4 Ingredient Chocolate Cake (No Flour, Refined Sugar, Butter, Dairy or Oil)
This chocolate cake is soft, moist and fudgy. The cake only needs 4 ingredients and doesn’t require any flour, refined sugar, dairy, butter or oil. The cake is easy to prepare and stores well.
This chocolate cake tastes like a rich chocolate cake even though it is made with healthier ingredients. You can also easily customize the cake as well.
Ingredients
- Cherries
- Cocoa powder
- Eggs
- Coconut sugar
Cherries: Cherries are in season right now and one of my favorite fruits to bake with. Cherries pair well with chocolate and also add natural sweetness to the cake. Try to choose a sweet cherry variety. The cherries will need to be pitted before using.
Cocoa powder: This cake uses Dutch process cocoa powder. Make sure to use Dutch process and not natural cocoa. Natural cocoa powder is more acidic and bitter and will leave an unpleasant taste.
Eggs: Eggs are used to give the cake structure and add richness.
Coconut sugar: Coconut sugar is added to sweeten the cake. You can also use regular granulated white sugar if you don’t need the cake to be refined sugar free.
How to Make Chocolate Cake
The cherries are blended in a blender until completely smooth. Add in the eggs and coconut sugar and blend again until smooth. Then add in the cocoa powder and blend until the cocoa powder is fully incorporated and you have a smooth batter that is uniform in color.
Transfer the batter to your prepared cake pan. Bake the cake until the center is set.
Allow the cake to cool fully for a few hours before cutting. I also like to place the cake in the fridge for a few hours before serving because it helps the flavors develop better and helps the cake firm up a little more.
If desired, you can also decorate the cake before serving. This cake is decorated with chocolate ganache frosting and chocolate curls.
Expert Tips
- This recipe works best with sweet cherries such as Bing or Rainier cherries.
- The cake uses a combination of eggs and additional egg yolks to achieve the right texture. Using four eggs instead of 2 eggs and 2 yolks will make the cake taste too eggy.
- Do not strain the cherry puree before using. The fiber and pectin in the cherries help the cake set up and give the cake a crumb-like texture even though the cake doesn’t contain flour.
More Chocolate Cake Recipes
- 4 Ingredient Chocolate Strawberry Cake
- 4 Ingredient Chocolate Mango Cake
- 4 Ingredient Chocolate Banana Cake Egg-Free
4 Ingredient Chocolate Cake
Ingredients
- 288 g (about 1 cup + 6 tbsp) cherry puree , see note before starting
- 2 large eggs + 2 egg yolks
- 1/2 cup (70g) coconut sugar
- 7/8 cup (75g) 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 pitted cherries to high powered blender and blend until fully smooth with no visible skin. Stop to scrape down the sides of the blender as needed to help the blender blend.
- Add the eggs, egg yolks and sugar to the blender. Blend until smooth, stopping to scrape down the sides as needed. Add the cocoa powder and blend until smooth and the batter is uniform in color, stopping to scrape down the sides 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 surface should be slightly cracked and puffed and a toothpick inserted should come out clean. The surface of the cake will be very dark, this is normal.
- Let the cake cool completely before releasing it from the cake pan. 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
- Cherry puree note: This recipe uses 288 grams of pitted sweet cherries (weight is after cherries have been pitted and stems removed). The best way to make this recipe is by using a kitchen scale because adding too much puree can prevent the cake from setting. If you don't have a kitchen scale and only have measuring cups and spoons, then I recommend measuring the cherries after they have been pureed for a more accurate measurement. You will need approximately 1 cup + 6 tbsp of cherry puree to equal 288 grams.
- Cocoa powder: This recipe works best with Dutch process cocoa powder. Natural cocoa powder is too bitter. I use Rodelle cocoa powder.
- This recipe uses 2 eggs plus two additional egg yolks. Do not use 4 eggs because it will make the cake too eggy.
- I made this with Wholesome coconut sugar.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- 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.
Can you use frozen cherries?
Sorry, we didn’t test with frozen cherries, so I’m not sure if it’ll work.
This recipe claims:
Chocolate Cake (No Flour, Refined Sugar, Butter, Dairy or Oil). Eggs are indeed dairy?
Hello! No, eggs are not dairy. Dairy includes milk and foods made from mammal milk like cows or goats. Eggs come from birds like chickens and do not contain milk or lactose.
Why don’t you give the amounts needed to make the cake. Not very helpful.
Hello! All of the ingredients and amounts are included in the large recipe card at the end of the post. You can also click the “Jump to Recipe” button at the top and it will take you right there.
Hi! I’ve always fond of your recipes and love making them. This looks great, too, but I was wondering if I can make this by substituting cherries to something else. I live in a tropical country and cherries can be expensive since it’s not a native fruit.
We haven’t tested this recipe with another fruit but we do have a similar recipe that uses strawberries or one that uses mango.
Can I use frozen cherries?
Sorry, we didn’t test with frozen cherries, so I’m not sure if it’ll work.
You have the most interesting recipes!
Thank you!
Hi, This recipe sounds wonderful however I am allergic to cherries (also berries except cranberries). I wonder if you have made this with another fruit.
Love your recipes. Thanks!
Hello! We do have a chocolate cake made with mango or one made with banana.
Can you use canned cherry pie filling!
We haven’t tested that with this recipe so we’re not sure if it would work the same! It might have too much liquid.
Can you use frozen cherries?
Maybe thaw and then puree?
Sorry, we didn’t test with frozen cherries, so I’m not sure if it’ll work.