YES! Healthy chocolate chip cake topped with a layer of fudgey brownie.
This cake contains only healthy, wholesome ingredients. It’s gluten-free, high in protein, refined sugar-free, egg-free, and can easily be made vegan.
Pictured: Frosted with whipped vanilla cream frosting and dark chocolate sauce from The Healthy Cake Cookbook, topped with an almond butter drizzle.
Double-Layer Chocolate Chip Brownie Cake
SERVES: 8 – 97 calories – 5 F/ 10 c / 4.5 P per serving
INGREDIENTS:
Chocolate Chip Cake Layer:
1/4 cup gluten-free oat flour (28g)
1 scoop vanilla whey protein powder (28g)
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon coconut palm sugar (or granulated sweetener of choice) (12g)
1/4 cup unsweetened applesauce (60g)
1 tablespoon coconut oil, melted (14g)
1 tablespoon chocolate chips (14g)
Brownie Layer:
3 tablespoons gluten-free oat flour (21g)
2 tablespoons Dutch-process cocoa powder (10g)
1/4 teaspoon baking soda
pinch salt
2 tablespoons coconut palm sugar (or granulated sweetener of choice) (24g)
3 tablespoons applesauce (45g)
1 tablespoon coconut oil, melted (14g)
1 teaspoon chocolate chips (5g)
DIRECTIONS:
Preheat oven to 325 F. In two small bowls, combine ingredients for each layer separately. Grease an 8″x4″ loaf pan. Spread the chocolate chip cake layer evenly in the bottom of the pan. Next, spread the brownie batter evenly on top. Top with additional chocolate chips if desired. Bake for about 20 minutes or until slightly firm in the center. I recommend checking on it after 15 minutes to make sure it is not getting overdone, as all ovens cook differently. Allow to cool before slicing into 8 squares.
Enjoy! Post a photo on Instagram, tag me @sarahsfitfood and use #baketobefit if you try it!
Check out my other eBooks here for tons more healthy dessert recipes 🙂
Xo,
Sarah