This Healthy Chocolate Cake with yogurt, maple syrup and whole wheat flour is every dark chocolate lover’s dream dessert. Easy recipe for beginners and a total crowd pleaser!
Adults in our house love all things dark chocolate like brownies, fudge, chocolate muffins. We love them all!
Healthy Cake
This healthy chocolate cake is moist, not overly sweet and light. I based it on vanilla sour cream cake recipe I grew up with in Ukraine. I also blame this healthy cake appearance on a batch of Instant Pot yogurt.
It is every dark chocolate lover’s dream – a slice of heaven! If you are not “a baker” like me, this healthy chocolate cake recipe is for you. The process and ingredients list couldn’t be simpler. You and whoever you make it for will love it! So healthy cakes are possible! Just look at this almond flour carrot cake and almond flour cake.
And a quick tip, if too much dark chocolate keeps you awake, I recommend eating one slice before bedtime. Sounds like a doctor’s advice.
Ingredients for Healthy Chocolate Cake
- Yogurt: You will need to buy 2 different yogurts. One is regular or Greek yogurt with 3% and higher fat content (whole milk) for the batter. And another one with 2% fat content yogurt – regular if you want runny frosting (main photo), Greek if you want thick frosting (photo below).
- Sweetener: Any liquid sweetener will work. I used maple syrup. Honey might come through a bit too strong.
- Flour: Whole wheat or spelt flour. I have not tried this cake with any other flour, therefore can’t vouch for results. Baking is a science and for best results it is best to follow the recipe closely!
- Cacao powder: Also cocoa powder is fine, it is just more processed version of cacao powder.
- Baking essentials: Baking powder, baking soda, pure vanilla extract, salt.
How to Make Healthy Chocolate Cake
- Prep cake pans: Place 2 cake pans bottoms down on 2 pieces of parchment paper, circle around with pencil, then cut out each circle with scissors. Place cut outs inside each cake pan and spray with cooking spray covering the sides. Set aside. Preheat oven to 350 degrees F.
- Combine wet ingredients and leavening agents: In a large mixing bowl, add eggs and maple syrup, beat with an electric mixer for 30 seconds. Then add yogurt, baking soda, baking powder, vanilla, salt and beat with a mixer for another 30 seconds.
- Incorporate dry ingredients: Add cacao powder and using a whisk, whisk until well mixed. Add flour and whisk until smooth and well combined. Do not over mix but whisk until smooth consistency.
- Bake: Divide batter between 2 previously prepared cake pans and bake on a bottom rack for 27 minutes or until toothpick inserted in the centre comes out clean.
- While cake is baking, prepare the frosting: In a large bowl, add yogurt, maple syrup, cacao powder and vanilla; whisk well. Refrigerate until ready to assemble the cake. Please see my notes in Tips section about type of frosting.
- Remove from pans and let cool: Remove cakes from the oven and let cool for 10 minutes. Using a spatula, separate the edge of each cake from the pan, flip over on your hand, peel off parchment paper, and place bottom down on a cooling rack. Let cakes cool off completely before assembling.
- Slice cakes in half: When ready to assemble the cake, using long (fillet) knife, cut each cake in half lengthwise.
- Frost: Place bottom layer and spread 1/4 of frosting on it (my picture shows drizzle, you actually spread with spatula). Repeat with remaining layers. I would recommend to use a bit more frosting in between the layers and less on the top – cake will be richer.
More Tips and FAQs
- If you want runnier frosting like pictured: Use 2% and more fat content plain yogurt. Greek yogurt is too thick
- If you want thick frosting that you can spread: Use 3% and more fat content Greek yogurt. You would have to buy 2 large containers of yogurt anyways, so you can choose the type of frosting. Here is my test #2 picture, when I frosted entire cake with 2% Greek yogurt frosting.
- Decorating ideas: Decorate however you wish. I grated a few candies on top, you could use sprinkles, fresh berries or icing sugar.
How to Store Healthy Chocolate Cake
Storing: Refrigerate cake covered for up to 5 days. Make sure container is airtight otherwise frosting will dry out slowly.
Freezing: Freeze cake tightly wrapped in plastic and then placed in a resealable Ziploc bag. Or in an airtight container for up to 3 months. I have a few pieces frozen because with all the testing who can eat so much cake in 2 weeks?!
More Healthy Dessert Recipes
Healthy Chocolate Cake {No Oil and So Moist}
This Healthy Chocolate Cake with yogurt, maple syrup and whole wheat flour is every dark chocolate lover's dream dessert. Easy recipe for beginners and a total crowd pleaser!
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Rate
Servings: 10 slices
Calories: 292kcal
Ingredients
Cake:
- 3 large eggs
- 1 cup maple syrup
- 2 cups plain regular or Greek yogurt 3%+ fat
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup cacao or cocoa powder
- 2 cups whole wheat or spelt flour
Frosting:
- 1 1/2 cups plain regular or Greek yogurt 2%+ fat (see notes)
- 1/3 cup maple syrup
- 1/3 cup cacao or cocoa powder
- 1/2 tsp pure vanilla extract
Instructions
- Place 2 cake pans bottoms down on 2 pieces of parchment paper, circle around with pencil, then cut out each circle with scissors. Place cut outs inside of each cake pan and spray with cooking spray covering the sides. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl, add eggs and maple syrup, beat with an electric mixer for 30 seconds or until well incorporated. Add yogurt, baking soda, baking powder, vanilla, salt and beat with a mixer for 30 seconds.
- Add cacao powder and using a whisk, whisk until well mixed. Add flour and whisk until smooth and well combined. Do not over mix but whisk until smooth consistency.
- Divide batter between 2 previously prepared cake pans and bake on a bottom rack for 27 minutes or until toothpick inserted in the centre comes out clean.
- While cake is baking, prepare the frosting. In a large bowl, add yogurt, maple syrup, cacao powder and vanilla; whisk well. Refrigerate until ready to assemble the cake.
- Remove cakes from the oven and let cool for 10 minutes. Using a spatula, separate the edge of each cake from the pan, flip over on your hand, peel off parchment paper, and place bottom down on a cooling rack. Let cakes cool off completely before assembling.
- When ready to assemble the cake, using long (fillet or bread) knife, cut each cake in half lengthwise.
- Place bottom layer and spread 1/4 of frosting on it. Repeat with remaining layers.
- Decorate however you wish. I grated a few candies on top, you could use sprinkles, fresh berries or icing sugar.
- Cut into 10 slices, serve and enjoy!
Store: Refrigerate covered for up to 5 days. Freeze tightly wrapped or in an airtight container for up to 3 months.
Notes
- Flour: Whole wheat or spelt flour. I have not tried this cake with any other flour, therefore can't vouch for results. Baking is a science and for best results it is best to follow the recipe closely!
- Sweetener: Any liquid sweetener will work. I used maple syrup. Honey might come through a bit too strong, therefore I do not recommend it.
- Cacao powder: Also cocoa powder is fine, it is just more processed version of cacao powder.
- If you want runnier frosting like pictured: Use 2% and more fat content plain yogurt. Greek yogurt is too thick
- If you want thick frosting that you can spread: Use 3% and more fat content Greek yogurt. You would have to buy 2 large containers of yogurt anyways, so you can choose the type of frosting. Here is my test #2 picture, when I frosted entire cake with 2% Greek yogurt frosting.
- Decorating ideas: Decorate however you wish. I grated a few candies on top, you could use sprinkles, fresh berries or icing sugar.
Nutrition
Serving: 1slice | Calories: 292kcal | Carbohydrates: 59g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 305mg | Potassium: 355mg | Fiber: 5g | Sugar: 37g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
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