Recipe Of The Month: Healthy Chocolate Cake

Hello ladies (insert excited gif because Valentines day is here),

Forgive my excitement but I am a firm believer in love and I am so excited about it.

One thing that going on a journey of healthy living has taught me is that, the journey is what you make of it. One of the things i decided to do this year, was to ensure that I make sure people understand that eating or living healthy isn’t boring, as is the popular opinion and that you can still have delicious meals that make your mouth water.

We’re in the month of love and I want you all to have something indulgent to feed on and celebrate your valentine evening with your loved one. I could have made it any other dessert, but the ultimate icon of celebration is a cake, i mean no matter how good the food is, at the end of the day, everyone wants to have some cake.

So i searched and searched and found this absolutely simple and delicious recipe of chocolate cake because, I mean chocolate and valentine are synonymous. That said, I haven’t even told you the best part yet, oh yes! It does get better.

The chocolate cake from this recipe is a mere 100 calories, did you read that? It means you can indulge and regardless of your daily caloric intake, you can bake and enjoy this cake with your loved one.

There you have it ladies, one way I’m making sure to prove this year, that healthy living/eating is not boring and you truly can have it all!!

Meanwhile, what are your Valentines day plans? if you don’t have any yet, it doesn’t take too much to plan. Take this recipe, run to the store to get the ingredients, make a candle lit dinner, wear some perfume and enjoy a nice dinner with the love of your life.

Cheers to a celebration of love ladies.

So here’s the recipe of the chocolate cake I found by Chocolate  Covered Katie


100 Calorie Healthy Chocolate Cake

Total Time: 25m
Yield: 8-inch pan


  • 1 cup spelt, white, Bob’s gf, or ww pastry flour (120g)
  • 6 tbsp cacao or unsweetened cocoa powder (30g)
  • 1/2 tsp each: baking soda and salt
  • 3/4 cup granulated sugar of choice or xylitol (140g)
  • 1/2 cup mini chocolate chips, optional
  • 1/4 cup yogurt of choice, such as vegan So Delicious (60g)
  • 3/4 cup water (180g)
  • 1/4 cup almond butter, peanut butter, OR allergy-friendly alternative (60g) – For a nut-free cake, try my Vegan Chocolate Cake Recipe
  • 2 tsp pure vanilla extract (8g)


Preheat oven to 350 degrees F, and grease an 8-in square or round pan.

Set aside.

In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.)

In a new bowl, whisk together the nut butter, yogurt, water, and vanilla.

Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan.

Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little undercooked, let it cool, and then set in the fridge overnight.

This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day… this cake is so much richer and sweeter after sitting for a day.


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