I am SOO excited to finally be sharing this recipe with you all because this cake is my new favorite dessert on the blog! It’s not too sweet but satisfies that chocolate sweet tooth. It even has my family and friends’ stamps of approval too.

This cake is made with Lifeway’s Plain Kefir in place of buttermilk which makes the cake light, super moist, and OH so delicious! Enjoy!

Healthier Gluten Free Chocolate Cake

Serves: 8-10 slices

Ingredients:

1 ¾ cups gluten free baking flour [make sure to spoon the flour into your measuring cup (with a spoon) and then use a straight edge of a butter knife to level the flour until it’s even with the top of the measuring cup. Click here to see an article and photo if you’re confused]

1 ¾ cups white or coconut sugar (I use 1 cup white sugar and ¾ cup coconut sugar!)

⅔ cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup Plain Lifeway Kefir (either 1% milkfat or whole milk), shaken (or buttermilk can be used)

1/4 cup avocado oil (or another neutral oil)

1/4 cup unsweetened applesauce

2 eggs

1 tsp vanilla extract

1 cup freshly brewed hot coffee (the stronger the coffee, the more bitter the cake will be, so I recommend weaker coffee!)

Chocolate Frosting (feel free to use store bought or another recipe you love):

½ cup (1 stick) butter, softened

¼ cup cocoa powder

1 ½ cups powdered sugar

2-3 TBS Plain Lifeway Kefir (either 1% milkfat or whole milk), shaken (or you can use milk, but start with 2 TBS)

Directions:

Preheat the oven to 350F. Spray two 8-inch x 2-inch round cake pans with non-stick spray. Optional: line the pans with parchment paper to make the cake removal process even easier.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a medium-sized bowl and mix until combined.
In the bowl of an electric mixer, combine the kefir, oil, applesauce, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet.
Then add the hot coffee and mix on low speed just to combine, scraping the bottom and sides of the bowl with a rubber spatula to make sure everything is evenly mixed.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Let them cool for an hour or until the tops of the cakes are no longer warm before frosting.

Frosting:

In a standard mixer with the paddle attachment, whip together the butter and cocoa powder until blended smoothly. Then, slowly dd the powdered sugar in until fully combined.
Once combined, add in the plain kefir and blend until frosting is smooth and creamy.

Store in an airtight container for up to 5 days.

Don’t forget to tag me on Instagram so I can see your recreations!