Healthier Homemade Chocolate Cake

Average rating of 4/5. (21 Ratings)
My rating
  • I love it!
  • I like it a lot!
  • I like it.
  • Just okay.
  • Not for me.

"Hello, my name is Denisse and I am a chocolate addict". I can't deny chocolate is one of my favorite treats. When I saw my friend Elizabeth's chocolate cake, I could not resist the urge to ask her for the recipe and she graciously shared it with me.  

Her version is healthier than the usual recipes and just as delicious, maybe better, which actually makes me feel good about eating chocolate cake and giving it to my kids as dessert. 

What you'll need

  • Chocolate cake
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1 teaspoon ground flaxseed + 3 teaspoons water in a small bowl (to replace a 2nd egg)
  • 1 cup coconut milk (you can substitute with regular or almond milk)
  • 1/2 cup applesauce
  • 1 cup boiling water
  • 1 teaspoon instant coffee (optional)
  • 1/2 cup chocolate chips (optional)
  • Frosting
  • 5 tablespoons butter
  • 1/2 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons boiling water
  • 1 1/4 cups confectioners' sugar
Helpful Tip:

Refrigerate the frosted cake and warm it up in the microwave when ready to eat. The frosting will hold up in most temperatures, but the cake tastes great when the frosting melts. Try it!
Frost the middle of the two layers of cake with dulce de leche for a delicious filling.

How to make it

  1. Preheat the oven at 350° F. Grease and flour two 9-inch round cake pans.

  2. Stir the dry ingredients in a large bowl: Sugar, flour, cocoa powder, baking soda, baking powder, salt and cinnamon. 

  3. Add the coconut milk, egg, flaxseed mixture, and applesauce to the dry ingredients and use a mixer in the medium setting to mix well for two minutes.

  4. If you're using instant coffee, add it to the boiling water and add it to the cake batter last. If not, just add the boiling water and stir. Then, add the chocolate chips, if using.

  5. The batter should be runnier than what you are used to. Pour in the prepared cake pans and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

  6. Remove the pans from the oven, but leave the cakes in the pans for 10 minutes to cool. Then, transfer them to a wire rack to cool completely. 

  7. While the cake cools, you can prepare the frosting. Heat a medium sauce pan and melt the butter, and then remove from stove. Add in the cocoa, salt and boiling water and stir until smooth.

  8. Add the powdered sugar and mix until frosting reaches desired consistency. Add water If frosting seems too thick, and powdered sugar If too thin. Make sure it reaches a spreadable consistency but remember that it will be a little thicker as it cools.


    See more of Denisse's writing at Ahorros para Mamá.

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