Why You’ll Love This Recipe

Nutritious Ingredients: Uses whole grains, natural sweeteners, and healthy fats.
Moist and Flavorful: Dense and rich texture without refined sugar or butter.
Simple to Make: Easy steps with accessible pantry staples.
Versatile: Perfect for birthdays, celebrations, or everyday dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups whole wheat flour or oat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup pure maple syrup or honey
1/2 cup unsweetened applesauce
1/3 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt or dairy-free yogurt
1/2 cup milk (dairy or plant-based)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8-inch cake pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix maple syrup, applesauce, melted coconut oil, eggs, vanilla extract, yogurt, and milk until smooth.
Mix Together: Gradually add wet ingredients to dry ingredients, stirring until just combined.
Bake: Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Servings and Timing

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 50 minutes

Variations

Frosting Options: Top with Greek yogurt frosting, avocado chocolate frosting, or a light dusting of powdered sugar.
Add Nuts: Fold in chopped walnuts or pecans for extra texture.
Make It Vegan: Use flax eggs and dairy-free yogurt and milk.
Add Fruit: Mix in mashed banana or pumpkin puree for added moisture and flavor.

Storage/Reheating

Storage: Store cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Freeze whole cake or slices wrapped tightly for up to 3 months.
Reheating: Warm slices gently in the microwave before serving.

FAQs

Can I use all-purpose flour instead?

Yes, but whole wheat or oat flour adds more nutrients and fiber.

Is this cake gluten-free?

Use gluten-free flour blends to make it gluten-free.

How do I make this cake more moist?

Add an extra 1/4 cup of yogurt or applesauce.

Can I use other sweeteners?

Honey, agave nectar, or coconut sugar can be substituted.

Can I make cupcakes instead?

Yes, bake in a muffin tin for 18-20 minutes.

Is coconut oil necessary?

Use any mild-flavored oil like avocado or canola oil.

Can I add chocolate chips?

Yes, fold in 1/2 cup of chocolate chips for extra chocolatey bites.

How do I store leftovers?

Keep in an airtight container to maintain freshness.

Can I add frosting?

Yes, use healthy frosting options or natural nut butters.

Is this recipe kid-friendly?

Absolutely, it’s a wholesome treat for all ages.

Conclusion

Healthy Chocolate Cake is a delicious and nutritious alternative to traditional chocolate cake, combining wholesome ingredients with rich flavor and moist texture. Easy to prepare and versatile, it’s perfect for celebrating special moments or simply enjoying a guilt-free dessert.

Healthy Chocolate Cake

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Healthy Chocolate Cake is a moist, rich dessert made with whole grains, natural sweeteners, and healthy fats, offering a guilt-free indulgence perfect for any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease or line an 8-inch cake pan.

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix maple syrup, applesauce, melted coconut oil, eggs, vanilla extract, yogurt, and milk until smooth.
Gradually add wet ingredients to dry ingredients, stirring until just combined.
Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Top with Greek yogurt frosting, avocado chocolate frosting, or a dusting of powdered sugar.
Fold in chopped walnuts or pecans for extra texture.
Use flax eggs and dairy-free yogurt and milk to make vegan.
Add mashed banana or pumpkin puree for added moisture and flavor.
Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze whole cake or slices wrapped tightly for up to 3 months.
Warm slices gently in the microwave before serving.
Substitute all-purpose flour if desired, though whole wheat or oat flour adds nutrients.
Use honey, agave nectar, or coconut sugar as alternative sweeteners.
Bake as cupcakes in muffin tins for 18-20 minutes.
Use mild-flavored oils like avocado or canola as alternatives to coconut oil.
Fold in 1/2 cup chocolate chips for extra chocolate flavor.
Keep leftovers in airtight containers for freshness.
Use healthy frosting or natural nut butters to top.
Suitable and wholesome treat for kids.

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 10 g
Saturated Fat: 7 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 40 mg