kek coklat
Global • Non-Vegetarian
How to Make Kek Coklat (Traditional & Healthy Version)
Kek coklat, or Malaysian chocolate cake, is a beloved snack found in homes and cafes across Malaysia. This moist, chocolatey treat is cherished for its rich flavor and soft texture. Originating from the fusion of multicultural influences, kek coklat often features local ingredients such as santan (coconut milk) for added creaminess and depth. In Malaysia, this cake is popularly enjoyed during family gatherings, festive celebrations, and as a sweet indulgence during tea time. The use of pandan and santan highlights the unique Malaysian twist, making it distinct from chocolate cakes elsewhere. Choosing a healthier kek coklat means using less sugar, whole wheat flour, and heart-friendly oils while retaining the traditional flavors Malaysians love. Its universal appeal makes it a favorite among both children and adults, and it reflects Malaysia's culinary heritage of blending global techniques with local tastes. Rich in cocoa, mildly sweet, and aromatic from coconut milk, kek coklat is the perfect snack that balances nostalgia and nutrition. Savor a slice with your kopi O or teh tarik, and enjoy a guilt-free taste of Malaysia’s multicultural cuisine.
Ingredients(for 1 medium slice (approx. 100g))
- 3/4 cup Whole wheat flour (tepung gandum penuh)
- 1/4 cup Unsweetened cocoa powder (serbuk koko)
- 1 tsp Baking powder (serbuk penaik)
- 1/4 tsp Baking soda (soda bikarbonat)
- 1/4 cup Brown sugar (gula perang)
- 2 Eggs (telur)
- 1/2 cup Santan (light coconut milk) (coconut milk)
- 2 tbsp Olive oil (minyak zaitun)
- 1/2 tsp Pandan essence (optional, for aroma) - optional
- 1/8 tsp Salt (garam)
Instructions
- 1
Preheat oven to 170°C (340°F). Lightly grease a small cake pan with olive oil or line with baking paper.
5 minutes
Use parchment for easy removal and less added fat.
- 2
In a bowl, sift together whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
3 minutes
Sifting creates a lighter cake and prevents lumps.
- 3
In a separate bowl, beat eggs and brown sugar until light and slightly frothy. Add santan, olive oil, and pandan essence if using.
4 minutes
Beat eggs well to create a soft, airy texture.
- 4
Gradually fold the dry ingredients into the wet mixture. Stir until just combined; do not overmix.
2 minutes
Overmixing can make the cake dense.
Why This Dish is Healthy
Choosing whole wheat flour and healthy fats makes this Malaysian kek coklat a smart treat for calorie counters and health-conscious eaters. The use of santan and olive oil supplies essential fatty acids without excess cholesterol. Lower sugar content limits blood glucose spikes, and cocoa’s polyphenols support cardiovascular wellness. Enjoying this cake means you don’t have to sacrifice flavor for health—perfect for maintaining a balanced diet.
This kek coklat recipe delivers balanced nutrition with controlled calories, moderate protein, and reduced sugar. Whole wheat flour adds dietary fiber, supporting digestion and satiety, while santan provides healthy fats and minerals like potassium and magnesium. Using olive oil instead of butter lowers saturated fat, contributing to heart health. Cocoa powder is rich in antioxidants, which help fight free radicals. Overall, each serving offers a good mix of macros plus micronutrients for a guilt-free snack.
Pro Tips
- 💡Tip 1: Use high-quality cocoa powder for deeper flavor.
- 💡Tip 2: Add a touch of pandan essence for a uniquely Malaysian aroma.
- 💡Tip 3: Do not overbake, as kek coklat tastes best when moist.
Storage & Serving
Store kek coklat in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm briefly before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 55.0 g |
| Total Fat | 18.0 g |
| Fiber | 2.2 g |
| Sugars | 32.0 g |
| Iron | 2.6 mg |
| Calcium | 60.0 mg |
