Name: Low Sodium Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups sugar; 1 ¾ cups all‑purpose flour; ¾ cup cocoa powder; 2 tbsp low sodium baking powder; 2 eggs; 1 cup milk; ½ cup vegetable oil; 1 tsp vanilla; 1 cup boiling water

This low sodium version uses rich cocoa, milk, and a touch of boiling water for a tender, bakery‑style crumb. Traditional chocolate cakes contain salt and baking soda, but this recipe uses low sodium baking powder to keep the cake light while keeping sodium very low. You’ll still get a moist, chocolatey cake that fits easily into a kidney‑friendly or DASH diet‑friendly lifestyle.

Jump to Recipe

Table of Contents

Ingredients Needed

2 cups granulated sugar
1 ¾ cups all‑purpose flour
¾ cup unsweetened cocoa powder
2 tablespoons low sodium baking powder
2 large eggs
1 cup milk: dairy or low sodium nondairy
½ cup vegetable oil: keeps the cake moist
1 teaspoon vanilla extract
1 cup boiling water: makes cake extra tender and enhances cocoa

How To Make Low Sodium Chocolate Cake

Preheat the Oven:
Heat oven to 350°F. Grease and flour your cake pan or line cupcake tins with liners.

Mix the Dry Ingredients:
In a large bowl, whisk flour, sugar, cocoa powder, and low sodium baking powder.

Add the Wet Ingredients:
Add eggs, milk, oil, and vanilla. Mix with an electric mixer on medium for 2 minutes until smooth.

Add Boiling Water:
Gently pour in the boiling water and mix until the batter is thin and smooth. This step helps create a moist cake.

Bake:
Pour batter into your prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.

Cool:
Cool cake in the pan for 10 minutes, then transfer to wire rack.

Recipe Tips

Use low sodium baking powder only—never baking soda.
Batter will be thin after adding the water; this is normal.
Choose low sodium nondairy milk for the lowest sodium option.
For extra richness, use dark cocoa powder.
Frost with a low sodium whipped cream or fresh berries.

How to Store & Freeze

Room Temperature: Store covered for 2 days.
Fridge: Keeps up to 5 days.
Freezer: Freeze slices or whole cake for up to 3 months.

Nutrition Facts (approx. per serving)

Calories: 260
Sodium: 20–35 mg
Protein: 4 g
Fat: 10 g
Carbs: 40 g
Fibre: 2 g
Sugar: 27 g

FAQs

Can chocolate cake be low sodium?
Yes—by removing salt and baking soda and using low sodium baking powder instead.

Why add boiling water to chocolate cake?
It helps dissolve cocoa and creates a tender, moist crumb.

Can I make this dairy‑free?
Yes—use almond, oat, or coconut milk with low sodium content.

Can I use whole wheat flour?
You can replace half the flour for a heart‑healthier version.

What frosting is low sodium?
Light whipped cream, mascarpone frosting, or fresh fruit all work well.

Try More Recipes: