healthy chocolate cake
Experience the rich, decadent flavor of chocolate combined with an unbelievably moist, tender crumb in every bite. This healthy chocolate cake transforms the concept of indulgent dessert into a guilt-free pleasure.
Ingredients
- 1 ½ cups whole wheat pastry flour (or 50/50 blend with all-purpose flour)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsweetened almond milk
- ½ cup pure maple syrup
- ¼ cup unsweetened applesauce
- ¼ cup extra virgin olive oil
- 1 tablespoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup dark chocolate chips (optional)
- Fresh berries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, and sea salt.
- In a separate medium bowl, whisk together the almond milk, maple syrup, applesauce, olive oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- If using, gently fold in the dark chocolate chips.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes until a skewer comes out clean.
- Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Notes
Store the cake at room temperature for up to 2-3 days, or refrigerate for up to 5 days. Can be frozen for up to 3 months.