ChoKALEt Cake

Adapted from Cooking with Trader Joe’s Skinny Dish! by Jennifer Reilly, RD

Dark, leafy greens are an excellent source of calcium. Cooked collards have about 350 mg calcium per cup! This recipe originally uses kale—hence the name!

9 servings


1 ¾ cups whole wheat pastry flour
½ cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ cup orange juice concentrate, thawed
⅓ cup applesauce
2 teaspoons vanilla
½ cup filtered water
3 medium collard leaves or 3 large kale leaves, stems removed
1 teaspoon apple cider vinegar
½ cup semi-sweet dairy-free chocolate chips, optional
1 tablespoon powdered sugar, or ¾ cup thin vanilla frosting to top


  • Preheat oven to 350° degrees.
  • Sift dry ingredients together.
  • Place wet ingredients (minus the vinegar) and collards in Vitamix or other powerful blender. Blend until smooth and bright green.
  • Stir wet ingredients, vinegar, and dry ingredients together until well-mixed.
  • Stir in chocolate chips, if using.
  • Pour batter into lightly oiled 9"x9" baking dish. Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
  • Cool 10 minutes then sprinkle with powdered sugar or drizzle with frosting.

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