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!

Slice of grain-free chocolate cake with cocoa buttercream frosting on a white and brown plate. Remaining cake, bowl with frosting, handmade cup, honey jar, and cocoa powder in background on a wooden surface layered with blue and black cloth

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. 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.

Slice of grain-free chocolate cake with cocoa buttercream frosting on a white and brown plate. Remaining cake, bowl with frosting, and cocoa powder in background on a wooden surface layered with blue and black cloth

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!

Close-up of standing slice of grain-free chocolate cake with cocoa buttercream frosting on a white and brown plate, with bite on a fork. Remaining cake, white bowl with frosting, and small honey jar in background on a wooden surface layered with blue and black cloth

Ingredients for This healthy grain-free chocolate cake

Ingredients for healthy grain-free chocolate cake laying on butcher block counter

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.

Whipping egg whites while egg yolks are placed in a separate bowl on the side

Creaming butter and coconut sugar in a white bowl with hand 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.

Adding egg yolks and milk to creamed butter

Combining cocoa powder, flour, salt, and baking powder in a white bowl

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.

Adding dry ingredients to wet for making chocolate cake

Incorporating whipped egg whites to chocolate cake batter using a silicone spatula

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).

Beating softened butter with hand mixer in a bowl to make frosting

Step 2: Sift in cocoa powder and a pinch of salt and beat until smooth.

Butter and cocoa powder being beaten with a hand mixer

Step 3: Add vanilla and then add honey gradually until you reach desired sweetness and keep beating.

Adding honey with a spoon while beating cocoa buttercream frosting with hand mixer in a white bowl

Step 4: Add melted chocolate (optional), and whip until you get a light, spreadable texture.

Adding melted chocolate to buttercream frosting

Step 5: Frost and assemble the cake once it’s completely cool.

Grain-free layered chocolate cake being frosted with a spatula, with remaining cocoa buttercream frosting on the side, all laying on wooden surfaces

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

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)

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The Best Healthy Grain-Free Chocolate Cake

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Course Dessert

Servings 12

Calories 250 kcal

Equipment

1 Stand up or hand mixer
2 6-inch or 8-inch round cake pans

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.