Chocolate cake lovers, this one’s for you. Whether you’re new to baking with fresh milled flour or already hooked, this recipe is a keeper. It’s soft, rich, chocolatey, and delicious. Whether serving for a weeknight dinner or sharing at a casual gathering, you can’t go wrong with this chocolate cake.
This healthier version of my favorite chocolate cake is definitely no compromise. Made with fresh milled flour and half the sugar, it retains the beautiful soft crumb and intense chocolate flavor. Piled high with fluffy frosting, it is what chocolate dreams are made of!
I love chocolate and just about anything made with it! This Chocolate Cake is one of my absolute favorites, and if you’re craving more, don’t miss my Chocolate Chip Cookies with Fresh Milled Flour. Sometimes you just need all the chocolate!
And if you’re in the mood for a simple yellow cake, try my Fresh Milled Yellow Cake recipe.
Chocolate Cake with Fresh Milled Flour
If you’re looking for a chocolate cake recipe using fresh milled flour, you’re in the right place. Whole wheat never tasted so good! Easy and quick to make, this recipe performs beautifully with whole grain flour. Your family will be lining up to be the official taste testers for your latest fresh milled flour creation.
And if you’re in the mood for cupcakes instead, check out my Fresh Milled Chocolate Cupcakes. The recipes are similar, but the cupcake batter has a bit more body, which ensures the cupcakes bake up properly. I wouldn’t recommend this cake recipe for cupcakes, as the batter is too thin and the cupcakes would sink. Ask me how I know!
About This Recipe
If we were to talk about my favorite foods, chocolate cake would absolutely be in the top three. Some days, I would say it’s number one! And yet, it also tops the list of “things I really shouldn’t eat”. That is, when using all the traditional ingredients. After all, we all know regular flour is basically “empty calories”. Add in a couple cups of sugar and a thick layer of buttercream and we’re definitely in once-a-year territory.
Why Fresh Milled Flour?
My first goal for this cake was to use fresh milled flour. I truly believe it’s a much healthier option than store-bought all-purpose flour. Since we’re using 100% of the whole grain, we’re retaining all the nutrition and fiber. This last part is key since fiber helps moderate blood sugar spikes and makes this cake more gentle on the body.
Want to learn more about baking with fresh milled flour? My getting started guide has all the details.
If you love treats that are better for you without sacrificing flavor, you’ll really enjoy baking with fresh milled flour. For another example, check out my Granny Cake with Fresh Milled Flour, a moist, nutty cake that’s one of my all-time favorites.
Let’s Talk About Sweeteners
Beyond the flour, I also wanted to cut back on sugar. I started by replacing one cup of sugar with allulose and using cane sugar for the rest. It worked beautifully, and for now, I’m happy with that balance. Of course, if you don’t use alternative sweeteners, feel free to use all regular sugar.
In the buttercream, I swapped in powdered allulose for half of the powdered sugar. Buttercreams can be tricky, since the sweetener you use really comes through in the flavor. I’ve tried using only sugar-free sweeteners, and while it works, the taste just isn’t quite the same. So for this frosting, I opted to reduce rather than eliminate the sugar. The result is delicious, fluffy frosting that still tastes amazing!
Ingredients
Ingredient Notes
Fresh Milled Flour: I used unsifted soft white wheat, milled at the finest setting. I strongly recommend using gram measurements for accuracy, especially since home milled flour is quite fluffy and more so when freshly milled.
Cocoa Powder: I used Hershey’s brand cocoa. Feel free to use your favorite brand.
Sugar: I used half cane sugar and half allulose. You can use all regular sugar or mix and match your favorite granulated sweeteners that can be swapped 1-to-1 with sugar.
Buttermilk or Kefir: Regular buttermilk from the store is the classic choice. I often use homemade kefir made with 1% milk because I usually have that on hand. Either one will work perfectly.
Espresso Powder: This is entirely optional but strongly recommended. A touch of coffee really elevates the chocolate flavor. I prefer to use espresso powder but instant coffee will also work. Alternatively, you can substitute with a cup of hot, strong brewed coffee.
Buttercream: Use one batch of my chocolate buttercream recipe below or use your favorite chocolate frosting. Other flavors like vanilla, espresso, or peanut butter would also be delicious.
Other ingredients: You will also need basic ingredients such as baking powder, baking soda, oil and eggs.
How to Make Chocolate Cake with Fresh Milled Flour
For full instructions, see recipe card.
The cake recipe keeps it simple – no mixer needed, just a good whisk. You will need a mixer for the frosting, though, whether it’s hand-held or a stand mixer.
Prep Your Ingredients
- Weigh out and mill the soft white wheat berries.
- Grease a 9 x 13 baking dish and set aside.
Make the Batter
- Place the flour in large bowl and sift in the cocoa, baking powder and baking soda. Whisk to combine.
- Add salt and sugar (and/or granulated sweetener) and whisk to combine.
- Add the buttermilk or kefir, vanilla extract and oil. Whisk to combine. The batter will be quite stiff at this point.
- Whisk in the eggs, one at a time.
- Add the espresso powder to the boiling water and stir to combine.
- Pour the boiling water into the batter and whisk until smooth. The batter will be very thin; this is normal.
Bake the Cake
- Pour the batter into the prepared pan.
- Preheat the oven to 350°F. Allow the batter to rest for 10-15 minutes before baking.
- Bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.
- Remove from oven and allow the cake to cool completely before frosting.
Make the Frosting
- Sift powdered sugar and cocoa into medium bowl. Set aside.
- Dissolve espresso powder in the milk or cream. Set aside.
- Cream butter in separate bowl until fluffy and lighter in color.
- Gradually, add the sugar/cocoa mixture, mixing on low speed until incorporated.
- Add the vanilla and milk or cream.
- Mix well until light and fluffy.
Frost the cake
- Spread frosting over completely cooled cake.
- Slice into 12-16 servings and enjoy!
FAQs
Can I substitute a different flour?
Absolutely! You can use store-bought all-purpose flour or even white whole wheat flour if that’s what you have on hand. I recommend using the 210g measurement regardless of the flour type. That’s about 1¾ cups if using all-purpose flour.
I haven’t tested a gluten-free version yet, but I suspect it would work well with a quality gluten-free flour blend. I typically use King Arthur’s Measure for Measure flour when adapting recipes to be gluten-free.
How should I store the cake?
Store the cake at room temperature for 4 to 5 days. For longer storage, freeze the whole cake or individual slices in a sealed container. Let it thaw overnight in the fridge, then bring it to room temperature before serving.
Can I make this into a layer cake?
Absolutely! You can divide the batter into two 9-inch round pans or three 8-inch round pans. Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely before stacking, and level the tops if needed for even layers. You may want to make extra frosting to ensure you have enough for filling and decorating.
Other Recipes You Might Enjoy:
Chocolate Sheet Cake with Fresh Milled Flour
Ingredients
Cake
- 210 g (1 3/4 cups) fresh milled soft white wheat
- ⅔ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar or alternative granulated sweetener
- 1 cup buttermilk or homemade kefir
- 2 tsp pure vanilla extract
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 cup boiling water
- 1 tsp espresso powder optional
Frosting
- 1 cup (2 sticks) butter softened
- 3 cups powdered sugar or powdered sugar-free sweetener I used half powdered allulose and half powdered sugar
- 1/2 cup unsweetened cocoa
- 3-4 tbsp milk or cream plus more if needed
- 2 tsp vanilla extract
- 1 tsp espresso powder optional
Instructions
Cake
- Grease a 9 x 13 baking dish. Set aside.
- Place the flour in a large mixing bowl. Into this bowl, sift together the cocoa powder, baking powder, and baking soda.
- Whisk in the salt and granulated sugar or alternative sweetener.
- Add the buttermilk or kefir, vanilla extract and oil. Whisk to combine. The batter will be quite stiff at this point.
- Add the eggs, one at a time, whisking until combined each time.
- Add 1 tsp espresso powder (if using) to the 1 cup boiling water and stir to combine.
- Pour the boiling water into the batter and carefully whisk until smooth. The batter will be very thin; this is normal.
- Pour the batter into the prepared pan.
- Preheat the oven to 350°F. Allow batter to rest in the pan for 10-15 minutes and then bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
Frosting
- In medium bowl, sift powdered sugar (and powdered sugar-free sweetener, if using) and cocoa. Set aside.
- If using espresso powder, dissolve in the milk or cream. Set aside.
- In separate bowl, cream butter until fluffy and lighter in color.
- Gradually add the sugar/cocoa mixture, mixing on low speed to incorporate.
- Add the vanilla and the milk or cream. Mix well until light and fluffy.
- Add additional milk or cream if needed to adjust consistency. For soft, spreadable buttercream, you may need 4-5 tablespoons liquid.
This is a wonderful cake recipe! I didn’t use the espresso powder or the frosting. The cake was wonderfully moist and family was surprised it was fresh milled wheat, it was so very good, will make again! Thanks for sharing!
Thanks for your comment, so glad to hear! I love it even without frosting too!