4 Ingredient Chocolate Cake (No Flour, Dairy, Refined Sugar, Butter or Oil)

This healthier chocolate cake is soft and moist. It needs just 4 ingredients and doesn’t contain any flour, dairy, refined sugar, butter or oil. The cake is easy to prepare and stores well.

This chocolate cake has a rich cocoa flavor. It is lightly sweet, very moist and soft.

Ingredients

• Cocoa powder
• Eggs
• Persimmons
• Coconut sugar

Cocoa powder: I recommend making the cake with Dutch process cocoa powder which gives the cake a richer cocoa flavor.

Eggs: Eggs are added for richness and to help create structure for the cake.

Persimmons: Persimmons are in season right now and a great fruit for baking because it is naturally very sweet. The recipe requires ripe persimmons which are pureed until smooth. You can use either fuyu or hachiya persimmons. If you don’t have persimmons on hand, you can make it with pumpkin puree, but the sugar amount will need to be increased.

Coconut sugar: A little coconut sugar is added to help sweeten the cake. I recommend using a granular sweetener rather than a liquid sweetener because a liquid sweetener will make the cake too moist.

How to Make Healthier Chocolate Cake

• The persimmons are blended until smooth. The eggs and coconut sugar are added to the blender and blended until smooth.
• Add the cocoa powder and blend until the cocoa powder is fully incorporated.
• Transfer the batter to your prepared cake pan. Bake the cake for about one hour or until done.
• Allow the cake to fully cool and set before serving. I also like placing it into the fridge to help it set better. You can also decorate the cake before serving.

Texture

This cake does not have the same texture as a classic chocolate cake made with flour. It has a very moist and soft texture. The cake is only lightly sweet since it is meant to be a healthier chocolate cake. You can add a sweet frosting on top to make it sweeter.

Expert Tips

• I used coconut sugar to help sweeten the cake. If you want to use another sweetener, I recommend choosing a granular sweetener and not a liquid sweetener so that the cake is not too wet.
• There are two types of persimmons: astringent ones and non-astringent. You can use either type for this recipe but you do need to make sure the persimmons are very ripe before using.
• If you are using non-astringent persimmons and they are ripe but still very firm, you can soften them a little quicker by placing them in the freezer for 24 hours and then allow them to fully defrost before using.

More Healthier Chocolate Cake Recipes

• 2 Ingredient No Bake Chocolate Tofu Cake
• 4 Ingredient Chocolate Zucchini Cake
• 2 Ingredient Chocolate Cake

5 from 5 votes

4 Ingredient Chocolate Cake

This healthier chocolate cake doesn't require any flour, dairy, refined sugar, butter or oil. It is soft, moist, with a rich cocoa flavor.

Servings: 8 slices

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

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Ingredients

• ▢ 1.5 cups (380g) persimmon puree, see note for making persimmon puree before starting
• ▢ 2 large eggs + 2 egg yolks
• ▢ 1/4 cup (36g) coconut sugar
• ▢ 3/4 cup + 2 tbsp (73g) Dutch process cocoa powder

Instructions

 

• Preheat the oven to 350°F (177°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 persimmon flesh (peel and seeds removed) to blender and blend until fully smooth.
• 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. The batter will be very thick when you add in the cocoa powder, so you will need to use a spatula to help mix it in by hand, and then you should be able to blend once all of the cocoa is incorporated.
• Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 60-65 minutes or until completely set. The surface should be slightly cracked.
• Let the cake cool completely. This cake is very moist and fudgy. I recommend letting it set for several hours before removing. You can also place into fridge for a few hours to help it set more firm. 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

• Persimmon puree: To make persimmon puree, you only want to use the flesh. Do not use the skin, seeds or stem. There are two types of persimmons: astringent and non-astringent. Astringent varieties (like hachiya) need to be soft before they are ready to eat, but they will turn very soft when ripe so they are then easy to blend. Non-astringent varieties (like fuyu) will still be firm when ripe, but if you allow them to turn very ripe, they become semi-soft, which make them easier to blend. If your non-astringent persimmons are too firm, you can help soften them a little quicker by placing them into the freezer for 24 hours and then let them fully defrost before using. 
• This recipe works best with Dutch process cocoa powder. I have not tested it with natural cocoa powder. Natural cocoa powder is more bitter and acidic. In addition, the amount needed likely would need to be adjusted if you use natural because the cocoa powder does interact with the persimmon puree and thickens it and natural cocoa thickens the persimmon puree more than Dutch process cocoa.
• I used Rodelle Dutch process cocoa powder* and Big Tree Farms 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.
• Estimated nutrition does not include optional frosting.

Serving: 1slice, Calories: 117kcal, Carbohydrates: 19g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Sodium: 24mg, Fiber: 4g, Sugar: 9g, NET CARBS: 15

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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