Healthy Chocolate Sheet Cake
Super tender, fluffy and moist chocolate cake with creamy luscious frosting. It's gluten and refined-sugar free! It tastes super delicious, you wouldn't believe that it's made totally from wholesome and less processed ingredients. Try!
Servings: 16 slices
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
Calories: 226.5kcal | Carbohydrates: 24.8g | Protein: 3.4g | Fat: 15.4g | Saturated Fat: 11g | Cholesterol: 33.6mg | Sodium: 119.4mg | Potassium: 120.6mg | Fiber: 2.7g | Sugar: 5.8g | Calcium: 25.4mg | Iron: 1.9mg
