This cake.

I am sorta kinda totally obsessed with it.

Skinny Chocolate Naked Cake with Fresh Fruit!

It’s fabulous for so many reasons!

The first being is that… well, the beauty of a Naked Cake.  You can see the fluffy whipped cream and glorious fresh fruit and sweet drizzle of a rich chocolate sauce.

Skinny Chocolate Naked Cake with Fresh Fruit!

The second is that is it low in processed sugar.  Chocolate and fruit are the main flavor contributors,   meaning I can enjoy a piece, or two, without the guilt.

Skinny Chocolate Naked Cake with Fresh Fruit!

Skinny Chocolate Cake
5 from 3 votes

Skinny Chocolate Cake

Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
This cake.
I am sorta kinda totally obsessed with it.


Skinny Chocolate Cake

  • 1/2 c coconut oil
  • 1/2 c brown sugar
  • 1/4 c applesauce
  • 2 large eggs
  • 3/4 c vanilla yogurt you can use Greek yogurt
  • 2 tsp. vanilla extract
  • 2 c whole-wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 c good-quality cocoa powder
  • 1/2 tsp. sea salt
  • 3/4 c milk I prefer whole, but skim milk will work fine
  • 1 c mini semisweet chocolate chips

To Decorate Cake:

  • 1/2 pt fresh strawberries
  • 1/2 pt fresh blackberries
  • 1/2 pt fresh blueberries
  • 2 big bunches of green or red grapes
  • 1 pt raspberries
  • 1 homemade whipped cream recipe you can decrease sugar if you prefer
  • Store-bought chocolate syrup
  • 1 tbsp. confectioners’ sugar optional


  • Preheat oven to 350 degrees F and prepare (spray or butter and flour) two 8-inch round cake pans.
  • Warm the coconut oil in microwave for up to 30 seconds; you want it softened or even melted (but not hot to the touch).
  • Pour coconut oil into stand mixer with paddle attachment.
  • Add in brown sugar, applesauce, eggs, yogurt and vanilla extract, and mix until combined.
  • In a separate bowl sift together flour, baking powder, baking soda, salt and cocoa powder.
  • With mixer on low, slowly add a third of the dry ingredients into the applesauce mixture, alternating with the milk. Keep alternating until the dry ingredients and milk are gone.
  • Remove bowl from stand mixer and fold in chocolate chips by hand.
  • Divide batter between two cake pans. Bake at 350 degrees for 22 to 26 minutes or until an inserted toothpick is removed clean. (Cooking times can vary depending on quality of ingredients and weather conditions.)
  • Cool cakes in pan for 5 minutes and then transfer to wire rack.

To assemble cake:

  • Rinse all fruit so that it is shiny and clean.
  • Prepare whipped cream (and prepare chocolate sauce if you are making from scratch).
  • Place one cooled layer of cake on cake stand and cover in about 3/4 cup of whipped cream.
  • Place a strawberry that is a about 1 to 1 1/2 inches high in the center of the cake, upside down. This will help the whipped cream to not schmoosh out when you place the next layer on.
  • Now take some of your fruit and spread it around the edges of the cake. Because this is a naked cake, you will want to pay attention to how you place the fruit on the edge.
  • Once cake is covered in fruit, place next layer of chocolate cake on top. Starting with a bunch of grapes that are still attached to the vine, place grapes on cake and then start building up around them. Fill in with blueberries, raspberries and blackberries, and place a few more grapes around to balance the color.
  • Finally, place some strawberries around the edge and maybe even one on top.
  • Drizzle chocolate sauce over cake and chill until ready to serve. If you want to add confectioners’ sugar, sprinkle immediately before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Would like to make the skinny chocolate cake, however what else could I use instead of the whipping cream.

  2. This is a yummy cake. It tastes like a double chocolate chip muffin and was so good with fresh whipped cream and fruit. Thank you very much!

  3. Turned out delicious. I wanted it to be vanilla flavored and not chocolate so I just omitted any chocolate flavors used in the recipe. I used equal parts of Chatti Atta Whole Wheat Flour and almond flour because it was all I had. I made it the night before so the next morning I was afraid it was going to be dry so I brushed simple syrup (water and sugar) on top of layers to keep moisture. This added some sweetness because the cake itself is not very sweet. Between the layers I put homemade jam (from the fruits used in this recipe) for some sweetness as well. It was the perfect sweetness overall! Tasted very similar to the whole foods fruit cake.

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