You know what’s amazing? Cake. Chocolate cake. A moist, dense chocolate cake with a creamy, sweet icing on top. There’s just never a bad time for chocolate cake in my opinion.
It sounds delicious, right? Know what makes chocolate cake even better?
When it’s a healthier version of all of that. Lower calories and fat and all the same taste.
And the good news… I have the recipe for you, of course! Put it together myself 
Enjoy!
Introducing my recipe for Healthy Chocolate Almond Cake with Whipped Vanilla Almond Icing!
It’s as easy to make as it is easy to disappear off of your plate. But that’s okay…it’s relatively healthy for chocolate cake! It can be gluten-free or not just depending on the kind of flour you use. I used a gluten-free baking flour.
Below is the recipe:
Ingredients for CAKE:
- ¾ cup mashed avocado
- 1 cup Splenda sugar blend
- 1 whole egg
- 2 egg whites
- ¾ cup plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2 cups all-purpose flour (gluten-free kind optional)
- 2/3 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup Silk Pure Almond Unsweetened Original Milk
Directions for CAKE:
- Stir together mashed avocado and stevia. Beat in eggs one at a time. Once well beaten, stir in Greek yogurt and extracts until combined.
- Add dry ingredients together: Flour, cocoa, baking soda, and salt.
- Gradually add dry ingredients to the wet.
- Once well combined, add in Pure Almond Original Milk and beat well.
- Pour into greased pan and bake at 350 degrees for 45 minutes or until toothpick comes out clean.
- Cool for 10-15 minutes in pan and then transfer to wire rack to completely cool.
Ingredients for ICING:
- ½ cup low fat whipped cream cheese
- 3/4 cup organic icing sugar
- 1/2 cup stevia
- ½ teaspoon salt
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 2 tablespoons Silk Pure Almond Unsweetened Vanilla Milk
Directions for ICING:
- Stir whipped cream cheese with Silk Pure Almond Unsweetened Vanilla milk, almond extract, vanilla extract, and salt until well combined. Gradually add in sugar and stevia. Beat with mixer or by hand for 4-5 minutes. Gently spread over cake evenly.
And the nutritional information:
For the cake:
For the Icing:
Not bad right?! So all together a slice of this cake would run you 212 calories, 6 grams of fat, 0.6 grams of saturated fat, 23.2 mg of cholesterol, 376 mg of sodium, 42 grams of carbohydrates, 7.4 grams of fiber, and 8.6 grams of protein. Just an FYI: That is the total nutritional information for all of the icing, however I only ended up needing about HALF of that to put on the cake. So truly the total amounts for the entire cake would be lower, but I wanted to include the total stats for what the recipe called for…but it’s going to end up being less
The avocado replaces butter but keeps the dense texture. The Silk Pure Almond Unsweetened Original and Vanilla Milk was used in place of skim milk and saved around 3-5 calories for both the cake and the icing per serving. It saved around 120 calories for the entire cake because not only does skim milk have more calories, but it also isn’t as thick and creamy as the almond milk, so it’s a win-win for both numbers and thickness. It was an easy swap and even ended up working better than skim milk because of how creamy it is and it helped lower calories since Silk Pure Almond Unsweetened Original and Vanilla milk only have 30 calories per serving. That’s amazing to be able to not sacrifice taste for a lower calorie option.
You can have double the Silk Pure Almond deliciousness by pouring yourself a glass to wash down the cake. Enjoy!
This post is part of a sponsored campaign with Silk and Fitfluential, LLC. All opinions expressed are my own. Learn more about Silk Pure Almond Unsweetened on Facebook and Twitter. Also, check out more FitFluential Silk Almond Recipes on the Silk Almond FB page.
oh yum!! this sounds delicious and not something I would feel guilty of having 2nds or 3rds of!
yep…pretty sure I did that…
That cake looks so moist and delicious! I’ve never used avocado in baking before, but this recipe has me wanting to give it a try!
try! it’s miraculous! haha
Wow, never thought of using avocados! That cake looks bangin’!!! I was wondering, how did you figure out the nutritional values?
SparkPeople.com has a tool where you enter in the ingredients/amounts and it calculates it for you
1 CUP of stevia?? Surely you mean the equivalent in stevia of 1 cup of sugar! Doesn’t a cup of stevia convert to the sweetness of like 4 cups of sugar? LOL
LOL!!! The kind of stevia I used in the cake is an organic baking stevia. It’s probably different from the packs you sweeten coffee with, etc. The cake is definitely not overly sweet.
I think this is the definition of food porn. Yummo!!
What a beautiful cake! I need to try this recipe, thanks for sharing
Yum yum yum! Great job! I loved this campaign. Can’t wait to try it.
This looks incredible! Just pinned it to try. I love using avocado in baked goods… and then freaking people out my revealing the “secret” after they are enjoying a slice.
Why would you use almond milk if there is other dairy in the recipe?? Kinda defeats the purpose if you ask me…. I got all excited thinking this dessert would be dairy free…
It doesn’t defeat the purpose if your intention wasn’t to make it dairy free in the first place. I use almond milk because I like the taste and it’s lower in calories. To make the recipe dairy free try applesauce instead of yogurt or you can double with avocado portion.
I don’t like using artifical sweeteners in general. Can regular sugar be used instead? If so, what would be the measurement? Also, is there another option to the Splenda Baking Blend that is natural? I am not really familiar with Stevia.
Sure you can use regular sugar. The conversion of Splenda Baking Blend is half the amount of sugar so you’d need 2 cups of sugar if you use that instead.
I can not have Splenda or any artificial sweeteners…Have any suggestions?
Here is a list of good, natural alternatives to sugar: http://www.cleaneatingmag.com/How-To/Article/Our-Favorite-Clean-Natural-Sweeteners.aspx
Baked this today, it is going to a group meeting with me tonight, looks good will report back how it tastes
How would substituting almond flour work, instead of using regular flour?
I’ve never used almond flour since I usually use gluten-free all-purpose flour, but it seems like it would go perfectly! I’m just not sure what kind of texture that flour gives because I’ve never used it.