Healthy chocolate cake that is so moist and chocolate-y, you won’t believe it’s healthy. This super easy healthy chocolate cake recipe is one you’ll be making over and over again.
When it comes to chocolate cake, it better be moist and really chocolate-y. My first attempt at this cake hit the second: really chocolate-y. The second attempt at this cake hit the first: moist. But the third attempt? That one was juuusstt right.
I really love to play around with recipes to get them to a point that I know you’re all going to love. To some of you this may make you recoil thinking about making adjustments with baking or being in the kitchen. So not to worry, I’ve done all of the hard work up front for you.
The healthy ingredients in this healthy chocolate cake are super easy to find, and will take your chocolate cake to the next level.
How to make a moist healthy chocolate cake
Initially, this was where the first cake didn’t go so well. It was a little on the dry side, which is never how a cake should turn out. I mean you’re really doing yourself and the cake a disservice by making it dry.
So I knew I had to switch things up a bit.
The combination of pumpkin puree {don’t worry, this doesn’t taste like a chocolate pumpkin cake} and Greek yogurt add so much moisture to this cake.
Now, no buying the pumpkin pie filling. Doing so is going to add a ton of extra sugar, sending this cake over into normal {read: not healthy} chocolate cake territory.
How to make a chocolate-y healthy chocolate cake
This was where I was also struggling a bit. Cocoa powder is obviously a great way to make a chocolate cake, right? Right.
But, too much cocoa powder and you’re left with that weird texture on your tongue that’s super dry, and just not appetizing.
So, this cake gets a boost of chocolate flavor from a bit of instant coffee {coffee helps enhance chocolate} and some melted dark chocolate. Oh, and of course dark chocolate chunks. Because that warm melty chocolate just makes you 😋 {lick your lips…not stick your tongue out}.
How to take healthy chocolate cake over the top
There are a few ways to do this:
- Serve it with a cookies and cream ice cream, like I did in this picture.
- Add an extra chocolate drizzle over the top of the warm cake
- All of the above
- For real, all of the above!
Moist healthy chocolate cake plus ice cream and a chocolate drizzle? Did we just die and go to choco heaven? I think so! Willy Wonka would be so proud of us and all of our chocolate dreams.
Looking for more healthy chocolate recipes? Check these out!
Healthy Chocolate Chunk Brownies
No-Cook Vegan Chocolate Pudding
- 1 {15 oz} can pumpkin puree
- 1 cup plain whole milk Greek yogurt
- ¼ cup unsweetened vanilla Cashew milk
- ½ cup pure maple syrup
- ⅓ cup raw cane sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups white whole wheat flour sifted
- ¾ cup cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 ½ tsp. instant coffee
- ¾ cup melted coconut oil
- 1 cup dark chocolate chips divided
- Vanilla ice cream for serving
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Preheat oven to 350°F and spray a bundt pan with baking spray.
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In a medium bowl, stir together the pumpkin puree, yogurt, milk, maple syrup, sugar, eggs and vanilla.
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In a separate bowl, whisk together the flour, cocoa powder, baking soda and powder, salt, and instant coffee.
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Add about half of the dry ingredients to the wet and stir to combine. Add half of the coconut oil, stir to combine.
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Add the remaining dry ingredients and mix to incorporate. Finish with the remaining melted coconut oil.
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In a small bowl, melt ½ cup dark chocolate chips in the microwave. Stir into the batter until combined.
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Stir in the remaining chocolate chips, whole.
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Pour the batter into the prepared bundt pan and bake for 45-48 minutes, until a toothpick inserted in the center comes out clean. Remove and allow to cool on a wire rack.
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Once the bundt pan is cool enough to touch, place a plate on top and flip over.
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Serve with vanilla ice cream or drizzle with extra melted chocolate, or both.
