This Healthy Chocolate Cake is made with whole wheat flour, maple syrup, yogurt and covered in vegan 4 ingredient frosting. It is moist, easy and is every chocolate lover’s dream!
This healthy chocolate cake is moist, fluffy and not overly sweet. I based it on a Greek yogurt cake (originally made with sour cream) I grew up with in Ukraine.
Why You’ll Love This Recipe
- Easy recipe: If you are “not a baker”, this healthy chocolate cake recipe is for you. The process and ingredients list couldn’t be more simple!
- Healthier: Made with more nutritious whole wheat flour, natural sweetener like maple syrup and protein-packed yogurt. Also light on oil and contains no butter.
- Right texture: You will end up with moist and fluffy chocolate cake with a tender crumb.
- Not overly sweet: And delicious healthy dessert!
Reader’s Review
I have to admit I’m writing this review as I indulged in this delicious, moist cake. It is a winner in our entire household – me, my husband, and little boys love it. You almost can’t tell it’s healthy. Hands down the best healthy chocolate cake I’ve tried, and trust me I’ve tried MANY. Thank you for sharing this recipe with us.
Aya
Ingredients for Healthy Chocolate Cake
For the Cake:
- Flour: Whole wheat or spelt flour. You may try to use 1 cup of all-purpose flour for every 3/4 cup whole wheat flour. I have not tried it with gluten-free flour, but it may work. If you would like to use almond flour, check out my almond flour chocolate cake. Coconut flour will not work.
- Cacao powder: Cacao powder is less processed than cocoa powder but either will work. I use unsweetened.
- Eggs: 3 large eggs, no need for room temperature eggs. I also think chia seed egg or flax egg replacer will work.
- Yogurt: You will need regular (not Greek) yogurt with 3% and higher fat content for the cake batter.
- Oil: Any mild tasting oil like avocado oil or light olive oil. Melted coconut oil is great too if you love its taste. Butter consists of 80% fat whereas oil is 100% fat, so cake might come out on a drier side, if you use butter.
- Sweetener: Any liquid sweetener will work. I prefer maple syrup because I find honey comes through a bit too strong and makes the cake less sweet.
- Baking essentials: Baking powder, baking soda, pure vanilla extract, salt.
- Boiling water: To enhance the chocolate flavor.
For the Frosting and Decor:
- Coconut milk: A can of full-fat coconut milk, not coconut cream. I believe you can also use heavy cream.
- Chocolate chips: A bag of chocolate chips, chunks or chopped up chocolate bar.
- Vanilla: What’s a frosting without a dash of pure vanilla extract?!
- Salt: Just a pinch because chocolate and salt are a perfect match.
- Chocolate bar (optional): If you would like to decorate with shavings on top like in a photo.
How to Make Healthy Chocolate Cake
- Prep: Place two 9 inch round cake pans bottoms down on parchment paper, circle around with pen, then cut out with scissors. Place cut outs inside each pan and spray with cooking spray covering the sides.
- Mix dry ingredients: Combine flour, cacao powder, baking soda, baking powder, salt and whisk until you see no lumps. If your cacao powder is lumpy, I recommend to sift it through a mesh sieve pushing with a spoon.
- Mix wet ingredients: In another large bowl, add eggs, maple syrup, yogurt, oil and vanilla extract. Whisk or beat with an electric mixer for 30 seconds.
- Combine into batter: Combine wet with dry ingredients and whisk until smooth. Add boiling water, and whisk until combined well.
- Bake and cool: Divide batter evenly between two previously prepared pans and bake on a bottom rack for 25 minutes. Remove from the oven and let cool for 20 minutes. Using a spatula, separate the edge of each cake from the pan, flip on a wire rack, peel off parchment paper and let cakes cool completely before frosting.
Frosting Options
I originally posted this healthy chocolate cake recipe a few years back and updated it now. The cake itself has very slight modifications. However, instead of using yogurt frosting which was too runny, I included a 4 ingredient thick frosting that you can actually spread.
- Original yogurt frosting: If you loved that yogurt frosting, here is the recipe. You will need 1 1/2 cups plain Greek yogurt (2%+ fat), 1/3 cup maple syrup, 1/3 cup cacao powder, and 1/2 teaspoon pure vanilla extract. Whisk and spread in between layers and pour over the cake.
- Greek yogurt frosting: Try thick Greek yogurt frosting which is optionally sugar free.
- Vegan chocolate frosting: This is the healthy chocolate frosting you see in the photos here. Essentially it is a ganache. Once chilled, frosting becomes thick enough to spread and we whip it to add fluffiness.
- Buttercream frosting: If you are OK with white color frosting, use this healthy buttercream frosting. This recipe makes enough to frost this chocolate cake. It will become kind of like a Tuxedo cake.
- Cream cheese frosting: If you love cream cheese, healthy cream cheese frosting is also an option.
Tips and Variations
- Follow the recipe: Baking is a science and for best results I recommend to follow the recipe. Use all ingredients exactly as written, they are very simple. I highly recommend to do the shopping for this recipe and not use what you have on hand!
- Cake is ready when: Chocolate cake should be moist, so it’s important not to over bake it. When you insert toothpick in the center after 25 minutes of bake time, it should come out with some crumbs attached to it, not clean.
- Springform pans: If using springform pans, keep in mind they are not 100% leak proof and thin cake batter like this one will leak through. Line the base with parchment paper coming up where the sides meets the base to create a “cover”.
- Once assembled, frosting will be a bit soft: I recommend to place cake in the fridge for 3 hours to help it solidify, especially the middle layer.
- Triple layer cake: You will need 8 inch round baking pans. Bake for 20-25 minutes.
- Sheet cake: Use 9 x 13 large baking casserole dish lined with parchment paper and sprayed well. Bake for 30-35 minutes.
- Cupcakes: Line regular muffin tin with unbleached parchment paper cups or cupcake liners. Fill 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.
How to Store
This healthy chocolate cake is a perfect candidate for make ahead cake. Its texture, moistness or flavor do not change with time.
Make ahead: Bake and cool off the cake layers completely. Then wrap tightly in plastic wrap and refrigerate for up to 3 days. Same goes for the chocolate frosting – it can be refrigerated for up to 5 days, just whip it up before you are ready to assemble.
If you would like to freeze the cake layers, double or triple wrap them in plastic wrap, place in resealable Ziploc bags and freeze for up to 3 months. Thaw on the counter for a few hours. I have not tried to freeze frosting but I think it will be fine because it is high in fat and low in water.
Store leftovers: Refrigerate cake covered for up to 5 days. Make sure container is airtight otherwise frosting will dry out slowly. I use this dome cover on top of a cake platter.
Freeze leftovers: Wrap cake tightly in plastic wrap, then place in a resealable Ziploc bag or store an airtight container. Keep in the freezer for up to 3 months.
FAQs
Whole wheat flour has a reputation of being heavy. However, this cake doesn’t have a typical whole wheat taste because cacao powder, maple syrup and yogurt cover it up. It is not overly sweet. It also has a tiny bit of a tang from yogurt.
I do not recommend to use less maple syrup because this chocolate cake is not overly sweet. But if you wish, you can – recipe will work.
More Healthy Chocolate Recipes to Try
- Healthy chocolate zucchini cake
- Healthy chocolate zucchini bread
- Healthy chocolate bread
- Healthy chocolate muffins
- Healthy zucchini brownies
More Healthy Cake Recipes
Healthy Chocolate Cake
Ingredients
For Healthy Chocolate Cake:
- 1 3/4 cups whole wheat or spelt flour
- 3/4 cup cacao or cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup maple syrup
- 1 cup plain yogurt, 3%+ fat
- 1/4 cup avocado oil, or any mild tasting oil
- 2 teaspoons pure vanilla extract
- 1/2 cup boiling water
For Healthy Chocolate Frosting:
- 14 ounces can coconut milk, full fat (not coconut cream)
- 2 cups chocolate chips, 10 ounces bag
- 1 teaspoon pure vanilla extract
- Pinch salt
For Decor (Optional):
- 1 chocolate bar, room temperature
Instructions
To Make Chocolate Frosting:
- We start by making frosting first because it needs to chill. In a medium pot, warm up entire can of coconut milk (cream and clear liquid) just until it starts to boil but not boiling.
- Remove from heat, add chocolate, vanilla extract, salt, and whisk until smooth. It will be runny. Place right in the pot in the fridge to solidify – should take about 3-4 hours.
- Frosting is ready to be whipped when there is a dent from your finger. Whip it up with an electric hand mixer for a few minutes or until a bit fluffy. Refrigerate until ready to assemble the cake
To Make Chocolate Cake:
- Place two 9 inch round cake pans bottoms down on parchment paper, circle around with pen, then cut out 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.
- In a large bowl, combine flour, cacao powder, baking soda + powder, salt and whisk until you see no lumps.
- In another large bowl, add eggs, maple syrup, yogurt, oil and vanilla extract. Whisk or beat with an electric mixer for 30 seconds. Add flour mixture to the bowl with wet ingredients and whisk until smooth. Add boiling water, and whisk until combined well.
- Divide batter evenly between two previously prepared cake pans and bake on a bottom rack for 25 minutes, or until a toothpick inserted in the center comes out with some crumbs attached to it. Do not overbake.
- Remove cakes from the oven and let cool for 20 minutes. Using a spatula, separate the edge of each cake from the pan, flip on a wire rack, peel off parchment paper and let cakes cool off completely before assembling.
- When ready to assemble the cake, use about 1 cup of frosting for the middle layer, and the rest will be enough for full coverage of the top and sides.
- To decorate with chocolate shavings, using a vegetable peeler shave the chocolate bar into a bowl, then add on top. Also fresh berries or freeze dried crushed raspberries will be great! Cut into 16 slices, serve and enjoy!
Notes
- Store: Refrigerate covered for up to 5 days.
- Freeze: Tightly wrapped or in an airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
Any chance I can make this a small six inch cake? Also can I use Dutch process cocoa powder?
Cocoa powder is fine to use which one you have. Sure on the six inch, since this recipe makes 2 inch round cakes, you will need to cut ingredients in half and your cake will be slightly thicker so may need to bake longer.
Hello, my coconut frosting isn’t very stiff after being in the fridge for 4 hours and I feel like it will just run down the cake layers if I start putting it on. I used regular canned coconut milk from Trader Joes. Do you think I just need to wait longer to whip it?
Thanks!
Sometimes other brands of coconut milk can produce different results. I always use Thai Kitchen coconut milk. You may need to wait longer but you also may want to test a small amount in your mixer to see if it whips up. If after testing it, you are still having trouble and/or it’s runny, you can try adding a small amount of powdered sugar (or sugar free icing sugar) to see if that helps.
Hello Olena, I left it iced in the fridge for 2 nights and ir thickened enough that It was doable to cut but I just picked up organic heavy coconut cream( first time I saw it in stores). It says on the label it is perfect for whipped creme, do you think ai could use that instead for the icing? We loved the flavor of the cake, it was just kind of melting fast out of the fridge.
Thanks,
It has not been tested with coconut cream, but you can try and definitely let us know how it turns out!
Can I use almond flour instead?
No, make Almond Flour Chocolate Cake instead.
Will plant based yogurt work in this recipe?
Yes. I would use one with most bold and full taste in terms of fat.
My husband doesn’t like maple syrup & is diabetic. Would allulose work?
Any other liquid sweetener will work. Just has to be liquid.
What size of cake pan do you use for this recipe?
9 inch round cake pan.
Thank you for this recipe.
I used 3/4 cup maple syrup + 90gr coconut oil and it was sweet enough.
I used 1cup coconut cream +1cup Macadamia milk instead yoghurt.
It was perfect. Moist and dairy free!
So glad you enjoyed! Thanks for leaving a review!
Just tried this recipe. It came out great! I have been looking for a healthier cake recipe that doesn’t come out to dense. The cake is very light and fluffy. I used 1/4c. honey instead of maple syrup. I also used plain nonfat Greek yogurt and 100% stone ground whole wheat flour. I was expecting it to be dense with the changes I made, but it was so light and airy. I am trying to cut back on sugar, so I am o.k. that mine isn’t that sweet. I baked the cake in a large muffin tin that gave me six large muffins. Thanks for the recipe. I will be making this again for sure!
Healthy cake for the win! Thanks for leaving a review!
Love this recipe! Our go to cake recipe for every birthday. Healthier cake for kids and adults love it too, my friends always ask for the recipe! We use plain flour sometimes and works out fine. My husband isn’t that into yoghurt so we just make a standard chocolate buttercream icing to go with! Decorate with smashed up crunchies or flake. Yum!
I’m so happy to read this! Thanks for your positive feedback!
Would this work for cupcakes?
I think so.