skinny chocolate cake

filed under: Chocolate Cakes on January 12, 2015

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!

5 from 2 votes
Skinny Chocolate Cake
Skinny Chocolate Cake
Prep Time
20 mins
Cook Time
26 mins
Total Time
46 mins

This cake.

I am sorta kinda totally obsessed with it.

Course: Dessert
Cuisine: American
Keyword: skinny chocolate cake
Servings: 12
Author: Amanda Rettke
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
  1. Preheat oven to 350 degrees F and prepare (spray or butter and flour) two 8-inch round cake pans.
  2. Warm the coconut oil in microwave for up to 30 seconds; you want it softened or even melted (but not hot to the touch).

  3. Pour coconut oil into stand mixer with paddle attachment.
  4. Add in brown sugar, applesauce, eggs, yogurt and vanilla extract, and mix until combined.
  5. In a separate bowl sift together flour, baking powder, baking soda, salt and cocoa powder.
  6. 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.

  7. Remove bowl from stand mixer and fold in chocolate chips by hand.
  8. 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.)

  9. Cool cakes in pan for 5 minutes and then transfer to wire rack.
To assemble cake:
  1. Rinse all fruit so that it is shiny and clean.
  2. Prepare whipped cream (and prepare chocolate sauce if you are making from scratch).
  3. Place one cooled layer of cake on cake stand and cover in about 3/4 cup of whipped cream.
  4. 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.

  5. 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.

  6. 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.

  7. Finally, place some strawberries around the edge and maybe even one on top.
  8. Drizzle chocolate sauce over cake and chill until ready to serve. If you want to add confectioners’ sugar, sprinkle immediately before serving.


I have turned this recipe into a Surprise-Inside® Cake!! See how I make it here:

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  • Lilach says:

    Hi Amanda,
    I don’t live in usa and sometimes part of the indegries are new for me.
    What is Apple sauce?
    In the recipe of the caramel brownie what is eleven..Kraft?

    • Ruth says:

      It’s cooked, pureed / crushed apple, sometimes sweetened or flavored with cinnamon. Kids eat it in little cup packages for snacks. It is used as a replacement for oil in cakes to reduce fat.

  • Sherri @ The Kitchen Prescription says:

    This could be one of the most beautiful cakes I have ever seen. Both my b/f and my birthdays are coming up, and since they are so close together, we usually celebrate them together with one cake. We have been exercising and eating right, and I was planning a total cheat day with a full on I-need-my-fat-pants cake, but this skinny version has me hooked. Now, I don’t have to feel so guilty. Thank you!

  • Alli @ Cupcake Diaries says:

    I am blown away by this cake! It’s beautiful! I love the idea to use fresh fruit. So…Can I just order one from you? 😉

  • dj says:

    I’m making this now for my birthday today

  • Sheri says:

    My birthday is Sunday and this cake is perfect! Thank you

  • Amanda R. says:

    Do you have the nutrition facts for this recipe? I cannot wait to try it!

  • Pamela Amendola says:

    This presentation is breath taking…a work of art!

  • Kim jankowski says:

    Can u substitute something healthy for the wheat flour? Coconut flour or flax seed ie?

  • Azza says:

    Hi Amanda, your cake is awesome,I have just tried your cake and it turned out to be awesome, even my son who doesn’t like black chocolate ,he liked it ,thank you so much.

    • Amanda says:


  • Elana Gomberg says:

    Hi There- This cake looks amazing and I can’t wait to make it. How do you think it would work if I used 2 ups of regular white flour instead of the whole wheat flour? Hopefully you can answer soon, as I’d love to make it this weekend. Thanks so much.

  • Alex says:

    Ok am in the process of preparing this beautiful cake, wish me luck! I did notice that in the process of mixing the way ingredients the coconut oil harden, is this normal?

  • Raemona Kurtz says:

    Do you know the nutrition values? I’m on a low carb/Keto diet and I’d love to have chocolate cake!

  • Mary says:

    In the open one do I bake a third layer. So I would increase ingredients by a third.

  • Renetta says:

    Can I substitute wheat flour for almond flour?

  • Rachel McNamee says:

    Hi Amanda
    Can you please tell me the weight of ingredients as I’m in Britain and don’t get “cup” size
    Thank you


  • Renan Freitas says:

    What a fantastic cake.

  • Joan says:

    I need s gluten free version. Then I could bake it an. eat it too

  • Sandy Whittenburg says:

    Would love a recipe for a Fruit Tart. Couldn’t even find 1 in a Bakery for Easter.

  • Susan Maxwell says:

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

  • Kristin Bell says:

    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!

  • Emily Hoang says:

    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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    Brand new recipes that people find kinda acceptable.