Healthy Chocolate Cake Recipes

This easy-to-make chocolate cake is dark, moist, rich--and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.

Ground almonds, almond flour and coconut sugar combine in this healthy, gluten-free cake recipe. Don't skip the dry sherry syrup! It gives this cake a complex, fruity flavor that results in an extra-moist cake. Serve with afternoon tea, brunch or as a special dessert.

This chocolate chip cake has an amazing moist, dense texture and a healthy profile with egg whites, buttermilk, canola oil and whole-wheat pastry flour. Plenty of chocolate chips give it rich flavor.

Inspired by the old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, this enlightened rendition has deep bittersweet chocolate flavor and dense melt-in-your-mouth texture. No one will guess it's healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it's completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.

This rich, chocolaty Southern favorite has its own culinary mythology: a couple at the Waldorf-Astoria, a shared slice of bright red chocolate cake, a request for the recipe, and the surprise of later finding a $100 charge on their room bill. Maybe all desserts this good deserve a legend.

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired. Recipe by Nancy Baggett for EatingWell.

This mint chocolate cake is an homage to Andes Crème de Menthe Thins. It's rich and quite easy to whip up. Add a touch of food coloring to make the mint buttercream filling pale green if you'd like.

No one will guess that this moist, decadent devil's food cake is vegan. Aquafaba, the liquid from canned chickpeas, is the secret to whipping up the gloriously light buttercream-like frosting on this vegan chocolate cake.

This Irish stout cake can't get any easier: everything is mixed in one bowl, poured into the cake pan and is in the oven in 15 minutes flat. Lining the cake pan with parchment paper makes removing the cake easy and helps with cleanup. After this rich chocolate cake has cooled, enjoy it with the espresso- and Irish whiskey-laced whipped cream topping.

Intensely chocolaty with a seductive fragrance of almond, chile and cinnamon, this flourless chocolate cake is complex and rich. It's also an easy do-ahead dessert.

This Queen of Sheba cake, a French classic, gets a minor update with less sugar and butter and a whisper of flaky sea salt on top--all of which lets the flavor of a special chocolate shine. Whipping a greater portion of the sugar into the egg whites makes them less easy to overbeat and creates a pleasing crust on top that contrasts with the moist and creamy interior.

Using a light, sweet cocoa sprinkle in place of frosting adds flavor and moistness to this carb-trimmed cupcake recipe, yet keeps the fat and calories in check.

These appealing diabetic-friendly cupcakes are super easy to serve anytime. But when you want a real show stopper, try the Dark Chocolate-Peppermint Layer Cake option.

No ordinary chocolate cake, this family pleaser gets its exquisite flavor from buttermilk and two kinds of ginger.

No ordinary chocolate cake, this family pleaser gets its exquisite flavor from buttermilk and two kinds of ginger.

Espresso coffee powder and bittersweet chocolate make this dense cake an extra-rich dessert.

Our lightened-up version of a classic chocolate cupcake uses whole-wheat flour and less butter and sugar than the average cupcake. Topped with rich chocolate ganache frosting, these are a birthday party must-have.

Not just for breakfast, granola adds a nice crunch to the top of these chocolate cupcakes.

This make-ahead chocolate dessert recipe is spectacular, yet has under 100 calories per serving.

You don't have to be a professional pastry chef to make fun decorated cupcakes. These chocolate cupcakes are made to look like the silly poop emoji and use three simple ingredients to accomplish their impressive look--chocolate frosting, candy eyes and marshmallows. Pureed sweet potato replaces butter in the healthy frosting for a birthday party treat kids and adults will love.

This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. Rather than the traditional round shape, we use a 9-by-13 pan to make a four-layer rectangular cake that looks fun and provides more layers of creamy goodness.

We use nonfat chocolate frozen yogurt and peppermint extract to create a flavorful and light ice cream cupcake with a chocolate cookie crunch that captures the classic mint chocolate chip ice cream combination.

Antioxidant-rich cherries and chocolate chips are folded into creamy frozen yogurt and layered on top of a crunchy cookie crust in your muffin tin for this twist on the classic Black Forest cake.

Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond “cream” made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.

These healthy chocolate cupcakes get a soft, moist texture from their not-so-secret ingredient: beets. The beets act as a natural red food dye, plus they bump up the fiber. Use red beets to give the cream cheese frosting a vibrant pink hue.