Marvelous Max Healthy Chocolate CakeBy
If you are looking for a delicious, healthy chocolate cake, you have to try the “Marvelous Max Chocolate Cake” recipe.
This healthy chocolate cake recipe is named after my little boy Max who truly is “a marvelous little boy.”
My three year old Max loves his chocolate cake and loves to bake with mommy.
Using nutrient rich almond butter, Sucanat sugar, ground up dates (date sugar) and apple sauce, this healthy chocolate cake is a very tasty, nutrient rich treat.
This delicious healthy chocolate cake is moist, not too sweet and delicious after dinner.
Overview of the Marvelous Max Chocolate Cake Recipe:
The Marvelous Max Chocolate Cake Recipe is a healthy chocolate cake that is moist and delicious! I have been doing a lot of experimentation with the “creaming method,” adding in almond butter after I cream the butter, sugar and eggs as a way of using less butter in cakes. This process worked well for this recipe. (Some chocolate cake recipes have 1-2 sticks of butter, versus only 4 tablespoons.)
In addition, using the nutrient rich Sucanat sugar, ground up dates (date sugar) and apple sauce, this healthy chocolate cake is very tasty and good for you. The chocolate cake recipe also includes two whole grain flours; whole wheat pastry flour and Quinoa flour to make this a very hearty and healthy treat.
Marvelous Max Chocolate Cake Recipe:
- 1 1/4 cups of sifted whole wheat pastry flour
- 1/2 of sifted Quinoa flour
- 3/4 cup of sifted unsweetened cocoa powder (do not use Dutch process)
- 1 teaspoon of cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 1 cup of grain sweetened chocolate chips
Cream Together in This Order:
- 3/4 of a cup of Sucanat sugar
- 4 tablespoons of unsalted butter at room temperature. (Microwave for 10-15 seconds to soften if cold, do not melt)
- 3 large eggs at room temperature (put in warm water for a few minutes if taken cold from refrigerator)
- 4 tablespoon of natural almond butter
- 1/2 cup of date sugar
Add By Hand To The Wet Mixture:
- 1 cup of unsweetened apple sauce
- 1/4 cup of pumpkin puree
- 1/2 cup of non fat organic Greek yogurt
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
1. Use the creaming method to cream the butter and Sucanat sugar until it is creamed. (Use the paddle attachment if you have a mixer)
2. Once the butter and sugar have creamed, add in one egg at a time. Make sure the eggs are at room temperature.
3. Add in the almond butter and the date sugar while it is mixing.
4. By hand mix the applesauce, yogurt and vanilla into your wet mixture.
5. In a separate bowl, sift your flours, baking soda, salt, baking powder and cinnamon. (You can use a pasta strainer if you don’t have a sifter.)
6. By hand slowly mix your flour mixture together with your wet mixture. Do not over-mix.
7. Be sure to immediately put in the oven for 350 degrees for 30-40 minutes. (With whole grain cakes, it is better to under-cook, than to overcook to make sure the cake is nice and moist. Once you start smelling the cake it is probably done. Test with your finger to see if it bounces back. A toothpick doesn’t work well to test, because often you pull out a melted chocolate chip and think it needs to be cooked longer.
8. Serve with fresh fruit, or with home made whipping cream.
- Calories: 220
- Fat 8.8g
- Sat fat 3.8g
- Carbs 36g
- Fiber 3.9g
- Sugar 17.5g
- Protein 6.5g
- Cholesterol 37mg
- Potassium 200mg