Would you ever guess this decadent double layer cake is healthy?
That it’s not completely over-the-top loaded with oil, sugar, calories, and fat?
Or that each slice has over 5 grams of fiber, 15% of the RDA for iron, and contains healthy MCFAs? Or that the luxurious frosting can be completely sugar-free?
And most importantly…
Yes, it tastes just as amazing as it looks.
Above, topped with my recipe for Healthy Chocolate Sauce.
Because, well, why not?
Mint Chocolate Double Layer Cake
- 2 cups spelt or whole wheat pastry flour
- 3/4 cup cacao or unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups xylitol or sugar of choice
- 1 cup mini chocolate chips, optional
- 2/3 cup yogurt of choice (such as Wholesoy)
- 1 1/2 cup water
- 1/4 cup plus 2 tbsp vegetable oil or melted coconut oil
- 1 1/2 tbsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 2 prepared batches of: Healthy Mint Frosting
Preheat oven to 350 degrees F, and grease two 8-in round cake pans. Set aside. In a large mixing bowl, combine the flour, cocoa, baking soda, salt, optional chips, and sweetener, and stir very well. In a separate mixing bowl, whisk together all remaining ingredients (except frosting). Pour wet into dry and stir until just combined, then divide between the cake pans. Bake 25 minutes or until batter has risen and a toothpick in the center of the cake comes out clean. Allow to cool at least 10 minutes before going around the sides with a knife and inverting the cakes. Frost one layer, stack the cakes, then refrigerate 30 minutes before frosting the entire cake. This cake is best if frosted right before serving. Due to the lack of preservatives in the frosting, leftovers are best stored in the refrigerator.
Click for: Mint Chocolate Cake Nutrition Facts
Link of the Day:
Yum yum yum! Gorgeous photos, and this looks like it would definitely satisfy all my chocolate cravings!
I feel like mini chocolate chips should never be optional… haha
I’m not only drooling, I’m panting like a hungry dog. NOM!
Do you think this would work OK baked as one big cake, instead of two smaller layers? It looks ridiculously delicious as is, but I’m also ridiculously lazy and would rather only have one cake pan to clean. 🙂
You can just halve the recipe and use one pan.
oh man. i’m so not a cake person, but you had me at mint chocolate. might have to try this one! looks amazing.
KATIE you’ve gone and made me drool again!! This sounds AHMAZING and now I don’t know if i should make this or your cauliflower cake!
Also, don’t feel the need to apologize for the last post’s pics. Everyone has those moments 😛
Well, I know what I’ll be making for St. Patty’s Day! 😀
Katie this looks amazing does the nutritional content include the sugar or xylitol
I think it has to be the xylitol because of the sugar content being so low. Hope that helps!
Oh don’t worry Katie, mistakes happen every day. 🙂 When you come up with a minty chocolatey delicious recipe the next day, all is forgotten :p
Looks so yummy!
What are MCFAs? Monounsaturated coconut fatty acids?
Medium-chain fatty acid.
Oh I thought it was something like that! Usually I see it as MCT (medium chain triglycerides).
OMG, I’ll definitely make this gluten free and tell you how it turns out!! This looks over the top awesome.
Mia – hope you have or soon will try gluten free. Curious what you use. I mostly bake with almond flour. Have bought spelt for all Katie’s recipes but haven’t tried it yet. It’s not exaaaactly approved for my diet like almond flour but may have to give it a whirl with spelt if almond flour won’t work
Hi Lauren, I’ve tried it and commented on it, you just have to scroll down to the very end LOL
Hope it helps 🙂