4 Ingredient Chocolate Cake (No Flour, Refined Sugar, Dairy, Butter or Oil)
This chocolate cake is soft, moist and rich. It only needs 4 ingredients and doesn’t require any flour, refined sugar, dairy, butter or oil. The cake can be made ahead of time and stores well.
This chocolate cake is made with healthier ingredients but still tastes chocolatey and rich.
Ingredients
- Cocoa Powder
- Strawberries
- Coconut sugar
- Eggs
Cocoa powder: Dutch process cocoa powder gives this chocolate cake its rich cocoa flavor. Make sure to use Dutch process cocoa and not natural cocoa powder. Natural cocoa powder is more bitter and acidic. Dutch process cocoa has a much richer cocoa flavor and isn’t as bitter.
Strawberries: Since strawberries are in season, this cake uses fresh strawberries. The strawberries are pureed until smooth and then strained through a fine mesh strainer to remove any seeds. The strawberry flavor pairs really well with the chocolate. I recommend using fresh strawberries and not frozen strawberries. Frozen strawberries have too much moisture and can cause the cake to be too wet.
Coconut sugar: The cake is sweetened with coconut sugar. You can also use regular sugar but I wanted to use an unrefined sugar. I don’t recommend using maple syrup or honey because they will make the cake batter too wet.
Eggs: Eggs are used to give the cake structure and add richness.
How to Make Chocolate Cake
- Blend the strawberries until smooth and then strain them through a fine mesh strainer.
- Add the strained strawberry puree, eggs and coconut sugar to blender and blend until smooth. Add in the cocoa powder and blend until smooth.
- Transfer the batter to your prepared cake pan. Bake until the cake is done.
- Allow the cake to cool fully before releasing it from the pan. You can also let it chill in the fridge for a few hours to let it set a little firmer and to allow the flavors to develop more. If desired, you can frost the cake before serving.
Texture
This cake has a soft, fudgy and moist texture. The cake is lightly sweet but not super sweet because it is meant to be a healthier chocolate cake.
Expert Tips
- The strawberries are strained through a fine mesh strainer to remove any seeds, allowing for a smoother cake texture.
- If you prefer a sweeter cake, you can add more coconut sugar to the cake batter or add a sweet frosting.
More Chocolate Cake Recipes
- 2 Ingredient Chocolate Cake
- 2 Ingredient No Bake Chocolate Raspberry Cake
- 4 Ingredient Chocolate Almond Cake
4 Ingredient Chocolate Cake
Ingredients
- 1 cup (234g) strained strawberry puree, see note before starting
- 2 large eggs + 2 egg yolks
- 3/4 cup (100g) coconut sugar
- 3/4 cup + 2 tbsp (73g) 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 strained strawberry puree, 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 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 55-65 minutes or until completely set.
- 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 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
- Strawberry note: To make strained strawberry puree, wash and pat dry strawberries. Slice off the stems. Add strawberries to blender and blend until smooth and most of the seeds are no longer visible. I started with about 300 grams strawberries (weight after cutting the stems). Strain the strawberry puree through a fine mesh sieve to remove any remaining seeds. You will need 1 cup of strained puree.
- 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.
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We’re so glad you found our recipes!
We just made this and it was delicious, decadent. The only thing I’ll say is if you follow the directions exactly it won’t look like the picture. It’ll be much thinner, but absolutely decadent !
We’re so glad you enjoyed this cake! If you followed the directions exactly but didn’t use the optional chocolate frosting that is provided in the recipe card, then your cake won’t be as thick as pictured because the cake in the picture has the frosting.
Can I substitute apple sauce for the strawberry puree?
Sorry, we haven’t tested this recipe with a substitute for the strawberry puree!
I am going to try to make this recipe & them send a photo back of the cake i made
Regards Joanne Roberts
Great! We can’t wait to see how it turns out!
As egg whites are a dietary restriction, can 4 egg yolks replace what’s called for in the recipe. Looking forward to trying this recipe.
We haven’t tested this recipe with 4 egg yolks so we’re not sure how that would turn out!
Can you use cane sugar?
You can use regular sugar.
Can the egg yolks be substituted for anything else? (I can’not have yolks)
Sorry, we don’t have a substitute for the egg yolks in this recipe!
So good! The frosting was our favorite part!
We’re so glad you loved this cake!
I am very allergic to strawberries. Can I substitute apricot puree? What else would work?
We don’t have a substitute for the strawberries in this recipe but we do have a similar recipe that uses zucchini or one that uses carrots.
Is it possible to substitute strawberries for applesauce, or will it be to runny? Asking due to strawberry allergy
We don’t have a substitute for the strawberries in this recipe but we do have a similar recipe that uses zucchini or one that uses carrots.
Nothing is ever mentioned in any of these online recipes about the temperature setting to bake things at. Why is that? Are we magically just supposed to have that knowledge in our heads?
This cake is baked at 350°F (175°C). You can find that in the recipe card at the bottom of the post with the other recipe instructions and ingredients list!