Chocolate cakes can be anything from a rich cake brownie to a delightful devil’s food cake and anywhere in between. Consequently, I started about a year ago trying to make a remarkably healthier chocolate cake. I wanted it to be less in fat and calories but still moist and flavorful chocolate cake. (I’d like to take the time now to apologize to my friend Nancy and thank her for being a sport and enduring many dry, tasteless cakes.)

As time went on, I’d get discouraged and think “healthy and chocolate cake doesn’t go together!” I’d take breaks from my endeavor and focus on other delicious desserts such as chocolate muffins to build back my confidence.

Yet, my friends, today, I’m here to say: it finally happened. We created a chocolate cake that is moist, flavorful and healthier for you! It’s low in saturated fat and has good healthy fats in place of the bad fats.

Additionally, the cake is flavorful, chocolatey and tender. The secret ingredient: yogurt or buttermilk. My friends. There is something magical in baking with yogurt and buttermilk. The tangy flavor enhances the chocolate and the dairy improves the texture and prevents it from drying out despite the lack of fat. Especially if you chose the non-fat varieties. So without further introduction on this remarkably healthier chocolate cake, let’s get started!

My friend likened this cake to Little Debbie Chocolate Cupcakes. I find that a very high compliment because those are fantastic despite how many calories are in them. Hurry up and make your remarkably healthier chocolate cake that tastes naughtier than it should by watching this how to video!

Healthier Yogurt Chocolate Cake

A chocolate cake that stands up well on its own or can be iced for more flavor. This is a tender and moist chocolate cake that defies odds as it is much healthier than others out there. By using yogurt, your cake stays delicious and melts in your mouth.

Print Recipe

Prep Time10 minutes minutes

Cook Time50 minutes minutes

Servings12 people

Calories 208.1

Ingredients

• 1 cup (150g) flour
• 4 large (200g) eggs
• ¾ cup (150g) sugar
• ⅔ cup (160mL) fat-free yogurt
• ⅓ cup (80mL) oil
• ¼ cup (20g) cocoa powder
• 1 tsp (5mL) vanilla extract
• ½ tsp (3g) baking soda
• ½ tsp (2.5g) salt

For the Glaze

• 1 cup (125g) powdered sugar
• 1-2 tbs (15-30mL) milk

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour a 9×5 loaf tin (23x13cm) or line with parchment paper.
• Sift together flour, cocoa, baking soda and salt.
• In a large bowl, combine eggs, oil, and vanilla. Whisk together, about 30 seconds.
• Add in the sugar and whisk until it starts to dissolve, about 1 minute.
• Add in yogurt and stir well.
• Add dry ingredients and whisk until any lumps disappear.
• Pour into pan and bake 45 – 55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 190F (88C) and 210F (99C.)
• Let sit in pan 5 – 10 minutes to let cake rest. Remove from pan and cool on a wire rack, about 1 hour.

For the Glaze

• Mix together powdered sugar and milk 1 teaspoon at a time until desired consistency.
• Spread over top of cake. Allow to air dry for several minutes before slicing.

Notes

If using self-rising flour, omit baking powder and salt.

Yogurt can be substituted for buttermilk or milk.

Nutrition Facts

Healthier Yogurt Chocolate Cake

Serving Size

 

1 slice

Amount per Serving

Calories

208.1

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1.8

g

Monounsaturated Fat

 

4.6

g

Sodium

 

127.3

mg

6

%

Carbohydrates

 

31.5

g

11

%

Fiber

 

0.7

g

3

%

Protein

 

3.6

g

7

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.