100 Calorie Chocolate Cake

• Condiments

  • 1/4 cup Almond butter

• Baking & Spices

  • 6 tbsp Cacao or unsweetened cocoa powder
  • 1/2 cup Chocolate chips, mini
  • 3/4 cup Granulated sugar of choice or xylitol
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1/4 cup Yogurt

• Liquids

  • 3/4 cup Water

• Other

  • 1 cup Spelt, white, bob’s gf, or ww pastry flour (120g

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.) In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little undercooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day… this cake is so much richer and sweeter after sitting for a day. Trust me! Healthier frosting recipes are linked under the first photo in this post. View Chocolate Cake Nutrition Facts