Healthy Chocolate Cake

Valentine’s Day is coming up and I don’t know about you but I love chocolate and it’s always a struggle for me to walk by all those baked goodies and chocolates which are every where you turn and as far as the eye can see. Man, it’s torture isn’t it? Especially when we know the chemicals, fats, unhealthy ingredients and GMO’s that go into making all those delectable sweets.  I’ve discovered this healthy and really delicious chocolate cake recipe from Anjelica Kitchen and trust me, it’s to die for. I’ve made it several times in the past so this recipe is tried and true.  So go ahead and make a guiltless delicious chocolate dessert for yourself and your loved ones. Enjoy, and happy Valentine’s day!

chocolate layer cake with chocolate frosting

YIELD: 12 servings COOKING TIME: 1 1/2 hours

Once a month, when the moon is full, a luscious chocolate dessert such as this one appears on the menu at Angelica Kitchen. If you’re looking for a delightfully rich cake that satisfies even the most hardcore chocolate lovers every time and yet has very little fat in the icing, stop here. The cake itself is moist and delicious; the icing provides a good wallop of chocolate flavor. It is definitely our top chocolate dessert and among the most popular items on the menu.

For the batter:

2 cups whole wheat pastry flour
2 cups unbleached white flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1 cup cocoa powder
2 teaspoons cinnamon
1 teaspoon sea salt
1 cup olive oil
3 cups maple syrup
2 teaspoons apple cider vinegar
4 teaspoons vanilla extract
2 cups water

For the frosting:

6 tablespoons agar flakes
1 1/2 cups water
3/4 cup cocoa powder
2 1/4 cups maple syrup
1/4 teaspoon sea salt
1 1/2 teaspoons vanilla extract
4 1/2 tablespoons arrowroot
6 tablespoons plain soy milk

To prepare the cake:

  • Preheat the oven to 350°F .
  • Lightly oil and flour two 9-inch springform pans .
  • Whisk together the flours, baking powder, baking soda, cocoa, cinnamon, and salt in a medium-size mixing bowl.
  • In a separate mixing bowl, whisk together the oil, maple syrup, vinegar, vanilla, and water until emulsified.
  • Using a wooden spoon, stir the wet and dry ingredients together; do not overmix .
  • Divide the batter equally between the two cake pans and bake on the middle rack of the oven for 35 minutes or until a toothpick comes out clean .
  • Do not open the oven door for the first 30 minutes or the cake could collapse .
  • Cool for 30 minutes before frosting.

To prepare the frosting:

  • Place the agar flakes and 1 1/2. cups or water in a small saucepan over medium heat. Simmer and occasionally stir for 5 minutes or until the agar is dissolved .
  • Whisk in the cocoa powder, maple syrup, sea salt, and vanilla extract.
  • In a small mixing bowl, dissolve the arrowroot in the soy milk.
  • Add this mixture to the agar mixture, raise the heat to medium, and simmer for 1 minute .
  • Pour the frosting into an ovenproof glass pie plate and refrigerate until it becomes firm, approximately 20 minutes .
  • Cut the frosting into squares and puree in a food processor until creamy.

To finish the cake:

Remove each of the layers from the spring form pans. Spread frosting on top of one layer, then place second layer on top. Frost the top and sides.



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