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Transformative Low-Sugar Chocolate Cake Recipe

Make Low-Sugar Chocolate Cake That Will Change Your Life with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1.5 cups whole wheat pastry flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract
  • ½ cup hot coffee
  • ¼ cup unsweetened cocoa powder for dusting
  • 3 tbsp pure maple syrup for frosting
  • 1 tsp vanilla extract for frosting
  • 2 tbsp coconut milk for frosting
  • ¼ cup fresh raspberries for garnish
  • 2 tbsp toasted almond slices for garnish

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In another bowl, mix the unsweetened applesauce, Greek yogurt, pure maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Pour in the hot coffee and stir gently until the batter is smooth and well blended.
  6. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. For the frosting, whisk together the maple syrup, vanilla extract, and coconut milk until smooth.
  10. Once the cake has cooled, pour the frosting over the top and let it drip down the sides.
  11. Garnish with fresh raspberries and toasted almond slices for an extra touch.