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
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followed the directions precisely and it came out flat, like a pancake, not bad tasting, not sure what I did wrong, i was making this for my boyfriends bday, came out more like a brownie than a cake, and I love your recipes and use alotnof them, oh well!
Hi, for the chocolate syrup….I have pancreatitis so I cannot have oils or butter. maybe I can mix chocolate with whipped cream for a ganache. Will definitely be making this. thank you. 🩷
Could I possibly add in some chocolate protein powder? Do you think it would work?
how much dark chocolate should I substitute for the cocoa powder. I don’t use cocoa powder.
please let me know.
thank you
This was outstanding! I made for a gathering and was all gone. I subbed in unsweetened applesauce for some EVOO and used the honey. Tasty and Moist, not overly sweet. THANK YOU!! Love your recipes. I highly recommend.
Here’s a doubled recipe , with a little more sweetener:)
Blender oat flour chocolate cake
Oven 350.
Blender:
3/4 c EVOO
3/4 c syrup
1/4 c honey
1.5 c milk
Vanilla
2 eggs
1/2 c coco powder
2.5 c oat flour
1 t each salt, bp, bs.
9×13 parchment lined glass pan bake for 40 min.
Hi Stella. This cake is baking right now. Super easy and smells great.
For the glaze, could I use regular chocolate chips?
Hi Yesenia, yes absolutely! Enjoy the cake!
hi Stella
this recipe looks delicious, I’m predibites so I have to watch my sugers.im from Dublin and over here we don’t have a big selection of olive oils what one do you recommend for this recipe thanks for sharing this recipe I will try out your recipe, but need to know what olive oil.weather not so nice today plenty of rain forecast.have a good week greetings from dublin ireland Patricia 🇮🇪
HI Patricia! Any neutral flavored oil works here! Sunflower oil, canola oil or vegetable oil. 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!
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!
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
Can you storage outside the fridge?
Hi Laura, yes, I stored mine on the counter in an airtight container.
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.
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.
I suppose everyone has a different idea of “runny” but this was a thin batter and it still rose and make a beautiful cake. I have made other cakes that have thin batters and they somehow work out fine. Perhaps adding the extra flour is what made yours dense- although if you don’t bake often your powder could be old.
hi can we use cocoa powder in place of cacao? would we use Dutch or regular?
HI Jackie, yes you can!
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!