4 Ingredient Chocolate Cake (No Flour, Refined Sugar, Dairy, Butter or Oil)
This chocolate cake is soft and moist. It needs just 4 ingredients and doesn’t require any flour, refined sugar, dairy, butter or oil. It can be made ahead of time and stores well.
This healthier chocolate cake features fresh apples which are in season right now. It’s also a great way to use up leftover apples. The cake is very moist, soft and full of apple and chocolate flavor.
Ingredients
- Apples
- Cocoa powder
- Coconut sugar
- Eggs
Apples: Fresh apples are used in this cake. You will want to use a sweet apple variety because the natural sugars in the apples are used to help sweeten the cake. I like using Honeycrisp or Fuji apples. The apple core and seeds need to be removed but the skin stays on. The skin helps the cake crumb set up better.
Cocoa powder: Make sure to use Dutch process cocoa powder and not natural cocoa powder. Dutch process cocoa has a richer cocoa flavor and is less acidic. I also recommend using a high-quality Dutch process cocoa powder because you do taste the cocoa in the cake.
Coconut sugar: Some coconut sugar is used to help sweeten the cake. I prefer using coconut sugar instead of a liquid sweetener because it helps the cake have a texture and crumb more like regular cake. You can also use regular sugar in place of coconut sugar if you don’t need the cake to be refined sugar-free.
Eggs: Eggs are used to give the cake structure and create a moist, rich crumb.
How to Make Chocolate Cake
- The apple pieces are blended in a high-powered blender until smooth. Make sure to blend until there are no visible specks of skin.
- Add in the eggs and coconut sugar and blend until smooth. Add in the cocoa powder and blend until fully incorporated.
- Transfer the batter to your prepared cake pan. Bake for about one hour or until set.
- Allow the cake to cool fully. You can also place it in the fridge for a few hours to help it firm up and help the flavors develop.
- You can serve the cake plain or decorate the cake before serving. This cake is decorated with chocolate ganache frosting and chocolate curls.
Expert Tips
- The cake is lightly sweet. If you prefer a sweeter cake, you can add a sweet frosting.
- This recipe needs a high powered blender to fully blend the apple skin. If you don’t have a high powered blender, I do have a chocolate cake made with store bought unsweetened applesauce.
More Chocolate Cake Recipes
- 2 Ingredient No Bake Chocolate Pear Cake
- 4 Ingredient Chocolate Banana Cake (No Eggs)
- 4 Ingredient Chocolate Pumpkin Cake
4 Ingredient Chocolate Cake
Ingredients
- 1 cup + 6 Tbsp (320g) apple puree, see note before starting
- 2 large eggs + 2 egg yolks
- 1/2 cup + 1 Tbsp (84g) coconut sugar
- 1/2 cup + 2 Tbsp (61g) 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.
- See notes section for more details on making the apple puree. To make apple puree, add apple slices with skin on to a high-powered blender and blend until fully smooth and no visible flecks of skin can be seen. Remove the puree from the blender and measure out 320 grams for the recipe (about 1 cup + 6 tablespoons but it is best to use a scale if possible). Add the 320 grams apple puree back into the blender.
- Add the eggs, yolks, and coconut sugar to the 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
- Apple puree note: This recipe works best with sweet apples like Fuji or Honeycrisp. Leave the apple skin, but remove the core and seeds. Cut the apples into thin slices or cubes to make them easier to blend. It is best to use a scale. I use this scale.* If you don't have a scale, you will need about 1 cup + 6 tablespoons of apple puree for the recipe.
- 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.