Healthy Chocolate Cake

healthy chocolate cake slice on white plate

4.89 from 76 votes

Healthy Chocolate Cake made healthier with whole wheat flour, maple syrup, yogurt and covered in vegan 4 ingredient frosting. It is moist, easy and every chocolate lover's dream!

Prep Time25

Cook Time27

Cooling Time7

Total Time7 52

Course: Dessert

Cuisine: North American

Servings: slices

Calories: 351kcal

Author: Olena Osipov

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

US Customary - Metric

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

I originally posted this healthy chocolate cake recipe back in 2017 and updated it at the end of 2021. 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.

Store: Refrigerate covered for up to 5 days.
Freeze: Tightly wrapped or in an airtight container for up to 3 months.

Nutrition