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
What! You don’t like Fudgy Chocolate Beet Cake with Chocolate Avocado Frosting by Coffee & Quinoa?????? LOL This looks really good, I’m about to try it! Thanks!
Well done Katie! This recipe was amazing. Came out perfectly and tasted delicious! Had it with some all natural ice cream.
Hi Katie! I recognize this post is from a while back so I’m not sure if you’ll see my comment. However, I was wondering if you think this cake would hold being layered. My mom is on a new diet because of her health and can no longer have our traditional Mint Christmas Tree Cake. So I’ve set out to surprise her with a healthy version that she will be able to have. This recipe looks great! I’m just hoping it won’t fall apart if I tried to layer it. What are your thoughts?
You can! Double the recipe for a double layer cake. It is delicious!
thanks a lot for adding the measures in grams
it helps a lot saves time and I’m sure not making any mistake converting :))
I am so trying this chocolate cake!
Fantastic recipe all around! I subbed half the xylitol for erthyritol and it made the densest, moistest, most PERFECT sugar-free brownies I’ve ever had, what a fortunate accident! My only regret is leaving out the chocolate chips. If I had used all xylitol, it would have turned out to be cake. So chocolatey and rich!
Can this be made with Splenda and still be edible?
I think you would need a splenda baking blend to replace the bulk, instead of just the powder. Be sure to report back if you try it!
-Jason
This cake looks great. When i put it in the weight watchers recipe calculator it comes out to 7 smart points a slice based on your 9 slice serving size. That is using white sugar though. It also does not include icing.
Hi are you doing smart points or points plus? This is an older recipe, and it says points plus.
Delicious Kakie! Made it last night. It is a little on the “Dark” chocolate side. I can make it a bit differently next time. I used Oat flour ( made from steel cut oats that I blended ) I used 1.5 cups. And used Cacao instead of cocoa and added more stevia. I had to add extra water since it was really thick. What should the consistency be if I want it a bit more moist? I used a Cacao and stevia frosting that I made from scratch. I didnt know how long the avocado frosting would last or else I would of made that. My cake made 12 slices.
Hmmm you replaced the sugar with stevia? It would definitely be more moist and better textured with the full amount of sugar the recipe calls for so I would recommend that.
Hi Katie,
I’ve made this cake a couple of times now, once with a hazelnut butter and once with peanug butter. Both times it was absolutely delicious, but it was very dense both times too. I’m not complaining, as I enjoyed eating it so much, I am actually planning on making it again this week. I was just wondering if that has ever happened to you. I have substituted self raising flour for the pastry flour/spelt as that is all I had at home – maybe that is the reason.
Thank you so much for this recipe – it’s an absolute life saver, as I’ve now got the perfect recipe for making a healthy and delicious treat for myself now
Unfortunately different flours can have very different effects on results, which is why Katie always stresses that she can only vouch for a flour she’s tried. She just would have no way of knowing how substituting a different flour (or making ANY substitutes to a recipe) would turn out, because she hasn’t tried it. Of course you are always free to experiment, but that is the risk!
I have tried a lot of healthy chocolate cake recipes and this one is definitely the best. The texture is perfect and it is so easy to make. Thank you !