This recipe is perfect for beginners. This cake offers a soft, moist, and spongy texture with a superb crumb, and it is all made with simple yet delicious ingredients.
By using white whole wheat flour and a sugar substitute, you can enjoy a delicious chocolate cake that's both healthier and full of flavor, all guilt-free!
Whether you're skeptical about whole wheat or want to incorporate more nutritious options into your baking, this recipe will satisfy your chocolate cravings while keeping your health goals in check. 😋🎂
How to Make Whole Wheat Chocolate Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350° F. Lined with parchment paper in a 9" x 13" pan or spray with baking spray, brush it with melted butter, and then sprinkle with flour.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. Whisk together the buttermilk, Chocolate liquor, and coffee in a separate bowl.
Sift the flour, cocoa, baking powder, and baking soda into another bowl. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended. Divide the batter among the prepared pans and bake in the middle of the oven for 45 to 50 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and cool completely before frosting.
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📖 Recipe
Easy Whole Wheat Chocolate Cake (Sugar Free)
Tools
Ingredients
- 3 cups white whole wheat flour , spooned, leveled and sifted.
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ¾ avocado oil or (unsalted butter, softened)
- 4 eggs , room temperature
- ¼ teaspoon kosher salt
- 1 tablespoon clear vanilla flavor
- 1 cup homemade buttermilk , room temperature*(see substitution below
- ¾ cup unsweetened cocoa powder
- 1 ¾ cup Allulose
- 2 Tablespoons Chocolate liquor , such as Godiva
- ½ cup whole milk , room temperature
Instructions
- Preheat the oven to 350° F. Lined with parchment paper a 9" x 13" pan or spray with baking spray, brush it with melted butter and then sprinkle with flour. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes.
- Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, Chocolate liquor, and coffee. In another bowl, sift together the flour, cocoa, baking powder, and baking soda. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended. Divide the batter among the prepared pans and bake in the middle of the oven for 45 to 50 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
