5 from 6 votes
Healthy Chocolate Cake
This healthy chocolate cake is made with less sugar and oil, but it's still rich, chocolatey and super moist. No one will be able to tell it's made with more nutritious ingredients.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
16
Calories:
405 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup almond milk or regular milk, unsweetened
- 1 Tablespoon apple cider vinegar
- 2 cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 2 large egg
- 1 ½ cups coconut sugar
- ⅓ cup avocado oil
- ⅓ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup water boiling or really hot
- buttercream frosting chocolate
Instructions
- Preheat oven to 350°F. Spray two 8-inch cake pans with cooking spray.
- In a small mixing bowl, whisk together milk and apple cider vinegar together. Set aside for 5-10 minutes.
- In a separate medium mixing bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In a separate large mixing bowl whisk together the eggs, coconut sugar, oil, applesauce and vanilla extract. Slowly pour in the milk mixture. Whisk to combine until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Slowly pour the boiling water into the mixture and whisk to combine.
- Divide the mixture evenly between two prepared cake pans.
- Bake for about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Let cool for about 10 minutes in the pans, then carefully remove (so they don’t continue to cook) and let cool completely on a wire rack.
- One cool, frost and decorate as desired.
Cup of Yum
Notes
- flax eggs
- chia eggs
- Storage: Store the cake at room temperature in an airtight container for a few days or refrigerate it for up to 5 days. For longer storage, freeze slices or the whole cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving.
- Egg-free options: I haven’t tested this cake with an egg substitute, but I bet it would work with flax eggs or chia eggs. If you try either of these let me know how the cake turns out in the comments below!
Nutrition Information
Serving
1 slice with frosting
Calories
405kcal
(20%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
56mg
(19%)
Sodium
330mg
(14%)
Potassium
464mg
(10%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 405
% Daily Value*
| Serving | 1 slice with frosting | |
| Calories | 405kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 330mg | 14% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.