A slice of chocolate cake with icing is a calorie killer, weighing in at around 400 calories per slice. This deliciously moist alternative comes in fully iced at around 175 and it tastes great.
Yields 8 slices
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the cake
1 cup of plain flour
6 tbsp cocoa
1/2 tsp bicarbonate of soda
1/2 tsp salt
3/4 cup of sugar substitute/sweetener (make sure it's suitable for baking)
1/4 cup Greek yogurt
3/4 cup water
1/4 cup almond butter or crunchy peanut butter
2 tsp vanilla extract
For the icing
1/3 cup smooth butter
4 tbsp maple syrup
1/4 cup cocoa
6 tbsp skim milk
1 tsp vanilla extract
Method
Preheat the oven to 180°C and grease an 18-20cm cake tin.
In a large bowl, combine the flour, cocoa powder, bicarbonate of soda, salt and sweetener.
In a small bowl, whisk the almond butter, yogurt, water, and vanilla together until it turns into a gooey paste.
Pour the wet mixture into the dry and gently stir until it is combined. It will be closer to the consistency of cookie dough than liquid.
Transfer the mixture to the cake tin and even out. Bake for 20-25 minutes until a skewer inserted into the centre of the cake comes out clean.
Let the cake cool in the tin for 10 minutes and then remove it from the tin and put it on a rack to finish cooling.
Blend all of the icing ingredients together until completely smooth. If you prefer a runnier icing, add a little more milk. Ice the cake and store it in the fridge until serving.
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