Heart-Healthy Oreo Cake
Indulge guilt-free with this Heart-Healthy Oreo Cake, a wholesome twist on a classic dessert that combines the rich flavors of cocoa and reduced-fat Oreos with nutritious ingredients like whole wheat flour, unsweetened applesauce, and low-fat Greek yogurt. Perfect for satisfying sweet cravings while prioritizing heart health, this cake swaps traditional heavy fats for skim milk and honey, creating a lighter yet moist texture. Packed with dark chocolate chips for a touch of decadence and ready in under an hour, it’s ideal for family gatherings or midweek treats. With minimal prep and a gorgeous Oreo-studded topping, this recipe delivers maximum flavor with health-conscious ingredients—your heart (and taste buds) will thank you!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Honey
- 0.5 cup Plain Greek yogurt (low-fat)
- 1 cup Skim milk
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 10 Reduced-fat Oreo cookies
- 0.5 cup Dark chocolate chips
- 1 as needed Canola oil spray
Instructions
Preheat your oven to 350°F (175°C) and lightly spray a 9x9-inch baking pan with canola oil spray.
In a medium bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mix together the unsweetened applesauce, honey, Greek yogurt, skim milk, and vanilla extract until well combined.
Add the eggs to the wet ingredients and whisk until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Roughly chop 8 of the reduced-fat Oreo cookies and fold them into the batter along with the dark chocolate chips.
Pour the batter into the prepared baking pan, spreading it evenly across the pan.
Break the remaining 2 Oreo cookies into small pieces and sprinkle them over the top of the batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake with a dollop of low-fat Greek yogurt or enjoy it as it is.
Nutrition Facts
Calories |
3513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 602.1 g | 219% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 306.1 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 800 mg | 62% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3335 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
