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Ingredients

3/4 cups whole wheat or spelt flour (or almond flour for gluten-free & higher protein)

3/4 cup unsweetened cocoa powder

1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs (or chia/flax eggs for vegan)

1 cup maple syrup or coconut sagar

1 cup plain Greek yogurt (or plant-based yogurt)

1/4 cup avocado oil (or melted coconut oil)

2 teaspoons pure vanilla extract

1/2 cup boiling water for the Frosting (Optional)

1 ripe avocado (flesh only)

1/2 cup Dutch-process cocoa powder

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

pinch of sea salt

Instructions

Preheat your oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper and lightly grease.

In a large mixing bowl, combine whole wheat flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together eggs, maple syrup, yogurt, oil, and vanilla until smooth.Pour wet ingredients into dry ingredients and stir until just combined.

Add boiling water and mix gently until a smooth batter forms.Divide batter evenly between prepared cake pans.

Bake 30 minutes or until a toothpick comes out clean.Let cool 10 minutes in the pan, then transfer to a wire rack.

Frosting Preparation

Blend avocado, cocoa powder, maple syrup, vanilla, and salt until smooth.

Spread over cooled cake for a creamy, healthy finish.

Nutrition Tips

Substitute almond flour for even more protein and healthy fats.

Use Greek yogurt to add moisture and extra protein while reducing oil.

Maple syrup or coconut sugar keeps the sweetness natural and lower-glycemic.

Avocado-based frosting delivers creamy texture without added butter.