This healthier chocolate cake is so moist and full of cocoa flavor. The cake needs just 4 ingredients and doesn’t contain any flour, refined sugar, butter or oil. The cake batter takes only a few minutes to prepare. This cake also stores well and can be made ahead of time.
I’m always trying to create healthier versions of my favorite chocolate desserts. This chocolate cake is so easy to prepare. Just add all in the ingredients to your blender, mix, and pour into your cake pan to bake.
Ingredients
- Cocoa Powder
- Pumpkin Puree
- Eggs
- Maple Syrup
Cocoa Powder: This cake is made with unsweetened Dutch process cocoa powder. I recommend using Dutch process because Dutch process cocoa powder has a richer cocoa flavor and is less acidic than natural cocoa powder. This cake does use a lot of cocoa powder so you want to use a good quality cocoa powder.
Pumpkin puree: I made this cake with canned pumpkin puree. You can also use homemade pumpkin puree. Make sure to choose a brand of pumpkin puree that isn’t watery because that will add too much moisture to your cake.
Eggs: Eggs provide structure for the cake and add some richness to the cake.
Maple syrup: This cake is lightly sweetened with pure maple syrup.
How to Make Healthier Chocolate Cake
- All the ingredients are added to a blender and blended until evenly mixed and you have a smooth batter. You will need to scrape down the sides of the blender a few times to help ensure everything is incorporated.
- The batter is then transferred to your prepared cake pan.
- Bake the cake for about an hour or until done. While the cake can be enjoyed soon after it has cooled, I like to put it in the fridge for a few hours or overnight to let the flavors develop better. If desired, you can frost the cake before serving.
Cake Texture
This cake is very moist, fudgy and soft. Since it is not made with flour, it will not have the traditional cake crumb. The cake has a strong cocoa flavor and is lightly sweetened. Because this cake is meant to be a healthier cake, it is only lightly sweet and has a bittersweet level of sweetness. If you prefer sweeter, you can add more maple syrup to the cake or serve it with a sweet chocolate frosting.
Expert Tips
- I recommend using Dutch process cocoa powder over natural cocoa powder. Natural cocoa powder will make the cake taste more bitter.
- The cake can be eaten right away but I recommend leaving it in the fridge overnight for best results. The cake tastes sweeter and the flavors are more developed if the cake is left in the fridge overnight. It will also be easier to cut and serve after being in the fridge.
- If you prefer a sweeter cake, you can add more maple syrup to the cake batter. You will likely need to bake the cake a little longer if you add more syrup.
More Healthier Chocolate Cake Recipes
- 3 Ingredient Healthy Chocolate Cake (No Eggs or Added Sugar)
- 4 Ingredient Healthy Chocolate Apple Cake
- 2 Ingredient Healthier No Bake Chocolate Cake
4 Ingredient Healthier Chocolate Cake
Ingredients
- 12 oz (340 g) canned pumpkin puree see note before starting
- 2 large eggs and 2 large egg yolks
- 1/2 cup + 2 tbsp (65 g) Dutch process cocoa powder
- 5 fl oz (148 ml) 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 and sides with parchment paper.
- Add all cake ingredients to a blender and blend until smooth, scraping down the sides with a spatula as needed.
- Pour batter into the prepared pan and bake for about 60-70 minutes. The surface of the cake should not longer be wet and the cake should be puffed up and and have cracks along the surface. It is a little difficult to determine when the cake is done because it is so moist. If you aren't sure if it is done, I recommend baking a little longer.
- Let the cake cool completely. While the cake can be enjoyed once cooled, I recommend placing it into the fridge for several hours, or ideally overnight. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. It will also allow the flavors to develop better and make the cake sweeter. If desired, frost cake before serving. Store uneaten leftover cake in an airtight container in the fridge.
Video
Notes
- Pumpkin puree note: Try to avoid using a pumpkin puree that is watery. You want to use a very thick puree. My favorite brand to use is Whole Foods 365.* Libby's is also fairly thick. Some brands, like Farmer's Market Organic, are too watery. 12 oz pumpkin puree is approximately 1 1/2 cups, but we recommend using a scale if possible.
- I used Rodelle Dutch process cocoa powder (Amazon | Walmart)*
- 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.
- This cake has a bittersweet level of sweetness. It is not meant to be very sweet. If you prefer sweeter, you can add more maple syrup to the cake batter or add a sweet chocolate frosting on top.
- Optional chocolate frosting:
- ½ cup dark chocolate chips
- ¼ cup (2 ounces) canned coconut milk (or 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.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I use only monk fruit with erythritol so how much would I use in place of maple syrup?
We haven’t tested the cake using monk fruit with erythritol. It likely will work but we aren’t sure how much you would need to add.
Maple syrup is very expensive in my country. What can I substitute?
Sorry, we haven’t tested with an alternative syrup. It might work with honey but we haven’t tried it.
Is there a an alertness to maple syrup
Sorry, we haven’t tested with an alternative syrup. It might work with honey but we haven’t tried it.
Superb Easy to follow yummy recipes
Thank you! We’re glad you enjoy the recipes!
Love these simple recipes!!
Thank you! We’re so glad you enjoy them!
Good concept for healthy foods
Thank you!
Can I use Bob red mill egg replacement to make it vegan?
We have not tested this recipe with that replacement so we are unsure if the final results would be the same!