Healthy Chocolate Sheet Cake
Super tender, fluffy and moist chocolate cake with creamy luscious frosting. It's gluten and refined-sugar free! It tastes super delicious, you wouldn't believe that it's made totally from wholesome and less processed ingredients. Try!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 1+1/3 cup oats flour ((170 g))
- 1/2 cup unsweetened cocoa powder ((40 g))
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup full fat milk ((125 ml), room temperature)
- 1/2 tbsp lemon juice
- 2 large egg (, room temperature)
- 1 large yolk (, room temperature)
- 3/4 cup coconut sugar ((105 g))
- 1/2 cup coconut oil ((125 ml))
- 1 tsp vanilla extract
- 8 oz 60% chocolate with Stevia ((225 g), chopped into small pieces)
- 1/2 cup full fat coconut milk (, extra 2-3 tbsp to loosen up frosting later)
Instructions
- 1
Preheat oven at 350ºF (175ºC) using conventional mode. Butter and flour a square pan of 9 inch (23 cm). You can also line it with over hang parchment paper to help remove the cake onto a serving plate.
- 2
Mix all ingredients very well in a bowl, set aside.
- 3
Make buttermilk by combining milk and lemon in a bowl, leaving it aside for 10 minutes. Then add the rest of ingredients and mix well using a hand whisk.
- 4
Pour in dry ingredients and mix everything together into a smooth batter. Pour into prepared pan. Bake in the oven on lower 2/3 rack for 15-18 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and cool completely before frosting.
- 5
Melt chocolate and coconut milk using microwave or double boiler method. Chill in the fridge for 1 hour.
- 6
Whisk until fluffy (its colour will be more pale) using a handheld whisk for 3-5 minutes. Add in coconut milk 1 tbsp at a time until you get the consistency that you like.
- 7
Pour on the cake and spread evenly using a spatula. Sprinkle with some chocolate protein crunch. Slice and serve!