You’d have no idea that there are a few wholesome ingredient swaps in this Healthy Chocolate Cake. So decadent and made with natural ingredients!
If you are looking for a rich and decadent dessert that everyone will love, chocolate cake is always the answer. After all, chocolate is one of the greatest pleasures in life. Just ask my friends and family, who always ask me to bake them a chocolate cake for their birthday. Or me, for that matter. If I’ve had a rough day, into the kitchen I go to bake a chocolate cake! Something to celebrate? Chocolate cake it is! Over the years, I’ve tried quite a few recipes—from sumptuous triple-layer chocolate cakes to more wholesome chocolate cakes, such as the one I’m thrilled to share with you today.
It’s chocolaty, it’s tender, and that silky frosting just seals the deal for me! Though I swapped out some of the ingredients for healthier options, rest assured that this recipe doesn’t cut down on the richness and decadence you’d expect in a chocolate cake. I really went all out to achieve that tempting, chocolaty taste that we all look for. This cake is a little denser than a regular cake, but it is much less dense than a brownie. It is SO GOOD! Also, if you’re wondering if you can taste the Greek yogurt in the frosting. Yes, you can a little bit. But I LOVE how the tang complements the sweetness in the frosting. The next time a craving for chocolate cake hits, give this one a try. I promise you’ll be glad you did!
Is This Chocolate Cake Healthy?
As much as I would like this cake to be the perfect end to your meal, it’s not low in calories or fat. That would be too good to be true. That said, I’ve swapped out some standard ingredients for healthier alternatives. For example, instead of regular all-purpose white flour, I used white whole-wheat flour. You could also use gluten-free flour. This recipe calls for less sugar than many other chocolate cake recipes, too. In the frosting, rather than using a lot of butter or oil, I opted for protein-loaded plain Greek yogurt. It makes the cake moist and rich and helps to hold it together.
What is White Whole-Wheat Flour?
Though it may sound like an oxymoron, white whole-wheat flour might just become your new baking best friend. Milled from hard white wheat rather than the hard red wheat used in regular whole-wheat flour, this lighter-colored flour gives cakes, cookies, and other baked goods a mild flavor and lighter texture without sacrificing the health benefits of whole-wheat. Unlike regular whole-wheat flour, which can result in dark, dense cakes, white whole-wheat flour produces lighter, more delicate bakes. It’s truly a win-win for flavor and nutrition!
How To Make Ahead And Store
Though most cakes can be kept on a cake stand (covered) at room temperature, because this cake has Greek yogurt, I recommend storing it in the fridge. In an airtight container, it will keep for up to 5 days. The cake can also be frozen. First, freeze the cake uncovered for 2 hours until the frosting has hardened. Once the frosting has hardened, you can wrap it in two layers of plastic wrap and keep it in the freezer for up to 3 months.
Serving Suggestions
For me, there’s no better pairing with a slice of chocolate cake than a cold glass of Homemade Oat Milk. Although a strong espresso will also complement the cake beautifully, cutting through some of its richness.
If you’re looking for more chocolate cake inspiration, I suggest trying my easy Instant-Pot Chocolate Cake or The Fudgiest Dairy-Free Chocolate Cake you’ll ever sink your teeth into!
Ingredients
- 2 cups white whole-wheat flour sifted
- 2 cups granulated sugar
- 2/3 cup cocoa powder sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup milk of choice
- 2/3 cup plain, non-fat Greek yogurt
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
For the frosting
- 3/4 cup unsalted butter
- 1/2 cup plain, non-fat Greek yogurt
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and line the bottom of 2 8-inch cake pans with parchment paper, spraying the sides with cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add all the remaining cake batter ingredients, except the water, and whisk just a little bit until combined but not fully mixed.
- Pour the water over the mixture and whisk until smooth.
- Divide between the 2 pans and bake until a toothpick inserted in the center comes out clean, about 38-42 minutes. Allow the cakes to cool in the pan completely.
- While the cakes are cooling, beat the butter and Greek yogurt in a large bowl until fluffy.
- Gradually add in the powdered sugar and cocoa powder and beat until mixed.
- Beat in the vanilla and salt.
- Transfer to a bowl, cover and refrigerate to firm up while the cakes cool.
- Once the cakes are cool, place one of the cake layers on a cake stand, bottom side up, and spread 3/4 cup of the frosting on top.
- Place the other cake on top. Spread a VERY thin layer of frosting over the cake to seal in the crumbs, then chill 30 minutes.
- Once chilled, frost the rest of the cake
- DEVOUR
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Do I need to use full fat greek yoghurt or can I use low fat versions instead?
Hi Katie, I haven’t tried but I think it should work. I may just be a bit less rich.