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Chocolate Pumpkin SPINACH Cake? Yes.

April 20, 2022 by Laura 1 Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Yes, I made a new cake with spinach, a Chocolate Pumpkin Spinach Cake. It’s official. I’m ridiculous. But wait until you try this!

You can think I’m crazy if you want to. You’d be right. But adding spinach to cake? Well, it’s a hilarious way to eat vegetables. Your family will be none the wiser unless they watch you make the cake. Then you have some explaining to do.

Therin lies all the ingredients for a pumpkin chocolate cake, plus a generous amount of fresh spinach. All blended up, it turns into a cake. For Popeye. And everyone else.

Hey, this is a million times better than this fun – but full of sugar and white flour – add spinach to a cake mix idea. I still plan to make that from time to time because it’s fun and truly a good way to get my kids to eat greens.

But this Chocolate Pumpkin SPINACH Cake has both pumpkin and spinach, so it’s basically a health food. Covered in frosting. ;)

Chocolate Pumpkin Spinach CakeYum

Chocolate Pumpkin SPINACH Cake? Yes.
 
Save Print
Author: Laura
Serves: 15
Ingredients
  • 1 cup melted coconut oil
  • 1 can pumpkin puree (15 ounces)
  • 2 eggs
  • ½ cup water
  • 2-3 cups fresh spinach leaves
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • 1 cup sucanat or brown sugar
  • dash of sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
Instructions
  1. Put all ingredients into a high power blender (like a Blendtec) starting with liquids first.
  2. Blend until well mixed and smooth.
  3. Pour ingredients into a 9x13 inch cake pan.
  4. Bake in a 350 degree oven for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  5. Allow cake to cool completely before frosting.
3.5.3251

Want some low-sugar frosting options? Follow this search I did, and find all kinds of fun frosting ideas. Plus, you’ll see more cake recipes, and you know you want to add spinach to all of those!!

Have you tried this idea? Tell me how it went for you!

My family cannot tell there’s spinach in our cake. I love this!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Delicious Low Sugar Chocolate Bundt Cake with Chocolate Glaze

February 5, 2019 by Laura 3 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Because I am your friend, I am sharing this Delicious Low Sugar Chocolate Bundt Cake with Chocolate Glaze just in time for Valentine’s Day. See, you can make this cake any time, any day. But Valentine’s Day is sort of an excuse to eat chocolate. So this cake recipe comes to you just in time!

Does the recipe look familiar? It should. I originally created and shared this recipe a few years ago, baking it in a regular cake pan. It remains my all-time favorite cake recipe, and I usually spread Low Sugar Cream Cheese Frosting over the top.

But sometimes it’s fun to mix things up a little by, you know, pouring your cake batter into a pan of a different shape. Do I know how to party or what?

Delicious Low Sugar Chocolate Bundt Cake with Chocolate Glaze

3.5 from 2 reviews
Delicious Low Sugar Chocolate Bundt Cake with Chocolate Glaze
 
Save Print
Author: Laura
Serves: 15
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat or brown sugar
  • dash of sea salt
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
  • CHOCOLATE GLAZE:
  • ½ cup butter
  • 4 Tablespoons cocoa powder
  • 2 Tablespoons milk
  • 2-4 Tablespoons honey (sweeten this to your taste)
  • 1 teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add sour cream and eggs, mixing well.
  6. Pour batter into a buttered bundt pan.
  7. Bake in a 350° oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  8. Allow cake to cool completely before drizzling chocolate glaze over the top.
  9. For CHOCOLATE GLAZE:
  10. In a small saucepan combine butter, cocoa, milk, and honey.
  11. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly.
  12. Remove from heat.
  13. Stir in vanilla.
  14. Drizzle over cooled cake.
3.5.3229

Want many more delicious, low sugar treats? Check this out!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)

October 25, 2018 by Laura 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Not too sweet, but still sweet enough: That’s what my taste-tester husband had to say when he first dug into this Easy Chocolate Cream Cheese Marble Cake.

Oh, and did I mention that he dug into said cake before I’d had a chance to take a picture of it for you? The nerve! ;) Here I’ve been blogging for almost 11 years and everyone in the house knows to say, “Can I eat this or do you need a picture first?” Somehow, the cake looked too good. It was much too tempting. That and the poor dear was too tired and hungry to consider my picture-taking needs.

So there he was, spooning bites into his mouth while my jaw dropped to the floor and I mumbled something like, “oooohhh, I was going to take a picture of that…” Oops {sheepish grin through a mouthful of cake}.

Seeing as the world didn’t end – not even a little bit – I told him he might as well grab himself a second piece. Which he happily did. And then he gave the cake a glowing review, which I told him I would share with all of you….AFTER I threw him under the bus for ruining my picture. Ha.

So Matt’s praise of the Easy Chocolate Cream Cheese Marble Cake is this: “I love that it tastes so good, but that it isn’t super sweet! The cheesecake fits in perfectly with the chocolate cake and you should definitely make this again. Also Laura, you are so beautiful and practically perfect in every way.” (There’s a small chance I don’t remember his exact quote so I embellished as I saw fit. It is my blog after all, and Matt ate my cake before I had a chance to take a picture.)

Trust me when I say that this cake, in its whole form is super pretty with its cheesecake marbling through the chocolate. I agree with Matt that it is the perfect level of not-too-sweet-but-just-sweet-enough. And it’s cheesecake and chocolate together, so basically that is perfection in a pan.

Easy Chocolate Cream Cheese Marble Cake

Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)
 
Save Print
Author: Laura
Serves: 12-18
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat or brown sugar
  • dash of sea salt
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
  • Cream Cheese Marble Filling:
  • 16-ounces softened cream cheese
  • 2 eggs
  • 3 Tablespoons real maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add sour cream and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
  8. Drizzle mixture over the unbaked chocolate cake.
  9. Use a butter knife to swirl the filling throughout the cake batter.
  10. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
3.5.3229

For the record, I took my Low Sugar Super Moist Chocolate Cake recipe and mixed it with my Mini Crustless Cheesecake recipe to make this Easy Chocolate Cream Cheese Marble Cake.

Give it a try! And maybe take a picture to send to me if you can possibly take one before someone in your family digs into it. :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

The Most Amazing Flourless Chocolate Cake Recipe

May 27, 2018 by Laura 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I am about to introduce you to The Most Amazing Flourless Chocolate Cake.

Why do I sometimes share flourless treat recipes? Because we can all stand to eat fewer grains. (But apparently I’ve decided that chocolate is still a necessity.) It’s also fun to bless the gluten free or grain free eaters among us. And I promise you this: EVERYONE will be blessed by this Amazing Flourless Chocolate Cake recipe!

I’m finding that flourless=moist. How about that? Want more of our family’s favorite flourless treat recipes? Here you go!

11 Flourless Treat Recipes

  • Super Moist Flourless Peanut Butter Brownies
  • Super Moist Flourless Brownies
  • Chocolate Cheesecake Fudge
  • No Bake Chocolate Chip Cookie Bars
  • Low Sugar Flourless Peanut Butter Cookies
  • No Bake Cookie Cups 
  • Honey-Sweetened Flourless Peanut Butter Bars
  • Low Sugar Flourless Peanut Butter Cookies
  • Flourless Fudge Cookies
  • Flourless Peanut Butter Chocolate Chip Cookies
  • Honey-Sweetened No Bake Cookies

Now how about the most Amazing Flourless Chocolate Cake?

I will warn you that while most of the recipes I share now are 1-step, simple as can be recipes – this Flourless Chocolate Cake is a bit more involved. Worth it? Oh, it is so worth it. I got this recipe years ago from my friend Kim and it is truly incredible!

The Most Amazing Flourless Chocolate Cake

The Most Amazing Flourless Chocolate Cake Recipe
 
Save Print
Author: Laura
Serves: 12
Ingredients
  • 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
  • 1 cup (2 sticks) plus 3 Tablespoons butter, cut into chunks
  • 1¼ cup sugar or sucanat (more or less to taste)
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 Tablespoon milk
  • 1 Tablespoon honey
  • ¼ teaspoon vanilla
Instructions
  1. Preheat oven to 375°. Butter a 9-inch spring form pan, then line the bottom with a circle of parchment paper. Butter the paper, and set the pan aside.
  2. Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. Add sucanat and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
  3. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
  4. While waiting for the cake to cool, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
  5. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, smooth the glaze very gently along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
3.5.3229

 

Doesn’t that look fabulous? It is super rich and oh so chocolaty. Save this recipe to use at your next special occasion. Or next Thursday is fine too. :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Air Soft, Chocolate Cake, and Movies

July 24, 2012 by Laura 16 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Our boys have been all about making fun plans with their friends this summer. I’ve loved watching them take initiative by making the phone calls themselves, setting up baseball games, soccer games, and basketball shoot-arounds. They’ve even “written and directed” several movies and invited friends over so that they could “shoot footage”. One mom commented, “It sure has been great for Justus to be the Activities Event Coordinator for all of our kids this summer.” :)

Today, the choice event was a game of Air Soft. As they were making the phone calls yesterday to prepare for this, the idea came to them that maybe they could also do some baking so they would have something tasty as a surprise to serve to their guests. After all, it’s always a great idea to serve cake to your friends after you’ve spent an hour and a half shooting at them, right?! 

Upon hearing their idea, I quickly squashed down my instinctive protests about them turning on the oven when it was 105° outside. If they want to treat their friends, who am I to argue? (Especially when they were leaning toward making something chocolate and I would get to be the taste tester.)  I did suggest, however, that they make their baking plan, prepare their ingredients, and then wait to actually bake in the evening when the temperature cooled to a more comfortable…98°. Ha!

Well, one brainstorm turned into another, until what had once been an idea to bake a simple treat turned into an elaborate plan to bake and decorate a layered Chocolate Fudge Cake. In addition, they decided that while they were making the cake, they should also make a movie such as they’d seen on Cake Boss on Netflix. Did I mention I had some produce I was in the middle of chopping and preserving during all of this? To suggest that my kitchen was a little bit of a (hot) hubbub of chaos may have been an understatement. Apparently, my family thrives on messy insanity.

Fantastic as they are, our boys don’t always work well together in executing a plan, but I’ve got to hand it to them:  The cake mixing and measuring went off without a hitch (with only a small amount of batter landing on the floor…twice). They took turns. They worked together. They even sort of cleaned up after themselves.

After the cake cooled (the next morning), they took turns decorating it with Fudge Frosting. As you can imagine, it was always a pity when they got frosting on their fingers. What could they do but lick it off?

 I was just pleased that the frosting bags didn’t explode. 

 They were so proud of the finished product. And so they should be.

Then, my yard and house became a center of excitement as a total of nine boys came in and out, making me wonder all morning long why in the world I was continuing to run my air conditioner. I’m pretty sure all of our guests must surely think that the only phrase I know how to say is, “Close the door please!” 

Oh, and how did the guests like the cake? Based on the fact that the only thing left in my kitchen when they were finished was a bunch of chocolate cake crumbs, I’d say they liked it just fine.

Then they headed right back outside to shoot each other again. You’ve gotta love it. :)

{Well, if you can believe it, after I had this post written and ready to go up, Justus showed me the finished movie they had put together. I got quite a chuckle out of it since 1) he said a lot of similar things in the movie that I said in this post, and 2)  It’s an awful lot like the actual show Cake Boss, with a Coppinger twist, of course. Therefore, I decided to post the movie to share with you, if you care to watch it. You’ll especially appreciate it if you’ve watched the actual Cake Boss show…or if you are an aunt or loved one who just can’t help but think that my boys are cute. This just features three of our boys since our oldest is at camp.}

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Buttermilk Whole Wheat Chocolate Cake

October 28, 2010 by Laura 117 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Say, would you like a little chocolate cake with that chocolate fudge frosting? :)

This recipe is great because you can soak the flour to break down the phytates if you want. Or if you don’t, that’s okay too. 

Buttermilk Whole Wheat Chocolate CakeYum

2 cups whole wheat flour
1 1/3 cups sucanat
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
3 eggs
1/3 cup melted coconut oil or melted butter
1 1/3 cups buttermilk
Chocolate Fudge Frosting

If you choose to soak your flour, mix the 2 cups of whole wheat flour with the 1 1/3 cups buttermilk. Cover and allow this mixture to soak overnight on the countertop. Add remaining ingredients (everything but the frosting, that is) and bake as directed.

Otherwise…

Mix dry ingredients together in a large mixing bowl. Add eggs, oil or butter and buttermilk. Mix with beaters until batter is smooth and well mixed.

Work very hard to avoid grabbing a spoon and eating the entire batter directly out of the bowl before it has been baked. 

Butter two round cake pans or one 9×13 inch cake pan.

Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes. OR, leave the cakes in the oven until a toothpick poked in the middle comes out clean. Every oven is different, right?

Allow the cakes to cool completely before removing them from the pans. I used a butter knife to loosen the edges from the sides of the pan. Place the cakes on plates.

Did I forget to mention that you would need some of this Chocolate Fudge Frosting? Oh yes, you DO need a batch of this Chocolate Fudge Frosting. Plop a nice amount of frosting on one cake and spread it around well.

Like this…

Carefully place the other layer of cake on top of the frosted layer.

Oh look…it’s a chocolate fudge sandwich!!

Plop another nice amount of frosting on top of the second layer. Carefully spread the frosting over the top and sides. This step is not very easy for me and I’m usually messy and have to lick my fingers. Bummer.

All done.

Ah, a slice of chocolate heaven…

I will work (sometime within the coming months) to come up with a white cake and white frosting. However, when you’re using whole wheat flour and sucanat, the results are not going to be white. Anyone up for a Tan Cake?  Mmm, sounds good to me!

Get ready to share YOUR recipes Friday!!! Can’t wait to see what you’re going to share!!!

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