Indulge in a guilt-free treat with this Whole Wheat Chocolate Cake (Sugar-Free) recipe. Perfect for beginners, this cake offers a soft, moist, and spongy texture with a superb crumb, all made with wholesome ingredients. By using white whole wheat flour and a sugar substitute, you can enjoy a delicious chocolate cake that's both healthier and full of flavor.
Whether you're skeptical about whole wheat or want to incorporate more nutritious options into your baking, this recipe will satisfy your chocolate cravings while keeping your health goals in check. Get ready to delight your taste buds with this delightful, nourishing Whole Wheat Chocolate Cake.😋🎂
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What is Whole Wheat Chocolate Cake?
Whole wheat chocolate cake is a type of cake that is made with whole wheat flour instead of refined all-purpose flour. Whole wheat flour is made by grinding the wheat kernel, including the bran, germ, and endosperm. This makes it higher in fiber and nutrients compared to refined flour. In the context of a chocolate cake, whole wheat flour adds a nutty flavor and a denser texture to the cake.
It also provides additional nutritional benefits due to the higher fiber content. Whole wheat chocolate cake can be enjoyed by individuals who prefer a healthier alternative to traditional chocolate cakes or those looking to incorporate more whole grains into their diet. It can be made with or without added sugar, depending on the desired level of sweetness.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole Wheat Flour: It gives structure and texture to the cake. I use white whole-wheat flour.
- Baking soda & Baking Powder: For leavening.
- Avocado Oil: I love using Avocado or grapeseed oil in my cake recipes. It makes it moist and tastes great, but any neutral-flavored oil will work, or you can use unsalted butter or oil.
- Eggs: It provides structure, moisture, and richness.
- Kosher salt: To bring out the flavors of the rest of the ingredients
- Clear vanilla: It enhances the flavor.
- Buttermilk or Whole Milk: It adds body and a softer texture to the yellow sheet cake. (See Notes for Buttermilk substitution).
- Unsweetened Cocoa Powder: Cocoa powder adds a rich chocolate flavor to the cake. It is responsible for the deep, dark color and intense chocolate taste.
- Allulose: Allulose is a sugar substitute used to sweeten the cake without adding regular sugar. It provides sweetness while keeping the cake sugar-free.
- Chocolate Liquor: Chocolate liquor, such as Godiva, is added to intensify the cake's chocolate flavor. It contributes to a richer and more decadent taste.
Tools you'll need
- Small bowl
- Medium bowl
- Whisk or Hand Mixer
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Whole Wheat Chocolate Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350° F. Lined with parchment paper in a 9" x 13" pan or spray with baking spray, brush it with melted butter, and then sprinkle with flour. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. Whisk together the buttermilk, Chocolate liquor, and coffee in a separate bowl.
Sift the flour, cocoa, baking powder, and baking soda into another bowl. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended. Divide the batter among the prepared pans and bake in the middle of the oven for 45 to 50 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and cool completely before frosting.
Substitutions
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Buttermilk: Feel free to substitute the buttermilk for this homemade buttermilk.
- Whole Wheat Flour: You can substitute regular all-purpose flour or pastry flour if you don't have white whole wheat flour. However, remember that all-purpose flour will have a different texture and taste than whole wheat flour.
- Allulose: Allulose is a sugar substitute used in this recipe, but you can use any other sugar substitute of your choice or regular granulated sugar if you prefer.
- Chocolate Liquor: If you don't have chocolate liquor, substitute it with strong brewed coffee or espresso or leave it out entirely.
- Clear Vanilla: You can use regular vanilla extract instead of clear vanilla if you don't have it on hand, but keep in mind that the color of the cake may be slightly darker.
Variations
- Chocolate Orange Cake: Add the zest of one orange to the cake batter for a refreshing citrus twist. You can also incorporate an orange extract splash to enhance the flavor.
- Nutty Chocolate Cake: Stir in a cup of chopped nuts, such as walnuts, almonds, or hazelnuts, into the cake batter for added crunch and nuttiness. You can also sprinkle some chopped nuts on the cake before baking.
- Mint Chocolate Cake: Add a teaspoon of peppermint extract to the cake batter to create a delightful mint chocolate flavor. You can also fold some chocolate chips or chopped mint chocolate into the batter for extra indulgence.
- Raspberry Chocolate Cake: Gently fold in fresh raspberries or add a layer of raspberry jam between the cake layers for a burst of fruity that complements the chocolate.
- Coconut Chocolate Cake: Mix shredded coconut into the cake batter for a tropical twist. You can also frost the cake with coconut-flavored frosting and sprinkle toasted coconut on top for added texture.
- Spiced Chocolate Cake: Incorporate warm spices like cinnamon, nutmeg, or cardamom into the cake batter for a cozy and aromatic chocolate cake experience.
How to Serve
- Simple and Elegant: Dust the cake with a light sprinkle of powdered sugar before serving. This gives it a beautiful and elegant touch, highlighting the rich chocolate color.
- Whipped Cream and Berries: Serve slices of the cake with a dollop of freshly whipped cream and a handful of fresh berries, such as strawberries, raspberries, or blueberries. The creamy whipped topping and tangy berries pair wonderfully with the chocolate flavor.
- Chocolate Ganache: Drizzle the cake with a luscious chocolate ganache for an extra indulgent touch. Heat equal parts of heavy cream and chopped dark chocolate until smooth and glossy. Pour the ganache over the cake and let it set before slicing and serving.
- Frosting and Decorations: Frost the cake with your favorite frostings, such as cream cheese or chocolate buttercream. You can get creative with piping decorations or adding chocolate shavings, sprinkles, or edible flowers to make it visually appealing.
- Ice Cream: Serve warm cake slices with a scoop of your favorite ice cream flavor. The warm cake and ice cream contrast creates a delightful dessert experience.
How to Store & Re-Heat
Make-Ahead
To make the Whole Wheat Chocolate Cake (Sugar-Free) ahead of time, follow the recipe instructions and bake the cake as directed. Once the cake has completely cooled, you can wrap it tightly in plastic wrap or place it in an airtight container. Store the cake at room temperature or in the refrigerator for up to 2 days. When you're ready to serve, you can either enjoy it as is or bring it to room temperature if stored in the refrigerator.
How to Freeze
To freeze the Whole Wheat Chocolate Cake (Sugar-Free), ensure the cake has completely cooled down. Wrap the cake tightly in plastic wrap, ensuring it is well-sealed to prevent freezer burn. Then, place the wrapped cake in a freezer-safe container or airtight freezer bag. Label the container with the date and place it in the freezer. The cake can be frozen for up to 2-3 months. When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, bring the cake to room temperature before serving.
Tips for Making The Best Whole Wheat Chocolate Cake
- Follow the Recipe: Follow the instructions for the whole wheat chocolate cake.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then leveling it with a knife or using the weight measurements. I use a 240 ml Dry Measuring cup (every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a (3) 9-inch round cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pans.
- Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper; when it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, whisk the dry ingredients for 30 seconds to combine if you don't have one.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour Cake batter into prepared pan: Pour the batter into the prepared pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of the cake and see if it comes out clean; if it does, the cake is made. You may also notice the cake pulling away from the pan's sides and feel a slight spring back when you lightly press on the top.
- Cool the chocolate cake: Remove the whole wheat chocolate cake from the oven and cool it in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the chocolate cake; place a rack upside down over the top of each cake pan, and invert the cake onto the rack.
FAQ
How Can I Make the Whole Wheat Chocolate Cake More Tender?
One of the secrets to a tender cake is to sift the flour; the more sifted the flour, the more delicate the texture.
What is the secret to making a moist whole-wheat chocolate cake?
You can do a few things to ensure your whole wheat chocolate cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the chocolate cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry wheat chocolate cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using full-fat for the best whole-wheat chocolate cake.
Why did my cake turn out dry?
Ensure you didn't overbake the cake. Check for doneness with a toothpick. If it comes out clean, it's ready.
Why did my cake sink in the middle?
This can happen due to overmixing or opening the oven door too early. Be gentle when folding in chocolate chips, and avoid opening the oven prematurely.
Can I use whole wheat flour instead of white whole wheat flour?
While it may work, white whole wheat flour provides a lighter texture. Regular whole wheat flour might result in a denser cake.
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Recipe
Easy Whole Wheat Chocolate Cake (Sugar Free)
Tools
Ingredients
- 3 cups white whole wheat flour , spooned, leveled and sifted.
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ¾ avocado oil or (unsalted butter, softened)
- 4 eggs , room temperature
- ¼ teaspoon kosher salt
- 1 tablespoon clear vanilla flavor
- 1 cup homemade buttermilk , room temperature*(see substitution below
- ¾ cup unsweetened cocoa powder
- 1 ¾ cup Allulose
- 2 Tablespoons Chocolate liquor , such as Godiva
- ½ cup whole milk , room temperature
Instructions
- Preheat the oven to 350° F. Lined with parchment paper a 9" x 13" pan or spray with baking spray, brush it with melted butter and then sprinkle with flour. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes.
- Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, Chocolate liquor, and coffee. In another bowl, sift together the flour, cocoa, baking powder, and baking soda. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended. Divide the batter among the prepared pans and bake in the middle of the oven for 45 to 50 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.