A healthy and low fat chocolate cake recipe that tastes so sinful you will never believe it!
There is NO oil needed for this chocolate cake!
The recipe gets rave reviews every single time I make it… even from people who aren’t normally fans of healthy desserts!
It can definitely hold its own against any high-calorie chocolate cake from a fancy restaurant or cake shop, and no one ever guesses it isn’t full of fat and sugar.
Also Try These Overnight Oats – 15 Recipes
Bonus points: There are no crazy ingredients in this recipe.
No offense to my cauliflower based Healthy Chocolate Cake.
By using yogurt (I like nondairy yogurt) you can cut way back on the fat and empty calories while still retaining all of the moisture and richness of a traditional cake made with oil.
Years of experience have taught me that chocolate tastes much better when some fat is included, and therefore I chose to add a little nut butter to the healthy chocolate cake recipe as well (for allergy-friendly, you can use Sunbutter or Peabutter).
Can you think of a better way to spend one’s birthday (my birthday was this past Saturday) than taste-testing chocolate cakes?
I couldn’t, and so this is exactly what I did!
Anyways, back to the chocolate cake…
What was your BEST birthday ever?
Although my best birthday was probably my 16th, this past birthday came pretty close. When it started to lightning and pour rain around 8 PM, I was initially worried no one would show up.
But the rain quickly dissipated, and I had an amazing night in downtown DC with around 30 close friends, none of whom I knew a year ago.
It was completely terrifying to start over when I first moved to the area, and I think last Saturday was the first time I realized I finally didn’t feel like an outsider anymore.
P.S. If you need ideas for your next birthday, please feel free to steal my idea of spending the day eating chocolate cake!
Watch the video above for how to make a low calorie chocolate cake
100 Calorie Chocolate Cake
Ingredients
- 1 cup spelt, white, or gf ap flour
- 6 tbsp cocoa powder
- 1/2 tsp each: baking soda and salt
- 3/4 cup granulated sugar of choice or xylitol
- 1/2 cup mini chocolate chips, optional
- 1/4 cup yogurt (I like nondairy)
- 3/4 cup water
- 1/4 cup almond butter, peanut butter, OR allergy-friendly sub – For a nut-free cake, try my Vegan Chocolate Cake Recipe
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.) In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little undercooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day… this cake is so much richer and sweeter after sitting for a day. Trust me! View Nutrition Facts
Notes
More Low Calorie Recipes
Chocolate Chip Peanut Butter Bars
Cinnamon Sugar Pillow Cookies (vegan recipe)
Low Calorie Desserts – 10 Recipes
Wow!!! can’t wait to try the 100 Calorie chocolate cake. Can I use regular butter since my kids cannot do nut butters or the sun butter? Thanks for sharing such delish recipes.
You can definitely experiment! Or if you have her cookbook, try the Chocolate Obsession cake (which doesn’t have nut butter). It is fantastic!
https://lett-trim.today/faq-page/chocolate-covered-katie-cookbook/%3C/a%3E%3C/p%3E
Would the 100 calorie chocolate cake work with “Stevia in the Raw” which is theoretically equal in volume to sugar? I tried it for cookies and it was awful, so I am hesitant to try again to directly substitute for the sugar and don’t have any xylitol on hand.
Hi Katie,
We love this recipe and are including it in a healthy Valentine’s Day guide for our users. With your permission, we would like to repost your picture with a brief description and link back to your blog for the recipe. If you’d like anything else included, please let me know!
Best,
Clare
Finally got round to making this and it turned out absolutely great. I did underbake it a little, as you said, but did not have the patience to wait until tomorrow and I was instantly rewarded! This cake is quick, easy, fudgy, not too sweet with just a slight hint of peanuts- I love it. Thank you for the great recipe!
Katie: I cannot believe how good this cake is … I was speechless
Hi
Would jif peanut butter work well in this recipe? Awaiting your reply eagerly..
My kids finished two weeks of kindergarten and I wanted to make them a treat to celebrate.!!!
Yup, it works!
Hi! This sounds awesome! I HAVE TO do gluten free. When you say Bob’s GF flour, do you mean his cup-for-cup (WITH the xanthan gum) or his GF flour blend (WITHOUT the xanthan gum)? Based on my experience, if someone is using any flour blend , you will NEED to add xanthan or guar gum to the recipe. If you are using a cup-for-cup brand, you do not need to add it. CHECK INGREDIENTS to see if a gum is or isn’t included. Some new to GF bakers may not realize that. They can look up to verify, but if your blend does NOT already contain a gum, you NEED to add 1/4 to 1/2 tsp for each cup of flour in the recipe.
Looking forward to trying this!
Maria :o)
I’ve made this recipe with his regular gf flour blend without adding extra xanthan gum and it is actually fine even without it!
Awesome. ..thanks!
Hi I have a question:) can I use apple sauce instead of yogurt? Thanks so much
How many servings are you referring to in this recipe? (100 cal chocolate cake) I could not see that. Thanks!
I made the 100 Calorie Chocolate Cake. YUM! I used the Krusteaz gluten free flour mix. It is the best mix I have tried and I have tried quite a few. I will be making these again. Thank you for the recipe!