There's No Flour In This Cake | Chocolate Sheet Cake Recipe

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa powder

Carob powder provides a unique flavor while being caffeine-free.

chocolate frosting

🥗Healthier: Greek yogurt with cocoa

💰Cheaper: store-bought frosting

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer more antioxidants.

Preheat oven at 350ºF (175ºC) using conventional mode. Butter and flour a square pan of 9 inch (23 cm). You can also line it with over hang parchment paper to help remove the cake onto a serving plate.

Mix all dry ingredients very well in a bowl, set aside.

Make buttermilk by combining milk and lemon in a bowl, leaving it aside for 10 minutes. Then add the rest of ingredients and mix well using a hand whisk.

Pour in dry ingredients and mix everything together into a smooth batter. Pour into prepared pan. Bake in the oven on lower 2/3 rack for 15-18 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and cool completely before frosting.

Melt chocolate and coconut milk using microwave or double boiler method. Chill in the fridge for 1 hour.

Whisk until fluffy (its colour will be more pale) using a handheld whisk for 3-5 minutes. Add in coconut milk 1 tbsp at a time until you get the consistency that you like.

Pour on the cake and spread evenly using a spatula. Sprinkle with some chocolate protein crunch. Slice and serve!

Cooking Techniques

Spice Level:

Dietary

Allergens