4 Ingredient Healthier Chocolate Cake (No Flour, Eggs, Refined Sugar, Dairy, Butter or Oil)
This healthier chocolate cake is soft and moist. It only needs 4 ingredients and doesn’t require any flour, eggs, refined sugar, dairy, butter or oil. The cake is easy to make and can be prepared in just a few minutes.
This chocolate cake is soft, rich and lightly sweet. It is a nice healthier dessert option. I especially love that it is egg-free and is easy to prepare.
Ingredients
- Cocoa powder
- Sweet potato puree
- Peanut butter
- Maple syrup
Cocoa powder: This cake is made with unsweetened Dutch process cocoa powder. I recommend using Dutch process instead of natural cocoa powder. Natural cocoa powder is more acidic and will make the cake more bitter.
Sweet potato puree: You can use homemade sweet potato puree or canned sweet potato puree. To save time, I use canned sweet potato puree. Sweet potato adds natural sweetness and helps make the cake very moist and soft.
Peanut butter: Peanut butter is used as an egg substitute. Make sure to use natural peanut butter with no added oils. You can also substitute with natural almond butter with no added oils.
Maple syrup: Maple syrup is used to sweeten the cake.
How to Make Healthier Chocolate Cake
- Add all the ingredients to a food processor and mix until you have a smooth batter that is uniform in color.
- Transfer the batter to your prepared cake pan.
- Bake for about 60 minutes or until done.
- Allow the cake to cool before cutting and serving. You can also add chocolate frosting before serving. I added a dairy-free dark chocolate ganache frosting.
Texture
This cake has a soft, moist texture. It does not have a crumb like classic chocolate cake. Instead, it is more similar to a cheesecake texture. Since the cake is a healthier cake, it is only lightly sweetened. You can make it sweeter by adding a sweet frosting.
Expert Tips
- Make sure to mix everything in a food processor and not a blender. This is a very thick batter and it is too thick for a blender.
- The cake is only lightly sweet. If you prefer a sweeter cake, you can add a little more maple syrup or add a sweet frosting on top.
More Healthier Chocolate Cake Recipes
4 Ingredient Healthier Chocolate Cake
Ingredients
- 1 (15 oz/425g) can sweet potato puree
- 1/2 cup (41g) Dutch process cocoa powder
- 1/2 cup + 2 tbsp (160g) natural peanut butter with no added oils
- 4 tbsp (2 fl oz/59ml) maple syrup
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 or parchment paper to line the inner sides of the pan.
- Add the sweet potato, cocoa powder, peanut butter, and maple syrup to a food processor. Make sure to use a food processor and not a blender. The batter is too thick to mix in a blender. Mix on high until you have a smooth batter that is uniform in color, 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 65-70 minutes or until completely set. The surface should no longer be liquidy and should look dry. The center of the cake should also be set. A toothpick inserted should come out clean.
- 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. 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 Farmer's Market canned sweet potato puree.* If using canned sweet potato puree, make sure the only ingredient in the can is sweet potato. You can use homemade sweet potato puree as well.
- I used Kirkland natural peanut butter,* Kirkland maple syrup 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.
Thank you for your help and for making
healthy recipes. It’s a joy to see these
especially if you have allergies.
Thanks again
Julie
Hi Julie! We’re so glad you’re enjoying the recipes!
Can you use whole sweet potatoes?
Yes, you can use homemade sweet potato puree as well!
I gave it a 3 because I couldn’t get it to rise. I’m sure it may be what i did. I used a can of cut sweet potatoes and pureed them, then substituted almond butter. All other ingredients were the same
The canned cut sweet potatoes are likely the issue. They are usually soaked in syrup or water and would have more moisture than regular pureed sweet potatoes.
Can’t wait to make this cake. Question: Can l double this recipe & cook it in a 9X13 metal pan?
We have only tested this cake in a 6-inch round springform pan! If you give that a try let us know how it works!
I would like to know the quantity of the ingredients used for the healthier four ingredient chocolate cake
Thank you so much!
Hello! You can find the full recipe including the quantities at the bottom of every post in the recipe card! You can also click the “Jump to Recipe” button at the top and it should take you right there!
Gracias por las recetas muy saludables
You’re welcome! We’re glad you’re enjoying the recipes!
I love the cake recipe it sound nice and it will nice to eat.
Thank you! We hope you enjoy this cake!
So needed!!! Thank you!
We’re so glad you loved this cake!!
Can I use canned pumpkin?
Yes canned pumpkin can be used but the amount needed may need to be adjusted because pumpkin puree is generally thicker than sweet potato puree. You also would need to add more sweetener since pumpkin is not as sweet as sweet potato.
How many cups of real sweet potato would I use instead of can
You would use the same amount. We don’t have the measurement in cups.
This looks great. My daughter is vegan and will be coming to see me soon. And I’m GF and Lactose intolerant
I limit what i eat but i will just have to try a little.
We hope you both enjoy it!
My husband grows sweet potatoes and I substitute alot of pumpkin recipes with it. Nobody ever complains. They work beautifully and have more fiber.
That’s great! They work perfect in this cake!
Can you use sugar free maple syrup and cook in instantpot?
You can but you will lose some of the sweetness to the cake and we have not tested this recipe in an Instant Pot so we aren’t sure how that would work!
Can I leave out the peanut butter? My son is allergic to nuts. If not which recipe for chocolate cake do you recommend?
Thank you!
We haven’t tested the recipe without peanut butter so we aren’t sure how that would work! We do have another chocolate cake recipe that is nut free which you can find here.
I love your cake and the cookies to keep on making the things you do.cheryl bates
Thank you! We’re so glad you’re enjoying the recipes!
Would it be possible to make this with ordinary butter?
We haven’t tested this recipe with butter so we are not sure how that would work in this recipe!
Love your recipes and are very tasty.
Thank you! We’re so glad you’re enjoying the recipes!
Why is it so difficult to print your recipeS? There is a box for print, bUt the ite will not let you print.
And don’t tell me it is my computer! I can’t print other recipes!
Hello! We’re sorry you’re having trouble with printing the recipes. We have not run into this before. Once you click the print button it should open in a new tab and there will be another bold print box at the top you should be able to print from there.
How rude! She posts lovely free recipes and you speak to her like that! Absolutely disgusting.