Healthy Chocolate Snack Cake Recipe
Wholesome meets delicious in this Healthy Chocolate Snack Cake. It’s super easy to whip up and gives you all the chocolaty vibes you want without any guilt.
Servings: 12 bars
Calories: 296kcal
Ingredients
For the Brownies
- 1/4 cup +2 tbsp coconut oil
- 1 1/2 cup bittersweet chocolate chips (60% cacao), divided
- 1 cup vanilla Greek yogurt* room temperature, we like Stonyfield Whole Milk Greek Vanilla Yogurt
- 1 teaspoon vanilla extract
- 1/8 tsp kosher sea salt
- 1/2 tsp baking soda
- 1/2 cup coconut sugar We like Bob's Red Mill
- 3/4 cup oat flour**
For the Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup milk chocolate chips
- 3 tablespoon whole milk
- 1 tbsp vanilla Greek yogurt room temperature, we like Stonyfield Whole Milk Greek Vanilla Yogurt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8x8-inch metal pan with foil or parchment paper, then lightly coat with cooking spray; set aside.
- 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. Whisk in the Greek yogurt, then stir in the vanilla, salt, baking soda, coconut sugar, oat flour, and remaining chocolate chips. Allow the batter to sit for 5 minutes.
- 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
- In a 2-cup glass measuring cup, combine chocolate chips and milk. Microwave on half power (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Add the Greek yogurt, then stir continuously until it becomes silky smooth, about 1 minute. 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.
Notes
I’m partnering with Bob’s Red Mill and Stonyfield, as a member of their Clean Plate Club, to bring you today’s recipe.
*You can use plain Greek yogurt, but please use whole milk, not low-fat!
**I blended old-fashioned oats and then measured out the oat flour; however, you can buy oat flour in the bulk section of your grocery store or on the baking aisle.
STORE the cooled chocolate snack cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it in an airtight container for 3–5 days. To FREEZE, allow the ganache frosting to set uncovered first, then wrap slices in plastic wrap followed by aluminum foil or store in an airtight container. Freeze for up to 1 month.
Thaw the frozen cake overnight at room temperature before serving. To enjoy warm, REHEAT slices in the microwave for 10–15 seconds.
Nutrition
Serving: 1bar | Calories: 296kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 117mg | Potassium: 230mg | Fiber: 2g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 1mg
