Sugar-Free EASY Chocolate Cake

I’m really eating bananas, yogurt, peanut butter and wheat flour! Oh, and a little butter and chocolate, too.

My husband and I talk a lot about our different weaknesses in life, and how another person’s struggle is like my struggle of wanting to eat a whole chocolate cake! But you know, the more I thought about it, I really don’t want to eat a whole chocolate cake because I wouldn’t like how I felt after I ate it; the guilt, the weight gain, craving more and feeling out of control.

Cocoa dusted cake pans make all the difference

So I decided to Google a bunch of recipes and put together my rendition of a rich, healthy and satisfying chocolate cake. This cake recipe brings me back to my childhood of eating desserts without guilt or worry of gaining weight. And who doesn’t love to lick the cake beaters! (ME!)

Yummy! Be careful, there’s a raw egg in there!

You can eat this cake with frosting as a dessert or without frosting for a healthier treat. It is so moist, rich and delicious! And apart from the frosting, which is mainly butter, it is really good for you. The bananas blend really well with the cocoa, chocolate chips, peanut butter and yogurt. It is so satisfying!

Let me know if you tried it and what you think.

Sugar-FREE Easy Rich Chocolate Cake

  • Servings: 12
  • Difficulty: Easy!
  • Print

Ingredients:
For the Cake:
1 1/2 c King Arthur’s White Wheat Flour
3 bananas
1/2 c Swerve Granulated Sugar
1/2 c 2% Plain Greek Yogurt
1 tsp vanilla extract
1/3 c. creamy peanut butter
1 egg
1/3 c dutch cocoa powder and more for dusting the cake pans
1 1/2 baking powder

Frosting:
2/3 Swerve Powdered Sugar
2 Sticks Butter
1 1/2 Tbsp of lt cream, half and half or almond milk
1 tsp vanilla
Directions:
Blend together the bananas, yogurt, granulated Swerve, vanilla, peanut butter and egg. Add the flour, cocoa, baking soda and blend again until combined. Stir in the chocolate chips. Pour batter into two 9 inch pans sprayed with cooking spray and dusted with cocoa powder. Bake for 18 minutes at 350 degrees.

While the cake is baking, put room temperature butter, vanilla and lt cream in a bowl. Blend at high speed until combined.
When cake cools, frost each layer, refrigerate and enjoy!

Sugarfreeeasy.com


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