What if I told you that you could have a piece of chocolate cake that was sugar, flour, and gluten free and had 120 calories with the frosting, and tasted so good that my dad (the greatest chocoholic i’ve ever known) requested it for his next birthday cake!? I’d tell you that the day has finally come! 
I have to admit that I actually danced in the kitchen when I created this recipe, and I simply couldn’t wait to share it with all of you! Now be sure to pass it on to someone you love, and make if for your sweetie this Valentines day and you’ll be dancing too!
Dashing Dish
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Rich Chocolate Cake w/ Chocolate Protein Frosting
Here's the Dish
Method
The estimated total time to make this recipe is 1 Hour.
1
Preheat oven to 350 degrees. Spray a 9×9 in cake pan, or a round cake pan with non-stick spray.
2
Place all of the ingredients for the cake in a blender or food processor, and blend until oats are ground, and batter is smooth.
3
Pour cake batter into prepared baking dish and bake for 20-25 minutes if using a 9×9 pan, or 25-30 minutes if using an 8×8 round cake pan, (or bake until a toothpick comes out clean.)
4
Meanwhile, to make the frosting, place all of the ingredients for the frosting in a food processor or high power blender. Blend/process for about 2-3 minutes straight until frosting is creamy and fluffy (it’s important to blend for at least two minutes so it gets really creamy and fluffy.) Add pudding mix and/or fold in cool whip at this point if desired. If it’s not sweet enough for you, add more sweetener and continue to blend for about 30 seconds.
5
Place frosting in fridge while cake is baking/cooling. When cake is completely cooled, frost the cake, and enjoy! Top with sliced strawberries or raspberries if desired! Store leftovers in fridge if there are any!
Ingredients
| For Chocolate Cake: | |
| 3 | Egg whites (or 1/2 cup egg whites from a carton) |
| 1 cup | Low fat plain Greek yogurt (I used Chobani) |
| 1 cup | Skim milk (or almond milk/ milk of choice) |
| 1 3/4 cups | Oats (old fashioned oats, use gluten free if sensitive) |
| 3/4 cup | Unsweetened cocoa powder |
| 1/2 tsp | Cream of tartar (or 2 tsp. vinegar) |
| 1-1/2 tsp | Baking powder |
| 1-1/2 tsp | Baking soda |
| 1/4 tsp | Salt |
| 2 cups | Sugar substitute or 1/2 cup baking stevia (or 12-14 packets stevia, or to taste) |
| For Protein Frosting: | |
| 1 cup | Low fat cottage cheese |
| 1/4 cup | Cocoa powder |
| 4-5 pkts | Stevia or sweetener of choice (or to taste) |
| Optional | Additions to the frosting: 2 tbs sugar free instant chocolate pudding mix (this will give it a more chocolatey flavor), 1 small tub Light Cool Whip (this will give the frosting a light & creamy flavor) |
Katie's Tip!
Top with sliced strawberries or raspberries for a little extra oomph! Nutrition Breakdown
| 9 | Pieces of Cake |
| 120 | Calories Per Piece (w/ frosting) |
| 98 | Calories Per Piece (w/out frosting) |
| 11 g | Protein |
| 27 g | Carbohydrates |
| 7 g | Fiber |
| 2 g | Sugar |
| 3 g | Fat (per piece) |
| 4 | WWP+* |
*Weight Watchers Points per serving
42 Comments
Shannon from Healthiful Balance said:
It looks heavenly!
Amanda said:
Genius. <3
Kara said:
I’m making this tonight!!!
Mai said:
It looks so good and sounds amazing! Can’t wait to try to make this!
Kaitlyn said:
I wonder how adding coconut could work to make a German-chocolate type frosting? Thoughts?
Life's a Bowl said:
I totes wanna make this! Sinfully sounding yet sinlessly delicious!!!
Heidi @ Food Doodles said:
Wow, this looks incredible! It looks so yummy but the ingredients list is awesome! Putting this on my list to try :D
Brindi said:
Oh.My. Katie, this looks amazingly delicious! I will definitely be making this very soon :)
Laura Jane @ Recovering Chocoholic said:
I’ll have to try this. I don’t have any sugar substitutes, though. What kind do you recommend buying? Sometimes I find that things sweetened with only artificial sweeteners have a funny tang to them. I love that the cake has protein!
Rach said:
I would say that I will love you forever! Totally pinning this recipe! :)
Sharlee@believinginsomething said:
I am so excited about this recipe. This is a pretty big deal and quite an accomplishment. I am seriously trying this out in less than three hours! I cannot wait!
Pure2raw twins said:
YUM! this cake looks amazing!!
Ellie@Fit for the Soul said:
Omgshhh! *squeak squeak* that’s the sound of me cleaning my keyboard! It really looks drool-worthy and I’m totally pinning it too haha! :D
Julie said:
Pinned! OMG this looks delicious AND I have all of the ingredients! So making this within the next couple of days!
Alex@Spoonful of Sugar Free said:
Wow! This looks amazing, Katie! I’m glad I stumbled across your site. Perfect for Valentine’s Day.
TeenyLittleSuperChef said:
Oh my freaking goodness! You just made my day with this recipe! I absolutely love all things chocolate and also have a mild love affair with Greek yogurt and cottage cheese. Put all three things together in cake form, and I think we have a winner. Thanks for this great recipe! I can’t wait to make this soon. Might have to try it out before next week, though. That’s kind of a long time from now and I have a hankering for chocolate cake at this very moment :)
Krissy's Creations said:
Katie!!! Woah! You never seize to amaze me with the delicious & HEALTHY desserts you create. I’m seriously making this asap!
Kara said:
I made this and it is DELICIOUS!
Thank you thank you!
Julie V said:
OMG Katie! This cake is AMAZING! Are you still making a cookbook? I hope so because I would definitely pre-order it. Thank you so much for publishing all of these amazing recipes!!
Julie D said:
I just made this to take to church, but had a question. Your frosting looks very light colored, but mine is very dark from the 1/4 cup cocoa powder. Why the difference? I will post everyone’s opinions later. :)
Fernanda Amarante said:
Wow!! Since I saw this cake a few days ago I was hopeful it would be as good as you said! And wow, I loved it! I’m just not sure it’s identical to yours, cause we don’t have greek ioghurt here in Brasil, so I used just plain fat free ioghurt and it turned out great! Congrats and thank you!!!
Missy said:
I just found your website yesterday through Pinterest! You are such an inspiration. I can’t wait to try your recipes…starting tomorrow!
Frannie said:
Katie – you knocked this one out of the park. This cake is incredible – my husband can not stand fake sugar and usually does not like the “healthy” dessert recipes I make… BUT he loves this recipe! I have to say that I love it too! Thank you so much for sharing your recipes :) xoxo Frannie
Cerissa said:
Katie, I’m hoping to make this Tuesday for my son’s birthday, but I have a question first. I don’t have baking stevia so what would be the best amount to use my Stevia In the Raw? I don’t love it’s bitter aftertaste, but I would like to use it up! Any idea? I appreciate your help and your excellent recipes (I’m planning on making your enchiladas this week too)!
Cerissa said:
I made it! It was a hit! I ended up using my Nustevia packets (didn’t want to waste the cake if it didn’t turn out well with Stevia Raw). I made the frosting with peanut flour in place of the cocoa and a little butterscotch instant pudding for a twist. YUMMY! And since the peanut flour added even more protein, it’s a good little snack for me to keep the leftovers for! Thank you, Katie :)
Cait said:
This looks amazing! I can’t wait to try it.
If I want to use real sugar instead of a sugar sub how much sugar do you recommend I use?
Sara said:
Just wondering…is the 1 cup of cottage cheese for the frosting correct? Doesn’t seem like enough to frost the entire cake, but thought I would ask.
Sara said:
Never mind, I see that it is for a small size cake so that makes sense!
Lauralee Rotchford said:
I love that u use rolled oats instead of flour! Smart girl … Thanks for sharing ur secrets with us!
Katie Farrell said:
thank you so much alex! :) glad to have you!
Katie Farrell said:
krissy you amaze me! :) thanks girl!
Katie Farrell said:
yeah!!! so glad you liked it Kara! xo
Katie Farrell said:
Julie, probably just a difference in our cocoa powder! :)
Katie Farrell said:
awesome fernanda! so cool to have people in brazil making my recipes! :)
Katie Farrell said:
yeah! thanks so much frannie! :0
Katie Farrell said:
Hi Cerissa!
I have to be honest, I have never used stevia in the raw. I do find that most stevia brands have a bitter after taste like you described, but NuNaturals stevia is the only one that i’ve found that doesn’t have this bitter aftertaste. That being said, I would start by using 1/4 cup stevia in the raw, and give the batter a little taste. If you want, add 1/4 more cup, depending on the taste and sweetness!
I hope that helps Cerissa! Happy Birthday to your son!
Katie Farrell said:
awesome cerissa! yeah, i was a little worried about you using stevia in the raw for a bday cake, just in case it didnt taste amazing, that would be a bummer, but nustevia is always good! :) so glad you enjoyed it! :)
Katie Farrell said:
i recommend using 1/2 cup sugar…. taste a bit of the batter and add 1/4 cup more if it’s not sweet enough for you!