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Updated: December 30, 2021 / First Posted: December 30, 2021 Amy Palanjian 43 Comments

This super easy stir-together healthy Chocolate Cake is a cinch to make and it has less sugar than traditional cakes. Maybe “healthier” is a better set up, but whatever you call it, it’s so darn good! (P.S. It happens to be vegan!)

Healthy Chocolate Cake

I’ve been searching for a “house cake”, you know, one that becomes the traditional cake we make for birthdays and special occasions. One that we’ll think back on fondly.

And also one that’s easy enough to make without much notice because as we all know, sometime you just need a slice of cake for no good reason! I’m happy to say that this cake fits the bill.

TIP: This cake is made with less sugar than traditional cakes and has some ingredient options so you can decide how “healthy” to make it.

Ingredients You Need

To make the cake, you’ll need:

TIP: The cake is dairy and egg-free, and you can make it gluten-free by using a gluten-free cup for cup flour blend.

Step-by-Step Instructions

Here’s the basic process of making the cake. Scroll down to the bottom of this post for the recipe with the full information.

1. Preheat the oven and grease two 6-inch round pans very well..
2. Stir together the ingredients in a medium bowl with a whisk. Make sure you get all of the lumps out of the cocoa powder.
3. Divide batter between the pans evenly. Bake.
4. Let cool on a wire rack and frost.

TIP: I like making this cake in two 6-inch pans as it’s a nice size for a smaller gathering of up to 8-10 people. It also means you don’t need a ton of any of the ingredients AND is a great size for a smash cake.

Frosting Options

Frost with either my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting. Or any other frosting that you enjoy!

Tips for Frosting a Chocolate Cake

I have a few frosting options for this cake, though the basic method of frosting the cake is the same.

1. Place one of the cakes onto a platter or cake stand.
2. Add a big spoonful of frosting and spread to cover the top.
3. Add the second cake and the rest of the frosting. Spread over the top and over the sides.
4. Add sprinkles if desired. I like to use a cookie cutter to make a star design (imperfect as it is!).

TIP: Check out my Quick Chocolate Frosting (which is made with cocoa powder and yogurt!) or Chocolate Cream Cheese Frosting for this cake.

How to Store

You can make the cakes the day before you plan to serve. Let cool fully, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost before serving if possible.

With leftovers, you can store wrapped well at room temperature or in the fridge. I am partial to how this cake tastes when it’s chilled so we store it in the fridge.

You can also freeze slices for future enjoyment too. Wrap tightly in plastic wrap (wrapping slices on small paper plates makes this easy) and freeze for up to 6 months. Thaw at room temperature or in the fridge.

Best Tips for Success

• Use a mix of all-purpose and whole wheat flour or all of one or the other. (All whole wheat will be a smidge more dense.)
• Try to avoid over-baking to ensure that the cake is moist and doesn’t crumble too much. Check for doneness with a cake tester—insert it into the center of the cake and look for it to come out clean.
• Be sure to grease the pan well to ensure it doesn’t stick.
• To make this in a 9-inch cake pan, use just one pan and bake for 24-26 minutes or until a cake tester inserted in the center comes out cleanly. Be sure to grease the pan well to ensure it doesn’t stick.
• You may also like Sweet Potato Cake, Chocolate Chip Cookie Cake, Favorite Football Cake, and my Vanilla Oat Smash Cake.

I’d love to hear your feedback if you try this recipe for your family, so please comment below to share!

This recipe was first published September 2020.

Healthy Chocolate Cake (Lower Sugar, Allergy-Friendly)

Amy Palanjian

I use two 6-inch cake pans to make this cake, which is a perfect size for a small gathering or even to use as a smash cake.

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Course Dessert

Cuisine American

Servings 8 -10

Calories 238 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

Instructions 

• Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well  on the bottom and sides with nonstick spray. (I use classic Pam spray.)

• Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared pans, using about 1 cup and 2 tablespoons in each pan.

• Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out cleanly. Try not to overbake.

• Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.

• To frost, place one cake onto a cake plate or plate. Add ⅓ of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.

Notes

• Gluten-free: Use cup for cup gluten-free flour blend in place of the wheat flour.
• Use a mix of all-purpose and whole wheat flour or all of one or the other. (All whole wheat will be a smidge more dense.)
• Try to avoid over-baking to ensure that the cake is moist and doesn’t crumble too much.
• Be sure to grease the pan well to ensure the cake doesn’t stick.
• Frost with either my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting.
• You can make the cakes the day before you plan to serve. Let cool fully, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost before serving if possible.
• To make this in a 9-inch cake pan, use just one pan and bake for 24-26 minutes or until a cake tester inserted in the center comes out cleanly. Be sure to grease the pan well to ensure it doesn’t stick.
• If you are at all worried about your cakes sticking to the pans, (these 6-inch pans do not tend to stick, but I can’t speak for every other cake pan) trace the pans onto parchment paper. Cut out the rounds, trimming slightly so they fit inside of the cakes. Place each round of parchment paper into the cake pan, then spray the paper and sides of the pan with nonstick spray. Proceed with the recipe.

Nutrition

Calories: 238kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 212mgPotassium: 81mgFiber: 2gSugar: 17gCalcium: 9mgIron: 2mg

Keyword healthy chocolate cake, vegan chocolate cake

Filder Under:Birthdays, Dairy-Free, Desserts, Egg-Free, Gluten-Free, Recipes, Seasonal Recipes, Vegan