You wouldn't believe me if I said that this beauty is made from oats, it's gluten free and refined-sugar free, right? Well believe me!
It's indulgent and very chocolaty, yet healthy! Just see how tender and fluffy the cake looks. And how creamy and delicious the frosting looks that you just want to lick it. Oh my!
Say NO to sad, dense, weird looking healthy bakes. We deserve better than that more over when we want to focus on enjoying better life and healthier food. Yep!
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Recipe Highlights
Texture and flavour - Super tender fluffy cake with strong chocolate flavour and delicious fluffy whipped chocolate ganache frosting. Gluten free.
Size - Feeds 16.
Level - Oh extremely easy.
Occasion - Perfect to bring along to gatherings as you just serve as is in the pan where you baked it. They freeze good also.
Lets Talk Ingredients
Oats flour - I buy mine, less work. But if you don't have any, just make your own by blending oats into fine texture (similar to all purpose flour). Only then measure the quantity needed for the recipe. Not before.
Coconut oil - Any oil will do. I've used extra virgin olive oil and it worked amazing also.
Cocoa powder - Use 100% cacao unsweetened.
Baking chocolate bar - I use 60% cocoa with Stevia. Use whatever you fancy. Just remember the darker it is, the more you might feel its natural bitterness taste. In which, you can add non-liquid sweetener to your liking, if you want.
Coconut milk - Full fat. We want the coconut fat to blend wonderfully with the chocolate to create that creamy luscious frosting.
Why This Cake Is Healthier?
Because it's made with wholesome and natural ingredients.
The word healthy is subjective to individual and for us, it's using better natural ingredients that are less processed.
We're using oats instead of all purpose flour, coconut sugar instead of white sugar and healthy fat like coconut oil. Swapping ingredients for better ones with more nutrition value is healthier.
Not only it's healthier, it tastes delicious and look amazing!
More Healthy(er) Recipes
- No-bake mango cheesecake
- Chocolate chip cookies
- Oats banana muffins
- No-bake mini blueberry cheesecake
- 3-ingredient tahini cookies
Recipe Video
📖 Recipe
Healthy Chocolate Sheet Cake
Equipment
- Bowls (2 medium and 1 big)
- Handheld whisk
- Spatula or icing tool
- Cutting board
- Knife
Ingredients
Cake (Dry Ingredients)
- 1 ⅓ cup oats flour (170 g)
- ½ cup unsweetened cocoa powder (40 g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Cake (Wet Ingredients)
- ½ cup full fat milk (125 ml), room temperature
- ½ tablespoon lemon juice
- 2 large egg , room temperature
- 1 large yolk , room temperature
- ¾ cup coconut sugar (105 g)
- ½ cup coconut oil (125 ml)
- 1 teaspoon vanilla extract
Whipped Chocolate Ganache Frosting
- 8 oz 60% chocolate with Stevia (225 g), chopped into small pieces
- ½ cup full fat coconut milk , extra 2-3 tablespoon to loosen up frosting later
Instructions
- Preheat oven at 350ºF (175ºC) using conventional mode. Butter and flour a square pan of 9 inch (23 cm). You can also line it with over hang parchment paper to help remove the cake onto a serving plate.
Cake (Dry Ingredients)
- Mix all ingredients very well in a bowl, set aside.
Cake (Wet Ingredients)
- Make buttermilk by combining milk and lemon in a bowl, leaving it aside for 10 minutes. Then add the rest of ingredients and mix well using a hand whisk.
- Pour in dry ingredients and mix everything together into a smooth batter. Pour into prepared pan. Bake in the oven on lower ⅔ rack for 15-18 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and cool completely before frosting.
Whipped Chocolate Ganache Frosting
- Melt chocolate and coconut milk using microwave or double boiler method. Chill in the fridge for 1 hour.
- Whisk until fluffy (its colour will be more pale) using a handheld whisk for 3-5 minutes. Add in coconut milk 1 tablespoon at a time until you get the consistency that you like.
- Pour on the cake and spread evenly using a spatula. Sprinkle with some chocolate protein crunch. Slice and serve!
Notes
- Use portable oven thermometer to get the accurate temperature for your oven (I use it all the time).
- The cake is tender so use offset spatula (if needed) to help taking the sliced ones out from the pan.
- Don't over bake.
- The frosting will set (not as fluffy) and turn darker after a few hours.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Dhara Patel says
Can I make this cake without eggs
Bea & Marco says
I haven't made it without eggs but perhaps you'd want to try my eggless zucchini brownies. They're superb!
Aishwarya Maindarkar says
Hello , just loved the healthier chocolate cake recipe . Can't wait to try it out !
I wanted to ask, can I use any other nut milk instead of coconut milk which you used for the frosting ?
Bea says
Hi! Yes, you can. Just know that the less fat the milk is, the less it'll tend to set. Enjoy!
Saba says
Hello love your recipes can you mention number of calories in each recipe?
Bea says
Hi! For now we don't calculate the nutritional info for every recipes (some do have it), but will keep it mind in the near future.
Mocha lover says
Hello!
Can I use all purpose flour and vegetable oil instead of oat flour/coconut oil?
As I don’t have coconut milk at home, can you please suggest an alternative?
Thanks very much!
Bea says
Hi! This is a healthy cake and the ingredients that you are suggesting will completely transform it into something else. I will suggest look for a different recipe or try to shop for the ingredients. Sorry.
Roony says
My kids loved this. Keep sharing your healthy recipes!
Bea says
Happy to know that, Roony! Do check out more healthy(er) recipes in here if you're interested. Thank you!
Leina M says
It was delicious Bea!!
Thanks for the note about the frosting. I frosted the cake just before serving and it was phenomenal!
Bea says
I'm glad that you find it useful, Leina. Do check out our other healthy(er) recipes, if you're interested. Thank you for your feedback!