Healthy Chocolate Chip Cake
A healthier, gluten-free chocolate chip cake with no refined sugar, topped with a peanut butter chocolate frosting.
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- •2 Eggsat room temperature
- •1 cup Plain yogurtat room temperature
- •1/3 cup Honey
- •1/4 cup Coconut oil(optional)or melted butter
- •1 tsp Vanilla
- •1 cup Almond flour
- •1 + 1/2 cup Oat flour
- •1 + 1/2 tsp Baking powder
- •Salt(optional)A pinch
- •1/2 cup Chocolate chipssugar-free optional
- •100 g Semi-sweet chocolatesugar-free optional
- •1/3 cup Peanut butterno added sugar or fat
- 1
Preheat the oven to 180°C.
5 min
- 2
Mix 2 eggs at room temperature for about 1 minute using a wire whisk or fork.
1 min
- 3
Add 1 cup plain yogurt, 1/3 cup honey, 1/4 cup coconut oil or melted butter, and 1 tsp vanilla to the eggs. Mix well.
2 min
- 4
In a separate bowl, combine 1 cup almond flour, 1 + 1/2 cup oat flour, 1 + 1/2 tsp baking powder, and a pinch of salt.
2 min
- 5
Add the dry ingredients to the wet ingredients in two batches, stirring with a spatula after each addition until just combined.
3 min
- 6
Fold in 1/2 cup chocolate chips.
1 min
- 7
Pour the batter into a 20cm square pan lined with parchment paper.
1 min
- 8
Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
30 min
- 9
Let the cake cool completely at room temperature.
30 min
- 10
Melt 100g semi-sweet chocolate in the microwave in 30-second intervals.
2 min
- 11
Mix in 1/3 cup peanut butter with the melted chocolate until smooth.
1 min
- 12
Spread the chocolate frosting evenly on top of the cooled cake.
2 min
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