Guilt Free Chocolate Cake

In case in you were wondering the picture of the Guilt Free Chocolate Cake in my previous article “Sugar is Good for You, Seriously”  is a picture of the cake I made from Muscovado / Organic Brown Sugar. chocolate pie and berries


It is a Rich, Creamy, Moist, and Relatively Low Calorie Chocolate Cake.


Sounds like too good to be true, you think?


Do you like chocolate cake? What about your children, do they ask you for brownies all the time?


So maybe, just maybe, this recipe will be a winner in your house.


It is definitely a winner in my house, anyone who gets to try it falls in love with it.


I found this recipe on the back of a package of Organic brown Sugar by Wholesome sweeteners.  The original name of this recipe is: ‘Chockablock Chocolate Cakes With Warm Macadamia Nut Caramel’ 1


I modified it by substituting the heavy cream based Caramel for a low calorie bright and tasty raspberry syrup. So here is my version of …


Guilt Free Chocolate Cake




For the Cake:


3 cups Wholesome Sweeteners’ Organic Brown Sugar

2 ¾ cups all-purpose flour

1 1/8 cups coca powder, preferably Dutch-processed

4 ½ teaspoons baking powder

1 ½ teaspoons salt

3 organic eggs

1 ½ cups milk

¾ cup vegetable oil

1 tablespoon pure vanilla extract

1 ½ cups very hot water


Raspberry Syrup:


1 lb frozen raspberries(defrosted)

2 heaping Tb Organic blond or light brown sugar




A baking pan with sides, about 9 x 13 inches

Parchment paper

A 1 1/2- to 2 inch round biscuit or cookie cutter (Optional)


Directions :


Heat the oven to 350 degrees F.  Line the bottom of the baking pan and sides with parchment. You can also use a Pyrex Dish.


Make the cake:  Sift together the sugar, flour, cocoa, baking powder, and salt.  Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.


Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl.  Add to the dry ingredients and mix at low speed for 5 minutes.  Gradually add the hot water, mixing at low speed just until combined.  The batter will be quite thin.


Pour the batter into the pan.  Bake until a inserted tester in the center of the cake comes out clean (a few crumbs are okay) and the centre feels firm to touch. The original recipe suggests baking for 20 to 25 minutes, but it took me close to 50 min.  Let the cake cool in the pan.  Chill, covered, until ready to cut the cake.


Meanwhile, make the Raspberry Syrup:  separate seeds from the juice and flesh of the berries by gently pushing it through the sieve. Since the berries are defrosted, it should be relatively easy to do.  Don’t push too hard or you will end up with seeds in the juice.


Ad sugar to this juice, bring to a boil. Boil for a minute then turn off.  Adjust sweetness accordingly.  I like it tart, bright and relatively liquid.  You can add more sugar, boil longer or add a thickener.  But try it this way, you will be pleasantly surprised.


When ready to serve, cut the cake into squares or (cut rounds off the chilled cake with the biscuit or cookie cutter – optional).  If the cake seems to be sticking, dip the knife or the cutter into coco powder between cuts.




Keep the leftover cake refrigerated covered with a biodegradable plastic wrap to preserve moisture and freshness.


Do you have any suggestions?


Any questions?


Do You have something to add?


Please let me know in the comments below.







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