While in Arizona visiting my grandparents a couple of weekends ago, my mom reminded us that our aunt’s birthday fell on that Saturday. Mom dashed out to Target for cards and a gift, while my brother and his best friend borrowed Grandma’s car to drive to the store for dessert.
Since they had sat next to my aunt on the flight, they tried to remember what treats she had mentioned enjoying. Chocolate? Flan? Tres leches cake? After debating, they ended up calling Mom and me from the supermarket to get our input…
And Mom replied to get all of them!
I definitely know where my sweet tooth came from…
So after lunch, we gathered around the assortment of desserts to sing happy birthday and give my aunt the first choice of treats. Out of the flan, regular tres leches cake slice, chocolate tres leches cake slice, and the miniature two layer chocolate cake, she opted for the flan.
Mom and I secretly cheered. More chocolate cake for us!
Yet as I slid the first bite into my mouth, I felt a tinge of disappointment. The cake tasted really sweet… But not very chocolaty at all. It had a very muted chocolate flavor, borderline bland, and I actually scraped off the frosting. Pretty disappointing.
So when I arrived back home, I baked this Ultimate Healthy Chocolate Bundt Cake to get my chocolate cake fix! It’s the exact opposite of that grocery store chocolate cake: supremely rich, incredibly decadent, and extremely chocolaty. It tastes a little fudgy too, as if you combined chocolate cake and brownies together into one dessert!
And also unlike that grocery store version… This ultimate healthy chocolate bundt cake contains no artificial ingredients, refined flour or sugar and only 96 calories in a slice!
I definitely went back for seconds of this homemade chocolate cake! ?
Let’s go over how to make this ultimate healthy chocolate bundt cake!
You’ll start with a combination of unsweetened cocoa powder and whole wheat pastry flour. You just need the regular kind of unsweetened cocoa powder, like this. I’ve found that Dutched or “special dark” cocoa powder doesn’t taste as strong in this particular cake and leads to a more muted chocolate flavor. Then to ensure this ultimate healthy chocolate bundt cake tastes really rich and decadent, you’ll actually use more cocoa powder than flour!
Whole wheat pastry flour is made by finely grinding a special type of soft wheat. It has the same health benefits as regular whole wheat flour (like extra fiber!), but it has a taste and texture closer to all-purpose flour. That difference is what allows the moist and fudgy texture, along with the incredibly rich flavor, of your ultimate healthy chocolate bundt cake to truly shine!
Just remember, it’s extremely important to measure the cocoa powder and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either ingredient will dry out your cake batter, and too much cocoa powder will make your cake taste bitter, instead of rich and decadent. I promise it’s worth the extra time to measure properly!
Whereas many traditional chocolate cake recipes call for lots of melted butter or oil (I’ve seen anywhere from ½ to 1 full cup!) to keep them moist, you just need 1 tablespoon for this one. That shaves off anywhere from 712 to 1,527 calories—and that really helps keep this ultimate healthy chocolate bundt cake low fat and low calorie!
The majority of your cake’s tender texture actually comes from one of my favorite ingredients. If you’ve browsed through my recipes before, I’m sure you know what it is…
Greek yogurt! Greek yogurt adds the same moisture to your cake batter as extra butter or oil but for a fraction of the calories. It also gives your ultimate healthy chocolate bundt cake a protein boost!
Protein-packed healthy chocolate bundt cake… Does that make it breakfast food? ?
One more thing contributes to the texture! You’ll actually add both baking powder and baking soda to your cake batter. This is really important! Because you’ll also mix in…
White vinegar! It may sound like a strange ingredient for chocolate cake, but it’s actually the secret ingredient in this one. The vinegar (an acid) reacts with the baking soda (a base) to create air bubbles. Those air bubbles make your cake rise, and they also give this ultimate healthy chocolate bundt cake a deliciously moist and fudgy texture.
I love nerdy baking chemistry like that!
To sweeten your ultimate healthy chocolate bundt cake, you’ll actually use two ingredients: liquid stevia and erythritol. Both of these ingredients are plant-based, no-calorie sweeteners that contain nothing refined or artificial (aka they’re clean-eating friendly!). I actually buy both online (here for the liquid stevia and here for the erythritol!) because that’s where I’ve found the best prices.
Tip: You’ll use liquid stevia in all of these recipes of mine and erythritol in all of these recipes of mine too!
I normally try to stick with just one sweetener to make life easier for you. I know it isn’t fun to try to track down even more ingredients! However, I found that the cake tasted bland and not sweet enough when I just used one or the other, but when I combined the two…
Pure chocolate cake magic!
So I promise it’s worth buying and using both!
Your cake batter is almost done! At this point, it’d time to stir the cocoa + flour mixture into the Greek yogurt mixture. However, instead of dumping one bowl into the other, you’ll actually use a method called alternating additions. This simply means that you’ll alternate between adding a little cocoa mixture, gently stirring it in, adding a little milk, stirring it in, going back to the cocoa mixture, gently stirring it in… And continue until you run out of cocoa mixture and milk!
Alternating additions are key because they prevent overmixing. Overmixing the batter results in a tough or gummy texture, instead of the perfectly moist and fudgy texture you want in your ultimate healthy chocolate bundt cake.
Hint: This is why I highly recommend against using an electric or stand mixer! They tend to overmix healthy batters like this one. Use a whisk where instructed and a fork for everything else for the best texture!
Now your cake batter is ready to bake! Before pouring it into your cake pan, make sure you generously coat your bundt pan with cooking spray. Bundt pans have a lot more nooks and crannies compared to the smooth sides of round, rectangular, or loaf pans. If you don’t coat all of those nooks and crannies with cooking spray, your cake won’t slide out onto the cooling rack when it’s done baking.
So be generous!
And if that chocolaty cake goodness just isn’t enough… Then you can add a dark chocolate drizzle on top!
It’s super simple to make. Just stir together a little more cocoa powder, some pure maple syrup, and a touch of milk. Transfer that to a zip-topped bag, cut off a tiny piece of one corner, and drizzle it all over your cooled ultimate healthy chocolate bundt cake.
Then if you can figure out how to stop after just one slice… Tell me your secret. Because I definitely can’t! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your ultimate healthy chocolate bundt cake!
| The Ultimate Healthy Chocolate Bundt Cake | | Print |
- for the cake
- 2 cups (160g) unsweetened cocoa powder (measured like this)
- 1 ¾ cups (210g) whole wheat pastry flour or gluten-free* flour (measured like this)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 4 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- 5 ½ tsp liquid stevia
- 6 tbsp (90g) confectioners’ style erythritol
- ¾ cup (180g) plain nonfat Greek yogurt
- ¼ cup (60mL) white vinegar
- 1 ¾ cups (420mL) nonfat milk
- for the drizzle
- 3 tbsp (15g) unsweetened cocoa powder (measured like this)
- 2 tsp pure maple syrup
- 2 ½ - 3 tsp nonfat milk
- Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
- To prepare the cake, whisk together the cocoa powder, flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the erythritol. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and 1 cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
- Spread the batter into the prepared pan. Bake at 350°F for 65-75 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring the cake to a wire rack to cool completely.
- Once the cake has completely cooled to room temperature and just before serving, prepare the drizzle. Stir together the cocoa powder, maple syrup, and milk in a small bowl. Transfer the mixture to a zip-topped plastic bag, cut off a tiny piece of one corner, and drizzle over the cooled cake.
White whole wheat flour or all-purpose flour may be substituted in place of the whole wheat pastry flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.
It’s extremely important to measure the cocoa powder and flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will dry out your cake and give it a crumbly texture, instead of having it turn out moist and tender! Too much cocoa powder will also make your cake taste bitter, instead of rich and decadent.
The cake requires 4 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 4 egg whites, the cake will collapse while cooling and turn out much denser.
I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy it online here. However, if you really prefer to omit the liquid stevia from the cake, substitute 2 ¼ cups (432g) granulated sugar and reduce the milk to 1 cup (240mL), but the cake will no longer be clean-eating friendly. You may substitute 2 ¼ cups (432g) coconut sugar and reduce the milk to 1 cup (240mL) to keep the cake clean eating friendly. The baking time may vary with either of those substitutions as well. Do not substitute honey, maple syrup, or agave because the cake batter will be much too liquidy with any of those.
Coconut sugar, granulated sugar, or brown sugar may be substituted in place of the confectioners’ style erythritol. Granulated sucralose (Splenda) will also work in place of the confectioners’ style erythritol, if you prefer a different no-calorie granulated sweetener. (I buy my erythritol online here!)
The vinegar reacts with the baking soda to help the cake rise and give it a better texture. You can’t taste it in the finished cake—I promise!
Any milk may be substituted in place of the nonfat milk.
Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.
Make sure you coat your bundt pan really well with cooking spray! (This is the bundt pan that I use!) With so many nooks and crannies, compared to traditional round or rectangular cake pans, the batter has more chances to stick to the sides, so a generous coating of cooking spray will ensure your bundt cake slides right out of the pan.
Honey or agave may be substituted for the pure maple syrup in the drizzle.
For more drizzle, double the drizzle.
If you have a 6-cup bundt pan, you can make a half-recipe and bake at 350°F for 60-70 minutes instead.
When refrigerating leftover slices of already drizzled bundt cake, the drizzle will turn brittle and crack. It won’t affect the flavor—only the appearance!
{gluten-free, clean eating, low fat, low sugar}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Dark Chocolate Cupcakes
♡ The Ultimate Healthy Vanilla Bean Pound Cake
♡ The Ultimate Healthy Carrot Cake
♡ The Ultimate Healthy Blueberry Pound Cake
♡ The Ultimate Healthy Red Velvet Cupcakes
♡ …and the rest of Amy’s healthy chocolate recipes!
OMG Amy! This looks divine! I am making this cake on the weekend and I will post on Instagram (I will remember to tag you in pic and use your hashtag).
You’re too sweet Carmelina — thank you!! That means so much to me! ♡ I can’t wait to see your cake and hear what your family thinks of it!
Amy,
I have liquid stevia, but not erythritol! You’ve mentioned I could substitute with coconut sugar (which I have). Could you tell me how much coconut sugar will I need in addition to liquid stevia to make up for erythritol?
I really appreciate your interest in my recipe Prajakta! I’ve actually covered that in the Notes section. I know it can be easy to miss! (If I don’t provide a different measurement in the Notes section, then you can assume it’s a 1-to-1 substitution, like with this instance of the coconut sugar in place of the erythritol! 😉 ) I’m so excited to hear what you think of this cake!
This looks amazing. But is there a difference between whole wheat flour and whole wheat pastry flour. Can I just use the whole wheat flower or the white whole wheat flour? Thank you I love all your recipes
I’m so glad you’re enjoying my recipes Marcella — that means the world to me!! I’ve actually covered the answer to your question about the difference between those flours in the blog post above the recipe. I know it can be easy to scroll right past that! 😉 I’ve also covered the best alternatives to the whole wheat pastry flour in the Notes section of the recipe. I know it’s easy to miss that too! 🙂 I can’t wait to hear what you think of this cake!
Hi Amy. The cake looks wonderful! I have 2 questions. 1. We can not have dairy . I can sub almond milk for the milk, but what about greek yougurt? Can I sub apple sauce instead? What would be the measurement? Another option I was thinking about is coconut yogurt, but it’s not non fat, so I would be adding calories. 2. I have spelt flour, can I use that instead of whole wheat pastry?
Thank you in advance!
I truly appreciate your interest in my recipe Batia! Your coconut yogurt would be the best substitute for the Greek yogurt. If you’re concerned about the added fat and calories, then try using half coconut yogurt and half unsweetened applesauce (so 6 tablespoons of each). The texture may be different if using half of each, so just keep that in mind! I don’t have much experience with spelt flour, so I’m not sure. However, I think other readers have had decent luck with substituting it in some of my cake recipes before, although I can’t personally vouch for that. 🙂 I’d love to hear what you think if you decide to try this chocolate bundt cake!
I don’t have a bundt pan… What can I use instead??
I really appreciate your interest in my recipe Pagie! I think you may be the same person who asked this earlier today on my Instagram photo? 🙂 If so, then what I said earlier still applies — an angel food cake pan would be the best alternative! If you don’t have that either, then cupcakes would be the next best thing! Bundt cakes bake differently than any other cake pan (they’re exposed to air around the outsides and inside of the pan, whereas other cake pans are only exposed on the outsides), so I’m not 100% sure whether another cake pan would work. I’d love to hear what you think if you try this recipe!
This cake looks so delicious! I’m planing on making it with gf cassava flour; also if I could use cacao instead of cocoa?Can’t wait to make it, for your other recipes look great too!
Thanks, Amy:)
I truly appreciate your interest in my recipe Teresa! I haven’t worked with cacao or cassava flour before, so I’m not sure how either substitution will turn out. However, if you’ve been able to substitute them in similar cake recipes before, then I’m guessing they’ll both work here as well. 🙂 I can’t wait to hear what you think of this bundt cake!
Fantastic cake! My only major modifications were replacing the stevia with erythritol because I just can’t stand the taste of stevia (though I wish I could!) and replacing the nonfat milk with almond milk. I read the note about changing the liquid ratios if you were going to sub for the stevia, but I elected not to reduce the liquid because erythritol doesn’t have the same hygroscopic properties as sugar, and it turned out delicious. Just a note for anyone thinking of doing the same, my cake was done much more quickly and came out a teeny bit dry– I don’t blame the recipe because I modified it, but I would recommend adding a little extra liquid and checking on your cake at around 35 minutes, because mine was a little overdone by the time I checked it at the 45-minute mark. Overall a great recipe, thank you for sharing it!
I’m so glad you enjoyed this cake Ria! It’s very true about erythritol not dissolving the same as sugar. It’s much more absorbent, from what I’ve found (and I’m sure you have too!), so it’s really helpful to hear your experiences with that modification. Thank you so much for sharing! 🙂
Hi Amy, While I was shopping for more Stevia, I happened upon a jar of NuNaturals NuStevia White Stevia Powder/ Since it was affordable to me, I bought it thinking I could make my own liquid. Instructions say 1/4 teaspoon is as sweet as one teaspoon of sugar. So I’m thinking perhaps 1/4 teaspoon to each of your teaspoons of liquid should do it. Thoughts? Thanks, Dawn
I really appreciate your interest in my recipe Dawn! Thanks for sharing the conversion factor for the stevia powder you bought — that’s really helpful to know! If you’d like to use it in place of my liquid stevia, then you’ll actually need ½ cup + 1 tablespoon. (For the liquid stevia that I use, 2 teaspoons sweetens like 1 cup of granulated sugar.) You’ll likely need to decrease the amount of milk to compensate. I’d start with 1 ¼ cups of milk. You may need more (up to another ¼ cup!), but it’s always easier to add more milk to the bow, than it is to remove milk! 😉 The batter should be thick, but not as thick as cookie dough, if that makes sense. 🙂 I’d love to hear what you think if you try making this cake!
Hi Amy, I’ve looked at your blog a few times and I can’t see the answer to my question. I am confused by the amounts of milk. Ingredients call for 1 3/4 cups of milk. When I am mixing the wet ingredients together, you say to add 1 cup of milk with the vinegar. Then I go to alternating the flour mixture and remaining milk… I read that to mean the milk mixture not the remaining 3/4 cup of milk. I can’t find where the remaining 3/4 cup milk is used. Where am I missing that?
So here I am with my milk mixture and my flour mixture all set to blend alternatingly but I don’t want to screw up my first time! I’m hoping you’ll see my comment and answer me soon. HELP!!
Thank you, Amy
I’m so honored that you’re making this recipe of mine Dawn! Once you’ve stirred the vinegar and 1 cup of milk into the batter in your mixing bowl, then you have ¾ cup of milk left. (There’s no “milk mixture” in this recipe — only a “flour mixture!”) That ¾ cup of milk is the “remaining milk” and what you’ll use in the alternating additions with the flour mixture. Does that make sense? 🙂 I can’t wait to hear what you think of this bundt cake — it’s one of my all-time favorite recipes!
Hi Amy, I guess I didn’t make myself clear enough so please let me try again. In the instructions, you wrote in part in Step 2, “Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture… .” Then the instructions move on to Step 3. So I thought that if I simply add the 3/4 cup of the remaining milk alternatingly to the flour mixture, when do I add what I call the “milk mixture” (the butter, egg whites, vanilla extract, and the liquid stevia plus the 1 cup of milk and vinegar)? There is no instruction for adding that “milk mixture” in with the flour mixture. Does that help you see my confusion?
What I ended up doing was to add the remaining 3/4 cup of milk to my batter. I’m sorry, I’m probably dense here but I’m just truly confused. I always want to follow directions to the T when I’ve never tried a recipe before. If I can wrap my dense head around this, I’m willing to try this recipe again with your help.
I probably screwed up the cake as it came out of the oven with a nearly rock-hard crust. While the inside was moist I honestly didn’t care for the after taste of what I think is the erythritol. Is there something else I can substitute?
Thank you for your patience with me. I usually enjoy your recipes and cook them often.
It’s my pleasure, Dawn! I’m always happy to help! 🙂 After you’ve added the vinegar and 1 cup of milk to your main mixing bowl (let’s call this “Bowl 2”), that bowl should contain the butter, egg whites, vanilla extract, liquid stevia, erythritol, Greek yogurt, vinegar, and 1 cup of milk. You should have a previous mixing bowl (let’s call this “Bowl 1”) with the flour, cocoa powder, baking powder, baking soda, and salt. The ONLY remaining ingredient is ¾ cup of milk.
At the end of Step 2, you will alternate between adding the contents of Bowl 1 and the remaining ¾ cup of milk to Bowl 2. (You do NOT add the remaining ¾ cup of milk to the flour mixture!)
For the alternating additions, pour ¼ of the contents of Bowl 1 to Bowl 2. Gently fold that in. Add ¼ cup of the remaining milk to Bowl 2, and gently stir it in. (Now you should only have ½ cup of milk remaining!) Add another bit of Bowl 1 to Bowl 2. Gently fold it in. Add another ¼ cup of the remaining milk to Bowl 2, and gently stir it in. (Now you should only have ¼ cup of milk remaining!) Add another round of Bowl 1 to Bowl 2. Gently fold it in. Add the last ¼ cup of the remaining milk to Bowl 2, and gently stir it in. (Now you’ve used all of the milk!) Finish by gently folding the last of Bowl 1 into Bowl 2. At this point, you’re ready for Step 3!
Does all of that make sense now? 🙂
How long did you bake your cake? And what are your preferred granulated sweeteners (coconut sugar, brown sugar, granulated sugar, monkfruit, Splenda — just let me know any and all of your favorites! 😉 )?
Hi
This looks soooo yummy.
My wife makes cake for us and on order as well for the past 5yrs. and am certainly going to share this recipe with her to have a try.
I will share my experience here as well later.
Thanks for sharing 🙂
I can’t wait to hear what you and your wife think of this cake, Fawad!