

  9. Darn, I just read 'whey protein concentrate'... I can't have that. Would I be able to sub it for something else? Maybe rice protien powder?

  10. Krista- you can most likely substitute the whey with rice protein, just note that the whey protein I use is very fine in texture, dry and provides no flavor. I have never tried rice protein powder so I don't know how strong a flavor it has, plus, this cake is very flavorful so you probably won't taste the rice protein anyways! Lemme know if it works out :)

  11. Jessica, I'm confused as to what difference it makes to be at high-altitude vs. sea-level altitude?!

    1. Yael- Sea-level altitude = regular altitude. The majority of baking recipes you find are made at sea-level. High-altitude recipes are a bit more fussy, as the air is dryer and pressure is different. For example, a high-altitude recipe will require more liquids than a sea-level recipe. Oven temperatures will also vary, along with baking powder/soda measures. If you want to know the altitude of your home/oven, you can google it.

      Once I am at a regular altitude I will bake this cake again with some adjustments and post the recipe once it is perfected, but for now I live at a high altitude and am trying to stick to no-bake recipes to make it easier for people. I hope this helps!


  12. Looks really good! I always love to try different kinds of chocolate cakes and this one never disappoints me. I didn't know about the sea-level and the high-altitude difference. Thanks for clearing that one out.


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