Healthy-Ish Chocolate Snack Cake Recipe

Name: Healthy-Ish Chocolate Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter and cocoa for pan; 2 cups fortified skim milk (Over the Moon or Skim Plus); 1 teaspoon apple cider vinegar; 1 cup light brown sugar, packed; 3/4 cup granulated sugar; 1 3/4 cups white whole wheat flour; generous 3/4 cup dutch process cocoa powder; 1/2 teaspoon kosher salt; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon instant espresso powder; 1 tablespoon wheat germ; 1/3 cup vegetable oil; 3 eggs; 1 teaspoon vanilla extract; Powdered sugar for dusting

Servings: persons

butter and cocoa for pan
2 cups fortified skim milk (Over the Moon or Skim Plus)
1 teaspoon apple cider vinegar
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 3/4 cups white whole wheat flour
generous 3/4 cup dutch process cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon instant espresso powder
1 tablespoon wheat germ
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Powdered sugar for dusting

1
Preheat oven to 350. Butter a Bundt pan or 9 inch cake pan with 4 inch sides; I've used a springform pan. Dust the inside with cocoa powder, set aside. Add apple cider vinegar to the 2 cups of skim milk. Set aside.
2
In a large bowl, place sugars, flour, cocoa powder, salt, baking powder, baking soda, wheat germ and espresso powder. Stir with whisk till thoroughly blended.
3
In a stand mixer mixer on low speed, pour in the milk mixture, vegetable oil, and vanilla extract. Add eggs one at a time, mixing on low until everything is incorporated. Slowly add in the dry ingredients. Turn the mixer speed up to medium and mix for 4 minutes, scraping the sides occasionally so batter completely blends and beats together. If you have a stand mixer, you can let her rip, and use this time to clean up (if you're an anal-retentive clean-as-you-go girl like me).
4
Pour the batter into the prepared pan and bake for 45-60 minutes (It takes longer in the springform pan.), or until a cake tester inserted in the center comes out clean. Cool cake for 10 minutes in pan, then place onto wire rack to cool completely. (You can serve the cake from the springform bottom, or if you make a bundt pan, turn the cake out to cool.)
5
Dust with powdered sugar before serving if desired. (When I've made it in a springform pan, I've layered strawberry jam on the top, but that doesn't really work for a picnic--it's a little messy.)

865

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: butter and cocoa for pan, 2 cups fortified skim milk (Over the Moon or Skim Plus), 1 teaspoon apple cider vinegar, 1 cup light brown sugar, packed, and more.

Yes, Healthy-Ish Chocolate Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy-Ish Chocolate Snack Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions