How to Make a Moist Fudgy Chocolate Cake from Scratch

The secret to this incredibly moist chocolate cake—with only 3 tablespoons of oil—is a combination of instant pudding mix, Greek yogurt and unsweetened applesauce. The result is richly flavored yet surprisingly light. I love finishing it with a drizzle of chocolate syrup and a handful of fresh raspberries for contrast.

Moist Chocolate Cake Recipe

After several rounds of testing, I developed a scratch chocolate cake that cuts fat and calories compared with traditional recipes while keeping great texture and flavor. The pudding mix contributes extra moisture and structure; the yogurt adds tang and creaminess; applesauce replaces some fat without drying the cake out. This version is adaptable—make it as a 9 x 13-inch sheet, 24 cupcakes, a bundt, or two round layers. For a special touch, use a cookie cutter to create heart-shaped servings for celebrations.

What You’ll Need

This cake rises nicely, and the hot coffee helps bloom the cocoa for a deeper chocolate flavor. Below are the ingredients used in the recipe. See the recipe sections for full measurements and instructions.

• Sugar – Sweetness and moisture retention. You can use a sugar substitute like monk fruit sweetener if you prefer.
• Avocado or coconut oil – Provides tenderness and moistness; only 3 tablespoons are used in the whole cake.
• Unsweetened applesauce – Replaces part of the fat while keeping the cake moist.
• Egg and egg whites – One whole egg plus two egg whites add structure while keeping the cake lighter.
• Hot brewed coffee – Enhances chocolate flavor and helps dissolve the cocoa.
• Unsweetened cocoa powder – Core chocolate flavor.
• Vanilla extract – Adds depth to the chocolate.
• Fat-free milk – Adds moisture and helps combine dry ingredients.
• Cake flour – For a lighter, softer crumb; use a gluten-free 1:1 substitute if needed.
• Instant chocolate pudding mix – Adds moisture, richness and a tender texture (regular or sugar-free will work).
• Baking powder and baking soda – Leavening for rise.
• Salt – Balances sweetness and enhances flavor.
• Plain fat-free Greek yogurt – Final addition to keep the cake moist and add tang.
• Nonstick spray – For preparing the pan.

Will it work without the pudding? Yes—however, omitting the pudding will slightly change the texture and you may need to increase sugar to taste. Using less oil than specified will make the cake denser and drier; this version already uses significantly less oil than many traditional recipes.

Heart-Shaped Cakes

If you want to make heart-shaped servings, bake the cake as directed and use a cookie cutter to cut hearts from slices once cooled. Cutting into squares or using cupcake tins are also great options.

More Chocolate Dessert Ideas

If you enjoy chocolate desserts, consider trying other flourless or lower-fat options like flourless chocolate cakes, chocolate-covered fruit, chocolate parfaits, or oatmeal chocolate chip cookies for variety and indulgence with sensible portions.

• Flourless Chocolate Cake (recipe idea)
• Chocolate Covered Strawberries
• Chocolate Parfaits
• Chocolate-Covered Strawberry Chia Pudding
• Oatmeal Chocolate Chip Cookies

Chocolate Cake Recipe

Summary: A moist, lower-fat chocolate cake that uses instant pudding mix, applesauce and Greek yogurt to stay tender while keeping oil to a minimum.

Yield: 20 servings

Serving size: 2.5 x 2.25 inch slice

Prep time: 20 minutes · Cook time: 40 minutes · Total: 1 hour

Calories per serving: 163 · Protein: 3 g · Carbs: 33 g · Fat: 3 g · Fiber: 1.5 g

Equipment

• 9 x 13-inch baking pan (alternatively two 9-inch rounds, a bundt pan, or cupcake tins)
• Heart-shaped cookie cutter (optional)

Ingredients

• 1 1/2 cups sugar (or monk fruit sweetener)
• 3 tablespoons avocado oil or coconut oil
• 4 ounces unsweetened applesauce
• 1 large egg
• 2 large egg whites
• 1 cup hot brewed coffee
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1 cup fat-free milk
• 2 cups cake flour (not self-rising; use a gluten-free measure-for-measure flour if needed)
• 1 (3.9 oz) package instant chocolate pudding mix (regular or sugar-free)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/4 cup plain fat-free Greek yogurt
• Nonstick spray for pan

Instructions

1. Preheat the oven to 325°F. Lightly spray and flour a 9 x 13-inch pan (or prepare your chosen baking vessel).
2. Dry ingredients: In a large bowl, whisk together the cake flour, dry instant chocolate pudding mix, salt, baking powder and baking soda. Set aside.
3. Wet chocolate base: In a medium bowl, combine the hot brewed coffee and cocoa powder, stirring until dissolved. Add the milk and vanilla extract, mixing to combine. Set aside to cool slightly.
4. In a stand mixer or with a hand mixer on low speed, beat the sugar and oil until well combined.
5. Add the applesauce and mix until incorporated. Beat in the whole egg and the egg whites until combined.
6. Alternate adding the dry and wet ingredients: Start with some of the dry mixture, then a portion of the wet mixture, continuing to alternate and ending with the dry. Mix until just combined and no streaks remain.
7. Stir in the Greek yogurt until evenly distributed, taking care not to overmix.
8. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 40 minutes (less for cupcakes—25 to 30 minutes) or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan before cutting. If desired, drizzle with chocolate syrup and top with fresh raspberries before serving.

Notes

This recipe was made in a 13 x 9-inch baking pan and heart shapes were cut out after baking, but it can also be prepared as 24 cupcakes, a bundt cake or two round layers. If using a gluten-free measure-for-measure flour, bake time may increase to about 45 minutes. The chocolate pudding mix can be regular or sugar-free; changing it will slightly alter sweetness and texture. Enjoy!

Nutrition (per serving)

Calories: 163 kcal · Carbohydrates: 33 g · Protein: 3 g · Fat: 3 g · Saturated Fat: 0.5 g · Cholesterol: 9.5 mg · Sodium: 335 mg · Fiber: 1.5 g · Sugar: 19.5 g