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:
OMG. FAVORITE CAKE POSTED ON MY BIRTHDAY.
mint frosting. chocolate layers.
i love you. :’)
That looks so good. It definitely doesn’t look like a healthy cake, but a decadent treat!!
That is seriously the prettiest green I have ever seen 🙂 It looks so good, especially with the sauce drizzled on top!
Ah you’ve done it again! This looks so good I can hardly believe it’s healthy! Yet another amazing recipe 🙂
Great photos! Love the chocolate action shot. I always prefer chocolate mint over straight-up chocolate. Your taste-testers must be very happy people -I would be!
I happened on to your website when looking for a “new” banana bread recipe (I’m not a vegan or vegetarian). I made and loved the marble banana bread as well as the one minute chocolate cake. I love your recipes and am ready to try this cake but wondered if regular flour may be used in place of Spelt or whole wheat pastry flour? Thanks so much.
Yes, all purpose white flour will work in this recipe.
This is healthy?!? What! That’s amazing! I love this. Keep it up 🙂
I just discovered your site last week and have already attempted (with surprising success!) many of your recipes: http://confessionsofcrystal.weebly.com/ I gave you credit and linked back in my blog of course. 🙂 I’m brand new to the blogging world so if anyone reading this would check it out, I would really appreciate it. I love the supportive community here and would love to be a part of it. 🙂 I’m definitely putting this cake on my “to-bake” list. I’ve seriously spent so much time when I should have been sleeping or doing homework pinning Chocolate Covered Katie recipes instead! 🙂
Thank you so much! I just checked out your blog and it looks great 🙂
That looks unbelievable! Seriously need to try making this
O.K., I made it gluten free. For the two of us, I halved the recipe and used 1/2 cup millet flour, 1/4 cup sweet rice flour and 1/4 cup tapioca starch, plus 1/2 tsp. xanthan gum. For the yoghurt I used Greek sheep yoghurt, and for the oil 1/8 cup olive oil and 1 tbsp. melted coconut oil. Cooked the cake in two small loaf pans, so I got a rectangular cake 🙂 It tasted awesome, TOTALLY awesome, I never actually have eaten a cream frosted cake that agreed with me. This was stunning, because it not only agreed with me but even took my stomach ache away. Weird, I know, but that’s how it was.
The cake was a bit dense, though, so I think for a fluffier cake, next time I’d add some egg replacer or some additional baking powder. Or maybe omit the heavy yoghurt and use soured soy milk. DH and I are big mint chocolate fans, so this is a keeper. Thanks so much for coming up with it, it totally made my Sunday brunch today 😀
Ooh wow, I am so glad it worked!
Another update: I froze the left overs last week and thawed them today. The cake was just as good as one week ago, nearly better because the cake layer was more gooey, and the mint flavour seemed to have developed. I’m in peppermint heaven LOL