This chocolate cake has been a favourite of mine for quite some time - I first made it over a year ago and fell in love - and no other chocolate cake has ever been able to top it.
Best of all, this chocolate cake is a one bowl recipe and is so simple you could make it even if you had one arm, one eye and only 4 fingers (just as long as you had a thumb!). In fact, I first made this recipe for family and friends at a dinner party - I was running low on ingredients, but new I could whip up a quick chocolate cake with what I had in the pantry. In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients. For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined.
Just don't be surprised when there's no left overs (and don't worry, after this photo was taken - that fork was licked clean). In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract, and egg whites. Craving some cake but don’t want all the calories, fat, sugar and unhealthy ingredients? And, despite being gluten-free, this cake is 100% whole grain, thanks to the brown rice flour and sorghum flour!
Along with the pronounced rich maple taste, this cake gets another boost of flavor from vanilla and some ground cinnamon.
Preheat the oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper circles and spray with cooking spray.
In a medium-sized bowl, whisk together the brown rice flour, sorghum flour, baking powder, cinnamon and salt. In a large bowl, whisk together the applesauce, almond milk, maple syrup, eggs, vanilla extract and stevia extract. I first tried making Maple Cream, which is basically boiled maple syrup that’s cooled and stirred until it thickens and turns opaque. This cake is slightly dense with a moist crumb, so I think a light frosting would contrast really well with the cake!

This cake could also probably be baked in a muffin tin if you want individual portion sizes. I want to add fat to curb the insulin spike, which will be caused by the amount of carbs in this recipe. I would love to make the maple fudge but am confused you said “Then I made an Almond Butter-Maple Frosting. To make a fudge, I would line an 8″ brownie pan with parchment paper and scoop the mixed fudge inside.
I feel like healthy food is becoming more and more mainstream so more and more stores are selling them!
I haven’t tried this recipe using another flour but you can try brown rice flour if that’s available? I think egg whites might work instead of the whole eggs, you’ll just need to use a bit more to compensate for the lost yolks. Want to receive an email notification when there's a brand new blog post?Subscribe by email!
Naughty or Nice: The ULTIMATE Healthy Dessert Cookbook is a collection of 70 delicious, good-for-you recipes. DIY Protein Bars: Easy, Healthy, Homemade No-Bake Treats That Taste Like Dessert, But Just Happen To Be Packed With Protein is a collection of 48 ahhhmazing protein bar recipes! 15 Desserts You Won't Believe Are Low In SugarThis whole watching-your-sugar thing just got a whole lot less painful. Cutting back on sugar just got a whole lot less painful.If you need a healthy dinner to go with your dessert, try one of our easy, healthy slow-cooker meals. Chocolate Peanut Butter Dirt CakeThe fact that this is low in sugar is pure wizardry.Get the recipe from All Day I Dream About Food.
Skinny Blueberry MuffinsBlueberries are sweet enough on their own, so skip the added sugar.Get the recipe from Averie Cooks. Healthy Oatmeal Chocolate Chip CookiesBecause life without chocolate chip cookies is just cruel.Get the recipe from Chelsea's Messy Apron.

HomeGluten Free7 Low-Fat Carrot Cake Recipes to Help You Celebrate National Carrot Cake Day! However, I know a lot of us have new years weight-loss resolutions, and might feel a bit put out by my announcement because they feel like they can’t participate. One that gets asked for over and over again - one that is taken to dinner party after dinner party and barbecue after barbecue - one that always seems to disappear, without any leftovers.
But it's a cake that has been requested over and over and loved by my family and friends - even the Flamingo Pink girls fell in love with it!
I was nervous that everyone would hate it, even though I could eat an entire cake myself (it's that good) - but when it came time for dessert, all of a sudden people started asking. Costco sells coconut flour, chia seeds, natural peanut butter and organic eggs now, I love it.
Kerri said "oh Kristy, your blog is so healthy - but what are you doing to us with these decadent desserts?! For a cooler afternoon when you want to bake something sweet, try out this low-fat recipe that will satisfy your sweet tooth — without any of the guilt! Quinoa flour and buckwheat flour might work, but I’m not an expert on exchanging gluten-free flours… YET! My dad has high cholesterol but he asked me to make him a cake for new years that had no stevia in it…this seems like the one to choose! Instead of reaching for the store-bought stuff with tons of preservatives and unnecessary amounts of sugar, I created an easy icing recipe using just two ingredients.
So, to make sure you get the best of both worlds, I’ve looked around and come up with some low-fat, diet-friendly carrot cake recipes so you can celebrate National Carrot Cake Day without the guilt! Is there any chance of a complete recipe judging by the popular mix fudge is all the rage at the moment I am sure others would be interested as well.

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