Pass the Health

Indulge in the Richness of Moist Chocolate Cake

If you’re looking for a rich, moist chocolate cake that’s light yet indulgent, this recipe is the perfect choice! Whether you’re making it for a special celebration or simply treating yourself, this cake is a must-try. It’s made with wholesome ingredients like apple sauce, Greek yogurt, and avocado oil, giving it a moist and tender texture without any heaviness. The addition of hot brewed coffee enhances the chocolate flavor, creating a deep, rich taste that everyone will love.

Why Moist Chocolate Cake Is a Delicious and Healthier Option

This Moist Chocolate Cake offers a more nutritious alternative to traditional chocolate cake recipes. The avocado oil provides healthy fats, and the Greek yogurt adds protein and moisture without the need for heavy butter or oil. The monk fruit sweetener makes it a great option for those watching their sugar intake, while still maintaining that rich sweetness. With ingredients like unsweetened apple sauce, cocoa powder, and fat-free milk, this cake is not only lower in fat but also naturally flavored without any artificial additives.

If you’re looking to reduce the sugar in your diet, try this Healthline article on healthier sweeteners for more information.

Ingredients for Moist Chocolate Cake

1 1/2 cups sugar (or monk fruit sweetener)
3 tbsp avocado oil (or coconut oil)
4 ounces unsweetened apple sauce
1 large egg
2 large egg whites
1 cup HOT brewed coffee
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 cup fat-free milk
2 cups cake flour (not self-rising, see notes for gluten-free options)
1 (3.9 oz) package instant chocolate pudding (not sugar-free)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup plain fat-free Greek yogurt
Spray oil (for greasing the pan)

How to Make Moist Chocolate Cake — Step by Step

Preheat the oven and prepare the pan:
Preheat your oven to 325°F (163°C). Lightly spray and flour your cake pan (a 13 x 9-inch pan works best). You can also make cupcakes, a bundt cake, or two round cakes, depending on your preference.
Prepare the dry ingredients:
In a large bowl, combine the cake flour, instant chocolate pudding mix, salt, baking powder, and baking soda. Set this mixture aside.
Prepare the wet ingredients:
In a medium bowl, combine the hot brewed coffee and unsweetened cocoa powder. Stir until the cocoa powder dissolves completely. Then, add the fat-free milk and vanilla extract, and set this aside.
Mix the wet and dry ingredients:
In a stand mixer (or using a hand mixer), beat the sugar and avocado oil on low speed until well combined. Add the apple sauce and mix it through. Add the whole egg and egg whites, mixing until fully incorporated.
Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the wet cocoa mixture. Mix gently between additions until everything is fully combined. Lastly, add the Greek yogurt and stir just to combine.
Bake the cake:
Pour the batter into the prepared cake pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. For cupcakes, bake for 25-30 minutes.
Cool and serve:
Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Once cooled, serve as is, or drizzle with chocolate syrup and top with fresh raspberries for an extra touch of elegance.

Preparation Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 servings (for a 13 x 9-inch pan)

This cake is quick to make and perfect for those times when you want a sweet treat without all the fuss.

Nutritional Information Per Serving

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

This moist chocolate cake is a balanced, delicious dessert that satisfies your sweet cravings without the added guilt.

Nora’s Tips for the Best Moist Chocolate Cake

Make it gluten-free: To make this cake gluten-free, use King Arthur’s Gluten-Free Measure for Measure Flour, and bake for about 45 minutes.
Customize the sweetness: Adjust the sweetness level to your taste by increasing or decreasing the amount of monk fruit sweetener or sugar.
Enhance the flavor: For an even richer flavor, add a tablespoon of instant coffee granules to the dry ingredients to intensify the chocolate taste.
Serve with toppings: For a little extra indulgence, top the cake with a drizzle of chocolate syrup and fresh raspberries or whipped cream.

For more cake recipes, try my Flourless Chocolate Cake or Almond Cake.

Try Moist Chocolate Cake and Share Your Thoughts!

This Moist Chocolate Cake is the perfect combination of rich, chocolatey flavor and light texture. Whether you’re making it for a special occasion or a cozy dessert for yourself, it’s a treat that everyone will love. If you try this recipe, let me know how it turned out or tag me on Instagram—I’d love to see your creations!

Did you try this Moist Chocolate Cake? I’d love to hear how it turned out or see your beautiful cake on Instagram! For more delicious and healthy dessert ideas, check out my Flourless Chocolate Cake recipe.

Moist Chocolate Cake Recipe

This moist chocolate cake is a balanced, delicious dessert that satisfies your sweet cravings without the added guilt.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Calories 163 kcal

Ingredients

1 1/2 cups sugar or monk fruit sweetener
3 tbsp avocado oil or coconut oil
4 ounces unsweetened apple sauce
1 large egg
2 large egg whites
1 cup HOT brewed coffee
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 cup fat-free milk
2 cups cake flour not self-rising, see notes for gluten-free options
1 3.9 oz package instant chocolate pudding (not sugar-free)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup plain fat-free Greek yogurt
Spray oil for greasing the pan

Instructions

Preheat the oven and prepare the pan:
Preheat your oven to 325°F (163°C). Lightly spray and flour your cake pan (a 13 x 9-inch pan works best). You can also make cupcakes, a bundt cake, or two round cakes, depending on your preference.
Prepare the dry ingredients:
In a large bowl, combine the cake flour, instant chocolate pudding mix, salt, baking powder, and baking soda. Set this mixture aside.
Prepare the wet ingredients:
In a medium bowl, combine the hot brewed coffee and unsweetened cocoa powder. Stir until the cocoa powder dissolves completely. Then, add the fat-free milk and vanilla extract, and set this aside.
Mix the wet and dry ingredients:
In a stand mixer (or using a hand mixer), beat the sugar and avocado oil on low speed until well combined. Add the apple sauce and mix it through. Add the whole egg and egg whites, mixing until fully incorporated.
Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the wet cocoa mixture. Mix gently between additions until everything is fully combined. Lastly, add the Greek yogurt and stir just to combine.
Bake the cake:
Pour the batter into the prepared cake pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. For cupcakes, bake for 25-30 minutes.
Cool and serve:
Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Once cooled, serve as is, or drizzle with chocolate syrup and top with fresh raspberries for an extra touch of elegance.