Wholemeal Chocolate Cake Recipes

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HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)



Healthy Chocolate Cake (whole wheat, gluten-free, vegan options) image

This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Can also be made gluten-free or vegan!

Provided by Erin @ Food Doodles

Categories     Dessert

Number Of Ingredients 17

1 cup (320 grams) honey* or 2 cups (375 gram) coconut sugar or 2 cups (400 grams) granulated sugar
1 3/4 cups (210 grams) whole spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 gram) Bob's Red Mill 1-to-1 gluten-free baking flour for a gluten-free version
3/4 cup (85 grams) cocoa powder (I prefer Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs (50 grams each, out of shell) or 2 chia eggs** for vegan
1 cup (240 milliliters) milk of choice***
1/2 cup (120 milliliters) olive oil (or another neutral-tasting vegetable oil that's liquid at room temp)
2 teaspoons vanilla extract
1 cup (240 milliliters) boiling water (this is not a typo!)
flesh of 1 avocado (155 grams)
1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder
1/2 cup + 2 tablespoons, maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (28 grams) refined coconut oil

Steps:

  • If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
  • Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
  • In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
  • Divide the batter between the two pans.
  • Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
  • Let cool completely before frosting.

OATMEAL CHOCOLATE CAKE



Oatmeal Chocolate Cake image

I've had this recipe a long time. It's one of my family's favorite desserts, and I still make it often.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 16

1 cup old-fashioned oats
1-1/2 cups boiling water
1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
TOPPING:
2/3 cup packed brown sugar
1/2 cup plus 1 tablespoon butter, melted
1-1/2 cups sweetened shredded coconut
3/4 cup chopped walnuts
6 tablespoons half-and-half cream
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the oats and boiling water. Let stand for 15 minutes or until cooled. , In another large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the oat mixture; mix well. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the topping ingredients; spoon over top of warm cake; broil about 4 in. from heat for 3-4 minutes, or until top is lightly browned.

Nutrition Facts : Calories 405 calories, Fat 22g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 376mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

WHOLE WHEAT CHOCOLATE-COFFEE CAKE



Whole Wheat Chocolate-Coffee Cake image

This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus!

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

1 ¾ cups whole wheat flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
½ cup brewed black coffee, at room temperature
3 tablespoons instant espresso powder
1 cup plain whole-milk Greek yogurt
¾ cup unsweetened applesauce
¾ cup pure maple syrup
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 cup dark chocolate chips
¾ cup chopped walnuts
1 tablespoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
  • Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
  • Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 40.7 g, Cholesterol 34.8 mg, Fat 11.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 269.8 mg, Sugar 19.6 g

WHOLEMEAL CHOCOLATE CAKE



Wholemeal Chocolate Cake image

I found this recipe on the back of a Champion Wholemeal Flour packet. The picture looks mouthwatering so posted here for safe keeping.

Provided by Kiwi Kathy

Categories     Dessert

Time 45m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

1/4 cup cocoa
1/4 cup boiling water
1/2 teaspoon vanilla essence
125 g butter
3/4 cup brown sugar
2 eggs
3/4 cup brown flour, wholemeal
3/4 cup flour, white standard
3 teaspoons baking powder
2 tablespoons milk
icing sugar, to dust

Steps:

  • Dissolve cocoa in boiling water. Mix to a smooth paste. Add vanilla and allow to cool.
  • Cream butter and sugar until light and fluffy. Add cocoa mixture. Beat eggs in one at a time, beating well after each addition.
  • Sift wholemeal flour, standard flour and baking powder together. Return husks from sieve back into the sifted flour. Fold sifted ingredients into creamed mixture.
  • Stir in milk.
  • Spoon mixture into a greased and lined 20cm round cake tin.
  • Bake at 180 degrees C for 40 minutes or until cake springs back when lightly touched.
  • Leave in tin for 10 minutes before turning out onto a wire rack.
  • When cold, dust with icing sugar.

Nutrition Facts : Calories 245.6, Fat 11.5, SaturatedFat 6.8, Cholesterol 64.3, Sodium 218.5, Carbohydrate 32.3, Fiber 0.9, Sugar 16.1, Protein 3.8

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE



Whole-Wheat Chocolate Chip Loaf Cake image

Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h10m

Yield 1 loaf (about 8 servings)

Number Of Ingredients 13

1/4 cup/56 grams unsalted butter, melted, plus more for the pan
2 large eggs
3/4 cup/150 grams light brown sugar
1 cup/235 grams sour cream
1/4 cup/60 milliliters neutral oil
1 teaspoon vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup/128 grams all-purpose flour
1/2 cup/64 grams whole-wheat flour
1 cup/170 grams semisweet chocolate chips
1 teaspoon turbinado sugar or granulated sugar, to finish

Steps:

  • Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
  • In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
  • Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
  • Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
  • Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
  • Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

HOMEMADE WHOLE WHEAT CHOCOLATE CAKE



Homemade Whole Wheat Chocolate Cake image

Very moist, and very flavorful. I was told the first bite isn't as good as the second one, and the taste just gets better with every bit! Part smash! Birthday celebration, or any other occasion which a cake would serve well.

Provided by AltB8878

Categories     Dessert

Time 45m

Yield 2 9 in cake layers, 16 serving(s)

Number Of Ingredients 11

3/4 cup unsweetened cocoa powder
1 1/2 cups kamut flour or 1 1/2 cups soft white wheat flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350. Lightly butter and flour to 8 inches or 9 inches round cake pans; set aside.
  • Whisk together all dry ingredients, add liquids in order of apperance; mix well being sure to get rid of all clumps and bumps in the batter.
  • Pour evenly into your prepared pans and bake till middle rises and cake tester (tooth pick, clean kitchen knife) come from the center clean, 30-40 minute Let cool for 20 minutes before removing from pans and putting on a cooling rack till totally cooled. Frost with desired frosting (store bought, home made, whatever you want).
  • ~♥~.
  • *Kamut is an ancient grain related to wheat, but not anything like it. Kamut is longer, and is a lighter color. You can use it for anything you want, it's just a matter of opinion.*.

Nutrition Facts : Calories 119, Fat 3.8, SaturatedFat 0.9, Cholesterol 26.9, Sodium 265.9, Carbohydrate 21.6, Fiber 1.3, Sugar 19.4, Protein 2

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