Sheri Graham: Helping you live with intention and purpose!

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Trim Healthy Mama {Chocolate Cake – Fuel Pull!}

by 99 Comments

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Chocolate cake on a plate

This recipe made such a yummy, moist chocolate cake!  I topped mine with some light cool whip and it was delicious!

Related: Get more Fuel Pull cake recipes here!

TRIM HEALTHY MAMA CHOCOLATE CAKE – FUEL PULL

1 Tablespoon oat fiber
1 Tablespoon coconut flour
2 Tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon glucomannan
dash sea salt
2 Tablespoons Truvia
1/3 cup egg whites
1 Tablespoon water
1/2 teaspoon vanilla

In a small microwave-safe bowl, mix the dry ingredients well. Add liquid ingredients and mix well.

Microwave for about 1 1/2 minutes. Don’t cook too long or it will dry out the cake.  The middle will be a little gooey still and that’s ok.

Allow cake to cool a bit in bowl before flipping out on a plate to cool completely.

Cut in half, then top with light cool whip, berries, or any of the other frosting or pudding recipes in the Trim Healthy Mama book.  Just be sure to use a Fuel Pull recipe if you want to keep it a Fuel Pull!

Nutritional Value (of cake):
Calories:  64
Fat:  2 grams
Carbs:  3.5 grams
Protein:  5.5 grams

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PRINTABLE RECIPE:

Chocolate Cake - FP
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Ingredients

  • 1 Tablespoon oat fiber
  • 1 Tablespoon coconut flour
  • 2 Tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon glucomannan
  • dash sea salt
  • 2 Tablespoons Truvia
  • 1/3 cup egg whites
  • 1 Tablespoon water
  • 1/2 teaspoon vanilla

Instructions

  1. In a small microwave-safe bowl, mix the dry ingredients well. Add liquid ingredients and mix well.
  2. Microwave for about 1 1/2 minutes. Don't cook too long or it will dry out the cake. The middle will be a little gooey still and that's ok.
  3. Allow cake to cool a bit in bowl before flipping out on a plate to cool completely.
  4. Cut in half, then top with light cool whip, berries, or any of the other frosting or pudding recipes in the Trim Healthy Mama book. Just be sure to use a Fuel Pull recipe if you want to keep it a Fuel Pull!
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https://sherigraham.com/trim-healthy-mama-chocolate-cake-fuel-pull/

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Related posts:

Trim Healthy Mama {Chocolate Peanut Butter Chia Pudding – Fuel Pull!} Trim Healthy Mama {Lavash Chips – “Fuel Pull”} Trim Healthy Mama {5 Fuel Pull Cakes}Trim Healthy Mama {5 Yummy “Fuel Pull” Cakes} Trim Healthy Mama {Pumpkin Pie Cake – “FP”}

Comments

  1. Dee says

    April 25 at 1:39 pm

    You mentioned light cool whip as a topping I didn’t realize it was allowed on THM. Would that be the tub of light cool whip or the “spray” can?
    Reply

    • Sheri Graham says

      May 2 at 10:48 am

      Hi Dee, Sorry I just was your comment! I think the THM plan approved is the canned light cool whip. I don't always use that, but I use it sparingly :)!
      Reply

  2. Jenni says

    April 3 at 1:34 pm

    LOVE your Fuel Pull cakes! We eat them for breakfast often. I am going to share your FP Chocolate Cake recipe on my blog, giving you credit. Thank you!
    Reply

    • Sheri Graham says

      April 4 at 6:17 am

      So glad you are enjoying the FP cakes! They are a lifesaver :)! Thanks for sharing! (Please don't share the recipe, but just a link to it. Thanks!)
      Reply

  3. Bria KD says

    March 6 at 3:01 pm

    Hello, I was wondering if the carbs listed are net carbs or total carbs? Thanks, Bria
    Reply

  4. Jennifer says

    March 1 at 6:46 pm

    So I totally love this recipe! I was just curious though...and instead of using oat fiber and coconut flour, I substituted 2 tablespoons of the baking blend. It works, but not nearly as well as yours. It looks kind of like a mini mountain range on top, and it doesn't rise nearly as beautifully. I'm just curious, do you know the science behind that? Do you know what it is in the baking blend that's making it not quite so beautiful? I ask because I'm trying to develop more of my own recipes from some of my tried-and-true recipes in my old life . I figured you must be pretty good at the chemistry part of it. :-)
    Reply

    • Sheri Graham says

      March 1 at 7:09 pm

      Hi Jennifer, Boy, I have no idea why my recipe raised better. I think the THM baking blend has some almond flour in it, which is a little heavier. I wonder if that could do it? Sorry I don't know all the reasons behind why it works, I just know that I love my recipe :). Good luck on developing your own recipes too. It is so much fun to experiment -- cause then you get to eat your experiments! Have fun!
      Reply

  6. Karen Waide says

    October 26 at 3:59 pm

    Hi Sheri, I'm new to your blog, found it because someone shared this recipe in the THM FC group on Facebook. Today is a Fuel Pull day and I really want to make this. I was just wondering if you know how much Pyure would sub for the Truvia. Thanks.
    Reply

    • Sheri Graham says

      October 26 at 4:39 pm

      I am not sure what Pyure product you are using, but I get you could use the same amount of Pyure as Truvia. But I would check how both of these compare to sugar, and that will give you an idea if they are similar in strength.
      Reply

      • Karen Waide says

        November 2 at 7:53 pm

        Thank you very much. I discovered that Truvia measures about the same as the Pyure. I have made this cake 2 times already and am making some tonight for dinner. I absolutely love it topped with chopped strawberries.
        Reply

        • Sheri Graham says

          November 3 at 3:10 pm

          Thanks Karen! That's good to know. I am so excited that you love this cake. It is a true life-saver and helps out when you want something sweet.
          Reply

      • Joy McGaha says

        January 16 at 1:30 pm

        Hi Sheri, where do you buy your oat fiber from? And what brand? Do you get them in bulk?
        Reply

  7. Blair says

    January 30 at 8:28 pm

    Hi Sheri, First of all your no bake cookies are the only thing I have been successful with making and now this! It was perfect!!! Yay! Your recipes are the best THM recipes I have made. Thank you!!! Blair
    Reply

  8. Dave says

    January 20 at 11:55 pm

    Hi Sheri - I tweaked your recipe...please please try this, you won't believe it's low in calories. Came out super moist! 1 Tablespoon oat fiber 1 Tablespoon all purpose flour 3 Tablespoons cocoa 1/2 teaspoon espresso powder 1/2 teaspoon baking powder 1/4 teaspoon glucomannan dash sea salt 3 Tablespoons Truvia 3 Tbsp egg whites 1/4 cup prune baby food 1/2 tsp vanilla Same directions!
    Reply

  10. Nancy Cowan says

    October 15 at 6:51 am

    This was amazing! One cake was too much for my husband and I so we halved one and I added peanut butter made with peanut flour and some whipped topping. Delicious!!!
    Reply

  11. Marcela says

    June 24 at 10:32 pm

    Just wanted to say I followed this recipe exactly how you posted and it was PERFECT!!!! I don't follow THM, just discovered it recently actually and been reading about it obsessively for the past 3 days. More interested in the recipes than anything else to be honest. I ordered everything from amazon and when it all arrived today your recipe was the first one I tried and oh boy I am GLAD I did! For 64 calories it is going to be a constant in my diet from now on. Keep up the good work!!! God bless you. Love,
    Reply

    • Sheri Graham says

      June 25 at 8:11 am

      Dear Marcela, I am so glad you loved the chocolate cake recipe! It is a keeper isn't it? You are right -- whether you follow THM or not, having a yummy treat to eat that won't pack on the pounds is such a help! Have a great weekend, Sheri
      Reply

  12. Erin says

    May 6 at 9:09 pm

    Hi, I was just curious if there is another sweetener (like Gentle Sweet) that could be subbed in for the Truvia?
    Reply

    • Sheri Graham says

      May 6 at 9:11 pm

      Hi Erin, Yes you sure can sub Gentle Sweet or other equivalent sweetener. When I created this recipe, THM did not have their sweeteners out yet :).
      Reply

    • Sheri Graham says

      January 22 at 7:55 am

      I looked on my carton of egg whites and it says that 1/3 cup egg whites = approx. 2 whole eggs. So I am guessing you may need 3 egg whites to equal 1/3 cup. What I would do is just add the egg whites one at a time in a measuring up until you reach 1/3 cup. Good luck!
      Reply

      • Kruti says

        July 28 at 2:15 am

        So excited to try this! To make vegan friendly, I noticed this egg white commentary. What do you think about 2 psyllium eggs as egg white substitute? Or even applesauce....
        Reply

        • Sheri Graham says

          July 28 at 12:40 pm

          Hello! I have no idea if you could use the psyllium eggs or applesauce in place of the egg whites. I'm not sure it will work, as it is the egg whites that make the cake puff up. I guess you could just experiment and give it a try. Good luck!
          Reply

    • Sheri Graham says

      January 17 at 2:58 pm

      If you don't have any gluccomannan on hand, you can either use xanthan gum or just leave it out all together. It should still turn out ok. Enjoy!
      Reply

  15. Terri says

    October 12 at 9:08 am

    What does the gluccie do in this recipe? And can I make it without it? Made some ice cream last night with 1/4 tsp of gluccie; ate 1/2 the recipe and it caused my stomach to swell up uncomfortably.
    Reply

    • Sheri Graham says

      October 12 at 10:39 am

      Hi Terri, The Gluccie just helps to bind the cake since we are using gluten free flours. You can leave it out though and it should still work fine. You can also sub xantham gum too, if that doesn't bother your stomach. Let me know how it goes!
      Reply

  16. Natalie says

    October 4 at 2:58 pm

    Hi Sheri, this cake looks yummy & I can't wait to try the recipe. :) My question is how could I make this is using THM baking blend? Do you have a revised version or could you tell me what changes to make? Thank you in advance.
    Reply

    • Sheri Graham says

      October 4 at 5:38 pm

      Hi Natalie, You sure can use the THM Baking Blend in this recipe. Here is what I would do: 2 Tablespoons THM Baking Blend 2 Tablespoons cocoa 1/2 teaspoon baking powder 1/2 teaspoon glucomannan dash sea salt 2 Tablespoons Truvia 1/3 cup egg whites 1 Tablespoon water 1/2 teaspoon vanilla Basically you are just subbing out the oat fiber and coconut flour with the baking blend. I hope that helps!
      Reply

  17. Dena says

    June 6 at 3:58 pm

    I love this cake! But no matter how I run this through MFP, it still comes up as 96 calories. I do JUDDD with THM, so those calories make a difference. Is it possible for you to check your calorie count again? Thanks!
    Reply

    • Sheri Graham says

      June 6 at 5:39 pm

      Hi Dena, I know sometimes there are slight differences depending on the program you use the calculate the calories. Even different brands of the same food item can vary some. If you concerned about the calories being too high, just divide up the cake and only eat half at a time. Hope that helps!
      Reply

  18. Jeannine says

    April 22 at 8:32 pm

    Not sure why but mine turned out really dry, I had to keep adding Fat Free reddi whip so I can eat it. I only cooked it for a minute in the my microwave. What did I do wrong.
    Reply

    • Sheri Graham says

      April 22 at 8:47 pm

      Hi Jeannine, Try just reducing the cooking time. Microwaves cook different and 1 min. may be too long for you. Try that or adding a bit more liquids (water or almond milk) to the batter before baking.
      Reply

  19. Sarah Rink says

    February 13 at 1:31 pm

    Oh, Sheri. This is so good! I've been on plan since June of last year, and this is the first FP dessert that I have not only liked, but LOVED! The addition of the coconut flour, instead of using just oat fiber, was brilliant. The consistency is just what I was looking for, but hadn't been able to find in other FP desserts. THANK YOU!!!! And my hubby, who is working on becoming a Trim Healthy Man thanks you, as well :)
    Reply

    • Sheri Graham says

      February 13 at 9:35 pm

      Dear Sarah, You made my day ;)! I'm so glad you and your husband love the chocolate cake recipe. It really does help to have desserts to make to satisfy the sweet tooth. Have a great weekend!
      Reply

  20. Daniela says

    January 4 at 7:31 pm

    Absolutely delicious! I just started the THM journey and was looking for a desert, this tastes great!!
    Reply

  21. Rachel says

    January 3 at 5:39 pm

    I'd like to make this for a week or 2 worth of FP snacks, like 12 servings. Have you ever made it the size of a 13x9 pan, and if so, would you just multiply all the ingredients by 12, or would it not turn out right if you did that? Also, is there an alternative to oat fiber? I never use that.
    Reply

    • Sheri Graham says

      January 3 at 6:35 pm

      Dear Rachel, You should be fine multiplying the recipe and baking in a 9x13 pan. I think 12x would be too much, maybe go with 8x and see it works. As far as an alternative for oat fiber, oat fiber really needs to be used in this FP cake because it has 0 carbs and 0 fat. If you use other flours, they will be higher in fat or carbs. Wish you the best!
      Reply

      • Rachel says

        January 4 at 5:01 pm

        Thanks for your help! Have you ever added protein powder to the recipe and what would the recommended amount be for the original recipe and for the multiplied-by-8 recipe? And would it change the amounts of the other ingredients at all?
        Reply

    • Sheri Graham says

      October 28 at 8:26 am

      Hi Alicia, This makes one serving! You can have the whole thing as a FP, but if you bake it in 2 ramekins you can split it with someone if it is too much. Or save half for later. But you can eat the whole thing since it is very low in fat and carbs. This makes a great dessert when you need something light but yummy. Enjoy!
      Reply

  24. Jody says

    June 2 at 5:12 pm

    I do not have a microwave. Do you have tips or instructions for baking this in the oven?
    Reply

    • Sheri Graham says

      June 2 at 6:36 pm

      Hi Jody, You can bake this cake in a 350 degree oven for about 15-20 minutes. Hope that helps!
      Reply

  25. Laura says

    March 10 at 10:43 pm

    I'm just curious as to why you list the Truvia amount as 6 teaspoons. Are you not aware that is 2 tablespoons? Personally, I find it much easier to measure twice, rather than 6 times! =)
    Reply

    • Sheri Graham says

      March 11 at 5:10 am

      Hi Laura! Yes, I do know that 6 t. equals 2 T. I keep meaning to change that too :). The reason it was that way was because originally I as only using 4 or 5 t. and I kept upping it until I liked it. I always converted it to 2 T. when I made the recipe, but forgot to change it online. Thanks!
      Reply

  26. Kira says

    March 10 at 12:15 am

    So yummy!!!! I love all of your recipes! :) I just made this & swirled 1 tsp peanut butter into the batter. It was amazing!!!
    Reply

    • Sheri Graham says

      March 10 at 6:49 am

      Hi Kira! That sounds great, swirling in some peanut butter. I am going to try that today! Thanks!
      Reply

  27. Renee Thomas says

    March 7 at 2:09 pm

    Thank you. This cake is wonderful. It is my first microwave cake out of 4 other recipes that hasn't gone in the trash. Plus, I love that it is fuel pull. I am going to try some more of your flavors!
    Reply

    • Sheri Graham says

      March 7 at 3:59 pm

      Hi Renee! So glad you liked the FP cake recipe! Yes, do try some of my other FP cake recipes. There are some other good ones there :)!
      Reply

  28. Holly Dreigon says

    February 15 at 8:56 pm

    I didn't have any Coconut flour, so I decided to try this just with the Oat Fiber. I also didn't have Truvia on hand so I used some Splenda. It actually turned out really good. I think the Splenda doesn't make things quite as sweet as the Truvia so I do want to try it with that, or maybe replace the water with some calorie free Walden's farm syrups or another brand syrup. Thank you so much for this recipe. I only ate 1/4 of it, and was totally satisfied with that. God bless:)
    Reply

  31. Kim says

    October 17 at 1:27 pm

    If you use oat flour would it make this recipe an E? I do not have either the oat fiber or the coconut flour. I have dried coconut that I could grind, would that work? thanks
    Reply

    • Sheri Graham says

      October 17 at 2:16 pm

      Yes, using oat flour would make it an E. You can grind coconut to make your own coconut flour too. Maybe use a combination of coconut flour and the oat flour...then eat it like it is an E dessert or snack. Enjoy!
      Reply

      • Tamara says

        February 10 at 4:02 pm

        I believe grinding your own coconut to make flour would add too much fat and tilt this into crossover territory (or "S" is you stayed with the oat fiber). Typically store bought coconut flour is defatted. One TBS of coconut flour only has 1 gram fat whereas one TBS shredded coconut actually has 3.3 grams fat.
        Reply

        • Sheri Graham says

          February 10 at 5:35 pm

          Hi Tamara, Thanks for the tip on that. You may be right...so take note if you like to make your own coconut flour!
          Reply

  32. Alisa says

    August 27 at 10:55 am

    Thank you! Thank you! Thank you! I can't tell you how many different recipes of "healthy brownies" I have tried! They have all gone to the garbage, and I was about to give up! So glad to find something I can eat when others are enjoying their cake or brownies!
    Reply

    • Sheri says

      August 27 at 1:31 pm

      I'm so glad you like the recipe! It is delicious, isn't it? I usually have it with some frozen cool whip on top. Or I make my yummy soft serve ice cream if I'm ambitious :)!
      Reply

  33. Crystal says

    August 18 at 5:07 pm

    Well, I had been avoiding buying coconut flour and oat fiber as there weren't many things I wanted to do with them. You have made me decide to add them to the grocery list for September. Thanks! This looks absolutely amazing.
    Reply

    • Sheri says

      August 18 at 5:14 pm

      Hi Crystal, I guarantee you won't be sorry! Even if this cake is ALL you use the coconut flour and oat fiber in :).
      Reply

  34. Denise says

    August 7 at 6:17 am

    Love your site and the recipes!! Thank you!! I sure wish the microwave wasn't mentioned. Very unhealthy. Adding carcinogens to the food and zapping the nutrients out!!!
    Reply

    • Sheri says

      August 7 at 7:41 am

      Thank you Denise! And I agree about the microwave...you are right in that it is not the best option for cooking food and most recipes can be just baked in the oven...but for some the convenience of using the microwave is a good "first step" in being able to change their eating and making it doable. Have a great day!
      Reply

  35. Ri says

    July 22 at 8:41 am

    Dying to try this! Any substitutions for the oat fiber that would still make this a fuel pull? I don't wan to wait to order it. Thanks!
    Reply

    • Sheri says

      July 22 at 8:49 am

      Hi Ri! You could probably use coconut flour in place of the oat fiber. It will bump the fat content up a bit, but maybe not enough to make it an "S". Oat fiber is just awesome because it has no carbs and no fats! Good luck!
      Reply

  36. Shari W says

    July 5 at 2:00 pm

    Hi Sheri! (from another Shari..!) Can you clarify what "oat fiber" is? Oat flour to me is ground up oatmeal, but I'm not sure what oat fiber is...? Sorry if I'm being dumb!
    Reply

    • Sheri says

      July 5 at 3:51 pm

      Hi Shari! Oat Fiber is different that oat flour. Oat fiber has no carbs so it is great to use in low carb recipes. Here is a link to the oat fiber I buy so you can see what I mean: https://www6.netrition.com/lifesource_oat_fiber_page.html. I have only found this online, not in your regular grocery stores. Hope that helps!
      Reply

  37. Debra Schramm says

    July 3 at 3:47 pm

    Thanks for all your help. I just went to all your THM recipes to Pin. They all had a different number by the photo but I was able to click on the number and Pin all of them.
    Reply

    • Sheri says

      July 3 at 3:49 pm

      The little number is the number of times the picture has been pinned. I just don't know why the little Pinterest icon isn't showing. Anyway..glad you got it to work.
      Reply

  38. Debra Schramm says

    July 3 at 3:37 pm

    On my screen there is no Pin It button but the number 395. I clicked on the 395 and was able to pin it. Thanks so much.
    Reply

    • Sheri says

      July 3 at 3:44 pm

      That is really weird, but glad you got it to work! Have a great holiday weekend!
      Reply

    • Sheri says

      July 3 at 3:28 pm

      I tried IE and it worked fine for me. I added a different Pin It button on my blog, adding a Pin It button below each picture. Can you try it now and see if it works? Thanks!
      Reply

  40. Debra Schramm says

    July 3 at 12:15 pm

    I click on the Pinterest button and it takes we to what appears to be a blank white page; however, I can scroll about 2/3 down and the pictures are there but "PIN" never appears on any of the photos and when I try to click on any of them nothing happens. Hope this makes sense.
    Reply

    • Sheri says

      July 3 at 2:10 pm

      Debra, what browser are you using? I use Chrome and it is working fine with me when I click the little Pinterest icon at the top of the blog posts.
      Reply

  41. Debra Schramm says

    July 3 at 8:48 am

    I can never get any of your recipes to post to Pinterest. I don't have a problem with other websites.
    Reply

    • Sheri says

      July 3 at 9:58 am

      Debra, I don't know why it isn't working for you. I "pin" my posts and don't have a problem. Can you tell me what it is doing when you try?
      Reply

    • Sheri says

      July 2 at 10:35 pm

      I LOVE this recipe too! It is my "go to" recipe for something chocolate when I feel I need something sweet. A scoop of frozen lite cool whip on top is wonderful too..kind of like having ice cream on top!
      Reply

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