Healthy Chocolate Cake {No Oil and So Moist}

Healthy Chocolate Cake {No Oil and So Moist} - 4aKid

By: Olena Osipov

This Healthy Chocolate Cake with yogurt, maple syrup and whole wheat flour is every dark chocolate lover’s dream dessert. Easy recipe for beginners and a total crowd pleaser!



  • 3 Large Eggs
  • 1 cup Maple Syrup
  • or 1 cup Honey
  • 2 cup Plain Yogurt
  • or 2 cup Whole Milk Greek Yogurt
  • 1 tsp Baking Soda
  • 1½ tsp Aluminum Free Baking Powder
  • 1 tsp Pure Vanilla Extract
  • ¼ tsp Salt
  • ½ cup Raw Cacao Powder
  • 2 cup Whole Wheat Flour
  • or 2 cup Spelt Flour


  • 1½ cup Plain Whole Milk Greek Yogurt
  • ⅓ cup Maple Syrup
  • ⅓ cup Raw Cacao Powder
  • ½ tsp Pure Vanilla Extract


  • Place 2 cake pans bottoms down on 2 pieces of parchment paper, circle around with pencil, then cut out each circle with scissors. Place cut outs inside of each cake pan and spray with cooking spray covering the sides. Set aside.
  • Preheat oven to 350 degrees F. In a large mixing bowl, add eggs and maple syrup, beat with an electric mixer for 30 seconds or until well incorporated. Add yogurt, baking soda, baking powder, vanilla, salt and beat with a mixer for 30 seconds.
  • Add cacao powder and using a whisk, whisk until well mixed. Add flour and whisk until smooth and well combined. Do not over mix but whisk until smooth consistency.
  • Divide batter between 2 previously prepared cake pans and bake on a bottom rack for 27 minutes or until toothpick inserted in the centre comes out clean.
  • While cake is baking, prepare the frosting. In a large bowl, add yogurt, maple syrup, cacao powder and vanilla; whisk well. Refrigerate until ready to assemble the cake.
  • Remove cakes from the oven and let cool for 10 minutes. Using a spatula, separate the edge of each cake from the pan, flip over on your hand, peel off parchment paper, and place bottom down on a cooling rack. Let cakes cool off completely before assembling.
  • When ready to assemble the cake, using long (fillet or bread) knife, cut each cake in half lengthwise.
  • Place bottom layer and spread 1/4 of frosting on it. Repeat with remaining layers.
  • Decorate however you wish. I grated a few candies on top, you could use sprinkles, fresh berries or icing sugar.
  • Cut into 10 slices, serve and enjoy!

Store: Refrigerate covered for up to 5 days. Freeze tightly wrapped or in an airtight container for up to 3 months. 


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