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–+ servings
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Moist Chocolate Cake

Chocolate Cake Recipe

4.82 from 11 votes
The secret to making this moist chocolate cake recipe with only 3 tablespoons of oil is pudding mix, yogurt and applesauce - you won't believe it's light!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 20 servings
Course: Dessert
Cuisine: American

Equipment

Ingredients

  • 1 1/2 cups sugar (or monk fruit sweetener)
  • 3 tbsp avocado oil (or coconut oil)
  • 4 ounces unsweetened apple sauce
  • 1 large egg
  • 2 large egg whites
  • 1 cup HOT brewed coffee
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 cup fat-free milk
  • 2 cups cake flour (not self rising (gluten-free flour see notes*))
  • 1 3.9 oz package instant chocolate pudding (I did not use sugar free, but you can)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 cup plain fat-free Greek yogurt
  • spray oil

Instructions

  • Preheat oven to 325°F. Lightly spray and flour your cake pan.
  • Dry Ingredients: In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside.
    dry ingredients
  • Wet Ingredients: In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside.
    wet ingredients
  • Mix: In a stand mixer on low speed combine the sugar and oil; mix to combine well.
  • Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
  • Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
  • Last step is to add the Greek yogurt and just stir to combine.
  • Pour into the cake pan and transfer to oven.
    pour batter into cake pan
  • Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes.
    Moist Chocolate Cake

Notes

I made this in a 13 x 9-inch baking pan and used a heart cookie cutter to cut out hearts, but you can make this into 24 cupcakes, a bundt cake or 2 rounds.
Totally optional, but you can drizzle it with chocolate syrup and serve topped with raspberries, if desired.
*I tested this out with King Arthur Gluten-Free Measure for Measure flour and it worked great. The only change was to bake the cake about 45 minutes.
Hope you enjoy!

Nutrition

Serving: 2.5 x 2.25 inch slice, Calories: 163kcal, Carbohydrates: 33g, Protein: 3g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 9.5mg, Sodium: 335mg, Fiber: 1.5g, Sugar: 19.5g
- WW Points: 8