Healthier Chocolate Peanut Butter Sheet Cake

If you love chocolate and peanut butter together (who doesn’t) you will LOVE this healthier chocolate peanut butter sheet cake with zero refined sugars and a low calorie frosting!

Ooh chocolate and peanut butter. Time and time again it reigns supreme! It’s such a delicious combination!! Who was the first person who thought to combine these two marvelous flavors? They deserve an award. And a lifetime supply of Reese’s! 

Since I recently posted a healthier skillet meal I thought it was high time I posted a dessert recipe to follow it up with!

Every now and then I get a hankering for a piece of rich, chocolate cake with frosting. Chocolate frosting is the obvious, but peanut butter frosting is a GREAT alternative. Since I made this frosting with Greek yogurt, I kept the cake in the fridge and had a slice every night until it was gone. Such a great evening snack!

Seriously, you will LOVE this cake.

What makes this chocolate peanut butter sheet cake healthier?

There are a few things that make this a “lighter” dessert! I’ve used only 1/4 cup of oil in the recipe, supplemented by plain Greek yogurt for added moisture and some protein! The cake is sweetened with maple syrup and there are no refined sugars. 

Can you use whole wheat flour to make this cake?

I did originally try whole wheat flour in this recipe but I found it was just so much better with all-purpose. The whole wheat flour made things fairly dense. I haven’t experimented with gluten-free flour or an alternative flour such as almond or coconut flour. If you do, let me know what you think!

How do you make this healthier chocolate peanut butter sheet cake?

Start by gathering all of your ingredients together.

Mix the dry ingredients together, followed by the wet, whisked ingredients. This recipe uses 1/2 tsp instant espresso powder mixed into 1/4 cup of boiling hot water.  The espresso really elevates that chocolate flavor!

Add half of the dry ingredients to the wet, followed by the nut milk, and then the remaining dry, and then the hot water with the espresso powder. It’s important that you only JUST mix the batter until combined; you don’t want to overmix this one!

Empty the batter into an 8 x 8 baking pan and bake for about 21-23 minutes, or just until a toothpick inserted in the middle comes out clean.

Meanwhile, mix the ingredients together for the peanut butter frosting.

How do you make the peanut butter frosting?

To make the frosting, stir together the following ingredients:

• 1/4 cup plain Greek yogurt 
• 1/2 cup natural, creamy peanut butter
• 2 oz softened, plain cream cheese
• 2 tbsp maple syrup
• 1 tsp pure vanilla extract

You can also use a stand mixer to whip it all together! Be sure everything is at room temperature before you start.

Allow the cake to cool completely before applying the frosting! Use a spatula to smear it around. 

Slice and enjoy!!

This cake is fine to leave at room temperature for the day, but since there is yogurt in the frosting you will want to store it in the fridge after that! It’s actually quite tasty straight from the fridge too!

Some other healthier cakes and treats for you to peruse:

• 3 ingredient chocolate mug cake
• healthy double chocolate zucchini brownies
• healthy birthday cake
• keto peanut butter cookies

Healthier Chocolate Peanut Butter Sheet Cake

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5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 40 minutes
• Yield: 1 cake 1x
• Diet: Low Calorie

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Description

If you love chocolate and peanut butter together (who doesn’t) you will LOVE this healthier chocolate peanut butter sheet cake with zero refined sugars and a low calorie frosting!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup avocado oil (or similar)
• 1 egg, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup plain Greek yogurt, room temperature
• 1/2 cup maple syrup
• 1/4 cup boiling water
• 1/2 tsp instant espresso powder*
• 1/4 cup almond milk (or other)

Healthy Peanut Butter Frosting

• 1/4 cup plain Greek yogurt, room temperature
• 1/2 cup natural, smooth peanut butter
• 2 oz softened cream cheese
• 2 tbsp maple syrup
• 1 tsp pure vanilla extract

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Instructions

Mix the dry ingredients together, followed by the wet, whisked ingredients. This recipe uses 1/2 tsp instant espresso powder mixed into 1/4 cup of boiling hot water.  The espresso really elevates that chocolate flavor!

1. Preheat the oven to 350 F and line an 8 x 8″ baking pan with parchment paper. In one large mixing bowl, sift together the flour, cocoa powder, baking soda and baking powder, and salt.
2. In another mixing bowl, whisk together the egg and avocado oil for 10 seconds before adding the vanilla, Greek yogurt, and maple syrup and whisking until combined. Stir together the boiling water and espresso powder.
3. Add half of the dry ingredients to the wet, followed by the nut milk, and then the remaining dry, and then the hot water with the espresso powder. Stir together JUST until combined.  It’s important that you only JUST mix the batter until combined; you don’t want to overmix this one! Empty the batter into the prepared pan and bake for 21-23 minutes, or until a toothpick inserted in the middle comes out clean. Remove the pan from the oven and allow to cool completely while preparing the frosting.
4. Make the frosting. Using a stand mixer fitted with the paddle attachment or by using a big spoon by hand, mix together the yogurt, peanut butter, cream cheese, maple syrup and vanilla until smooth. Spread the frosting over the cooled cake with a spatula. Serve immediately!

Leftover cake should be stored in the refrigerator for 3-4 days in an airtight container; it can be kept at room temperature for up to 24 hours.

 

Notes

*If you can’t get your hands on espresso powder you can also use the same amount of instant coffee.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: cakes
• Method: oven bake
• Cuisine: american

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