Healthy Blender Chocolate Cake
A healthier and quick way to whip up cake to satisfy those chocolate cravings.
If you’re like me, and you love the taste of chocolate, but you don’t want to eat anything too sugary, then you should make this healthy chocolate blender cake.
If you like this cake, you will love my Blender Whole Orange Cake or my Blender Whole Lemon Cake. The blender cakes are so much simpler and quicker to throw together!
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Healthy Blender Chocolate Cake
Equipment
Ingredients
- 1/3 cup olive oil *
- 1/3 cup maple syrup (or honey)
- 3/4 cup milk (of choice)
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups oat flour **
- 1/4 cup cacao powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp espresso powder (optional)
Glaze:
- 1/2 cup dairy free chocolate chips
- 1 tbs oil
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350℉. Line a 6 inch round pan with parchment paper.
- Add the ingredients of the cake in the order they appear above. Blend until smooth: 5-10 seconds. Pour the batter into your pan and bake for 35-40 minutes or until the toohtpick comes out mostly clean.
- Allow to set in pan 10 minutes then transfer to a wire reack to compeltely cool prior to adding Glaze.
Glaze:
- Heat the oil and chocolate chips in a small pot on low heat, stirring until all is melted and smooth. Mix in the chopped nuts and top your cake.
Notes
Nutritional info is for the cake only.
*You can use any neutral oil here or melted butter.
**To sub in almond flour, use 2 eggs, 1 1/2 cups almond flour and 1/4 cup coconut flour and leave out the milk – everything else remains the same.
You can also use all purpose flour, whole wheat flour, or Gluten Free all purpose flour etc. without adjusting the rest of the recipe.
Nutrition
Calories: 221kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 190mg | Potassium: 185mg | Fiber: 2g | Sugar: 9g | Vitamin A: 67IU | Calcium: 75mg | Iron: 1mg
Had a question before I make this – would the cake work if I put the chocolate chips in the cake vs the frosting?
Hi Kathleen, Yes! Thats a great idea!
hi can we use cocoa powder in place of cacao? would we use Dutch or regular?
HI Jackie, yes you can!
I don’t know what I did wrong but my batter was very runny. Maybe I blended too much.
I added more oat flour but it didn’t rise like your cake did. Tasted okay though. Will give it another try.
Hi Mel, Oh I’m sorry! Please also check that your baking soda and baking powder are not expired. This has happened to me in the past.
is there a way of substituting milk in the recipe
Hi Mal, I haven’t tried this recipe without milk so I cant say for sure if it would work.
Can you storage outside the fridge?
Hi Laura, yes, I stored mine on the counter in an airtight container.
Have you tried it with an egg substitute like apple sauce or flax seed “egg”?
Hi Rachel, I havent but should work with flax egg
Thank you for this recipe. Cake turned out wonderful and so good. I need to find other recipes with honey instead of sugar. A 10 for this one.
Hi Robin, Thank you so much for trying the recipe. You’re in luck because we have plenty of recipes on our site that use honey/maple syrup instead of sugar.
Enjoy!
It was so good! New follower here thank you so much. More low carb dinners please! Your tuna fritters are so good
Welcome! I’m so glad you liked the cake! Thank you for coming back to rate it too! Cheers!