Healthier Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
• Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven to 350°F Coat a spring form cake pan with cooking spray and coat lightly with flour.
• Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
• Combine sugar, vanilla, egg, milk and pumkin puree. Add flour, baking powder and baking soda to mixture. Combine.
• Stir in cocoa and dark chocolate chips to mixture and combine with batter. Spoon the batter into prepared pan. Sprinkle cake with topping ingredients.
• Bake for 50-60 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan for at least 10 minutes and remove form pan. Cool completely.
• Combine frosting ingredients and spread over cake. Enjoy!

Steps:

• TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray.
• In a large bowl, using an electric mixer set on high speed, beat the egg whites for 1 minute, or until foamy. Beat in the buttermilk and applesauce. Add the cake mix and beat for 2 minutes, or until smooth. Scrape into the prepared pan.
• Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan. Cool completely in the pan on a rack.
• TO MAKE THE FROSTING: In a small bowl, combine the confectioners' sugar and cocoa, stirring to remove lumps. In a medium bowl, using an electric mixer set on medium speed, beat the butter until fluffy. Gradually beat in the cocoa mixture, milk, and vanilla extract. Beat until very smooth. Spread over the cooled cake, swirling it for a decorative appearance.