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
KATIE!
I made this today, it was frikkin delicious.
Note: I used regular natural youghurt and crunchy peanutbutter.
Question: I tried using a sweetener instead of regular sugar (never baked with sweetener before), but when weighing it obviously weighs less, so I traded it for regular sugar halfway in to get the right amount. So I think it became a bit sweeter than it was supposed to.
So to my question: for all of you guys who use (artifical) sweeteners; how do you measure out when weighing it?!
PS: I used a scale to measure up the ingredients, because where I’m from we don’t use “cups” as a measuring unit (i.e. I have no clue how much 3/4 cup is!) so I thank you with all my heart for always mentioning how many grams you are supposed to have in a paranthesis, Katie. (K)
Hi. I make This recipe all the time. It takes me 12 minutes to mix together & 22-24 to bake in high altitude. I use a scale as well when baking but not in this recipe. I do use monkfruit sugar and add 3/4 cup. You should be able to google how many oz of sugar in 3/4 cup and it should be the same. You may need to convert. I use The scale when making a triple cake or a double round for friends but not for this recipe. For this one, I use A 9 inch round because I only Have a glass 8×8 & I dont Like glass pans for cake. My metal 9 inch round is perfect and easy every time.
Happy Birthday! I love the idea of cake tasting on your birthday! Or any tasting really 🙂 the last 2 years I’ve done wine tastings for my birthday 😉
Happy Birthday! This looks phenomenal! I’ve been living off of your Reese’s Pieces frosting as of late 🙂
Happy birthday Katie! This looks so good 🙂
I’m a huge fan of your blog (how could I not be) and a little while ago I made the oatmeal chocolate chip cookies, and they were absolutely AMAZING. Really, my dad isn’t always such a big fan of my healthier recipes for delicious thinks like cookies, but he really liked them, and I saw him eating a few when he thought no one saw it. 😉 I also made cupcakes made of chickpea batter (also an idea stolen from you) and again, he liked it. My brother did too(He is always the brave person to try everything, haha poor lad)! He loves treats, ’cause which 14-year old doesn’t, and he is really enthusiastic about my healthier variations on stuff.
After all, I would just like to say you are so brave and sweet(because of the personal post you did a little while ago) and I just think you are a hell of a woman, a really sweet and genius person who makes the best recipes in the world!
Thank you and I hope your enjoyed your birthday 🙂
Love, Tessa (The Netherlands)
First of all, Happy Belated Birthday! This cake looks incredible, I will definitely have to try it. 😀
I have a request though, how about soft baked oatmeal? Like the Nature Valley ones, mate with more creative flavors? Just an idea!
Maybe, not mate! Oops!
She has nature valley granola bars! https://lett-trim.today/2012/01/23/copycat-nature-valley-granola-bars/%3C/a%3E%3C/p%3E
Great recipe! And I’m glad your birthday was a hit!
😀
Happy belated birthday, Katie! This cake looks great, but my oven is broken. Is there a easy but effective method to convert a conventional oven cake recipe to a microwave cake recipe?
My favorite recipe of yours is the Ultimate Chocolate Fudge Pie, which you also posted to celebrate your birthday. It truly is the ultimate pie–and I love it because it’s no bake.
You can always experiment! If you do, be sure to report back!
If you don’t need a full pan you can do the one minute microwave mug cake — very good!
Happy Birthday! I have you on my favorites bar. Everytime I get the hankerin’ for something sweet I just click on your site and can’t wait to experiment! Tonight I am trying this chocolate cake with the peanut butter icing. I am using almond flour for the cake. And I am using organic plain greek yogurt for the icing b/c I don’t have silken tofu. Here we go! Thanks for all you do! Its inspiring!
Hi,
I am curious about the yoghurt. Does the one you used contain any fat? Does the yoghurt bacteria matter or could you just use vegan milk?
Looks delicious!
The cake does contain fat from the peanut butter and yogurt. Yogurt bacteria is good bacteria for your stomach if the yogurt is not spoiled. Same with cheese, the holes in cheese? Made with bacteria. But if the food is not spoiled you obviously shouldn’t use it. But good bacteria is good for your stomach and baking it won’t ruin it or anything. I don’t think vegan milk would work because it is to thin. Maybe bake it for longer at a lower temp?
Actually, Katie DOES use vegan milk for this cake (and for all of her recipes). The yogurt she uses does have fat as well. The brands she uses are listed in parenthesis in the ingredient list where it says yogurt.
That cake looks amazing, I can’t believe there is no oil and no added fat. I definitely need to try this.
My best birthday was probably my 16th as well. We had giant blow up sumo wrestling suits to tackle each other in, it was pretty awesome. Happy belated birthday Katie!
June 26th, man! I really haven’t had any amazing birthdays. Something ALWAYS seems to come up, especially on my milestones. On my 10th birthday, I had to go to my cousin’s wedding, and I’m not even close with her; on my 16th, I was dead sick because my dad gave me his vicious cold. Next year is my 20th, and while I have zero close friends, I’m going to make it something special!
And happy belated to ya!
If anyone has made this with whole wheat flour, does it taste whole wheat-ish of that makes sense haha or does it taste normal? Because I am not a huge fan of the whole wheat taste but I also know white flour is bad for you so I just don’t know, or maybe pay flour would work?? Help!
I personally don’t like the taste of whole wheat flour baked goods. I find them too dense. She does list whole wheat pastry flour as an option. It’s lighter than whole wheat flour. I would either use that or spelt flour.
Wow these look and sound really yummy! Keep up the good work!
~Katie@liliesofgrace.blogspot.com
How many servings does this make? 🙂
The info’s on the nutrition link below the recipe directions
Katie, I read your blog and just drool over your reciepes.
I must say you look beautiful with that Birthday sticker on your forehead. Hey have to be crazy right?
Happy Belated Birthday.
Keep up the great blog you have and for your little insight about you.
Larry
Thanks 🙂
You are soooooo beautiful!!!