The secret to making this moist chocolate cake recipe with only 3 tablespoons of oil is pudding mix, yogurt and applesauce – you won’t believe it’s light!
Moist Chocolate Cake Recipe
I’ve been experimenting making this healthy chocolate cake from scratch with less fat and calories than traditional chocolate cake, which is not easy! After a few rounds of testing, I finally got it to where my taste testers (aka husband, kids and friends) all thought it was great and couldn’t believe it was light. My secret? There’s pudding, yogurt and applesauce in the mix! Totally optional but I like to top this with some chocolate syrup and fresh raspberries to make it over the top! More chocolate desserts you might also like, try this Flourless Chocolate Cake or these PB2 Flourless Brownies.
Why This Chocolate Cake Works
I created this chocolate cake recipe for those of you who like to make their cakes from scratch. It’s so incredibly moist thanks to the pudding mix, with a fraction of the fat in most recipes. Here’s why it works:
- Less Fat
- Moist and Delicious
- Great Chocolate Flavor
- Can easily be made gluten-free.
I originally created this recipe February 9, 2012 but gave it new photos. Hope you enjoy!
What You’ll Need
This cake rises beautifully and the coffee brings out the flavor of the chocolate. Here’s the ingredients I used to make this chocolate cake recipe. See recipe card for measurements below:
- Sugar – Adds sweetness and helps with moisture retention. Monk fruit sweetener can be used instead.
- Avocado or Coconut oil – Provides moisture and keeps the cake tender.
- Unsweetened apple sauce – A healthier substitute for some fat, adding moisture.
- Egg – Acts as a binder and provides structure.
- Egg whites – Lightens the texture and adds protein for stability.
- HOT brewed coffee – Enhances the chocolate flavor and helps bloom the cocoa.
- Unsweetened cocoa powder – Gives the cake its deep chocolate flavor.
- Vanilla extract – Adds depth and enhances the overall flavor.
- Fat free milk – Provides moisture and helps dissolve dry ingredients.
- Cake flour, not self-rising – Creates a lighter, softer cake texture.
- Instant chocolate pudding (I did not use sugar free, but you can) – Adds moisture and richness.
- Salt – Enhances flavor and balances sweetness.
- Baking powder – Helps the cake rise by adding leavening.
- Baking soda – Works with acidic ingredients to create lift.
- Plain fat free Greek yogurt – Adds tang and keeps the cake moist.
- Spray oil – Prevents sticking and helps with easy release from the pan.
Will it work without the pudding? Yes, however the texture will change and you’ll need to increase the sugar. Can you use less oil? Yes, but I’ve already cut out more than half, and using less will work, but the texture will be drier.
Heart Shaped Cakes
I used this cookie cutter to punch out heart shapes, but it’s totally optional. You can cut them into squares instead.
More Chocolate Desserts
For more dessert ideas using chocolate, check out these five delicious chocolate dessert recipes to inspire your next treat!
Yield: 20 servings
Serving Size: 2 .5 x 2.25 inch slice
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Preheat oven to 325°F. Lightly spray and flour your cake pan.
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Dry Ingredients: In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside.
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Wet Ingredients: In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside.
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Mix: In a stand mixer on low speed combine the sugar and oil; mix to combine well.
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Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
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Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
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Last step is to add the Greek yogurt and just stir to combine.
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Pour into the cake pan and transfer to oven.
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Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes.
Last Step:
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Totally optional, but you can drizzle it with chocolate syrup and serve topped with raspberries, if desired.
*I tested this out with King Arthur Gluten-Free Measure for Measure flour and it worked great. The only change was to bake the cake about 45 minutes.
Hope you enjoy!
Serving: 2 .5 x 2.25 inch slice, Calories: 163 kcal, Carbohydrates: 33 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 9.5 mg, Sodium: 335 mg, Fiber: 1.5 g, Sugar: 19.5 g
