Are you as serious about having a delicious chocolate cake recipe as I am?

If so, keep reading…

Homemade chocolate cake is our family’s go-to birthday cake and we all look forward to it! I have been so excited to share this healthier recipe with you! EEEK!

The struggle I’ve had with my traditional chocolate cake recipe, is how terrible it makes me feel. And, cake isn’t supposed to be healthy, but it also shouldn’t make you feel so crummy after eating it. By crummy, I mean, tired, sluggish, addicted, bloated, etc.

A few weekends ago we had friends over for dessert. I’d been wanting to do a side-by-side comparison and decided this was the perfect opportunity. For the first cake, I followed the recipe exactly. For the second cake I swapped out a few 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.

What ingredients am I talking about? My traditional chocolate cake recipe includes all of the ingredients below. I’ve put in bold the ingredients that are harmful and I will be swapping out:

All purpose flour
White sugar
Unsweetened cocoa powder
Baking Powder
Baking Soda
Vegetable oil
Vanilla extract
Boiling water

The ingredients in bold, are the most harmful in the short-term and long-term, so I swapped them out with unrefined, minimally processed ingredients.

All purpose flour  Whole wheat flour (a whole grain product) *It is always best to use 100% whole grain flours in any baking. For this specific cake, I have tried using all whole wheat flour and the flavor was slightly different than the original cake. To prevent the difference in flavor (because chocolate cake matters that much to me), I used half white and half whole wheat. Do what works best for you. It’s AMAZING either way, and if I made chocolate cake weekly, I’d make it all whole wheat all the time.

White sugar  Unrefined coconut sugar (low glycemic and WAY closer to plant form than white sugar)

Milk  Almond milk (This is our preference and is a healthier alternative to over-consuming dairy)

Vegetable Oil  Unrefined, cold-pressed avocado oil (minimally processed oil, unlike vegetable oil which is highly processed) I also like avocado oil as its replacement because it doesn’t have a strong taste and can safely be heated to high temps. I use this oil ALL THE TIME as replacement for highly processed oils. I just picked up a bottle at Wal-mart, though I usually get it at Costco.

SO TASTY and didn’t make me feel like I got ran over by a bus after eating it. AND…it didn’t make me feel like I needed to keep stuffing my face.


My very moist, rich, healthier chocolate cake recipe can easily be printed here.

I’ll also type out my recipe here for you below…

After you make it, please comment how it turned out for you! <3



Healthier Chocolate Cake Recipe  (Whole Food Nanny)

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 whatever you prefer)

1/2 cup unrefined, cold-pressed avocado oil

2 organic eggs

2 tsp. pure vanilla extract

1 cup boiling water


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.

Combine the flours, sugar, cocoa, baking powder, baking soda, and salt in a large bowl (or mixer bowl). Whisk together to combine.

Add the almond milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until thoroughly combined. Reduce speed, and carefully add in boiling water. Beat on high speed for 1 minute to add air to the batter.

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).

Remove from oven and allow to cool for 10-15 minutes. Remove from pan and cool completely before frosting.

****This cake is delicious topped with HOMEMADE WHIPPING CREAM and fresh, sliced strawberries. 😛