This healthier chocolate cake is moist and soft. It needs just 4 ingredients and doesn’t contain any flour, refined sugar, dairy, butter or oil. The cake stores well and can be made ahead of time.
A slice of chocolate cake on a small white plate with a fork

This chocolate cake is so moist and soft and contains a hidden healthy ingredient that you won’t taste at all.

Ingredients

  • Cocoa Powder
  • Zucchini
  • Coconut Sugar
  • Eggs

Cocoa powder: Dutch process cocoa powder is used to give the cake its rich chocolate flavor. I do recommend using Dutch process cococa and not natural cocoa. Dutch process cocoa has a richer chocolate flavor and is less bitter and acidic. If you use natural cocoa, your cake will have a less rich chocolate flavor and you’ll likely need to add more sweetener because natural cocoa is more bitter.

Zucchini: Zucchini is blended until completely smooth. It’s important to make the zucchini puree completely smooth so that you don’t taste the zucchini in the final cake.

Coconut sugar: Coconut sugar is used to sweeten the cake. You can use other granular sugars as a substitute. I don’t recommend using liquid sweeteners because the cake batter will be too wet.

Eggs: A combination of eggs and egg yolks are used to create the structure for the cake and add richness.

How to Make Healthier Chocolate Cake

  • Blend the zucchini until fully smooth and you no longer see any flecks of zucchini skin. Add in the coconut sugar and eggs and blend until smooth.
  • Add in the cocoa powder and blend again until smooth.
  • Transfer the batter to your prepared cake pan.Zucchini blended in a blender and chocolate cake batter in a cake pan
  • Bake the cake until done. Allow the cake to fully cool and set before serving.
  • You can also decorate the cake with frosting, fruit or powdered sugar.

A chocolate cake decorated with frosting and chocolate curls

Texture

This cake has a very soft and moist texture. It does not have a crumb like a classic chocolate cake made with flour. The cake is a healthier chocolate cake, so it is only lightly sweet.
A slice of chocolate cake on a plate

Expert Tips

  • If you don’t own a very powerful blender, you can steam the zucchini until soft, and then add it to the blender to make it easier to puree. If you own a Vitamix or similar high-powered blender, you can blend the zucchini raw.
  • The cake stores well in the fridge, so you can make it a day or two ahead of time.
  • The cake is only lightly sweet. You can add more sweetener or a sweet frosting to make the cake more sweet.

A chocolate cake cut into slices

More Chocolate Cake Recipes

4.67 from 3 votes

4 Ingredient Chocolate Cake

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. It also contains a healthy hidden ingredient that you won't taste at all.
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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Ingredients

  • 1.25 cup (275g) zucchini puree, see note for making zucchini puree before starting
  • 2 large eggs + 2 egg yolks
  • 1 cup (149g) coconut sugar
  • 3/4 cup +2 tbsp (71g) 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 the zucchini to a blender and blend until completely smooth. It should be uniform in color and have no specks of zucchini skin. See notes section for details on making the zucchini puree before starting.
  • Add in the eggs, egg yolks and coconut sugar. Blend on high until completely smooth, stopping to scrape down the sides as needed.
  • Add in the cocoa powder and blend until it is fully incorporated and the batter is uniform in color.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 50-60 minutes or until completely set. The surface should no longer be liquidy and the surface should be puffed up with some cracks.
  • Let the cake cool completely before releasing it from the cake pan. This cake is very moist and fudgy. I recommend letting it set for several hours before removing. You can also place into fridge 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

  • Zucchini puree notes: You will want to start with 275 grams of zucchini, cut into small 1/2 inch cubes. If you are using a high powered blender like a Vitamix, you can blend the zucchini raw. To do so, add the zucchini to the blend and start on pulse mode. You will need to stop the blender a few times and use a spatula to scrape the sides and help it mix. Once enough water is released from the zucchini, you can switch to blend mode and blend the zucchini until completely smooth and no visible flecks of zucchini skin remain.
    • If you don't own a Vitamix, I recommend steaming the zucchini (steam them whole and then cut after cooked) until tender. Cut the softened zucchini into 1/2 inch slices and add to blender to blend until smooth.
    • It's best to measure the zucchini with a kitchen scale. If you don't own a kitchen scale, you can start with two medium zucchini. After the zucchini is fully blended, measure out 1.25 cups of puree to use for the recipe and save the rest of the zucchini for another recipe. (So pour out all of the puree from the blender, measure 1.25 cups to be added back into the blender for the recipe and store the rest in the fridge for another recipe.)
  • 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: 139kcal, Carbohydrates: 25g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Sodium: 36mg, Fiber: 4g, Sugar: 14g, NET CARBS: 21
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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