Rich Chocolate Brownie Cake

My friend Selma asked me to rework her recipe to make it healthier. I ended up with a whole new recipe that has become a favorite in our home. Thanks Selma!

Yield: one 9 x 13 pan
24 servings

  • 1 3/4 cups organic whole wheat pastry flour
  • 1/2 cup organic soy flour
  • 1 cup sucanat
  • 2/3 cup unsweetened cocoa powder
  • 1 Tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 cup organic malt-sweetened carob chips, or chocolate chips
  • 1 teaspoon salt
  • 1/2 cup okara (soy, soy-barley, almond-oat or almond-rice)
  • 1/2 cup homemade soy-barley milk (or almond milk)
  • 1 cup homemade soy-barley milk (or almond milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce

In a large mixing bowl, mix flours, sucanat, cocoa, baking powder, baking soda and salt together until well mixed. Add carob or chocolate chips and toss with the dry ingredients. Place okara and 1/2 cup soymilk in a blender and process until pureed. Add 1 cup soymilk, vanilla extract and applesauce to okara mixture in blender and process until smooth.

Pour okara mixture into dry ingredients and gently mix to moisten completely, but do not overmix. Pour batter into a lightly oiled 9 x 13 baking pan. Bake in a preheated 350 degree oven for 30 – 35 minutes, or until center is done. This is a moist, dense cake, resembling a brownie.

Per square: 105 Calories; 2g Fat (17.7% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.