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
Just mixed up the batter and popped it in the oven! Naturally I had to sneak some of the batter into my mouth, it almost reminded me of Reese’s cups( I used pb). I can’t wait to taste it. My fiancé and I are fairly health conscious and I can’t wait to surprise him with this cake. Thanks so much! 🙂
can anyone recommend a xylitol brand that’s not made in China? I was using Now Foods but recently noticed its a product of China 🙁
My batter didn’t raised ?but the toothpick was clean, is that okay?
I made this last night. The frosting didn’t work out well so I made a ganache out of it. My son (a chocolate connoisseur like his mom) loved it! It was moist and tasty!
I just discovered your website and it’s scrumptious! I adore the way you write, your sunny disposition puts a smile on my face! Tonight I tried this recipe and it turned out beautifully, so yummy and great to know that it’s not full of rubbish!
Anyway I just wanted to send a huge thank you from over here in the UK for this recipe and I look forward to trying out many more!
Imogen (Imi) from Totnes, Devon, England
Do I have to use xantham gum if I use gf flour?
Sounds delicious. Any idea how it would turn out using almond flour and erythritol instead of flour and xylitol?
Made this with almond butter ,everyone really liked it and want recipe
Is the cake 100 calories when using granulated sugar or when using xylitol? They both have different calorie counts and therefore the one you choose to use with have a different calorie content overall. I checked in the nutrition page and it didn’t say. Thanks!
Could I use all purpose flour instead?
All purpose (white) flour is actually listed in the ingredients. So yes.