A few weekends ago we had friends over for dessert. I’d been wanting to do a side-by-side comparison:

Chocolate cake recipe using highly processed ingredients VS. Same chocolate cake recipe but with unrefined versions of the same ingredients.

I decided this was the perfect opportunity! For the first cake, I followed the recipe exactly. For the second cake I swapped out a few processed ingredients with unrefined versions/much less processed ingredients.

The results? NOBODY COULD TASTE THE DIFFERENCE! Shoot…if nobody can taste the difference, then we can all be swapping out these ingredients with healthier ones in many of our recipes. They are the culprit for inflammation (disease), addiction, spike in blood sugar, fatigue, indigestion, and so many other physical and mental health issues.

Read the full story here. You’ll be able to see the original recipe’s ingredients and how easy it is to swap out the unhealthy for healthy.

I’m excited to share this recipe with you so you can keep enjoying your piece of chocolate cake without the hangover! 😛

I’d love to hear how you like it below! 🙂

-Laura

Healthier Chocolate Cake
Print Recipe
I created this cake after my favorite recipe that included several highly processed ingredients. We couldn't believe how much they tasted the same. Hope you enjoy it as much as we do!
Servings Prep Time
12-15 slices 15 min
Cook Time
20-30 min
Servings Prep Time
12-15 slices 15 min
Cook Time
20-30 min
Healthier Chocolate Cake
Print Recipe
I created this cake after my favorite recipe that included several highly processed ingredients. We couldn't believe how much they tasted the same. Hope you enjoy it as much as we do!
Servings Prep Time
12-15 slices 15 min
Cook Time
20-30 min
Servings Prep Time
12-15 slices 15 min
Cook Time
20-30 min
Ingredients
  • 1 cup 100% white whole wheat flour (*or 2 cups and omit the all-purpose flour)
  • 1 cup all-purpose flour
  • 2 cups unrefined coconut sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup almond milk (or your milk of preference)
  • 1/2 cup unrefined, cold-pressed avocado oil
  • 2 organic eggs
  • 2 tsp. pure vanilla extract
  • 1 cup boiling water
Servings: slices
Instructions
  1. Preheat oven to 350 degrees F. Prepare two 9-inch cake pans by spraying with baking spray and then lightly dusting with flour on all sides and bottom.
  2. Combine the flours, sugar, cocoa, baking powder, baking soda, and salt in a large bowl (or mixer bowl). Whisk together to combine.
  3. Add the almond milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until thoroughly combined.
  4. Reduce speed, and carefully add in boiling water. Beat on high speed for 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared pans. Bake for 20-30 minutes depending on the type of material your pans are made of. I have the dark pans, which generally cook quicker than light pans. My cakes were done in 20 minutes. Glass or lighter pans will be done closer to 25-30 minutes. Cake is done when the cake bounces back when touching the center (CAUTION: don't burn yourself! You can always test it with a toothpick to see if the toothpick comes out clean).
  6. Remove from oven and allow to cool for 10-15 minutes. remove from pan and cool completely before frosting.
Recipe Notes

This cake is delicious topped with Homemade Whipping Cream and fresh, sliced strawberries.

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