Healthy Chocolate Cake (Lower Sugar, Allergy-Friendly)

Step 1

Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well  on the bottom and sides with nonstick spray. (I use classic Pam spray.)

Step 2

Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared pans, using about 1 cup and 2 tablespoons in each pan.

Step 3

Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out cleanly. Try not to overbake.

Step 4

Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.

Step 5

To frost, place one cake onto a cake plate or plate. Add 1/3 of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.