Lighter Chocolate Cake with Greek Yogurt Frosting
Once of the most classic cake combos - chocolate and vanilla, gets a lightened up twist in this tasty cake recipe. Recipe is for ONE 9" cake round (I made half-cakes by cutting it in half and stacking in so I don't eat an entire cake. For a full 9" 2 layer cake, double everything below).
Cake: 1 cup all purpose flour 1/3 cup cocoa powder unsweetened 1/2 tsp baking powder 1 tsp baking soda 1/2 cup sugar 2 tbsp canola oil 1 egg 3/4 cup Greek Yogurt 0% fat Pinch of salt 1/2 cup brewed coffee or 1/4 cup espresso mixed with 1/4 cup water, room temp Frosting: 6 oz light cream cheese 3/4 cup strained Greek Yogurt squeeze liquid out through a cloth or paper towel 1 1/2 cup powdered sugar 2 tbsp butter softened to room temp 1 tbsp coconut flour 1 tsp vanilla
Preheat oven to 350F
In a medium mixing bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cocoa powder In a separate bowl, whisk together egg, canola oil, Greek Yogurt and pour into dry mixture. Whisk together to combine.
Pour in coffee (should be room temp so it doesn't cook the egg) and whisk entire mixture until you have a uniform batter.
Pour into a greased 9" cake pan
Bake cake for 25-30 minutes, until a toothpick comes out clean
While cake cools, combine butter, cream cheese, and strained Greek Yogurt in a mixer (or mixing bowl + hand mixer) and beat until you have a uniform mixture
Add powdered sugar and vanilla, and mix until fully combined. Add in coconut flour last (start with 1/2 tbsp and add more if needed) to thicken mixture.
Frost your cake up and ENJOY! I decorated mine with some rainbow sprinkles and extra bits of crumbled cake!
Calories: 447 kcal Carbohydrates: 70 g Protein: 12 g Fat: 15 g Saturated Fat: 6 g Cholesterol: 55 mg Sodium: 418 mg Potassium: 255 mg Fiber: 3 g Sugar: 50 g Vitamin A: 313 IU Calcium: 130 mg Iron: 2 mg
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