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Published: by Elizabeth Shaw · 22 Comments
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Satisfy your chocolate craving with this healthy, homemade delight! This Death By Chocolate Cake Recipe is a crowd pleasing treat that even the chocolate purist will enjoy! Swapped with two produce picks that deliver a moist, decadent cake while boosting the nutrition, no one will ever know this cake is actually good for them, too!
Jump to:
- Why you need to make this Healthier Chocolate Cake Recipe
- What You Need to Make this Death by Chocolate Cake Recipe
- How to Make this Moist Chocolate Cake Recipe
- Recipe Notes + Expert Tips
- FAQs for this Healthier Cake Recipe
- Other Chocolate Dessert Recipes You May Enjoy
- Death By Chocolate Cake Recipe
Why you need to make this Healthier Chocolate Cake Recipe
I love chocolate cake, but don’t love the 2750 calories and 54 grams of saturated fat found in a standard slice at chains like Claim Jumper (for my west coasters), or 1450 calories and 29 grams of saturated fat in Linda’s chocolate cake at The Cheesecake Factory. I you agree with me, then this healthier Death By Chocolate Cake Recipe is for you! It caps out at only 280 calories per slice, and less than 7 grams of saturated fat!
What You Need to Make this Death by Chocolate Cake Recipe
For the chocolate cake:
Chocolate frosting recipe:
Ingredient Tips
- Cocoa powder: For a deeper flavor, use dark chocolate cocoa powder or Dutch process cocoa powder, if it’s on hand!
- Sugar: To lower the added sugar, you can reduce the amount to 2/3 cup without impacting the quality! Then, for the frosting, add the powdered sugar slowly and check for taste after passing the halfway mark.
- Zucchini: To make sure your zucchini seamlessly blends into your cake, be sure to finely grate using the small or medium holes on your box grater.
Ingredient Swaps
- Milk: Sub in milk of choice; we use a low-fat milk but you’re welcome to use any variety, dairy or not, that you keep in your fridge!
- Avocado: If you are not a fan of avocado in desserts, or are a frosting purist, feel free to sub with butter of choice.
- Granulated Sugar: You can sub any granulated sugar you have on hand such as coconut or date sugar (I haven’t tried these myself but they should do!)
- Vegetable Oil: If you keep canola, sunflower, or grapeseed oil on hand, these can easily be swapped in for vegetable oil.
- Vanilla Extract: For a fun twist, replace the vanilla extract with half the amount of almond extract (so 1/2 tsp almond extract in both the cake and frosting; almond extract is more potent!), and top your cake with slivered almonds!
How to Make this Moist Chocolate Cake Recipe
Steps #1 through 4:
Begin by preheating your oven to 350 degrees F. Shred your zucchini, then add the cider vinegar to the milk and let sit while you start the cake.
Whisk the flours, baking powder/soda, salt, and cocoa powder together.
Whisk in the oil, eggs, and one teaspoon of vanilla. Stir in the milk and vinegar mixture.
Steps #5 and 6:
Fold the zucchini into the cake batter, then pour mix into cake pan (or pans) of choice. Bake.
Steps #7 and 8:
While cake is baking, make the frosting by mixing all ingredients (including remaining vanilla) in a bowl until combined.
Remove cake from oven and let cool.
Steps #9 through 11:
Once cooled (about 5 to 10 minutes), frost cake and top with optional chocolate chips!
Slice and enjoy!
Recipe Notes + Expert Tips
- You cannot taste the zucchini in here, I promise! But, it adds a layer of moisture to the cake that really brings a lovely texture. Do not skip it!
- You can use an all-purpose flour or gluten-free baking blend in place of whole wheat. Or, for a balance, try a 50-50 split of all-purpose and whole wheat!
- Speaking of flour, DO NOT PACK INTO THE MEASURING CUPS! It’s very important that the flour is kept nice and light, especially for whole wheat flour, so use the spoon and sweep method to fill your measuring cups!
- Top with your desired garnishes; we love mini chocolate chips but crushed walnuts or mixed berries would also be great!
FAQs for this Healthier Cake Recipe
Could I make this into a layer cake? What about cupcakes?
Yes! One option is to bake as directed and once cooled, go ahead and cut across the middle horizontally to create two halves (I’ve heard unflavored floss does the trick). Then add frosting to the open face of the bottom layer, top with the other half, and finish decorating as desired! Alternatively, you could us Use two small 6-inch springform pans lined with parchment paper. Bake for 25 to 30 minutes, or until wooden pick comes out clean when inserted in the center. Then layer those two rounds!
For another baking variation that yields individual cupcakes, prepare the batter as directed, but instead of the cake pan, grease or line a 12 cup cupcake tray. Fill the cups about halfway full, yielding 12-15 cupcakes. Then bake at the same temperature suggested for 10-15 minutes until a wooden toothpick comes out clean!
I love the taste that coffee adds to chocolate recipes. Can coffee be used anywhere here?
I haven’t tried it myself, but you could try substituting freshly brewed and cooled coffee for the milk that’s called for. The cake will have less protein and may require adding a little bit of extra oil (around a teaspoon). If you do try it, please let me know in the comments!
Alternatively, you could add 1 tsp of espresso powder to the batter and 1/4 tsp to the frosting. Just be mindful if serving to children and go for a decaffeinated espresso powder.
Other Chocolate Dessert Recipes You May Enjoy
- Chocolate Cake Mix Cookie Cake
- Chocolate Peanut Butter Cookies
- Instant Pot Hot Chocolate
- Chocolate Chip Cookie Dough Bars
If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!
Death By Chocolate Cake Recipe
A rich, chocolatey treat filled with love (and a few veggies, too!)
4.46 from 11 votes
Print Pin
Course: Desserts
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 10 servings
Calories: 274kcal
Author: Liz Shaw
Ingredients
- 1 ½ cups 1 medium zucchini, 5 ounces approximately zucchini
- ⅔ cup milk
- 1 teaspoon apple cider vinegar
- 1 ⅔ cups white whole wheat flour sifted
- ⅔ cup cocoa powder dark for a richer flavor
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
Frosting
- 1/2 each avocado
- 1/2 cup powdered sugar
- 2 ½ tablespoons cocoa powder dark for a richer flavor
- 2 tablespoons milk
Instructions
Preheat oven to 350 degrees F. Coat an 8-inch spring form pan with cooking spray.
Peel and shred the zucchini into a small bowl. Set aside.
Combine milk and apple cider vinegar in a bowl, set aside for 10 minutes. Combine flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Set aside.
In a large bowl, add the sugar, oil, vanilla and eggs. Whisk together until thoroughly combined. Add milk and vinegar mixture to the bowl with the sugar and stir. Gently fold in the zucchini. Add remaining flour dry mixture, stirring until combined.
Pour the batter into the prepared pan. Place in the oven and bake for 30 to 35 minutes, or until a toothpick comes out clean from the center.
Remove from oven and let the pan cool on a wire rack.
In a small bowl using a hand mixer on medium speed, blend avocado until smooth. On low speed, mix in the powdered sugar, cocoa powder and milk. Continue to mix until smooth and incorporated. Set aside.
Once cake has cooled, frost cake and garnish with chopped nuts.
Variation: Use two small 6-inch springform pans lined with parchment paper. Bake for 25 to 30 minutes, or until wooden pick comes out clean when inserted in the center.
Storage: Place in an airtight container in the refrigerator for up to 5 days. Freezer for up to 4 months.
Notes
- Avocados are a great alternative in baking to replace butter. They have the creamy, smooth consistency of a butter but are filled with heart healthy fats! However, if you are more a frosting purist, you can still use an avocado oil based butter to prepare this.
- You cannot taste the zucchini in here, I promise! But, it adds a layer of moisture to the cake that really brings a lovely texture. Do not skip it!
- You can use an all-purpose flour or gluten-free baking blend in place of whole wheat. Or, for a balance, try a 50-50 split of all-purpose and whole wheat!
- Speaking of flour, DO NOT PACK INTO THE MEASURING CUPS! It’s very important that the flour is kept nice and light, especially for whole wheat flour, so use the spoon and sweep method to fill your measuring cups!
- Top with your desired garnishes; we love mini chocolate chips but crushed walnuts or mixed berries would also be great!
Nutrition Facts
Death By Chocolate Cake Recipe
Amount Per Serving
Calories 274Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Trans Fat 1g
Cholesterol 38mg13%
Sodium 248mg10%
Potassium 241mg7%
Carbohydrates 46g15%
Fiber 5g20%
Sugar 20g22%
Protein 6g12%
Vitamin A 128IU3%
Vitamin C 3mg4%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This? I’d Love to See It!Mention @shawsimpleswaps or tag #shawkitchen!
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Reader Interactions
Comments
Makenna says
I tried this last night, and it was DELICIOUS!!! Cant wait to make it again!
Reply
Kimberly McLaury says
This cake looks so wonderful! I am using it for a community nutrition class next week. Is the 2/3 cups of stevia correct? Just asking because a little stevia goes a very long way. Thank you!
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Elizabeth Shaw says
That’s great! I hope they enjoy it. Yes, the stevia helps with the zucchini to make it a bit sweeter, but my family has a strong sweet tooth lol. Feel free to cut to 1/2 cup if you want a more mild taste. Please let me know how it works out! I had a neighbor make it with coconut flour though and it was far to chalky because of the flour consistency.
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Kimberly McLaury says
Thank you so much!
Jenny (VintageSugarcube) says
Oh wow! That oozing chocolate glaze and those nuts got me. I love all the healthy swaps in the recipe. This is a must make on my list soon. Hope to meet you in person one of these days soon. xo
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Elizabeth Shaw says
Thanks so much Jenny! Me too, I’d love to meet all of you again! Hopefully the holiday season brings us together at some point! Enjoy 🙂
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Katie @ Mom to Mom Nutrition says
I love the nut topping!! Pistachios are my absolute favorite and they make a great flavor pairing with chocolate. Pinning!
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Elizabeth Shaw says
Ah thanks Katie! I hope you enjoy!
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Amee Livingston says
Love, love LOVE this recipe!! So much healthy goodness, but it looks so sinful. 🙂 Wish I had a big slice!
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Elizabeth Shaw says
Lol, thanks Amee!I’d be happy to ship you some :). Virtual happy hour soon?! LOL
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Allie says
This cake looks heavenly and I love the ingredient list
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Elizabeth Shaw says
Thanks Allie! I hope you enjoy!
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Sara Haas says
You know I love chocolate and adore pumpkin seeds! Can’t wait to try this!
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Elizabeth Shaw says
Enjoy Mrs. Haas… with your pumpkin spice latte!
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rachel @ athletic avocado says
you’d never guess that this cake is healthy by looking at it! Love the addition of zuchinni and cottage cheese!
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Elizabeth Shaw says
STEALTH HEALTH for the win :). I totally hear you, but it even makes it that much more satisfying to enjoy!
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Allison says
Hi, wondering where the cottage cheese comes in? How did you use it in this recipe? I must have missed it….I would love to know!
Thanks,
AllisonReply
Elizabeth Shaw says
Hey! I actually modified the recipe last year to omit the cottage cheese! But, it can often be used to help add moisture in recipes and a swap for some of the fat!
rebecca says
Holy YUM! I’m intrigued by the cottage cheese. I shared this with my coworkers & am very very excited to try it!
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Elizabeth Shaw says
Aw thanks! I know, it was one of those moments I wanted to be creative and wasn’t quite sure what I was going to do! I hope you enjoy, I sure did!
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EA-The Spicy RD says
Officially drooling!!! I’d love to make a gluten-free version of this seriously yummy cake, and then we can go for a hike and enjoy a slice afterwards 🙂
Reply
Elizabeth Shaw says
EA- you name the day and time, I’ll bring the wine! 🙂 Can’t wait to see your creation!
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