Healthy Chocolate Cake -

Healthy Chocolate Cake

This decadent, healthy chocolate cake for kids is a fantastic way to celebrate a special occasion without refined sugar. And the best part is, the kids will never even know! This homemade chocolate cake sweetened with maple syrup is so rich and moist, it is better than a bakery-style cake!

No ratings yet

Print Pin

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: Servings

Calories: 251kcal

Equipment

1 Electric Mixer

Ingredients

113 g butter softened
250 g maple syrup
2 eggs
125 g milk
1 tsp vanilla extract
175 g flour
75 g cocoa powder
2 tsp baking powder
1/2 tsp salt

Metric - US Customary

Instructions

Preheat oven to 350 degrees Fahrenheit.
Using an 9-inch round cake pan, trace around the bottom onto a piece of parchment paper with a pen and then cut out the circle. Place the circle in the bottom of the cake pan and spray generously with oil.
In a medium-size bowl, mix softened butter and maple syrup with an electric hand or stand mixer.
Add eggs, vanilla and milk to bowl and mix again.
Add all dry ingredients to wet and mix until fully combined.
Pour batter into prepared cake pan and spread around with a spatula. Tap on the counter to help even out the top and release air bubbles.
Place pan in the oven and bake for 35 minutes, checking for doneness with a toothpick. toothpick should be inserted in the center of the cake and come out clean when done. Do not overbake.
Take pan out of the oven and allow to cool on the counter for 20-30 minutes before removing cake from the pan. When you are ready to remove the cake from the pan, carefully turn the pan over on top of a plate or cooling wrack. The cake should release easily.
Allow cake to cool the rest of the way on the plate or cooling wrack. As soon as cake is fully cooled, wrap in plastic wrap and place in a sealable plastic. Place in the fridge or freezer and allow to chill for several hours before frosting.

Notes

This recipe makes one 9-inch cake layer. To make a several-layer cake, simply multiply the recipe by however many layers you want to have.
I highly recommend freezing the cake before frosting. This helps the frosting to begin to set and firm up as you are frosting the cake instead of becoming melty.
This decadent chocolate cake is especially delicious frosted with my creamy chocolate tahini buttercream frosting.
To make this recipe into cupcakes, divide batter evenly between a lined 12-cup muffin pan and bake for 18 minutes.

Nutrition

NaturallySweetenedKids.com