Whole Wheat Chocolate Cake

A square-cropped photo capturing a tempting slice of whole wheat healthy chocolate cake placed on a plate, showcased on a clean white counter. The visual emphasizes the delightful presentation of the plant-based dessert against a minimalist backdrop.

Whole Wheat Chocolate Cake

Embark on a guilt-free journey of decadence with our Healthy Whole Wheat Chocolate Cake. Indulge in the rich, plant-based goodness of this dairy-free, vegan delight that's as luscious as it is health-conscious.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 232kcal

Author Marly McMillen

Equipment

Cake Pans

Ingredients

1 ½ cups whole wheat flour (substitute whole wheat pastry flour, white whole wheat flour)
1 ½ cups coconut sugar
⅓ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 flax eggs (optional - see notes if omitting)
1 cup water
⅓ cup applesauce
1 tablespoon apple cider vinegar
¼ cup olive oil
1 teaspoon instant coffee (optional)
Whipped Ganache Frosting

Cups - Metric

Instructions

Heat your oven to 350°F/175°C. Spray a 8-inch square cake pan with vegetable spray. You can also place a piece of parchment paper at the bottom of the pan and spray the sides with vegetable oil.
Combine in a large mixing bowl the flour, sugar, cocoa, salt, and baking soda/powder. Stir to combine.
In a smaller bowl combine the flax eggs, water, applesauce, vinegar, oil, and coffee. Stir to combine.
Pour the water mixture into the flour mixture. Stir until there are no large lumps of flour, around one minute.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Sprinkle the top with powdered sugar or top with Whipped Ganache Frosting.

Notes

The nutritional estimate for this recipe is for the chocolate cake without frosting.

Nutrition