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

This chocolate cake is soft, fudgy and moist. The batter comes together in minutes and the cake stores well in the fridge.

Ingredients

  • Pumpkin
  • Eggs
  • Coconut sugar
  • Cocoa powder

Pumpkin: I used canned pumpkin puree but you can also use homemade pumpkin puree.

Eggs: Eggs are used as a binding agent and to provide structure for the cake. If you need a substitute for eggs, I do have an egg free version.

Coconut sugar: This cake is sweetened with unrefined coconut sugar. You can also use other granular unrefined sugars or you can use regular granulated sugar.

Cocoa powder: Dutch process cocoa powder gives this cake its rich chocolate flavor. I recommend using Dutch process and not natural cocoa powder. Natural cocoa powder is more acidic and bitter.

How to Make Healthier Chocolate Cake

  • The pumpkin, eggs, coconut sugar are added to a blender and blended until you have a smooth batter. The cocoa powder is then blended in until the batter is uniform in color.
  • The batter is transferred to your prepared cake pan.Cake batter in a blender and spread in a prepared cake pan
  • Bake the cake for about one hour or until done.
  • Allow the cake to cool fully before serving. You can also decorate the cake with frosting before serving.

Chocolate cake decorated with frosting and chocolate curls

Texture

This cake has a soft and fudgy texture. It doesn’t have the crumb of a classic chocolate cake made with flour but it does still have a cake-like texture. The cake is only lightly sweet since this is meant to be a healthier chocolate cake. You can add more sugar to the batter or use a sweet frosting if you prefer your cake to be sweeter.
A bite taken from a slice of chocolate cake

Expert Tips

  • You can use regular granular sugar as a substitute for unrefined coconut sugar.
  • Avoid using liquid sweeteners, which will make the cake too moist.

Chocolate cake cut into eight slices

More Chocolate Cake Recipes

5 from 3 votes

4 Ingredient Healthier Chocolate Cake

This healthier chocolate cake is soft, moist and fudgy. The cake is just 4 ingredients and doesn't contain any flour, refined sugar, dairy, butter or oil. The cake takes just minutes to prepare and can be made ahead of time.
Servings: 8 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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Ingredients

  • 1 1/2 cups (340g) pumpkin puree
  • 2 large eggs + 2 large egg yolks
  • 3/4 cup (109g) coconut sugar
  • 1 cup (82g) 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 pumpkin, eggs, egg yolks and sugar to a 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, but you should still be able to blend. You will need to use a spatula to mix and help it blend.
  • Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. It’s okay if your batter reaches close to the top of the baking pan because the cake does not rise much. Bake for 60-70 minutes or until completely set. The surface should be slightly cracked.
  • 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

  • If you have a kitchen scale, I do recommend weighing your ingredients, especially the pumpkin puree.
  • I used Rodelle Dutch process cocoa powder*
  • You can use a solid one piece 6 inch pan but the cake will be harder to remove. It is easier to remove with a springform pan. I used this 6-inch pan.*
  • *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: 126kcal, Carbohydrates: 23g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Sodium: 20mg, Fiber: 5g, Sugar: 15g, NET CARBS: 18
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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