This healthier chocolate cake is moist and fudgy. It only needs 4 ingredients and doesn’t contain any flour, eggs, refined sugar, dairy, butter or oil. The cake takes only a few minutes to prepare and stores well.
Decorated chocolate cake cut into eight slices

This chocolate cake is so easy to make and the batter is ready in about 5 minutes. The cake comes out rich, moist and fudgy. I also love that it is egg-free, flourless and dairy-free.

Ingredients

  • Cocoa powder
  • Pumpkin
  • Honey
  • Peanut butter

Cocoa powder: This cake uses Dutch process cocoa powder, which provides a richer cocoa flavor. Dutch process cocoa powder is also less bitter and acidic than natural cocoa powder. The cake is only lightly sweetened so you want to use a cocoa powder that is less bitter.

Pumpkin: Pumpkin puree makes this cake very moist and fudgy. I used canned pumpkin puree to save time but you can also use homemade pumpkin puree. If you need a substitute for pumpkin puree, I have also made a version using sweet potato puree.

Honey: The cake is naturally sweetened with honey. I recommend using honey and not maple syrup for this cake. Honey is sweeter than maple syrup and not as watery, which is why I used it to sweeten the cake. If you use maple syrup, you will need to add more of it and the cake will come out too wet.

Peanut butter: Peanut butter adds richness to the cake and also acts as an egg substitute. Make sure to use natural peanut butter with no added oils. If you don’t want to taste peanut butter in your cake, you can also use almond butter with no added oils or cashew butter with no added oils.

How to Make Healthier Egg Free and Dairy Free Chocolate Cake

  • The cocoa powder, pumpkin, honey and peanut butter are added to a food processor and blended until smooth. Make sure to use a food processor and not a blender. The batter is too thick for a blender.
  • Transfer the batter to your prepared cake pan.
  • Bake the cake for about 1 hour or until done.Chocolate cake batter in a cake pan and after baking
  • Allow the cake to cool and then refrigerate for several hours. Refrigerating the cake will help the flavors develop better, make the cake sweeter, and help it firm up a little more so it is easier to cut and serve. You can add frosting if desired before cutting and serving.

Chocolate cake decorated with frosting and chocolate curls

Texture

This cake is very moist, soft and fudgy. It doesn’t contain any flour so it doesn’t have the crumb of a classic chocolate cake. The cake is lightly sweetened. If you prefer sweeter, you can add a little more honey to the batter or use a sweet frosting on top.
A bite taken from a slice of chocolate cake

Expert Tips

  • While you can eat the cake soon after it is done baking, it tastes better if you let it set for several hours or overnight.
  • The cake stores well in the fridge so you can make it ahead of time for an event.

A slice of chocolate cake on a small white plate with a fork

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5 from 2 votes

4 Ingredient Healthier Chocolate Cake

This healthier chocolate cake is moist and fudgy. It is made with just 4 ingredients and doesn't contain any flour, eggs, refined sugar, dairy, butter or oil.
Servings: 8 slices
Prep Time: 5 minutes
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Ingredients

  • 1 (15oz/425g) can pumpkin puree
  • 1/2 cup (42g) Dutch process cocoa powder
  • 1/2 cup + 2 tbsp (160g) natural peanut butter with no added oils
  • 5 tbsp (2.5floz/74ml) honey

Instructions
 

  • Preheat the oven to 325°F (163°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 pumpkin, cocoa powder, peanut butter, and honey to a food processor. Blend on 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 70-80 minutes or until completely set. The surface should be slightly cracked and a toothpick inserted should not show liquid batter.
  • Let the cake cool completely and then place it into the fridge for several hours, uncovered. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. It also will make the cake sweeter. I also recommend not removing the cake from the pan until it is firmer/fully set. When ready to remove, loosen the sides with a spatula and then gently release.
  • Slice the cake using a large sharp knife. You can also add a frosting on top of the cake before cutting and serving. Store any uneaten cake in an airtight container in the fridge or freezer.

Notes

  • I used Libby's pumpkin puree,* Kirkland natural peanut butter,* Kirkland raw honey and Rodelle Dutch process cocoa powder* to make this cake.
  • *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)
    • 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.
  • Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 187kcal, Carbohydrates: 22g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 43mg, Fiber: 5g, Sugar: 12g, NET CARBS: 17
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.
Did you make this recipe?Please leave a star rating and review below!