Agave Chocolate Cake

Agave Chocolate Cake

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A healthier chocolate cake. If desired, fill and frost with Agave Chocolate Ganache Frosting. Make a double batch of the genache to make sure you have plenty. Save the leftovers for topping ice cream or fruit, etc.


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20 Min
40 Min


  • 4 oz
    unsweetened chocolate, chopped
  • 3/4 c
    vegetable oil
  • 2 c
    whole wheat pastry flour
  • 1/3 c
    unsweetened cocoa powder
  • 1 tsp
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1 1/2 c
    light agave nectar
  • 3 large
  • 2 tsp
    vanilla extract
  • 1/3 c
    plain nonfat yogurt
  • 3 c
    coarsely pureed zucchini (about 3 medium)

How to Make Agave Chocolate Cake


  1. Preheat oven to 350F. Lightly coat two 9-inch cake pans with nonstick cooking spray and sprinkle lightly with flour.
  2. Combine chocolate and 1/4 cup of the oil in a glass bowl and microwave for about 1 1/2 minutes. Stir to melt chocolate completely.
  3. Sift together the flour, cococoa powder, salt, baking powder, and baking soda into a large bowl.
  4. In a seperate bowl, using an electric mixer, beat the remaining oil and the agave nectar. Add the eggs, one at a time, and beat well. Add the melted chocolate/oil mixture and vanilla and beat.
  5. On low speed, add the flour mixture and the yogurt and mix just until combined. Fold in the zucchini.
  6. Divide batter between the prepared pans. Bake 35-40 minutes, until a toothpick inserted comes out clean. Let cool in pans for 10 minutes and then invert onto a wire rack to cool completely.
  7. When cool, top the first layer with filling of your choice. Add second layer and frost tops and sides with frosting of your choice. If using Agave Chocolate Ganache Frosting, frost while genache is slightly warm and refrigerate cake for 30 minutes to firm the genache before slicing the cake.

Printable Recipe Card

About Agave Chocolate Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Diabetic

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