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!
Love chocolate cake but don’t love the 2750 calories and 54 grams of saturated fat found in a standard slice at same Claim Jumper. Then this healthier Death By Chocolate Cake Recipe is for you! It caps out at only 280 calories and less than 7 grams of saturated fat!
What You Need to Make this Recipe
To make the Death By Chocolate Cake Recipe you will need:
- Sub in milk of choice, we use a low-fat milk
- To lower the added sugar, you can reduce the amount to 2/3 cup
To make the frosting you will need:
- If you are not a fan of avocado in desserts, feel free to sub with butter of choice
How to Make this 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 Tips + Notes
- 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!
- If you’re a frosting purist, nix the avocado and use butter.
- Top with your desired garnishes, we will mini chocolate chips but crushed walnuts are also great!
Other Recipes You May Enjoy
If you liked this chocolate recipe, you will love these other Shaw Kitchen favorites too!
- 3 Ingredient Chocolate Cake Mix Cookie Cake
- Chocolate Peanut Butter Cookies
- Instant Pot Hot Chocolate
- Chocolate Chip Cookie Dough Blizzard
- Chocolate Chip Cookie Dough Bars
Death By Chocolate Cake Recipe
- 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
- 1/2 each avocado
- 1/2 cup powdered sugar
- 2 ½ tablespoons cocoa powder dark for a richer flavor
- 2 tablespoons milk
- 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.
- 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.