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 is easy to prepare and can be made ahead of time.

This chocolate cake has a rich cocoa flavor and is moist and soft. It’s an easy cake to make ahead of time and stores well. It also features a fruit that is in season right now.

Ingredients

  • Nectarines
  • Cocoa powder
  • Coconut sugar
  • Eggs

Nectarines: Nectarines are in season right now, which make them a great fruit to add to this cake. In addition to getting all the nutrients in nectarines, the nectarines keep the cake moist and provide natural sweetness for the cake. I used yellow nectarines but the cake should also work with white nectarines. You want to use very ripe, sweet nectarines.

Cocoa powder: Make sure to use Dutch process cocoa powder rather than natural cocoa powder. Dutch process cocoa has a much richer cocoa flavor and is less acidic.

Coconut sugar: The cake is further sweetened with coconut sugar. I like using coconut sugar rather than honey or maple syrup because the latter will make the batter too wet. Coconut sugar helps give the cake a crumb more like regular cake.

Eggs: A combination of eggs and additional egg yolks add richness and provide structure for the cake.

How to Make Chocolate Cake

  • Remove the skin and pits from the nectarines. Slice the nectarines and add to a high powered blender and blend until smooth.
  • Add the coconut sugar and eggs and blend until smooth.
  • Add the cocoa powder and blend until the cocoa is fully incorporated and the batter is uniform in color.
  • Transfer the batter to your prepared cake pan and bake the cake for about one hour or until done.
  • Allow the cake to cool fully before removing it from the baking pan. You can also place the cake into the fridge for a few hours which helps the flavors develop better and helps to firm up the cake.
  • If desired, you can decorate the cake before serving. I like to add chocolate ganache frosting on top.

Expert Tips

  • This recipe works best with very ripe and sweet nectarines. It is easier to remove the skin on very ripe nectarines and they also blend easier to a smooth puree.
  • This cake is lightly sweet since it is meant to be a healthier chocolate cake. You can add frosting to make the cake sweeter.


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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.
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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Ingredients

  • 1 1/4 cups (290g) nectarine puree, skin and pits removed, see note before starting
  • 2 large eggs + 2 egg yolks
  • 1/2 cup (65g) 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 nectarine pieces to blender and blend until smooth, scraping down the sides of the blender as needed to help everything blend.
  • Add in eggs, yolks and coconut sugar and blend until smooth, scraping down the sides of the blender as needed. Add in the cocoa powder and blend again until the batter is 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

  • Nectarine note: To make the nectarine puree, start with very ripe, sweet nectarines (I used yellow nectarines but the recipe should also work with white nectarines). You will need about 4 medium nectarines. Remove skin and pits from the nectarines and slice or chop the nectarines into about 1 inch pieces. If you have a kitchen scale, measure out 290 grams of nectarine pieces to add to the blender. If you don't have a scale, add all the nectarine pieces to a blender and blend until smooth. Measure out 1 1/4 cups of puree for the recipe.
  • If your nectarines are very ripe, the skin should come off easily. If it's not peeling off easily, you can blanch them first. To do this, use a small sharp knife and score an "x" in the nectarine skin at the bottom of each whole nectarine (cut only the skin and not the flesh). Then cover the nectarines in a pot of simmering water for about 15 seconds. Remove nectarines and immediately place them in an ice bath. The skin should then peel off very easily.
  • 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.*
  • *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: 115kcal, Carbohydrates: 17g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 40mg, Fiber: 4g, Sugar: 11g, NET CARBS: 13
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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