This fluffy and decadent layered chocolate cake is made from scratch using healthy, simple ingredients. Grain-free and gluten-free, this chocolate cake is made with coconut flour and topped with a healthy, low-sugar buttercream frosting for maximum indulgence. Try it, and you’ll agree: this is the best healthy chocolate cake you’ve ever had!
A healthier, Grain-free and lower-sugar chocolate cake
If you’re looking for a chocolate cake that’s rich, fluffy, and decadent but made with simple, wholesome ingredients, no grains, and not too much sugars, you’re in the right place! This healthier layered chocolate cake is grain-free, gluten-free, and naturally sweetened with coconut sugar and honey for a lower-sugar treat that still tastes indulgent.
This chocolate cake ditches the flour and uses coconut flour instead, so it’s great if you’re following a grain-free, gluten-free, or primal diet! Coconut flour is my go-to grain-free baking choice because it’s healthy, affordable, and it’s so absorbent you don’t need much at all. Coconut flour has a low carbohydrate content, a high content of fibers, and it’s a good source of potassium, manganese, as well as medium-chain triglycerides (MCT).
I love Bob Red Mill’s organic coconut flour for all my grain-free baked goods. Read all about baking with coconut flour and why I love it here. If you want to try another absolutely delicious healthy cake made with coconut flour, try my Healthy Grain-Free Carrot Cake with Cream Cheese Frosting!
This cake is finished with a luscious yet healthy cocoa buttercream frosting, sweetened naturally with raw honey instead of powdered sugar. It not only lowers the overall sugar content but also avoids the use of unhealthy processed sweeteners.
Compared to a traditional layered chocolate cake with buttercream frosting, this version has about half the calories and sugar, and twice the protein and fiber, making it a healthier choice. This fluffy, decadent chocolate cake isn’t your typical sugar bomb, but it definitely doesn’t skimp on flavor or indulgence!
The Best Healthy chocolate cake You’ll Ever Try
This chocolate cake is living proof that you don’t have to sacrifice flavor to make healthier choices. Rich, fluffy, and deeply chocolatey, it rivals any traditional cake in taste and texture, without the heavy sugars or processed flours.
Perfect for birthdays, special occasions, or whenever a serious chocolate craving strikes, this cake delivers pure satisfaction while avoid processed ingredients and nourishing your body with real, wholesome ingredients. Once you take your first bite, you’ll be amazed that something this delicious can also be good for you. You may never go back to conventional chocolate cakes again!
Ingredients for This healthy grain-free chocolate cake
For the cake
- 1/2 cup butter, softened
- 1 cup coconut sugar or brown sugar (see notes)
- 1-2 tbsp honey (optional)
- 5 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2/3 cup cocoa powder (unsweetened)
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp salt
For the frosting
- 1 cup butter, softened
- 1/2 cup cocoa powder
- 6-10 tbsp honey
- 2 tsp vanilla
- 1 pinch salt
- 2 tbsp melted chocolate (optional)
Notes
- You can use coconut sugar or brown sugar for this cake, or you can use 1/2 coconut and 1/2 brown sugar (my preferred option). If using coconut sugar, don’t omit the honey to keep the texture of the cake moist. If you want a sweeter cake, you can also use regular granulated sugar and/or add an extra 1/2 cup.
- Make sure the milk and eggs are at room temperature. If cold, they will make the butter get clumpy when added in.
How to make this chocolate cake
Make the cake
Step 1: Preheat oven to 350°F (175°C). Grease or line two 6-inch pans (or your choice of pan/s, see notes) with parchment paper.
Step 2: Separate the eggs. Place whites in a large bowl or in the stand up mixer bowl. Place yolks in a small bowl and set aside.
Step 3: Whip the egg whites with a hand mixer or stand up mixer until they form stiff peaks. Set aside.
Step 4: In a large bowl, cream butter and sugar together for 2–3 minutes until light and fluffy using a hand mixer or stand up mixer.
Step 5: Slowly and carefully add in egg yolks, vanilla, milk, and honey and mix well with a whisk or spatula until combined.
Step 6: In a separate bowl whisk together coconut flour, cocoa powder, baking powder, baking soda, and salt.
Step 7: Slowly mix dry ingredients into wet until just combined using a whisk. Don’t overmix.
Step 8: Gently fold the previously whipped egg whites into the batter in 2-3 additions. Mix the egg whites in using a silicone or wooden spatula, and cutting through the center of the mixture, then gently lifting and folding it over itself, rotating the bowl as you go. Proceed gently and carefully until the egg whites are evenly incorporated without deflating them.
Step 9: Divide the batter evenly into your prepare pans and smooth the tops.
Step 10: Bake for 25-35 minutes in the preheated oven, or until a toothpick comes out clean from the center. Don’t overbake! Let cool in pans 10 minutes, then transfer to wire racks to cool completely before frosting.
Make the frosting
Step 1: In a large bowl, beat the softened butter until pale and fluffy (about 2–3 minutes).
Step 2: Sift in cocoa powder and a pinch of salt and beat until smooth.
Step 3: Add vanilla and then add honey gradually until you reach desired sweetness and keep beating.
Step 4: Add melted chocolate (optional), and whip until you get a light, spreadable texture.
Step 5: Frost and assemble the cake once it’s completely cool.
Notes and variations
- You can easily customize this chocolate cake by adding extra flavors such as espresso powder, grated orange zest, warming spices, or even a touch of peppermint. You can also switch up the frosting to suit your taste. This cake would pair especially well with a peanut butter cream cheese frosting for a rich, decadent twist!
- You can bake the cake in two 8-inch round pans for a classic layered cake (bake 25–30 minutes), or in two smaller 6½-inch pans for a taller, more dramatic cake (bake 30–35 minutes). Alternatively, you can make a sheet cake by baking it in a 9×13-inch pan (bake 30–35 minutes), or turn it into cupcakes (bake 18–22 minutes). If you’re planning to frost only the top of the cake instead of layering, you can halve the frosting recipe to avoid extra.
If you try this recipe, I’d love to hear what you think! Leave a comment below and let me know how it turned out, or if you made any fun variations. And if you loved this chocolate cake as much as I do, please consider leaving a 5-star review!
More Grain-Free Desserts with Coconut Flour
Baking with Coconut Flour: Tricks, Recipes, and Why I Love It
Healthy Grain-Free Carrot Cake with Cream Cheese Frosting
Coconut Flour Brownies (Grain-Free, Gluten-Free)
Coconut Flour Pie Crust Recipe (low-Carb, Grain-free, Gluten-free)
Coconut Flour Birthday Cake (Low-Carb, Grain-free, Gluten-free)
Cinnamon Roll Cake with Coconut Flour (Grain-free, Gluten-free)
Pumpkin Coconut Flour Cookies with Raisins (Grain-free, Gluten-free)
Coconut Flour Gingerbread Cookies (Grain-free, Gluten-free)
Fruit and Chocolate Christmas Cake with Coconut Flour (Grain-free, Gluten-free)
Pumpkin Swirled Chocolate Loaf (Grain-free, Gluten-free)
Pin it for later
The Best Healthy Grain-Free Chocolate Cake
Equipment
- Stand up or hand mixer
- 3 medium-large mixing bowls
- Silicone spatula
- 2 6-inch or 8-inch round cake pans
- Frosting tools of choice
Ingredients
For the cake
- 1/2 cup butter softened
- 1 cup coconut sugar or brown sugar see notes
- 1-2 tbsp honey optional
- 5 eggs at room temperature
- 1 cup whole milk at room temperature
- 2/3 cup cocoa powder unsweetened
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp salt
For the frosting
- 1 cup butter softened
- 1/2 cup cocoa powder
- 6-10 tbsp honey
- 2 tsp vanilla
- 1 pinch salt
- 2 tbsp melted chocolate optional
Instructions
Make the cake
- Preheat oven to 350°F (175°C). Grease or line two 6-inch pans (or your choice of pan/s, see notes) with parchment paper.
- Separate the eggs. Place whites in a large bowl or in the stand up mixer bowl. Place yolks in a small bowl and set aside.
- Whip the egg whites with a hand mixer or stand up mixer until they form stiff peaks. Set aside.
- In a large bowl, cream butter and sugar together for 2–3 minutes until light and fluffy using a hand mixer or stand up mixer.
- Slowly and carefully add in room temperature egg yolks, vanilla, milk, and honey and mix well with a whisk or spatula until combined.
- In a separate bowl whisk together coconut flour, cocoa powder, baking powder, baking soda, and salt.
- Slowly mix dry ingredients into wet until just combined using a whisk. Don't overmix.
- Gently fold the previously whipped egg whites into the batter in 2-3 additions. Mix the egg whites in using a silicone or wooden spatula, and cutting through the center of the mixture, then gently lifting and folding it over itself, rotating the bowl as you go. Proceed gently and carefully until the egg whites are evenly incorporated without deflating them.
- Divide the batter evenly into your prepare pans and smooth the tops.
- Bake for 25-35 minutes in the preheated oven, or until a toothpick comes out clean from the center. Don’t overbake! Let cool in pans 10 minutes, then transfer to wire racks to cool completely before frosting.
Make the frosting
- In a large bowl, beat the softened butter until pale and fluffy (about 2–3 minutes).
- Sift in cocoa powder and a pinch of salt and beat until smooth.
- Add vanilla and then add honey gradually until you reach desired sweetness and keep beating.
- Add melted chocolate (optional), and whip until you get a light, spreadable texture.
- Frost and assemble the cake once it's completely cool.
Notes
- You can use coconut sugar or brown sugar for this cake, or you can use 1/2 coconut and 1/2 brown sugar (my preferred option). If using coconut sugar, don’t omit the honey to keep the texture of the cake moist. If you want a sweeter cake, you can use regular granulated sugar instead and/or add an extra 1/2 cup to the recipe.
- Make sure the milk and eggs are at room temperature. If cold, they will make the butter get clumpy when added in.
- You can easily customize this chocolate cake by adding extra flavors such as espresso powder, grated orange zest, warming spices, or even a touch of peppermint. You can also switch up the frosting to suit your taste. This cake would pair especially well with a peanut butter cream cheese frosting for a rich, decadent twist!
- You can bake the cake in two 8-inch round pans for a classic layered cake (bake 25–30 minutes), or in two smaller 6½-inch pans for a taller, more dramatic cake (bake 30–35 minutes). Alternatively, you can make a sheet cake by baking it in a 9×13-inch pan (bake 30–35 minutes), or turn it into cupcakes (bake 18–22 minutes). If you’re planning to frost only the top of the cake instead of layering, you can halve the frosting recipe to avoid extra.
