Healthy Chocolate Cake (Lower Sugar)

healthy chocolate cake in slices on counter.

Healthy Chocolate Cake (Lower Sugar)

This Healthy Chocolate Cake is egg-free, dairy-free, and SO darn delicious. It's lower in sugar, but delivers on classic chocolate cake flavor you expect. (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. See the Notes for how to make this as a 9-inch cake and as cupcakes.)

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings -10

Calories 238kcal

Author Amy Palanjian

Equipment

Ingredients

1½ cups all-purpose flour (or whole-wheat flour)
⅔ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup cocoa powder (I like SACO or Hershey's Special Dark)
1 cup water
⅓ cup vegetable oil (or melted butter or avocado oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 recipe Quick Chocolate Frosting or Chocolate Cream Cheese Frosting

US Customary - Metric

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 clean. 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 stand or plate. Add 1/3 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

With leftovers, you can store wrapped well 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. 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.
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 just before serving if possible.
Frost with either my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting. You could also use classic Cream Cheese Frosting.
To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes or until a cake tester inserted in the center comes out clean. Be sure to grease the pan well to ensure it doesn't stick. Double the recipe to make a two layer 9-inch cake.
To bake as cupcakes, use 1/4 cup batter in each standard size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes, or until a cake tester inserted into the center comes out cleanly.
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 the cake is moist and doesn't crumble too much.
Be sure to grease the pan well to ensure the cake 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