Healthier Chocolate Snack Cake

This decadent dessert is made with wholesome ingredients. Healthier Chocolate Snack Cake is rich, moist and topped with a silky ganache!

You can eat healthy and have your dessert too with these Healthier Chocolate Snack Cake, Carrot Cake Muffins, Homemade Nutella, or Zucchini Bread. All of these tasty treats have a healthy twist!

Healthy brownie-like cake

This particular recipe is a little different because it’s kind of healthy and it’s sort of a brownie-snack cake hybrid. It’s made with ingredients like Greek yogurt, coconut oil, coconut sugar and oat flour.

It’s gluten-free and refined sugar-free but tastes just like a regular rich and decadent chocolate cake. Don’t believe me? Give it a try and see for yourself!

You can also use my skinny peanut butter frosting instead, if you want something thicker and more frosting-like… it’s REALLY GOOD!

Cut and serve with a big glass of milk. Don’t worry about eating 2 or three slices, because this snack cake is a whole lot healthier than the old-fashioned chocolate cake!

Making a healthier chocolate snack cake

PREP. Preheat the oven to 350 degrees. Line a 8×8-inch metal pan with foil or parchment paper, then lightly coat with cooking spray; set aside.

MELT. In a large microwave-safe bowl, add the coconut oil. Microwave on medium heat until the oil has completely liquified. Stir in 1 cup of the chocolate chips, stirring until the chocolate is completely melted.

MIX. Whisk in the Greek yogurt, then stir in the vanilla, salt, baking soda, coconut sugar (I used Bob’s Red Mill), oat flour, and remaining chocolate chips. Allow the batter to sit for 5 minutes.

BAKE. Spread the mixture into the prepared pan. Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely before adding the ganache.

For the Ganache

HEAT. In a 2 c. glass measuring cup, combine chocolate chips and milk. Microwave on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat.

MIX. Add the Greek yogurt, then stir continuously until it becomes silky smooth, about 1 minute.

SPREAD + CHILL. Spread over the top of the brownies, add sprinkles if desired. Place in the refrigerator to set for 30 minutes to allow the ganache to set before cutting and serving.

Variations

• top your cake with chopped nuts
• add some freshly grated orange zest to your batter before baking
• skip the frosting and sprinkle a little powdered sugar on top

Recipe Tips

This rich and moist chocolate snack cake is so decadent it’s hard to believe that it’s healthy enough to go back for more! Here are a few tips when baking it:

• Vegetable or canola oil can be substituted for coconut oil. You will want to warm the oil up for a little bit so your chocolate chips will melt well when added and stirred.
• Using refined coconut oil will give you less coconut flavor to your cake. If you don’t mind the added flavor, unrefined coconut oil works great as well.
• Monk fruit or stevia can be used in place of the coconut sugar in this recipe. If using monk fruit you will usually use half as much as what is called for in the recipe. See packaging for stevia as conversions will depend on whether you are using the liquid or powdered variety.

Storing Info

STORE leftover cake in an airtight container in the fridge for 3-5 days. 

FREEZE  uncovered first to let the ganache frosting set, then wrap in plastic wrap followed by aluminum foil or store in an airtight container for up to a month. Thaw frozen cake overnight at room temperature.

For More eggless treats:

• Eggless Chocolate Chip Cookies
• Salted Caramel Cookie Dough Cups
• 7 Layer Bars
• Homemade Fudge
• Homemade Peanut Butter Cups

I’m partnering with Bob’s Red Mill and Stonyfield as a member of their Clean Plate Club to bring you today’s recipe. I received this product for review, all opinions are my own. Thank you for helping me work with brands I love!