Healthy Chocolate Cake
This Healthy Chocolate Cake is made more wholesome with whole wheat flour, maple syrup, yogurt and covered in vegan 4 ingredient frosting. It is moist, is every dark chocolate lover’s dream and can be made ahead!
Whole Wheat (or Spelt Flour) Cacao or Cocoa Powder Baking Powder Baking Soda Salt Eggs Maple Syrup Plain Yogurt Oil Pure Vanilla Extract Coconut Milk Chocolate Chips
Ingredients You Need
Make 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 with an electric hand mixer for a few minutes or until fluffy. Refrigerate until ready to assemble the cake.
Fit the bottom of two 9 in round cake pans with parchment paper. Spray bottom and sides with cookie spray. 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 prepared cake pans and bake on a bottom rack for 25 minutes. Do not overbake.
Remove cakes from oven, cool 20 minutes. Using a spatula, separate edge of cake from pan, flip on a wire rack, peel off parchment paper and cool completely.
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.
Cut into 16 slices, serve and enjoy!
Refrigerate covered for up to 5 days. Freeze tightly wrapped or in an airtight container for up to 3 months.
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