Indulge in Guilt-Free Deliciousness: The Ultimate Whole Foods Chocolate Cake Recipe

Are you craving a rich, decadent chocolate cake that aligns with your whole foods lifestyle? Look no further! This incredible Whole Foods Chocolate Cake recipe delivers all the satisfying flavor and moist texture you desire, without compromising your commitment to healthy eating. As a self-proclaimed cake enthusiast, I can assure you, this recipe is a game-changer. It’s unbelievably simple to make and rivals any traditional chocolate cake in taste and texture. Prepare to be amazed by this wholesome and utterly delicious treat!

Why This Whole Foods Chocolate Cake Will Become Your New Favorite

This isn’t just another cake recipe; it’s a whole foods revolution in dessert form! Here’s why you’ll absolutely adore this Whole Foods Chocolate Cake:

Effortless Simplicity: Forget complicated baking procedures. This recipe is designed for ease. Many gluten-free and health-conscious desserts involve intricate steps and hard-to-find ingredients. Not this one! You’ll be delighted at how quickly you can whip up this cake using basic whole food pantry staples. Simply mix, bake, and enjoy!

Embrace Whole Foods Goodness: This chocolate cake is a celebration of whole foods. It’s naturally gluten-free, dairy-free, and grain-free, making it a fantastic option for those with dietary sensitivities or anyone seeking a healthier dessert. Plus, we provide easy keto and nut-free variations, ensuring everyone can partake in the indulgence. It’s a truly versatile recipe that caters to various nutritional needs without sacrificing flavor.

Cake or Cupcakes – The Choice is Yours: Versatility is key! Whether you prefer a classic cake or individual cupcakes, this recipe has you covered. For a stunning two-layer cake (perfect for celebrations!), simply double the batch. Alternatively, a single batch bakes beautifully in a 9×9 inch pan or yields a dozen delightful cupcakes. Imagine the possibilities!

Unbelievably Moist and Delicious: Moist is the magic word when it comes to cake, and this Whole Foods Chocolate Cake delivers in spades. Dry cake? Absolutely not! This cake boasts a wonderfully rich and moist crumb that will melt in your mouth. It’s the texture of your dessert dreams come true.

Make-Ahead Marvel: Life can be busy, but dessert cravings don’t wait! This cake is freezer-friendly, allowing you to bake ahead for parties or simply savor a slice whenever the mood strikes. Bake it now, freeze it for later – you’ll always have a wholesome treat ready to go.

Key Whole Food Ingredients for a Guilt-Free Cake

Let’s delve into the star ingredients that make this Whole Foods Chocolate Cake so special:

Almond Flour: We opt for super-fine almond flour to achieve the most delicate and pleasing texture. Almond flour is a fantastic whole food alternative to traditional wheat flour, providing healthy fats and a naturally gluten-free base. For a nut-free option, see recipe notes below! We recommend Blue Diamond Almond Flour for its consistent quality.
Tapioca Flour: Tapioca flour lends a delightful chewiness and lightness to the cake. It’s a wonderful whole food starch derived from the cassava root. If possible, tapioca flour is preferred over arrowroot for its superior texture in this recipe. Find it easily on Amazon or in bulk bins at health food stores.
Coconut Milk (Full-Fat, Unsweetened, Canned): For unparalleled richness and creaminess, full-fat canned coconut milk is our dairy-free secret weapon. It’s a luscious whole food that adds moisture and depth of flavor. If coconut isn’t your preference, you can substitute with another dairy-free milk, but be aware that the result might be slightly less decadent.
Lemon Juice: Don’t underestimate the power of lemon juice! When combined with coconut milk, it creates a faux “buttermilk” effect. This crucial step enhances both the flavor and the tender texture of the cake. If lemon juice is unavailable, white vinegar works as a substitute. Crucially, do not omit this acidic element, as it’s essential for activating the baking soda and ensuring proper rise.
Coconut Sugar: Coconut sugar is our go-to whole food granulated sweetener in this recipe. It offers a subtle caramel-like sweetness and is less processed than refined white sugar. You can also use other granulated sweeteners like monk fruit sugar (for keto) or maple sugar in equal amounts, depending on your dietary preferences.

Cocoa Powder: Good quality, unsweetened cocoa powder is the heart of our chocolate flavor. Choose your favorite brand from the baking aisle of most grocery stores. Cocoa powder is a powerhouse of antioxidants and adds intense chocolate richness.
Baking Powder & Baking Soda: These are essential leavening agents that provide the perfect rise and airy texture to our cake.
Eggs: Eggs contribute to the structure, richness, and moisture of the cake. At this time, we do not have a recommended egg substitute for this recipe. If you discover a successful egg-free alternative, please share it in the comments below!
Light Tasting Oil (Olive Oil or Avocado Oil): Opt for a neutral-flavored oil like extra light tasting olive oil or avocado oil. These healthy fats add moisture and tenderness to the cake without overpowering the chocolate flavor.
Vanilla Extract: Pure vanilla extract is always ideal for the best flavor. However, imitation vanilla extract works perfectly well and is a budget-friendly option.
Frosting of Choice: The perfect frosting is the crowning glory! We highly recommend our Easy Dairy-free Frosting recipe which pairs beautifully with this cake. Vanilla, peanut butter, or chocolate variations are all fantastic! For convenience, you can also use a store-bought dairy-free frosting like Miss Jones Bakes, available at many retailers.

Baking Your Own Delicious Whole Foods Chocolate Cake: Step-by-Step

Get ready to bake the most delightful and wholesome chocolate cake you’ve ever tasted!

Instructions:

Prepare for Baking:
- For Cake: Preheat oven to 350°F (175°C). Line the bottom of an 8 or 9-inch round cake pan with parchment paper (cut a circle by pressing parchment into the pan and tracing). Grease the pan generously with cooking oil. Alternatively, line a 9×9 inch square pan with parchment paper.
- For Cupcakes: Preheat oven to 375°F (190°C). Line a cupcake pan with cupcake liners.
Combine Wet Ingredients (Part 1): In a small bowl or liquid measuring cup, whisk together the coconut milk and lemon juice. Set aside to allow the mixture to slightly thicken.
Combine Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients: almond flour, tapioca flour, coconut sugar, cocoa powder, baking powder, and baking soda. Ensure there are no clumps.
Combine Wet and Dry Ingredients: Pour the coconut milk mixture and the remaining wet ingredients (eggs, oil, and vanilla) into the bowl with the dry ingredients. Whisk until just combined. You can also use a hand mixer on low speed for about 1 minute to ensure everything is well incorporated. Do not overmix.
Bake to Perfection:
- For Cake: Pour the batter into the prepared cake pan and bake for approximately 35 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out with just a few moist crumbs attached, not wet batter. The top of the cake should spring back gently when lightly touched. Let the cake cool in the pan for 5 minutes.
- Optional Pro-Tip for Extra Moistness: For an incredibly moist cake (highly recommended!), after cooling for 5 minutes, invert the cake onto plastic wrap. Wrap tightly and freeze on a flat surface (like a cooling rack) for at least 1 hour. Freezing locks in moisture and makes frosting much easier.
- For Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full (approximately ⅓ cup of batter per liner). Bake at 375°F (190°C) for about 15 minutes, or until the tops spring back when touched. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frost and Enjoy: Once the cake or cupcakes are completely cool, frost with your favorite frosting. We are partial to our Easy Dairy-free Frosting! See recipe notes for delicious chocolate and peanut butter frosting variations.

Elevate Your Cake: Peanut Butter Cup Cake Variation

For a truly decadent twist, try our family-favorite Peanut Butter Cup Cake! It’s a guaranteed crowd-pleaser, especially with kids (and adults!).

Peanut Butter Cup Cake Instructions:

Double the Chocolate Cake: Prepare a double batch of this Whole Foods Chocolate Cake recipe to create two delicious cake layers.
Peanut Butter Frosting: Make a batch of our Easy Dairy-free Frosting, using the peanut butter variation detailed in the recipe notes. Frost between the cake layers and over the top and sides of the cake.
Peanut Butter Cup Topping (Optional but Highly Recommended):
- Make a batch of our 4-Ingredient Peanut Butter Fudge, either in individual cups or a loaf pan. Once firm, chop into pieces and sprinkle generously over the frosted cake.
- For a shortcut, use a bag of Justin’s Dairy-free Peanut Butter Cups. Chop them up and scatter them on top of the cake.
Chocolate Drizzle (Optional): For an extra touch of elegance and chocolatey goodness, melt some dairy-free chocolate chips and drizzle them artfully over the peanut butter frosting and peanut butter cup pieces.

Whole Foods Chocolate Cake Recipe

By Autumn @wholefoodfor7 – Your guide to delicious and wholesome baking!

This recipe provides a rich, delicious, and EASY way to bake a grain-free, gluten-free, and dairy-free cake or cupcakes, using whole food ingredients.

Print Recipe Pin Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Course: Dessert
Cuisine: American

Servings: 12 slices or cupcakes
Calories: 237 kcal (per serving, cake only)

Ingredients

1 cup full-fat unsweetened coconut milk*
1 tablespoon lemon juice*
1 ½ cups almond flour*
¾ cup tapioca flour
1 cup coconut sugar
⅓ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg + 1 egg yolk
¼ cup extra light tasting olive oil or avocado oil
1 teaspoon vanilla extract
Frosting of choice (see recipe link and notes)

Instructions

CAKE PREP: Preheat oven to 350°F (175°C). Line an 8″ or 9″ round or 9×9″ square pan with parchment paper and grease.
CUPCAKE PREP: Preheat oven to 375°F (190°C). Line a cupcake pan with liners.
MILK MIXTURE: Combine coconut milk and lemon juice in a small bowl; set aside.
DRY INGREDIENTS: In a large bowl, whisk together almond flour, tapioca flour, coconut sugar, cocoa powder, baking powder, and baking soda.
WET INGREDIENTS: Add milk mixture, eggs, oil, and vanilla to dry ingredients. Whisk until combined (or use hand mixer on low for 1 minute).
BAKE CAKE: Pour batter into prepared cake pan. Bake 35 mins, or until toothpick comes out with crumbs. Cool 5 mins in pan. Optional: Freeze for 1 hour wrapped in plastic wrap for extra moisture.
BAKE CUPCAKES: Divide batter into cupcake liners (⅓ cup each). Bake at 375°F (190°C) for 15 mins, or until tops spring back. Cool 5 mins in pan, then transfer to rack to cool completely.
FROST: Frost cooled cake or cupcakes with your favorite frosting, such as our Easy Dairy-free Frosting.

Recipe Notes

NOTE: Recipe makes one 8-9″ round cake or 12 cupcakes. Double recipe for a 2-layer cake (as pictured). Nutritional information is for cake only, frosting not included.

SUBSTITUTIONS:

COCONUT-FREE: Substitute coconut milk with another dairy-free milk. Note: coconut milk yields the richest results. Any granulated sugar can replace coconut sugar.
LEMON JUICE SUBSTITUTE: White vinegar can be used instead of lemon juice.
NUT-FREE: Replace almond flour and tapioca flour with 2 ¼ cups cassava flour. Fluff cassava flour before measuring. Bake cupcakes for 13-14 mins (cake time may vary). Cassava flour version will be less rich and can dry out if overbaked.
KETO: Use granulated monk fruit sugar instead of coconut sugar and use the almond flour + tapioca flour blend.

Nutrition

Keywords: dairy-free, dessert, easy, gluten-free, keto, kid-friendly, nut-free, paleo, whole foods chocolate cake

Tried this recipe? Let us know how it was!

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