This blog has moved!

You should be automatically redirected in 5 seconds. If not, visit:

December 22, 2012

Chocolate Pear Layer Cake with Caramel Frosting

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:

Just by looking, would you ever guess that this cake is... dare I say... healthy?


It's true, it's true.  I would never lie to you!

Most desserts are bad for your health, horrifically caloric and leave you feeling guilty.

The giant slice of cake you see here is nutritious to your body (and to the chocolate monster inside you), low calorie and sure as heck won't leave you feeling like you threw your diet off track.

However, you will feel like you ate something from a restaurant or bakery because this cake tastes so damn unhealthy.  But it's not.  Life is good when this cake is in front of your face.

This cake is incredibly moist and insanely chocolatey.  The caramel frosting is sweet and creamy and pairs just right with the chocolate, pear and spices.  One bite and you'll be hooked.

Chocolate Pear Layer Cake with Caramel Frosting:  [low fat/sugar, high fiber/protein, GF]
(makes two 8" cake layers)          adapted from this

       227g (1 cup) Whole Eggs (4 large)
       157g (1/2 cup + 2 tbs) Egg Whites
       1 tsp Vanilla Extract
       196g (1 cup + 2 tbs) Granulated Sweetener*
       3/4 cup + 2 tbs Unsweetened Almond Milk
       206g (3/4 cup + 1 tbs) Pear Puree**

       150g (1+1/3 cups) Coconut Flour
       27g (1/3 cup) Dark Cocoa Powder (unsweetened)
       27g (1/3 cup) Regular Cocoa Powder (unsweetened)
       2 tsp Apple Pie Spice
       1 tsp Baking Powder
       1 tsp Baking Soda
       1/2 tsp Salt

       12g (1 tbs) Non-Hydrogenated Shortening (I used Spectrum Organics)
       3/4 cup Unsweetened Almond Milk
       1 tsp Stevia Extract
       1 dram Caramel Extract
       1/4 tsp Butter Exract (optional)
       1/4 tsp Salt
       105g (5 scoops) Vanilla Brown Rice Protein Powder (I used SunWarrior)
       150g (1+1/4 cups) Powdered Erythritol

*I used 1/2 cup + 2 tbs Coconut Sugar, 1/4 cup Sucanat and 1/4 cup Granulated Erythritol
**I took two 15oz cans of pear halves packed in 100% juice, drained them and pureed them in a blender until smooth.  You can probably use applesauce instead if you like.

Directions (for the cake):
1.  Preheat the oven to 350 degrees Fahrenheit.
2.  In a stand mixer bowl, add the eggs, egg whites, vanilla, sweetener, almond milk and pear puree.  Stir on low while you complete the next steps.
3.  Generously spray two 8" cake pans with cooking spray (I also lined the pans with 8" parchment paper circles)
4.  In a medium-sized bowl, sift together the coconut flour, both cocoa powders, apple pie spice, baking powder, baking soda and salt.
5.  Stand mixer still running, slowly add in the dry ingredients.  After all is added in, mix on medium speed for ~20 seconds.
6.  Take bowl off mixer and scoop batter into the prepared pans, tap the pans on the counter to level the batter.  Bake for ~45 minutes, or until surface springs back when tapped.  Flip cakes onto a wire cooling rack and let cool completely before frosting.

Directions (for the frosting):
1.  In a microwave-safe bowl, add the shortening and almond milk and microwave at 20-second intervals, stirring between each one, until shortening is melted.
2.  Stir in the extracts and salt.
3.  Stir in the protein powder, then stir in the powdered erythritol.  Frost cakes once completely cool.  Refrigerate for ~10 minutes to firm up the icing, then slice and serve!

So, this cake tastes completely unhealthy.  It tastes like it's packed with sugar and butter, like I had slipped into a trance and bought it from Paula Deen a bakery.  With every bite I had to convince myself that what I was eating was actually healthy.  I reviewed the ingredient list over and over, wondering how something that tasted so rich and chocolatey could actually be nutritious.  I ended up calculating the nutrition facts, expecting each slice to have at least 300 calories and 15g of fat.  But I was so wrong...

(LEFT- cake alone;  RIGHT- cake with frosting)

I sat in my chair, confused, when I saw the results.  One slice with frosting has only 230 calories and 6g of fat?!  This is what I dream about.

Oh, and it has 9g of filling fiber and 17g of satiating protein?  Wow, I don't feel guilty after all...

Well, onto the next bite I go!

Healthy chocolate cake?  Nope, that's not an oxymoron anymore!


  1. I used to read your recipe and this is my 1st time dropping comment. This cake really light and yet look delicious! Love your blog!

  2. Oh my gosh, this cake is just beautiful!! I've never had the pear chocolate combo but I can sense it would taste glorious!

    Happy holidays!

  3. Hi Jessica! I buy my protein powder in bulk, so I don't have a scooper to know how much a scoop is. Could you give a cup estimate of about how much one scoop is?

    1. For the protein powder I used, it should be around 3/4 cup PACKED. Once all the ingredients are together, it should look very similar to buttercream frosting. If it's too thin, just add 2 tsp more protein powder or erythritol (depending on your taste, I like super sweet frostings, but you may not).
      Hope this helped, and I hope you like the frosting :)

  4. Hi Jessica!
    Bolo maravilhoso!! Amei a idéia!
    Muita luz e paz para o ano de 2013 , para você e sua família!

  5. I've recently made this, and every time I eat a slice I get all confused and have to take another look at the ingredients just to convince myself it really isn't what it taste like. I honestly cannot believe this is all good for me.
    Outstanding, keep it up! :D

    1. Aww thanks Molly :) I'm so glad you like the cake!!

  6. Wow!! I need a piece of this - such a unique idea but looks great! My name is Jessica too!

  7. Looks too good to be true!


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...