Do you feel guilty after a big slab of chocolate cake? Does one bite of chocolate cake make you want to devour the whole thing? Have you tried “low-fat” chocolate cakes from the shop, finding them dry, tough and unpalatable and/or featuring a plethora of ingredients you really shouldn’t put into your body?
Well, then I have the solution!
The solution? My ultra low fat, ultra fluffy, ultra gooey, ultra chocolatey chocolate cake! With only 2 or 3 g of healthy fat, mainly omega 3, (depending what yogurt you use and how big your slabs are ;-)), and still reasonable 17 g of carbs per slice, this moist and fluffy yummyness beats any store-bought cake by a mile – in terms of nutritional facts AND taste! And that without any processed ingredients! The secret to this wizardry? Chia seeds and (vegan) yogurt, which replace both the oil/butter and the eggs in this cake.
So don’t think that I sacrifice nutritious whole foods for the sake of going low fat – chia seeds are one of nature’s most nutrient dense food sources and, in fact, the highest plant based source of omega 3, fibre, and protein. With as much protein per 100 g as a steak, almost 20 g of omega 3, and a whopping 37,5 g of fibre (this is 150 % your RDA), chia seeds are one of those superfoods that shouldn’t be left behind in no worries cooking and baking! As they are hydrophilic, they can be ground and mixed with water before baking to replace eggs and even oil – a bit like flax seeds, albeit kinder to your tummy!
I used conventional gluten free all-purpose flour for this cake and am currently devising a “whole grain” version with healthier flours to lower the carb content. Meanwhile, bake this cake and grab a slice, as it is seriously good and seriously healthy, even with the conventional flour!
Makes one round 24 cm spring pan or twelce slices
160 g gluten free all purpose flour
50 g unsweetened natural cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/4 cup sugar
1/4 cup stevia
4 tbsp chia seeds, ground and mixed with 12 tbsp water to a paste
1 tbsp vanilla
500 g yogurt of choice (fat-free is okay!)
Preheat the oven to 180 ° C. In a medium bowl, sift the flour, cocoa, soda, and salt. In another medium bowl, beat the sugar, stevia, “chia eggs”, and vanilla. Fold in yogurt until well combined. Now stir the wet ingredients into the dry ingredients and mix on low just until combined. Do not overbeat. Scoop into greased or silicone sringpan and bake for 20-25 minutes or until it passes the toothpick test. Make sure not to overbake the cake, or else the centre will not be nice and gooey!