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

This healthier chocolate cake still satisfies my cravings for a chocolate dessert. It is soft and fudgy. It is also easy to prepare. You just add everything to the blender and blend.

Ingredients

  • Blueberries
  • Eggs
  • Coconut sugar
  • Cocoa powder

Blueberries: Blueberries are in season right now and pair perfectly with chocolate. The blueberries add a lot of moisture to the cake and add natural sweetness. If you need a substitute for blueberries, I have made a version with strawberries.

Eggs: A combination of eggs and additional egg yolks help give the cake structure, texture and add richness.

Coconut sugar: Coconut sugar is an unrefined sugar which is used to help sweeten this cake. I recommend using coconut sugar and not maple syrup or honey because the latter two will make the batter too wet.

Cocoa powder: This recipe works best with Dutch process cocoa powder rather than natural cocoa powder. Natural cocoa powder is more bitter. Dutch process cocoa powder is less bitter and has a richer cocoa flavor. Because the cake is only lightly sweet, it works best with Dutch process cocoa powder.

How to Make Chocolate Cake

  • Add the blueberries, eggs and coconut sugar to a high powered blender and blend until smooth. Try to blend until there is very little or no visible blueberry skin.
  • Add in the cocoa powder and blend until smooth and uniform. There should be no visible blueberry skin or seeds.
  • Transfer the batter to your prepared cake pan. Bake until the cake is fully set in the center. The cake will appear quite dark, this is normal. This is because of the blueberries oxidizing.
  • Allow the cake to fully cool before cutting and serving. If desired, you can also decorate the cake with frosting before serving. This cake is decorated with chocolate ganache frosting and garnished with chocolate curls.

Expert Tips

  • Try to use sweet blueberries so that the cake will be sweet enough. I recommend using fresh blueberries because frozen blueberries may make the cake batter too wet.
  • You want to blend the batter until most of the blueberry skin and seeds are almost fully blended. This will make the cake smoother and easier to eat.
  • The cake is lightly sweetened since the cake is meant to be a healthier chocolate cake. You can add a little more coconut sugar to the batter or add a sweet frosting on top to add sweetness.
  • The cake is very moist and fudgy. I like placing it in the fridge for a few hours before cutting and serving, so that the cake flavors are more developed and the cake is easier to cut.


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5 from 5 votes

4 Ingredient Chocolate Cake

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

  • 2 cups (277g) fresh blueberries
  • 2 large eggs + 2 egg yolks
  • 1/2 cup + 2 tbsp (81g) coconut sugar
  • 3/4 cup + 2 tbsp (73g) 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 blueberries, eggs, yolks and coconut sugar and blend until smooth, scraping down the sides of the blender as needed. You want to blend for a few minutes to fully blend the blueberry skin and seeds. Working quickly, add in the cocoa powder and blend until smooth and uniform in color. There should not be any visible blueberry skin or seeds.
  • Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 55-65 minutes or until completely set. The cake will be very dark in color because of the blueberries, which turn the batter dark when they oxidize.
  • 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

  • Blueberry note: This recipe works best with fresh blueberries. Frozen blueberries may make the batter too wet. I also recommend using sweet blueberries if possible, otherwise the cake may not be sweet enough.
  • 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: 128kcal, Carbohydrates: 21g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 36mg, Fiber: 4g, Sugar: 14g, NET CARBS: 17
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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