Healthy Yellow Cake with Chocolate Frosting
User Reviews
5
Healthy Yellow Cake with Chocolate Frosting
Description
The cake batter starts with creaming butter, monk fruit sweeteners, and cake batter extract, then incorporates egg and unsweetened applesauce for moisture. Dry ingredients include yellow cake mix (gluten-free if needed), flour, vanilla protein powder, and salt, combined gently to avoid overmixing. The batter is baked at 350°F in an 8x8-inch pan until the center is set but still slightly gooey, contributing to a moist texture.
The chocolate frosting blends cocoa powder with monk fruit sweetener, almond milk, maple syrup, and vanilla extract to a smooth consistency using a mixer. It is best applied soon after mixing, as it firms up when chilled. The frosted cake can be served chilled, and leftovers store well refrigerated or frozen.
Substitutions allow making this cake gluten-free, dairy-free, or vegan by using appropriate flour, milk, protein powder, butter alternatives, and flax egg instead of chicken egg. Storage tips include covering the cake to prevent drying, with recommended times at room temperature, fridge, and freezer.
Ingredients
Yellow Cake
- 6 Tbsp butter room temp *see notes, unsalted, 84g
- 1/4 cup Monk Fruit Sweetener or sugar, 48g
- 1/4 cup Monk Fruit Sweetener or brown sugar, golden, 48g
- 2.5 tsp cake batter extract
- 1 egg or flax egg to make vegan, large
- 1/2 cup applesauce unsweetened, (122g
- 1 cup yellow cake mix GF if needed, 128g
- 1/4 cup all-purpose flour 30g
- 1/4 cup vanilla protein powder or more flour, or cake protein powder, 30g
- 1/8 tsp salt
Chocolate Frosting
- 2/3 cup cocoa powder 53g
- 1/2 cup Monk Fruit Sweetener or regular powdered sugar, powdered, 72g
- 1/4 cup almond milk or milk of choice, unsweetened, 60g
- 2 Tbsp maple syrup pure, 30g
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with cooking spray.
- In a large bowl, add the butter, both sweeteners and the cake batter extract; beat with a hand mixer or whisk until smooth. Add the egg and applesauce and beat again. Then add in the cake mix, flour, protein powder and salt and mix just until dry ingredients are incorporated.
- Pour batter into the prepared dish and even out so the top is smooth.
- Bake for 25-30 minutes or until the center is almost set. (You want it a little gooey in the center for a more moist texture! It will still bake in the hot dish when removed out of the oven). Let the cake cool to room temperature before frosting.
Chocolate Frosting:
- Combine all ingredients with a hand mixer or in the bowl of a stand mixer until smooth. Add frosting to the cake soon after mixing (it will stiffen up when you place it in the fridge and the longer it sits). Best eaten chilled in my opinion but Simon prefers it best at room temperature. Do what suits your liking!
Notes
- For gluten-free, use a 1:1 gluten-free flour blend and gluten-free cake mix.
- For dairy-free, substitute with dairy-free butter, plant-based protein powder or additional flour, and non-dairy milk.
- To make vegan, use dairy-free substitutions and replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
- Store the cake covered to maintain moisture: 1-2 days at room temperature, 1 week refrigerated, or up to 4 months frozen.
- Original recipe used light butter which reduces fat slightly; regular unsalted butter also works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1slice (82g) | |
| Calories | 189kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5.2g | 26% |
| Fiber | 1.5g | 6% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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