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The Best Healthy Grain Free Chocolate Cake

The Best Healthy Grain-Free Chocolate Cake

Marta Miatta
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!
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

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 9x13-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.
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Keyword chocolate, grain-free