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Crazy for Crust

44
Jan 14

Better Chocolate Sheet Cake

That’s right – this is a BETTER Chocolate Sheet Cake Recipe! Tastes as good as your regular recipe but with NO eggs or oil/butter! (Which means you can eat more, right??)

This is a Better Chocolate Sheet Cake Recipe! It's super chocolatey and moist but with NO eggs or oil! You MUST try this easy cake recipe!

I love chocolate, which should be no surprise to you. A good portion of my recipes on this blog are chocolate recipes! I also love me a good cake…but I don’t love me the extra pounds those two things can pack on.

I know I’m all against resolutions and dieting (don’t even get me started on sugar-shaming and the diet-shaming that happens all of January) but I am trying to eat better. I’m trying to limit my desserts and carbs as much as possible, and just saving eating those things for the BEST of the best. I want to get the most out of my calories, you know what I mean?

If it’s not good, I don’t want to waste my time on it. I don’t want to have to do more miles because I ate a cookie or slice of cake that wasn’t worth it. Do y’all feel me? Good, because that’s where this cake comes in.

It’s worth every bite and every calorie, except that it’s a BETTER Chocolate Sheet Cake, so the punch isn’t as much as it normally is. So…more bites are acceptable. #mykindofcake

Easy Better Chocolate Sheet Cake Recipe

Sometimes I enjoy a challenge. I get a craving for something (like sheet cake) and I want to recreate it so that I can actually enjoy it without worrying about what I’m going to eat later. Remember – even if I’m all “NO DESSERTS!”, I still have to try everything that goes on this blog. I try it when it’s first baked and again later, after it’s rested. I even sometimes taste things that have been frozen, just to see how that works. That’s a lot of little bites that add up, which is why I like to sometimes create something that won’t add up to as much.

For this chocolate sheet cake, I wanted to make a skinnier recipe that was actually better. My goal was to use my other sheet cake recipe, which was already egg-free, and reduce the fat in it. I did that by omitting all butter and oil from the recipe. In fact, there’s only a little bit of fat in the recipe as a whole. How did I do that?

I omitted the oil from my original recipe by adding unsweetened applesauce and nonfat vanilla greek yogurt. Both keep the cake incredibly moist without adding all the saturated gunk you normally find in cake. I also reduced the sugar and used half all-puropose and half whole-wheat flour.

And, instead of using milk or buttermilk, I used a combination of vinegar and my favorite almond milk, Unsweeteened Almond Breeze.

Unsweetened Almond Breeze Almond Milk

I’ve substituted Almond Breeze in so many recipes, here on this blog and in real life. I use it exclusively on my cereal and in my smoothies, and I almost always substitute it in recipes when I’m baking. It has less calories and sugar per cup than regular nonfat milk and more calcium, which I love. If you haven’t tried almond milk yet, you’re missing out!

The cake bakes up moist and rich and chocolatey, just like a regular sheet cake would. And then there’s the matter of the frosting. Can we talk about sheet cake frosting for a minute?

Rich, thick, fudgy cooked sheet cake frosting is from the heavens, yes? I love it and could eat it with a spoon. However, it’s not very calorie conscious. In fact, when I was researching skinny sheet cake recipes, many of the cakes were lower calorie, like mine, but most of them still used the rich icing that has a stick of butter and cups and cups of powdered sugar.

As much as I love that frosting, I don’t think that’s better for you. It’s like spreading Nutella on a rice cake – not really healthy. I edited the frosting on this cake so you could actually feel okay eating it. The recipe just calls for making a ganache out of chocolate chips and almond milk. It’s easy, makes the perfect amount, and hardens a little like the regular frosting.

And, if you heat up the cake in the microwave for just a few seconds before eating it, it’ll be all melty and gooey like the real thing. You won’t even know it’s different!

Sheet cakes are also perfect for parties. Over the next few weeks I’m sure there will be lots and lots of parties going on and maybe you want a little something that won’t kill your diet too much. If that’s the case – make this cake!

And if one of those parties happens to be a football party, I’ve got you covered:

Better Chocolate Sheet Cake Recipe - turn an easy chocolate sheet cake into a football sheet cake!

Make it a FOOTBALL sheet cake!!

Also – because sometimes you crave a cake but you only want a slice – you can FREEZE this cake! Slice and freeze it in a large resealable plastic bag, then let a slice defrost at room temperature or 30 seconds in the microwave. Perfect for when you have a major chocolate craving!

This is a Better Chocolate Sheet Cake Recipe! It's super chocolatey and moist but with NO eggs or oil! You MUST try this easy cake recipe!

It really is a BETTER chocolate sheet cake. Enjoy!

Better Chocolate Sheet Cake Recipe

This BETTER Chocolate Sheet Cake Recipe is BETTER FOR YOU! NO eggs or oil/butter - this cake is a better cake! Plus it's easy to make and tastes just as delicious as the original version.

Ingredients:

Cake:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup nonfat vanilla greek yogurt (I use Dannon)
  • 1 cup Almond Breeze Almond Milk Original Unsweetened
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Frosting:

  • 1 cup semi-sweet or milk chocolate chips
  • 1/4 cup Blue Diamond Unsweetened Almond Milk

Directions:

  1. Preheat oven to 350°F. Line the bottom of a 10x15 sheet cake pan (cake roll pan) with parchment paper, then spray with nonstick cooking spray.
  2. Whisk both flours, sugar, cocoa, baking soda, and salt in a large bowl. Set aside.
  3. Whisk greek yogurt, almond milk, applesauce, vinegar, and vanilla in a measuring cup. Stir wet ingredients into dry and stir until just blended and smooth.
  4. Pour batter into prepared pan. Bake for 13-16 minutes until a toothpick comes out clean 2” from the edge of the pan. The cake will somewhat spring back when touched.
  5. As soon as the cake comes out of the oven, make the frosting. Place the chocolate chips and almond milk in a medium bowl. Heat in the microwave on high power in 30 second increments, stirring between each, until melted and smooth (about 1 1/2 minutes, depending on your microwave). Spread evenly over the top of the cake. It’ll be a thin layer, but it’ll cover!
  6. Cool completely before serving. Store loosely covered on counter or in refrigerator for up to 3 days.
  7. Serving suggestion: Slice the cake and pipe white laces onto each piece to look like footballs. Use white chocolate chips (melted) or canned white icing for this step, if desired.

Notes:

If you're looking for a dairy-free recipe, you can most likely substitute a dairy-free yogurt for the greek yogurt listed.

Turn an easy BETTER chocolate sheet cake recipe into one that's perfect for watching FOOTBALL! It's a FOOTBALL Chocolate Sheet Cake!

Coca-Cola Sheet Cake

Coca Cola Sheet Cake (3 of 12)w

Lemon Snack Cake

Lemon Snack Cake (4 of 10)w

Ice Cream Poke Cake

Ice Cream Poke Cake (7 of 13)

Sweets from friends:
Coconut Almond Sheet Cake by The Food Charlatan
Coconut Almond Banana Bread by Very Culinary
Reese’s Peanut Butter Chocolate Chip Pound Cake by Mom on Timeout

This post has been sponsored by Almond Breeze. All opinions are 100% my own.

44 comments on “Better Chocolate Sheet Cake

  1. I’m so tired of sugar-shaming. In every decade, we decide that a food group has to be cut out: fat, carbs, sugar. Or if you’re really crazy, all of them. None of it works long-term! Deprivation sucks, and only leads people to be extreme in their eating habits. I’m so against it!
    What I’m not against is healthier sheet cake. It looks phenomenal! And that football stitching is precious. 🙂

    Reply

    • Dorothy Kern replied on January 14th, 2016 at 10:06 am

      It is so absolutely frustrating to see it playing out on social media. Yes- sugar isn’t good for you. Yes – you should limit it. Yes, we have an obesity problem. But eating a cookie – in moderation, when you crave one – is not going to kill you! I could rant and rave for hours, seriously. 🙂 Than you Mir!!

      Reply

  2. This sheet cake look gorgeous, Dorothy! I love that you used almond milk in here to make it a bit healthier. I would totally devour every last slice of this delicious dessert!

    Reply

  3. Awesome sheet cake! I love subbing in applesauce in baked goods – nobody can ever tell the difference and you save yourself a lot of fat and calories.

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  4. Pardon me while I shove this entire cake into my face and yell at anyone daring to glare at me “IT’S GOOD FOR MEEEEEE!” Totally acceptable, no? 😉

    Reply

    • Dorothy Kern replied on January 14th, 2016 at 10:05 am

      TOTALLY. Like, I kind of said that when I snuck a slice the other day. 😉

      Reply

  5. Oh my gosh the footballs! Totally adorable. Love it! And I love chocolate so I know I’d love this cake!

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  6. Oh I hear you on that.  Last night I had no sweets in the house, so I ate a bowl of chocolate chips (it was a small bowl!) when my sweet tooth kicked in.  Not worth the calories!!  I wish I’d had something of way better quality like this cake!  Love the footballs 😉

    Reply

    • Dorothy Kern replied on January 14th, 2016 at 10:04 am

      That happens to me too often! Then I’m all “UGH I should have just baked brownies!!” 🙂

      Reply

  7. Can you believe I have never made a sheet cake? This needs to change! I love that there is no eggs in this recipe. Perfect for when I run out and feel lost in the world :p

    Reply

  8. Thank you so much for posting this healthier version of chocolate sheet cake!  I really appreciate you taking the time to create and share desserts that are not so unhealthy.  (Although I love the other recipes too!)  All my life I have had a huge sweet tooth and have baked and eaten tons and tons of glorious desserts.  The last few years, I have struggled with high blood sugar, and last week I found out I have diabetes.  My question:  Do you ever bake diabetic – friendly recipes using agave nectar or Splenda or Stevia or no added sugar?  This would be so wonderful for all of us “crazy for crusters” whose sugar intake and age/genes have sadly caused us to have to change our way of eating.  🙁  
    Thanks so much for your post, and I can now truly identify with the concept of making your dessert choice be worth it!!!!!    

    PS  Hey everyone, I know “sugar-shaming” can seem aggravating and offensive (I agree), but it is a major addiction problem and has been supposedly proven that it is harder to kick than heroin!  If that is true, then no wonder I am in the shape I am in, lol!  It is added to nearly every food and condiment we eat, and even our babies and children get started early on it, and the diabetes rates are through the roof.  Even though it is our business what we put in our mouths, and we are free to choose, thank God, I liken it to this: the doctors and health industry, most of the time, are seeing a lot of wrecks and fatalities, so warning us to wear our seatbelts!  Just think of it that way and maybe you won’t get so ticked off about it, lol!  That is what worked for me (and an A1C of 8.2 after fasting!).  Still going to enjoy my desserts!!!!  🙂  

    Reply

    • Dorothy Kern replied on January 14th, 2016 at 10:04 am

      Thank you for reading Tina! I’m so sorry you’ve been diagnosed with diabetes. I actually just started doing some work with Truvia (another brand like Splenda) using their baking blends (not totally sugar-free) and I’m hoping to start experimenting with the actual sugar-free product. I don’t post a lot of sugar-free stuff just because the readers aren’t always on board with it, but I do bake some using mixes (Pillsbury makes sugar-free mixes) for family members. Those work great! Also – check out http://alldayidreamaboutfood.com – she’s totally sugar-free and often GF and low-carb.

      As for the sugar-shaming, I agree it’s a hidden danger. I’m just so tired of hearing about it on social media. The people that post it are rude and offensive and it’s basically “if you eat a cookie you’re going to be fat and die”. I had a friend post that she’s eliminating sugar and was just so craving a cookie and didn’t know what to do. The fact that she just didn’t eat a cookie because she was craving it – and she felt guilty – made me sad for our society. 🙂

      Reply

  9. You did an amazing job with making this cake liter! Wow, I am impressed because baking with no/very little fat can have some…interesting…results many times but clearly this cake is a keeper!

    What you’re talking about, the taste testing, I call them BLTs. Bites, licks, and tastes. And yes, they all add up!

    Love baking with almond milk, too!

    Reply

    • Dorothy Kern replied on January 15th, 2016 at 6:49 am

      I know, I was scared when I first cut into it – but it worked! I think because I used applesauce and greek yogurt it kept it really moist. Thanks Averie!

      Reply

  10. Dorothy, thank you so much for the tips!  I will definitely check out that website and the Pillsbury sugar-free mixes.  Oh goodness, I so agree that social media has gone way overboard with shaming, and people are incredibly rude.  It makes me sad too!  Bless your friend’s heart.  She should be able to eat a cookie once in awhile without fear of guilt or what other people may say!  We should all enjoy the beauties in life, but some things in moderation, of course.  I appreciate you!!!!   🙂  

    Reply

  11. I’m so with you on not wasting calories! It’s gotten to the point where I don’t even eat desserts made by certain people I know because they’re just always so terrible. German cake mixes are really bad. 😉 I love that you used almond milk here! That must make this cake SO good.

    Reply

    • Dorothy Kern replied on January 15th, 2016 at 6:49 am

      Haha!! And yeah, when I go to a party, unless I’ve brought the desserts, I rarely eat any!!

      Reply

  12. Now I can eat the whole pan of cake without any guilt!! Sounds and looks super decadent AND it’s lightened-up! I’m in love! Thanks Dorthy!!

    Reply

  13. I love this, Dorothy, and I love your outlook on everything.  Just the other day, I ate some chocolates that were not good at all, and had the same thoughts. I don’t want to eat it if it’s not worth it!!  I love that you were able to keep the great flavor and texture here but cut the fat!

    Reply

  14. Sheet cakes are so easy to make and to transport (to Superbowl Parties!). I love how you decorated the cake squares!! My opinion on the sugar/no sugar , healthy/not healthy debate is to say to each his/her own. Unless there are medical reasons not to eat something, I believe in practicing moderation. Life is way too short to spend it feeling deprived. That doesn’t mean we have to eat a whole cake or eat cake everyday.Eat or don’t eat what makes your body feel good.

    Reply

    • Dorothy Kern replied on January 15th, 2016 at 6:48 am

      Exactly! Live how you want to live – I just hate how people get all high and mighty on social media!

      Reply

  15. I’ve seen and heard ‘sheet cake thrown around a lot on Pinterest but have never tried it. Is the just me? Am I just weird????

    Reply

    • Dorothy Kern replied on January 15th, 2016 at 6:48 am

      I hadn’t either! I think it’s a southern thing? A lot of places call them brownies. It’s kind of a combo – not as “big” as a cake – thinner like brownies because of the pan, but the texture is more like a cake. They’re really good – and I think the benefit is they feed a lot of people.

      Reply

  16. What a perfect sheet cake, Dorothy! I love the use of whole wheat flour and applesauce. I know I’ll be trying a version of this soon (ps: I don’t think I’ve ever made a genuine sheet cake!)

    Reply

    • Dorothy Kern replied on January 15th, 2016 at 6:47 am

      I hadn’t either until last year. They’re SO GOOD!

      Reply

  17. Dorothy – People are kind of funny in January about getting healthy. By February, the gyms are ghost towns and all the chocolate is being consumed. I generally eat well, but I do have a sweet tooth. This is the perfect fix when I’m trying to eat well, but need a little chocolate. 🙂 

    Reply

    • Dorothy Kern replied on January 15th, 2016 at 6:46 am

      That is SO true, about the gym. It’s kind of funny, us regulars joke about it all the time.

      Reply

  18. I absolutely LOVE how you made this sheet cake perfect for my Super Bowl party – so clever!

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  19. This looks incredible- I love how you used yogurt and almond milk to lighten things up!

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  20. Great use of the almond milk, Dorothy! And how cute are those football squares??? So easy and smart.

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  21. SO cute with the football laces!!!

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  22. The title really caught my attention  – better sheet cake. It’s different , maybe cos I’m so used to seeing most goodies on the Internet titled as the BEST !  🙂   That football idea is perfecto ! 

    Reply

  23. Incredibly delicious.  I used dutch process cocoa with great results.

    Reply

    • Dorothy Kern replied on January 18th, 2016 at 4:26 pm

      I’m so glad you liked it! Glad to know the dutch process works as well.

      Reply

  24. What a brilliant cake!  It looks like sheet cake perfection,…and I love the little football decor. So cute!

    Reply

  25. I love that you lightened this cake up with the yogurt and applesauce!  Both of those keep a cake so moist and delicious!  And the foot ball idea…genius!!!

    Reply

  26. Haha. Well since you said it first, neither do I. 😉 I just hope there’s some fruit around that I can snack on!

    By the way, do you know the reply buttons are kind of messed up? The one next to the date works but not the one below the comment and not the one below your comment. Just in case you didn’t know!

    Reply

    • Dorothy Kern replied on January 24th, 2016 at 4:03 pm

      Thank you for letting me know!! I never reply on my site so I had no idea. 🙂

      Reply

  27. Oh! I replied to my comment and ended up down here. Just so you know. 🙂

    Reply

  28. Can’t wait to try this!! Love that it is a healthy version. Thanks so much 🙂

    Reply

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