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
So yummy!!!! This popped up on my blog feed this morning, and I have been thinking about it all day:) Ahh! Birthday; December 5. Close enough to Christmas that all your gifts come in Christmas wrapping paper, and say something like, ‘Happy Birthday/Christmas!’
So if it’s only 100 calories that means I can eat it everyday… right? This looks like a great recipe. I’ll definitely try it out on the next chocolate cake appropriate occassion that rolls around.
Happy birthday Katie! I’m glad you had so much fun!! One birthday of mine that sticks out is my 17th, when my Dad brought me out for my first railroad special: we grabbed pipes and scraped them along the railroad, and all the road blocks nearby went down, blocking traffic even though there was no train.
It’s the little things. Haha.
My birthday is this Friday, and this yummy-looking recipe will definitely make a delicious (and probably short-lived) appearance! Thanks for posting it!
Happy birthday today!
Thank you so much! I made your cake last night…it was heavenly. I topped it with your Reeses Pieces Fudge Frosting. Divine!
Hope you have a fantastic weekend =)
How many servings are in the cake please?
The info’s on the nutrition link that she provided underneath the recipe directions
No it has service size in grams, not how many pieces the cake should be cut into for the right nutritional value. That’s what I’m looking for please.
actually it has both. you didn’t read the page.
It’s based on 9 servings.
HAPPY BIRTHDAY KATIE!! What a great way to spend your b-day! Love the idea of making a friend do something silly to celebrate their big day! And this cake – 100 calories!?! It looks amazing! Pinned 🙂
100 kcal is really not a lot.. but it looks so good that I would end up having more than 1 or 2 bars 😀
I think I’ll have to keep your idea in mind about the whole eating chocolate cake the whole day on my birthday-which is the 4th of July. Personally, chocolate cake is one of my favorites. ^-^
Happy belated birthday, Katie! 😀
Fantastic recipe! I made it with cashew butter and Vanilla So Delicious yogurt and it was out of this world!
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 😉