This chocolate cake is soft and moist. The cake only needs 4 ingredients and doesn’t require any flour, refined sugar, dairy, butter or oil. It only takes a few minutes to prepare the batter and then the cake is ready to be baked. The cake stores well and it can be made ahead of time.
A slice of chocolate cake with a fork on a small white plate

This chocolate cake is moist, fudgy and made with healthier ingredients. I love to enjoy it as a snack or dessert.

Ingredients

  • Cocoa powder
  • Mango
  • Eggs
  • Coconut sugar

Cocoa powder: I recommend using Dutch process cocoa powder. Dutch process cocoa powder has a richer cocoa flavor and is less acidic than natural cocoa powder. If you use natural cocoa powder, your cake will taste more bitter and acidic.

Mango: Mangos are in season right now. I recommend using very sweet mangos because they are used to help sweeten the cake. Try to use a mango variety that isn’t as fibrous, such as champagne, honey, Alphonso or Ataulfo. These type of mangoes will be easier to blend into a smooth puree without any fibers.

Eggs: Eggs are used to create structure and add richness to the cake. This cake uses a combination of eggs and egg yolks.

Coconut sugar: Coconut sugar is added to help sweeten the cake. You can substitute with regular granulated sugar if you don’t need the cake to be refined sugar free. I don’t recommend using liquid sweeteners.

How to Make Chocolate Cake

  • The mango flesh is blended in a high powered blender until smooth. Add in the eggs and coconut sugar and blend again until smooth.Mango flesh blended in a high powered blender until smooth and then blended with eggs and coconut sugar until smooth
  • Add in the cocoa powder and blend until smooth. Transfer the batter to your prepared cake pan. Bake the cake for about one hour or until done. The surface of the cake should be puffy and lightly cracked and a toothpick inserted should come out mostly clean.
  • Allow the cake to cool for several hours to let it set. You can serve the cake as is or decorate the cake before serving. This cake is decorated with chocolate ganache frosting and garnished with chocolate curls.

A chocolate cake cut into slices with chocolate ganache frosting and garnished with chocolate curls

Expert Tips

  • This recipe works best with sweet, ripe mangos. If your mangos are not that sweet, you may need to increase the amount of sugar.
  • The cake is meant to be lightly sweet. If you prefer a sweeter cake, you can add a sweet frosting on top.
  • The cake can be made the night before. The cake actually tastes better if you give it some time to set in the fridge, allowing the flavors to develop more.

A bite of cake on a fork taken from a slice of chocolate cake
A slice of fudgy chocolate cake on a small white plate

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4.75 from 4 votes

4 Ingredient Chocolate Cake

This chocolate cake is soft, moist and made with healthier ingredients. 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

  • 1 1/4 cups (282g) mango puree, see note before starting
  • 2 large eggs + 2 egg yolks
  • 1/3 cup + 1 tbsp (51g) 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 mango flesh to high powered blender and blend until fully smooth with no fibers remaining. Stop to scrape down the sides of the blender as needed to help the blender blend. It may take a few minutes to blend until smooth depending on the type of mango variety you are using. You can taste for any fibers to see if it is ready.
  • 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, 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

  • Mango note: Make sure to use a mango variety that has very little to no fibers. Champagne, honey, Alphonso or Ataulfo mangos work well. The measurement for the mangos is without pit and skin and after it has been pureed. If you have a scale, you can add 282 grams of mango flesh to your blender. If you don't have a scale, add the flesh of 3 large mangoes to the blender and blend until smooth and then measure out 1 1/4 cups of puree for the recipe. Adding too much puree to the recipe can prevent the cake from setting, so make sure you measure the puree. It is best to use a scale if you have one.
  • 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.
  • 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: 129kcal, Carbohydrates: 20g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 44mg, Fiber: 4g, Sugar: 14g, NET CARBS: 16
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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