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 stores well and can be made ahead of time.
A slice of chocolate cake with a fork on a white plate

This chocolate cake is rich, moist and made with healthier ingredients. The batter is easy to prepare and ready to go into the oven in just a few minutes.

Ingredients

  • Peaches
  • Eggs
  • Cocoa powder
  • Coconut sugar

Peaches: Peaches are in season right now and are very sweet, adding natural sweetness for this cake. Make sure to use very ripe, sweet peaches.

Eggs: Eggs create structure for the cake and add richness. This cake uses a combination of eggs and extra egg yolks.

Cocoa powder: Make sure to use Dutch process cocoa powder which has a richer cocoa flavor and is less bitter than natural cocoa powder. Your cake may be too bitter if you use natural cocoa powder.

Coconut sugar: Coconut sugar is used to help sweeten the cake. You can use regular granular sugar if you don’t need the cake to be refined sugar free.

How to Make Chocolate Cake

  • The peach flesh is blended until smooth. Add the eggs and sugar and blend again until smooth. Add in the cocoa powder and blend until it is evenly mixed in and the batter is uniform in color.The steps to make chocolate cake in a blender
  • Transfer the batter to your prepared cake pan. Place the cake into the oven and bake for about one hour or until cooked through.
  • Allow the cake to cool completely before removing it from the cake pan. While the cake can be eaten after it is cooled, I like to refrigerate the cake for a few hours which helps the texture firm up a little and allows the flavors to develop better. You can also decorate the cake with chocolate ganache frosting or dust with powdered sweetener before serving. This cake is decorated with chocolate ganache frosting and chocolate curls.

Chocolate cake slices decorated with chocolate ganache frosting and chocolate curls

Expert Tips

  • This cake uses a combination of eggs and egg yolks to achieve the right texture and flavor. Adding four eggs will make the cake taste eggy.
  • The cake is only lightly sweet. If you prefer a sweeter cake, I recommend adding a sweet frosting.
  • The cake is very soft, moist and fudgy. It does not have a classic cake crumb since it is made without flour.
  • I don’t recommend using maple syrup or honey as the sweetener because the liquid sweeteners will make the cake batter too wet.

A bite of cake on a fork taken from a slice of chocolate cake

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5 from 1 vote

4 Ingredient Chocolate Cake

This chocolate cake needs just 4 ingredients and doesn't require any flour, refined sugar, dairy, butter or oil. The cake is easy to prepare and comes out soft, moist and fudgy.
Servings: 8 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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Ingredients

  • 1 1/2 cups (320g) peach 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 peach flesh 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

  • Peach note: To make the peach puree, start with very ripe, sweet peaches. Remove skin and pits and slice or chop the peaches. If you have a kitchen scale, measure out 320 grams of peach flesh. If you don't have a scale, add 3 medium peaches (about 2 cups of chopped peaches) to a blender and blend until smooth. Measure out 1.5 cups of puree for the recipe.
  • If your peaches are very ripe, the skin should come off easily. If it's not peeling off easily, the easiest way to peel the peaches is to blanch them first. To do this, use a small sharp knife and score an "x" in the peach skin at the bottom of each whole peach (cut only the skin and not the flesh). Then cover the peaches in a pot of simmering water for about 15 seconds. Remove peaches 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: 118kcal, Carbohydrates: 18g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 41mg, Fiber: 4g, Sugar: 12g, NET CARBS: 14
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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