Healthy Chocolate Chip Brownie Cake

Healthy Double Layer Chocolate Chip Brownie Cake.

Yes, you heard that correctly. Healthy chocolate chip cake topped with a layer of fudgy brownie.

This cake contains only healthy, wholesome ingredients. It is gluten-free, high in protein, contains no refined sugar, egg free, and can easily be made vegan.

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Pictured: Frosted with whipped vanilla cream frosting and dark chocolate sauce from The Healthy Cake Cookbook, topped with an almond butter drizzle and You Fresh Naturals cookie dough muscle frosting.

8 servings (97 calories – 5 F/ 10 c / 4.5 P per serving without toppings)

INGREDIENTS:

Chocolate Chip Cake Layer:

1/4 cup gluten free oat flour (or oats ground into flour) (28 g)

1 scoop protein powder in flavor of choice* (28 g) [I used Slap Nutrition Peanut Butter protein – discount code: SARAH]

1/2 teaspoon baking soda

1/8 teaspoon salt

1 Tablespoon coconut sugar (or granulated sweetener of choice) (12 g)

1/4 cup applesauce (60 g)

1 Tablespoon coconut oil, melted (14 g)

1 Tablespoon chocolate chips (14 g)

Brownie Layer:

3 Tablespoons gluten free oat flour (21 g)

2 Tablespoons cocoa powder (10 g)

1/4 teaspoon baking soda

pinch salt

2 Tablespoons coconut sugar (or granulated sweetener of choice) (24 g)

3 Tablespoons applesauce (45 g)

1 Tablespoon coconut oil, melted (14 g)

1 teaspoon chocolate chips (5 g)

*For vegan option, either omit or use vegan protein powder.

DIRECTIONS:

Preheat oven to 325 F. In two small bowls, combine ingredients for each layer separately. Grease an 8″x4″ loaf pan. Spread the chocolate chip cake layer evenly in the bottom of the pan. Next, spread the brownie batter evenly on top. Top with additional chocolate chips if desired. Bake for about 20 minutes or until slightly firm in the center. I recommend checking on it after 15 minutes to make sure it is not getting overdone, as all ovens cook differently. Allow to cool before slicing into 8 squares.

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Enjoy! Post a photo on Instagram, tag me @sarahlynnfitness and use #healthycakecookbook if you try it so I can see! Also, make sure to follow me on Pinterest 🙂

Xo,

Sarah

 

 

16 thoughts on “Healthy Chocolate Chip Brownie Cake

  1. Katy

    You mentioned gluten free, can you tell me if your recipes are useful for a grain free diet as well? Thanks!

    Reply
    1. sarahlynnfitness

      A lot of them are! All recipes in my cake cookbook are grain free, and some of the recipes in the cookie cookbook are grain free. The only grain I use is oats in some recipes. All my recipes are gluten free.

      Reply
  2. Vanessa

    Hi Sarah! I have realized myself & 3 of my 4 kids are gluten sensitive yet my 10 yr daughter has recently taken an interest in baking so I am SUPER excited to have come across your cookbooks. Thank you for sharing this free recipe to give me an idea of ingredients. I have a question though on oil…I am allergic to coconut. Is there an alternative to the coconut oil? And would raw sugar or agave work in place of coconut sugar? Thanks!

    Reply
    1. sarahlynnfitness

      Hi Vanessa! You can use any other type of oil, butter, or palm shortening instead of the coconut oil in this recipe. Yes raw sugar would work! I am not sure about agave since it is a liquid sweetener. Hope this helps!

      Reply
  3. Erin

    Hi Sarah
    Saw your treats on Facebook. Interested in buying your cookbooks. I was originally 120kg now down to94.8 through boxing and pts. Would love to have more treats ect without the calories ect.

    Reply

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