This Clean Eating Cinnamon Chocolate Chip Crazy Cake may be my new favorite cake.
I don’t make cake very often. It’s just not a dessert that I usually go for. I’ll take ice cream or cookies any day over cake. I think it’s a lingering memory of that really sickeningly sweet frosting that all commercial cakes seem to be slathered in. In fact, the frosting on those cakes is sometimes almost as thick as the cake itself! Some people love it, but it just makes my teeth ache.
I haven’t had a regular, store-bought piece of cake in ages and chances are I may never have it again. Even for a special occasion. However, a clean cake that is truly tasty and not so awfully sweet that it will keep me awake into next week…. that’s a different story.
While I’m trying to stick to low carb eating, I’m also testing out some cake recipes for Mini Chef’s upcoming birthday party. I wanted something that was clean, but also something that everyone would enjoy. Not always an easy thing to do when some people are accustomed to store-bought cake.
But I think I found a good middle ground with this Clean Eating Cinnamon Chocolate Chip Crazy Cake. It’s soft and a little spongy like regular cake is. It’s also a bit on the dense side almost like a brownie consistency. It’s delicious and I think our party guests will enjoy this with a little homemade ice cream.
Now all I have to do is pick a frosting recipe or create a new one just for this cake….
This recipe adapted from Sweet Little Bluebird
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING CINNAMON CHOCOLATE CHIP CRAZY CAKE RECIPE:
Clean Eating Cinnamon Chocolate Chip Crazy Cake
- 1 1/2 cups whole wheat pastry flour (affiliate link)
- 1 tbsp. cocoa powder (unsweetened)
- 1 tbsp. cinnamon (ground)
- 1 cup Sucanat (affiliate link)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup dark chocolate chips (I used the Enjoy Life brand)
- 1 tsp. white vinegar
- 2 tsp. pure vanilla extract
- 1/4 cup coconut oil (in liquid state)
- 1 cup water
- Oil an 8x8 baking dish and preheat the oven to 350 F.
- In a medium mixing bowl, stir together the flour, cocoa powder, cinnamon, Sucanat, baking powder, salt and chocolate chips until well combined.
- Add the remaining wet ingredients and stir well again.
- Pour into baking dish and bake for about 35-45 minutes or until a toothpick or knife pulls out clean when inserted into the middle of the cake.
- Allow to cool, cut and serve.