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Healthy Chocolate Cake (Whole Wheat, Gluten-Free, Vegan Options) Recipe

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4 from 50 reviews

  • Author: Mary & Susan
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This Healthy Chocolate Cake recipe offers a delicious and nutritious twist on classic chocolate cake, featuring whole wheat or gluten-free flour options and a vegan-friendly version. Sweetened naturally with honey, coconut sugar, or granulated sugar, this cake is incredibly moist thanks to the addition of boiling water and a rich, creamy avocado chocolate frosting. Perfect for any occasion, this cake combines wholesome ingredients with indulgent flavor while accommodating various dietary preferences.

Ingredients

Cake

  • 1 cup (320 grams) honey* or 2 cups (375 grams) coconut sugar or 2 cups (400 grams) granulated sugar
  • 1 3/4 cups (210 grams) whole spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 grams) Bob’s Red Mill 1-to-1 gluten-free baking flour for a gluten-free version
  • 3/4 cup (85 grams) cocoa powder (Dutch-process preferred)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs (50 grams each, out of shell) or 2 chia eggs** for vegan version
  • 1 cup (240 milliliters) milk of choice***
  • 1/2 cup (120 milliliters) olive oil or another neutral-tasting vegetable oil liquid at room temp
  • 2 teaspoons vanilla extract
  • 1 cup (240 milliliters) boiling water

Chocolate Avocado Frosting

  • Flesh of 1 avocado (155 grams)
  • 1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder
  • 1/2 cup + 2 tablespoons maple syrup (about 162 milliliters)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons (28 grams) refined coconut oil

Instructions

  1. Preheat Oven: If using honey, preheat your oven to 325 °F (167 °C). If using coconut sugar or granulated sugar, preheat to 350 °F (175 °C). This accounts for honey’s tendency to bake quicker than sugar.
  2. Prepare Cake Pans: Line two 8-inch round cake pans with parchment paper on the bottom, then grease the sides to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, stir together the chosen sugar (if using honey, don’t add it yet), flour, cocoa powder, baking powder, baking soda, and salt to combine thoroughly.
  4. Add Wet Ingredients: Add the eggs (or chia eggs), milk, honey (if using), olive oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes. Then, carefully stir in the boiling water. The batter will be very thin but will bake to a moist texture.
  5. Divide Batter: Split the batter evenly between the two prepared cake pans.
  6. Bake: Bake the cakes for 25-30 minutes. Check doneness by inserting a toothpick; it should come out with some moist crumbs but no raw batter. Bake time may vary depending on ingredient choices.
  7. Cool: Allow the cakes to cool completely, about 1 hour, before applying frosting. Cakes can be stored at room temperature for 2 days, refrigerated for 3 days, or frozen for up to 3 months.
  8. Prepare Frosting: In a high-speed blender or small food processor, blend avocado flesh, cocoa powder, maple syrup (start with 1/2 cup), vanilla extract, salt, and refined coconut oil until smooth. Taste and add up to an additional 2 tablespoons of maple syrup for desired sweetness.
  9. Frost Cake: The frosting yield is about 2 cups plus 1 tablespoon, enough to layer and top a two-layer 8-inch cake. Apply about 3/4 to 1 cup between layers and the remainder on top. If the frosting hardens after refrigeration, gently reheat to soften before spreading.
  10. Storage: Cover and refrigerate the finished cake for up to 2 days. Non-avocado frostings last slightly longer (up to 3 days). The cake also freezes well for up to 3 months.

Notes

  • * Honey yields a moister cake but requires lower baking temperature to prevent over-browning.
  • ** Chia eggs: Mix 1 tablespoon ground chia seeds with 3 tablespoons water per egg and let gel for 5-10 minutes, suitable for vegan baking.
  • *** Milk of choice can be dairy or any plant-based milk like almond, soy, or oat milk for vegan adaptation.
  • The boiling water thins the batter significantly and helps develop a moist crumb despite the whole grain flours.
  • The frosting’s avocado taste is subtle initially but becomes more noticeable after 1 day refrigerated.
  • Use refined coconut oil in frosting for a neutral flavor and smooth texture.
  • For gluten-free option, use a 1-to-1 gluten-free baking flour and chia eggs instead of traditional eggs.
  • Ensure cake is fully cooled before frosting to prevent melting.
  • Reheat frosting gently if too firm from refrigeration to aid spreading.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/healthy-chocolate-cake-whole-wheat-gluten-free-vegan-options-recipe/