Best chocolate cake recipe ever

Chocolate cake is the ultimate treat—rich, decadent, and perfect for celebrations or just because you’re craving something sweet. But most store-bought cakes (and traditional recipes) are packed with refined sugar, processed oils, and ingredients you can’t even pronounce.

That’s why this chocolate cake recipe is a game-changer. It uses wholesome, nutrient-dense ingredients without sacrificing flavor. The result? A moist, indulgent cake that’s so good, you’ll forget it’s healthier than the classic version. Trust me—this is the only chocolate cake recipe you’ll ever need!

Bonus: It's also easy to make! Or you can say, a piece of cake!

Servings: 8 - 10 slices Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes

Ingredients

For the Cake:

• 1 ½ cups almond flour

• ½ cup cocoa powder (unsweetened)

• 1 cup coconut sugar or maple sugar

• 1 tsp baking soda

• ¼ tsp salt

• 3 large eggs

• ½ cup unsweetened applesauce

• ⅓ cup coconut oil (melted)

• 1 tsp vanilla extract

• ½ cup almond milk (or any milk of your choice)

For the Frosting:

• ½ cup dark chocolate chips (70% cacao or higher)

• 2 tbsp coconut oil

• ¼ cup full-fat coconut milk

• 1 tsp vanilla extract

• Optional: rainbow sprinkles

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.

   

3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, applesauce, melted coconut oil, vanilla, and almond milk until smooth.

4. Combine and Bake: Gradually add the wet ingredients to the dry ingredients and mix until fully combined. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

5. Make the Frosting: While the cake cools, melt the dark chocolate chips and coconut oil in a double boiler or microwave. Stir in the coconut milk and vanilla extract until smooth and glossy.

6. Frost and Serve: Once the cake is completely cool, spread the frosting evenly over the top. Slice and enjoy!

Why It’s "Healthier"

This chocolate cake swaps out common store-bought ingredients for wholesome, nutrient-packed alternatives that taste just as indulgent:

• Almond Flour vs. Refined White Flour: Store-bought cakes typically use refined flour, which is stripped of nutrients and can cause blood sugar spikes. Almond flour is naturally gluten-free, rich in healthy fats, and packed with protein, keeping you satisfied longer.

  
  

• Coconut Sugar vs. Refined Sugar: Most commercial cakes are loaded with refined sugar, which can lead to energy crashes and inflammation. Coconut sugar has a lower glycemic index, meaning it won’t spike your blood sugar as much while still adding a caramel-like sweetness.

  
  

• Coconut Oil vs. Processed Vegetable Oils: Many cakes use hydrogenated oils or margarine, which contain unhealthy trans fats. Coconut oil is a clean, natural fat that adds moisture and flavor while supporting overall health.

  
  

• Unsweetened Applesauce: Instead of relying solely on oil or butter, this recipe uses applesauce to reduce fat while maintaining the cake’s moist texture. It also adds natural sweetness and fiber.

  
  

• Dark Chocolate Frosting: Unlike store-bought frostings packed with hydrogenated oils and artificial flavors, this frosting uses real dark chocolate and coconut milk for a rich, creamy finish without the unnecessary additives.

  
  

This cake is rich, chocolatey, and gives you the best of both worlds—decadent flavor with nourishing, clean ingredients that support your health without compromising on indulgence. It’s a treat you can feel great about sharing with family and friends! It’s perfect for birthdays, holidays, a dinner party, or just a weekend treat!