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
This cake is so good! I didn’t put any chocolate chips and it’s still moist and chocolatey enough for me😊
Thank you so much for trying it 🙂
Shouldn’t it be called 800-900 calorie cake? If it can be cut into 8-9 slices at 95 calories each then calling this a 100 calorie cake would be incorrect. It should at least be called 100 calorie cake slices.
Hi Katie, can I use normal butter in it?
This cake is fantastic in every way. Thank you!
Thank YOU for making it 🙂
I belong to weight watchers. I cannot eat or drink artificial sweeteners. I made this cake and it is delicious but it is not 3 points on weight watchers if you use sugar mini chocolate chips. I used the recipe
Builder in weight watchers and it was high points unless you significantly lowered the sugar and the mini chocolate chips. To the people who use the mini chocolate chips and artificial sweeteners it would be 4 points. The only way I can get it down to four is to reduce the sugar to 1/4 cup and reduce the mini chips to 1/4 cup and I’m not so sure what it would do the wonderful taste. If you have any suggestions I’m opened to hearing about it. Remember I can’t do any artificial sweeteners and that includes plant based like Stevia, etc. Thank you
Hi, sorry for the confusion! This is a much older recipe so it’s showing the old Points Plus, not Smart Points. All of Katie’s newer recipes have Smart Points, but unfortunately she hasn’t been able to get to the 100+ of the older ones yet to change them. Hopefully someday!
Made this cake today and …. YUM! It really hit the spot for my chocolate craving. Used AP flour and white sugar, and added choc chips. Baked it 25 min in round pan. Couldn’t wait to let it sit overnight! Had a piece while still a little warm ( who could wait?!) n it was amazing! Choc chips still gooey. Perfectly moist and chocolatey. Good thing it makes a small cake …. I could eat the whole thing myself! Will make this next time I get a choc craving. Thanks!
Thank you for trying it!
Ah yes but, how tiny is the portion in order for it to be only 100 calories?
Wow! This looks AMAZING! Definitely on my list of “ok…gotta have chocolate, and gotta have it NOW recipes!” 🙂 (Please, though… remembering that there are folks who may be looking for new ideas and recipes, as well as for those of us who may be not so familiar to today’s acronyms, would you be so kind as to “spell out” what “GF AP” and stuff like that is? Yeah…I did ask the ol’ Google machine, but for the life of me, I couldn’t figure it out prior to that! LOL!) (PS: For those who, like me were in the dark, I found “Gluten Free; All Purpose”)
Hey, I love nut butter but sadly my family hate it. Can u taste the peanut/almond butter in the cake?
Hi! I would just use a neutral nut butter like almond or cashew instead of peanut. Or you can go with this similar recipe that doesn’t use nut butter: https://lett-trim.today/vegan-chocolate-cake-recipe/%3C/a%3E%3C/p%3E
Can I substitute some of the nut butter for more yogurt?