Healthy Chocolate Cake (Lower Sugar and Vegan)

This super easy stir-together Healthy Chocolate Cake is a cinch to make and it has less sugar than traditional cakes. Maybe “healthier” is a better term, but whatever you call it, it’s so darn good! PS: It happens to be egg-free and vegan, too.

I’ve been searching for a “house cake”—you know, one that becomes the traditional cake we make for birthdays and special occasions. One that we’ll think back on fondly.

And also one that’s easy enough to make without much notice because as we all know, sometimes you just need a slice of cake for no good reason! I’m happy to say this cake fills the bill.

This cake is made with less sugar than traditional cakes (which is my personal flavor preference) and has some ingredient options so you can decide how “healthy” to make it. My whole family loves this layer cake recipe–especially as a birthday cake or a holiday dessert—because it delivers on the classic chocolate cake flavor you expect.

(I also have a delicious Easy Vanilla Cake version, a Funfetti Cake that’s also vegan, and Vegan Chocolate Cupcakes as more easy dessert options.)

Ingredients You Need

To make the Healthy Chocolate Cake, you’ll need to have the following ingredients on hand and ready to go.

• Flour: You can use whole wheat, all-purpose, or a mixture of the two. I usually use all-purpose flour.
• Vegetable oil: I typically use canola oil or vegetable oil here, but avocado oil would work, too.
• Sugar: A little granulated sugar is the sweetener of choice in this cake because it blends in so well and adds moisture.
• Baking soda: Fresh, active baking soda helps the cake bake through and rise nicely. (This works much better than baking powder, so do be sure to use baking soda.)
• Cocoa powder: I like Saco or Hershey’s Special Dark for the best chocolate flavor.
• Salt: A dash of salt helps enhance the rest of the flavors.
• White vinegar: This works with the other ingredients to deliver the perfect texture you expect in a chocolate cake.
• Vanilla extract: Paired with cocoa powder, vanilla extract is an extra flavor note.
• Quick Chocolate Frosting: Or a frosting of your choice.

TIP: The cake is dairy and egg-free, and there’s not even any butter. You can make it gluten-free by using a gluten-free cup-for-cup flour blend. It’s like a magic cake!

Step-by-Step Instructions

Here’s the basic process of making the Healthy Chocolate Cake. Scroll down to the bottom of this post for the full recipe, including the amounts and timing.

Step 1. Stir together the ingredients in a large bowl with a whisk. Make sure you get all the lumps out of the cocoa powder.

Step 2. Divide batter evenly between two 6-inch pans (coated with nonstick spray and parchment paper rounds).

Step 3. Bake until just firm to the touch and a toothpick or cake tester inserted into the center comes out clean.

Step 4. Remove the cakes from the pans. Let cool on a wire rack.

Step 5. Place one of the cakes onto a platter or cake stand. Add a big spoonful of desired frosting and spread to cover the top.

Step 6. Add the second cake and the rest of the frosting. Spread over the top and sides.

TIP: I like making this cake in two 6-inch pans, as it’s a nice size for a smaller gathering of up to 10 people. It also means you don’t need a ton of any of the ingredients. Plus, it’s is a great size for a smash cake.

Frosting Options

Frost with my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting, or use any other frosting that you enjoy.

Of those options, we almost always use the Chocolate Cream Cheese Frosting for a double chocolate cake.

How to Store

You can make the Healthy Chocolate Cake layers 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.

Store leftovers, wrapped well in the fridge. I am partial to how this cake tastes when it’s chilled, right out of 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.

Best Tips for Success

• 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 ¼ 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 denser.)
• 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.

I’d love to hear your feedback if you try this recipe for your family, so please comment below to share!

Cook ModePrevent your screen from going dark

• 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 ⅓ 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.

• Store leftovers wrapped well 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 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 ¼ 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 denser.)
• 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.

Calories: 238kcal, Carbohydrates: 37g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 212mg, Potassium: 81mg, Fiber: 2g, Sugar: 17g, Calcium: 9mg, Iron: 2mg

This recipe was first published September 2020.