Edit ModuleShow Tags

A Healthier "Death by Chocolate" Cake

A Healthier "Death by Chocolate" Cake | Food and Nutrition Magazine | Stone Soup Blog

Article author photo. Elizabeth Shaw, MS, RD, CLT This featured post is by Elizabeth Shaw, MS, RD, CLT. You can follow this blogger @shawsimpleswaps.

It's called "Death by Chocolate" Cake, but it contains a hearty dose of fiber-filled whole grains and even manages to sneak in an entire serving of vegetables.

Oh, and let's not forget the nuts! Using a variety of your favorites will really take the texture up a notch and leave you feeling pleasantly satisfied. You can also rest assured knowing a slice tops out at around 300 calories and less than 2 grams of saturated fat!

"Death by Chocolate" Cake

Recipe by Elizabeth Shaw, MS, RD, CLT


  • 2 cups white whole-wheat flour
  • ½ cup dry oats
  • 1 cup brown sugar
  • ⅔ cup stevia (or other sugar or sweetener of choice)
  • ⅔ cup dark cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder


  • 2 cups grated zucchini (about 1 medium zucchini)
  • ¼ cup liquid egg whites
  • ¼ cup canola oil
  • ¼ cup melted light vegan butter
  • ⅓ cup low-sodium, low-fat cottage cheese
  • ½ cup fat-free milk mixed with 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract


  • 1 cup powdered sugar
  • 2 tablespoons dark cocoa powder
  • 2 tablespoons fat-free milk
  • ¼ teaspoon vanilla extract


  • ¼ to ⅓ cup chopped nuts or seeds (such as pistachios, almonds or pumpkin seeds)


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine all dry ingredients. In a separate bowl, mix all wet ingredients. Gently fold the dry into the wet ingredients, stirring evenly until thoroughly combined.
  3. Pour the batter into an 8-inch spring form pan sprayed with cooking spray, using a spatula to scrap the sides of the bowl.
  4. Bake in the oven for 55 minutes, or until a toothpick comes out clean from the center. Remove from oven and let cool.
  5. While cake cools, prepare frosting in a small bowl by adding all ingredients and stirring thoroughly using a hand whisk.
  6. Pour frosting over cake and top with chopped nuts. Serves 12.

Elizabeth Shaw, MS, RD, CLT, is a San Diego-based dietitian who specializes in nutrition consulting include media, foodservice and corporate wellness. Read her blog, Simple Swaps, and connect with her on FacebookPinterest, Twitter and Instagram.

(Photo: Elizabeth Shaw, MS, RD, CLT)

Edit Module

More Stone Soup

One Simple Trick for Easier Butternut Squash Soup

One Simple Trick for Easier Butternut Squash Soup

How many recipes have you read that include the seemingly simple ingredient: 1 butternut squash, peeled and cubed? It sounds so easy ... but it never is. If you are as clumsy with butternut squash as I am, this recipe is for you.
Advice for Dietetic Interns

Advice for Dietetic Interns

Part of becoming a registered dietitian is the completion of a supervised internship. This is similar to a residency for a physician in that you work for a short period of time in several areas; you get to put your theory into practice and see what area of the field you may wish to focus your career on. The internship is an exciting time but also a busy time. Here is my best advice for anyone in or about to start their internship.
Small Dishes with Big Benefits

Small Dishes with Big Benefits

For me, these ramekins are a gateway to achievable, sophisticated cooking. After trialing four different dishes, I am sold.
Ciao! My Foodie Adventures in Italy

Ciao! My Foodie Adventures in Italy

Firenze, in Italy's Toscana region, completely turned my world of what I thought of Italian food upside-down. It's simple, delicious and after a month, I still didn't get tired of the cuisine.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop