The Best Chocolate Cake Made With Fresh Milled Flour
Think cake has to be unhealthy? Try this chocolate cake made with fresh milled flour for a dessert that is actually nutritious!
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I love this recipe because it is absolutely delicious, but also carries a healthy punch with the addition of fresh milled flour, and no refined sugar!
My husband always requests chocolate cake for his birthday, and I’m happy to oblige with this whole grain version because it’s one of the best cakes out there!
Why use Fresh Milled Flour?
Fresh milled flour has 40/44 nutrients and is packed with fiber for the healthiest flour you can use for your recipes.
For this recipe, I used fresh milled Einkorn flour. Einkorn is an ancient grain that works so well in cakes, muffins, and pancakes. Also, it is much more digestible than modern wheat that has not been long fermented.
Another reason I love using fresh milled flour in my baking is the increased flavor. The nuttiness adds a depth of flavor that everyone will love!
Are you new to fresh milled flour? Check out my GUIDE TO USING FRESH MILLED FLOUR POST
Ingredients to make this chocolate cake made with fresh milled flour
For the Cake
- Fresh Milled Flour – I use fresh milled Einkorn flour. You can use any fresh milled flour for this recipe. Hard white wheat, hard red wheat, soft white wheat flour, etc…
- Sugar – I used organic coconut sugar for my cake, but a raw can sugar would work great, as well.
- Honey – In combination with the coconut sugar, honey makes the cake even more moist!
- Water
- Milk – You can use any milk or milk substitute.
- Oil – I used olive oil, but you can use avocado oil or melted coconut oil.
- Vanilla Extract
- Cocoa Powder
- Eggs
- Salt
- Baking Soda
For the Frosting
- Powdered Sugar
- Cocoa Powder
- Avocado Oil
- Vanilla Extract
Full ingredient amounts found in recipe card below
Tools you will need to make this recipe
- Cake Pan – I use a 9×13 RECTANGULAR CAKE PAN but you can use 2 round cake pans if you want round cakes.
- Grain Mill – I use the NUTRIMILL GRAIN MILL to mill my wheat berries. (Use my coupon rose20 for $20 off!)
- Optional: Stand Mixer with paddle attachment – I love my NUTRIMILL ARTISTE MIXER for mixing cake batters. It’s compact but very strong!
- Mixing Bowl – One of my favorite mixing bowls is this OHIO STONEWARE BOWL.
Step-by-step instructions for making this cake
Make the cake
Preheat the oven to 350 degrees F.
In a large mixing bowl, add the water, milk, oil, vanilla extract, eggs, sugar, and honey.
In a separate bowl, mix the flour, cocoa powder, salt, and baking soda together.
Pour the dry ingredients into the wet ingredients and mix well until smooth.
Pour into a prepared 9×13 rectangular pan or 2 round cake pans. I prefer to spray with olive oil and dust with a little flour.
Bake in preheated oven for 50-55 minutes or until a toothpick comes out clean.
Make the Frosting
While the cake is baking, add the sugar, oil, cocoa, and vanilla extract to a medium sized bowl.
Mix well until the frosting is smooth and spreadable.
You can also mix this in a stand mixer with a paddle or whisk attachment. I prefer to use an IMMERSION BLENDER for this application.
Set the frosting aside, covered, or place it in the fridge.
Ice the Cake
Once the cake is done, allow it to cool completely on a wire rack.
After it has cooled, spread the frosting evenly over the cake.
Looking for a sourdough version of my chocolate cake? CLICK HERE!
My top tips for making this cake
For best results, use soft white wheat or Einkorn for this recipe as they work best for cakes and pastries in my experience.
To ensure the cake is moist, take care to not over bake. Start checking the cake after 45 minutes with a toothpick and check every 5 minutes thereafter. Remove the cake as soon as the toothpick comes out clean.
Be sure to not frost the cake until it has completely cooled for best results.
Variations
- Dairy Free – Use a dairy free milk and instead of 2 eggs, mix 6 tablespoons of water with 2 tablespoons of ground flax. Let sit a few minutes until congealed.
- Gluten Free – Use Buckwheat flour or a store bought all purpose gluten free flour for the cake to make it gluten free.
FAQ’s
Yes, absolutely! You will have similar results.
In baked sweets, the change in flavor is less noticeable, however you will get a nutty flavor with the whole grain flour.
The Best Chocolate Cake Made With Fresh Milled Flour
Equipment
- 9×13 rectangular cake pan
Ingredients
For the Cake
- 1 cup Water
- 1 cup Milk
- 2 Eggs
- 1/2 cup Raw Sugar
- 1/2 cup Honey
- 1 tsp Vanilla Extract
- 1/2 cup Oil
- 1 cup Cocoa Powder
- 2 1/4 cups Fresh Milled Flour
- 1 tsp Salt
- 1 1/2 tsp Baking Soda
For the Frosting
- 1 1/2 cups Raw Sugar
- 1/2 cup Cocoa Powder
- 3/4 cup Avocado Oil
- 1 tsp Vanilla Extract
Instructions
Make the cake
- Preheat the oven to 350 degrees F.
- Mill your wheat berries to a fine setting on your grain mill.
- In a large mixing bowl, add the water, milk, eggs, oil, sugar, honey, and vanilla extract. Mix until smooth.
- In a separate bowl, combine the flour, salt, and baking soda.
- Pour the dry ingredients into the wet ingredients and mix until you have a smooth batter with no dry bits of flour remaining.
- Prepare a 9×13 rectangular cake pan by spraying with oil and dusting with flour.
- Alternatively, you can use two 9 inch round cake pans.
- Pour the batter into the prepared pan.
- Bake in preheated oven for 50-55 minutes or until a toothpick poked in the center of the cake comes out clean.
- Allow the cake to cool on a wire rack completely before icing.
Make the Icing
- In a medium sized bowl, combine the sugar, oil, vanilla, and cocoa powder.
- Mix until smooth. I prefer to use an immersion blender for this application because it makes a very smooth icing.
- Spread the icing evenly over the cake and serve.
We made these to sell as mini cakes with a chocolate cream cheese frosting.
Such a yummy recipe!
I do wish you would drop the pop up video ads that don’t let me scroll though.