This Healthy Chocolate Cake is lightened up with whole grain flour and dairy-free friendly. Deliciously moist and full of flavor. Made healthier using less sugar and oil, but no one will know the difference! Oh, and the chocolate peanut butter frosting makes it exceptionally delicious.
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Why You’ll Love This Recipe:
- Everyone needs to know how to bake a chocolate cake from scratch (and it should be this one!).
- Less sugar, reduced oil, and whole grain flour when compared to traditional recipes, making this the perfect lightened up chocolate cake recipe.
- The chocolate peanut butter combo is the frosting (literally!) on top of the cake.
- A decadent dessert that can be made ahead of time!
If you love healthy cake recipes as much as we do, make Chocolate Zucchini Cake, Healthy Smash Cake, Healthier Strawberry Shortcake, and Pumpkin Layer Cake.
Recipe Ingredients
I’ve made this healthier chocolate cake several times now and it is officially my go-to! Whether it’s for birthdays, celebrations or just for fun – it’s perfect! It’s adapted from a traditional recipe, and if you’ve made a chocolate cake with hot coffee before this recipe may look somewhat familiar to you.
Chocolate Cake Ingredients
These are the main ingredients for the chocolate cake layers:
- whole wheat pastry flour – when baking cakes with whole grain flour I prefer using whole wheat pastry flour as the texture of the cake will come out lighter and not as dense. If you have both all-purpose flour and whole wheat flour (or white whole wheat flour) on hand, you can use 1 cup all purpose flour and 3/4 cup whole wheat flour.
- natural cocoa powder – make sure it’s plain unsweetened cocoa powder and not Dutch processed cocoa powder. Cacao powder is a good idea for extra antioxidants.
- baking soda + baking powder – both are needed to get the right rise for this easy chocolate cake.
- fine sea salt – always need a little bit of salt to enhance that rich chocolate flavor.
- large eggs – eggs help maintain the structure of the cake. I did not test this recipe with a vegan alternative but I do have a Vegan Carrot Cake recipe that uses flaxseed “eggs” so it may work here.
- oil – keeps this chocolate layer cake super moist and extra delicious. Avocado oil or light olive oil are your best options here, but melted and cooled coconut oil will work as well, as long as your ingredients are room temperature.
- pure maple syrup – I decided to reduce some of the granulated sugar in the original recipe with maple syrup. I don’t recommend omitting this as it accounts for some of the liquid needed in this cake recipe.
- vanilla extract – extra flavor!
- granulated sugar – this cake still needs some added sugar for the best flavor. If you try to reduce the granulated sugar too much, your cake will turn out bitter. Use coconut sugar or date sugar for an unrefined sugar option.
- milk and coffee – we’re using a mix of milk (I used non-dairy milk but whatever you have on hand is fine) as well as hot coffee. The coffee will enhance the chocolate tastes, but you won’t taste the actual coffee. If you don’t have coffee on hand, sub with hot water.
Frosting Ingredients
Realistically you can use whichever frosting recipe you’d like. If dealing with a nut allergy, I’d recommend a plain chocolate frosting. For this chocolate peanut butter frosting, we will need the following ingredients:
- butter or shortening – use butter if dairy is not an issue or plant-based butter or shortening.
- natural peanut butter – I personally prefer an all-natural peanut butter myself, but you can likely get away with something like JIF or Skippy brand if that’s what you have on hand.
- unsweetened cocoa powder – more cocoa powder in the frosting makes an extra rich chocolate cake.
- milk of choice – use the same milk you used for the cake, such as coconut milk or almond milk.
- confectioner’s sugar – powdered sugar adds sweetness. You can also make powdered coconut sugar, simply combine 1 cup coconut sugar with 1 tablespoon arrowroot powder and process in a blender or food processor until super fine.
Note: I’ve had people ask if they can make this a vanilla cake instead, and you cannot without changing the recipe entirely. Thankfully, my friend Erin has a delicious Gluten-Free Vanilla Cake you can try!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
I know this healthy chocolate cake recipe may seem daunting if this is your first time making a layer cake, but I promise it’s truly not difficult. Here are the step-by-step instructions:
Mix Dry Ingredients
Preheat oven to 350ºF. Line two 9 ” round cake pans with parchment paper.
In a medium bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
Whisk Wet Ingredients
In a large bowl, whisk together eggs, oil, maple syrup, vanilla extract, and sugar until sugar has dissolved, then slowly stir in milk until combined.
Make Chocolate Cake Batter
Add the dry ingredients into wet ingredients, whisking until almost combined. Then stir in hot coffee.
Note: The batter will be very thin, this is correct.
Bake
Evenly distribute the batter into prepared cake pans. Bake cakes on the middle rack for 18-24 minutes, until inserted toothpick comes out clean.
Cool the cake layers on a wire rack before frosting for best results. You can place in fridge for about 45 minutes, or make the cakes one day in advance.
Note: This chocolate cake recipe can also be made into a sheet cake in a 9×13″ pan. Bake at 350ºF and watch baking time after 20 minutes. Checking every few minutes until inserted toothpick into the center of cake comes out clean.
Make Chocolate Frosting
While the cake cools, in the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat together butter and peanut butter until smooth. Add cocoa powder and mix on low speed while adding a couple of tablespoons of milk.
With the mixer running on low, add powdered sugar 1/2 cup at a time, alternating with milk 1 tablespoon at a time, until desired consistency is reached.
Once you’ve added all the powdered sugar, beat the frosting on medium-high speed for 30 seconds, scraping down the sides of the bowl as needed.
Frost Cake
Spread 2-3 tablespoons of frosting at base of cake plate or cake stand (this will help hold the cake in place). Place one cake upside down onto the frosting. Spread an even layer of frosting on top of the first layer, about 1/2″ thick.
Place the second cake onto the frosting (you can place layer upside down or bottom side down and shave off any extra round height from top if you’d like) and frost rest of cake. Use an off-set spatula for frosting cakes.
Chill
Chill the cake for at least 1 hour before slicing into so it’s easier to cut. Finish with dark chocolate chips and enjoy!
Serving Suggestions
I kid you not, this is the best chocolate cake and it’s an amazing recipe the whole family will love!
Serve it as a birthday cake, make it for special occasions, or make it extra decadent served with homemade vanilla ice cream or whipped coconut cream.
How to Store & Freeze
Leftover cake will keep in an airtight container or covered with plastic wrap at room temperature for 2 days or in the fridge for up to 1 week. Remove it from the fridge 1 hour before serving to enjoy at cool room temperature.
Freeze: Place slices of cake in a freezer-friendly container. Freeze for up to 3 months. Thaw overnight in the fridge or to room temperature.
Recipe FAQs
Are homemade cakes healthier?
Absolutely! Homemade cakes means you are able to control the quality of ingredients, sugar level, and fat content. Because of all this, homemade cakes are usually low fat and low calorie.
How do you make a moist chocolate cake?
Make sure to measure the ingredients accurately and do not over-bake the cake. Start checking at the 18-minute mark. The cakes are done when a toothpick inserted in the center comes out clean.
How do you decorate a chocolate birthday cake?
Keep it simple and classic with a generous sprinkle of chocolate chips. You can be extra fancy and finish the cake with chocolate curls or shavings, or reserve some of the frosting to pipe rosettes with a piping bag.
If you make this Healthy Chocolate Cake recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Healthy Chocolate Cake
Ingredients
Dry Ingredients
- 1.75 cups whole wheat pastry flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2 large eggs
- 1/3 cup oil
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 3/4 cup granulated sugar, coconut or cane sugar both work, see notes
- 1 cup non-dairy milk, or milk of choice
- 3/4 cup hot strong coffee, or hot water
Chocolate Peanut Butter Frosting
- 3/4 cup 1.5 sticks butter or shortening, softened (plant-based butter is fine)
- 3/4 cup all-natural peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup – 1/2 cup milk
- 2 cups confectioners sugar, see notes
Instructions
- Preheat oven to 350ºF and line two round 9″ baking pans with parchment paper; set aside.
- Mix together the dry ingredients in a medium bowl and set aside.
- In a large bowl, whisk together eggs, oil, maple syrup, vanilla and granulated sugar. Whisk until sugar has just about dissolved, then slowly stir in milk. Begin to add dry ingredients into large bowl of wet ingredients, whisking until almost combined. Then stir in hot coffee. Note: The batter will be very thin, this is correct.
- Bake: Evenly distribute cake batter into two lined pans and place on middle rack. Bake cakes for 18-24 minutes. I checked my cakes at 18 minutes and they were done at 20. Every oven is different so just be sure to watch. Cakes are done when inserted toothpick into the center of cakes comes out clean. Allow cakes to cool completely, about 45 minutes before inverting onto wire racks and peeling off parchment paper.
- Make the frosting: In a large bowl using electric mixer (or stand mixer fitted with paddle attachment), beat together butter and peanut butter until smooth. Add cocoa powder and begin to mix on low speed while adding a couple of tablespoons of the milk. With the mixer running on low speed, add in powdered sugar about 1/2 cup at a time, adding in the milk one tablespoon at a time until desired consistency of frosting is reached. Once you’ve added all of the powdered sugar, beat the frosting on medium-high speed for about 30 seconds, scraping down the sides of the bowl as needed.
- Frost the layered cake: Spread a couple of tablespoons of frosting at base of cake plate or cake stand (this will help hold the cake in place). Place one cake upside down onto the frosting. Spread an even layer of frosting on top of layer, about 1/2″ thick. Top other cake onto frosting (you can place layer upside down or bottom side down and shave off any extra round height from top if you’d like) and frost rest of cake. I’ve been using an off-set spatula for frosting cakes and love it.
- Chill cake in fridge for at least one hour before slicing. This cake can also be made a day in advance!
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