This chocolate cake is moist and soft. The cake needs just 4 ingredients and doesn’t require any flour, refined sugar, dairy, butter or oil. The cake is easy to prepare and can be made ahead of time.

This chocolate cake takes just a few minutes to prepare. Even though it is made with healthier ingredients, it still tastes rich, soft and moist.

Ingredients

  • Applesauce
  • Cocoa powder
  • Eggs
  • Coconut sugar

Applesauce: The cake is made with unsweetened applesauce. I used store-bought applesauce to save time but you can also use homemade.

Cocoa powder: I recommend using Dutch process cocoa powder which has a richer cocoa flavor and is less acidic compared to natural cocoa powder.

Eggs: Eggs and additional egg yolks are used to give the cake richness.

Coconut sugar: Coconut sugar is used to help sweeten the cake. You can use another granular sugar substitute but make sure it is granular and not liquid. Liquid sweetener will make the batter too wet.

How to Make Chocolate Cake

  • The applesauce, eggs and coconut sugar are blended in a high powered blender until smooth. Add the cocoa powder and blend until the cocoa powder is fully incorporated and the batter is uniform in color.
  • Transfer the batter to your prepared cake pan. Bake the cake for about one hour or until the cake is set in the center. Allow the cake to cool fully before releasing it from the cake pan. I also like to place the cake in the fridge for a few hours before serving because it helps firm it up a little more and also helps the flavors develop better.
  • If desired, you can also add frosting to the cake before serving. This cake is frosted with chocolate ganache.

Expert Tips

  • Coconut sugar can be substituted with regular granular sugar.
  • This cake uses a large amount of cocoa powder so it is better to use a high quality Dutch process cocoa powder because you do taste the cocoa.


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4 Ingredient Chocolate Cake

This chocolate cake is soft and moist. It only needs 4 ingredients and doesn't require any flour, refined sugar, dairy, butter or oil. The cake can be made ahead of time.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Ingredients

  • 1 1/2 cups (321g) unsweetened applesauce
  • 2 large eggs + 2 egg yolks
  • 1/2 cup (74g) coconut sugar
  • 1/2 cup + 2 tbsp (60g) Dutch process cocoa powder

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and cut a long strip to line the inner sides of the pan.
  • Add the applesauce, eggs, yolks, and coconut sugar to a blender. Blend on high until completely smooth, stopping to scrape down the sides as needed. Add in the cocoa powder and blend until smooth and uniform in color, scraping down the sides of the blender as needed.
  • Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 60-70 minutes or until completely set. The cake will turn very dark in color on the surface, this is normal. The cake should be puffed and lightly cracked on the surface when done and a toothpick inserted should come out clean.
  • Let the cake cool completely before releasing it from the cake pan. The cake will shrink a little and the surface will level as it cools. This cake is very moist and fudgy. I recommend letting the cake set for several hours before removing. You can also place it into the fridge for a few hours to help it set more firm and to help the flavors develop better. If desired, frost cake before serving (optional frosting recipe provided in the recipe notes). Store uneaten leftover cake in an airtight container in the fridge or freezer.

Notes

  • Cocoa powder: This recipe works best with Dutch process cocoa powder. Natural cocoa powder is too bitter. I use Rodelle cocoa powder.
  • I made this with Wholesome coconut sugar* and Amazon Grocery unsweetened applesauce.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • This recipe uses 2 eggs plus two additional egg yolks. Do not use 4 eggs because it will make the cake too eggy.
  • Optional chocolate frosting:
    • ½ cup dark chocolate chips
    • ¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream if you don't need dairy-free)
    • Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted. Frost over surface of the cake.
    • You can make 1.5 times the frosting if you desire a thicker layer of frosting.
  • Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 135kcal, Carbohydrates: 23g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 72mg, Fiber: 3g, Sugar: 14g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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