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Chocolate Cake with Maple Butter Sauce
Chocolate Cake with Cinnamon Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Dessert
Servings: 9 servings
Author: Cynthia Rusincovitch
Chocolate Cake
  • 1 1/2 cups white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil warmed to liquid
  • 1/3 cup Greek Yogurt, Plain
  • 1 tbsp vanilla extract
  • 1 eggs
  • 1/2 cup milk
  • 1/4 cup strongly brewed coffee
Maple Butter Sauce (optional but so YUMMY)
  • 3/4 cup 100% pure maple syrup
  • 1/2 cup butter
  • 2 tsp cinnamon
  1. Preheat oven to 350 degrees.
  2. Whisk dry ingredients, white whole wheat flour, baking powder, salt, and cocoa in a large bowl until uniform. Whisk wet ingredients, maple syrup, warmed coconut oil, greek yogurt, vanilla, egg, milk and coffee in a second bowl until uniform and emulsified. Add wet ingredients to dry and stir to combine.
  3. Pour batter into a prepared 8x8 pan and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
  4. A few minutes before removing the cake from the oven, combine ingredients for Maple Butter Sauce in a glass jar or other microwave safe bowl. (The jar is just handy because you can put the lid back on and stick any leftovers in the fridge!) Heat in the microwave for 30 seconds, stir. Heat for another 30 seconds, stir. Continue just until the sauce begins bubbling up. As soon as it does, stir well and you are done. Be careful the jar will be hot!!
  5. Top the whole cake, or individual slices with sauce and serve warm. Leftovers are also moist and chocolaty and delicious... not that you will have much in the way of leftovers. Enjoy!