Healthy Chocolate Cake

Name: Healthy Chocolate Cake
Prep time: 15 min
Cook time: 40 min
Yield: 12 serving
Ingredients: 1 ¾ cups all purpose flour; ¾ cup Dutch process cocoa; ½ cup whole flax meal; 2 tsp instant espresso powder; 2 tsp baking powder; 1 tsp baking soda; 1 tsp table salt; 2 cups granulated sugar; 4 large eggs; ¾ cup extra virgin olive oil; 2 tsp vanilla extract; 1 ½ cups water; 2 cups semi-sweet chocolate chips

User Reviews

5.0

69 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
12
Calories
381 kcal
Course
Dessert, Cake
Cuisine
American

Healthy Chocolate Cake

Iris Warren

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This Healthy Chocolate Cake is rich, moist, and densely chocolatey. It's healthy yet indulgent. Perfect for dessert with frosting and ice cream. Wonderful for breakfast, plain, with a cup of coffee. The cake is even better the next day.

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Ingredients

Servings

1 ¾ cups all purpose flour or white whole wheat flour
¾ cup Dutch process cocoa
½ cup whole flax meal
2 tsp instant espresso powder or instant coffee powder
2 tsp baking powder
1 tsp baking soda
1 tsp table salt
2 cups granulated sugar
4 large eggs lightly beaten
¾ cup extra virgin olive oil
2 tsp vanilla extract
1 ½ cups water
2 cups semi-sweet chocolate chips mini

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Instructions

Adjust oven rack to lower middle position and preheat to 350F. Grease and flour a Bundt pan.
In a large bowl, combine the flour, cocoa, flax meal, espresso powder, baking powder, baking soda, salt, and sugar. Whisk to combine well.
To the same bowl, add eggs, oil, and vanilla. Beat just until smooth.
Slowly add water and beat just until smooth. Fold in chocolate chips. Pour batter into greased/floured Bundt pan.
Bake for 40-43 minutes or just until a toothpick inserted into the center comes out almost clean, with a few tender crumbs attached.
Cool cake in the pan on a wire rack. Once cake is completely cooled, carefully use a thin knife to loosen edges. Invert cake, gently but firmly tap and remove the cake.

Notes

Use any drizzle or frosting you like, or simply sprinkle generously with powdered sugar.
Cake keeps well if covered airtight at room temp. You can also freeze it in an airtight container for up to one month.
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Use any drizzle or frosting you like, or simply sprinkle generously with powdered sugar.
Cake keeps well if covered airtight at room temp. You can also freeze it in an airtight container for up to one month.
Adding whole flax meal to your cake not only boosts its nutritional value but also adds a pleasant, nutty flavor. If you'd like, you can substitute with ground chia seeds.
Instant espresso powder is a secret ingredient that can take your chocolate cake to the next level. It intensifies the chocolate flavor without adding a coffee flavor, making your cake richer and more decadently chocolaty.
Don’t skip the step of greasing and flouring a Bund pan. This will ensure that your cake doesn’t stick to the pan and comes out beautifully shaped.
When adding the dry ingredients to the wet ones, do it gradually. This will help you avoid lumps in the batter and make sure that everything is well incorporated.
Be careful not to over-mix the batter. Over-mixing can make the cake tough instead of light and fluffy.
See original article for ideas for variations and add-ins.
Cool your cake completely before adding any drizzle or frosting.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!

Nutrition Information

Show Details

Calories 381kcal (19%) Carbohydrates 52.2g (17%) Protein 6.1g (12%) Fat 16.8g (26%) Saturated Fat 3.2g (16%) Cholesterol 62mg (21%) Sodium 326.9mg (14%) Fiber 3.5g (14%) Sugar 34.2g (68%)