Fitness - Chocolate Cake
A healthier wholemeal chocolate loaf sweetened with banana and maple syrup and boosted with grated zucchini and cacao nibs.
š½ļø Makes 1
Ingredients
| 140 g | Wholemeal flour | |
| 30 g | Cacao powder | |
| 1/2 tsp | 2.5 ml | Baking powder |
| 1 tsp | 5 ml | Baking soda |
| 2 | Large eggs | |
| 60 g | Low-fat plain yoghurt | |
| 1 tsp | 5 ml | Vanilla extract |
| 2 tbsp | 30 ml | Coconut oil, melted |
| 1/2 | Ripe banana, mashed | |
| 2 tbsp | 30 ml | Maple syrup |
| 2 | Medium zucchini, grated | |
| 40 g | Cacao nibs |
Instructions
- Preheat the oven to 180Ā°C (350Ā°F) and line a loaf tin with baking paper.
- Sift the flour, cacao powder, baking powder and baking soda in a mixing bowl, tip in the flour husks after sifting and mix until well combined.
- In a separate bowl, whisk the eggs, yoghurt, vanilla, coconut oil, banana and maple syrup until well combined.
- Gently stir the dry ingredients into the wet ingredients, being careful not to over mix. Add the grated zucchini and three-quarters of the cacao nibs and stir through until just combined.
- Transfer the cake batter into the lined loaf tin and sprinkle over the remaining cacao nibs.
- Bake in the oven for 45-60 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the loaf tin for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
The cake can be stored in an airtight container at room temperature for 3-4 days or in the freezer for up to 1 month.