This healthier chocolate cake is so moist and rich. It only needs 4 ingredients and doesn’t contain any flour, refined sugar, dairy, butter or oil. The batter only takes a few minutes to prepare.
A slice of chocolate cake on a white plate

I love making this chocolate cake because it is a little healthier than regular chocolate cake and it is so easy to prepare. You just need to add the ingredients to a blender and blend until smooth. The cake batter is then ready to be baked.

Ingredients

  • Cocoa powder
  • Eggs
  • Pears
  • Maple syrup

Cocoa powder: I recommend using Dutch process cocoa powder which has a richer cocoa flavor and is less bitter compared to natural cocoa powder.

Eggs: Eggs are used to give the cake structure.

Pears: This cake is made with fresh pears which are in season right now. You can also take the extra step of roasting the pears first which will make them taste even sweeter, but it also makes the pear flavor stronger. You will taste a little bit of the texture of the pears in this cake because pears naturally contain stone cells which don’t easily break down even with blending and cooking. The pear skin is left on, adding more fiber, nutrients and pectin to the cake. If the slightly gritty pear texture is not something you want, you can also make this cake with apples.

Maple syrup: A little maple syrup is added to help sweeten the cake. You can reduce the maple syrup or use another sweetener if you want to reduce the sugar in this cake.

How to Make Healthier Chocolate Cake

  • The cocoa powder, eggs, pears and maple syrup are added to a blender and blended until you have a smooth batter.
  • The batter is transferred to your prepared cake pan.Chocolate cake batter mixed in a blender and then in a cake pan
  • Bake the cake for about an hour or until done. Allow the cake to cool fully. I also recommend placing it in the fridge for a few hours to allow the flavors to develop more fully.
  • The cake can be served as is or you can decorate the cake before serving.

Chocolate cake with frosting and chocolate pieces

Texture

This healthier chocolate cake does not have a classic cake crumb. Instead, the cake is very moist and soft.
A bite taken from a slice of chocolate cake

Expert Tips

  • You can roast the pears first before adding the pears to the cake batter. The roasting will make the pears even sweeter, but it also makes the pear flavor in the cake stronger as well.
  • This recipe works best with a high-powered blender, like a Vitamix, to ensure that the pear skin is completely broken down. A high-powered blender will also break down some of the stone cells in pears that give the pears their slightly gritty texture.
  • It is very difficult to completely eliminate the pear texture in this cake. I tested pureeing the pears raw, cooked and roasted and they had nearly the same results for texture.

Chocolate cake cut into slices

More Healthier Cake Recipes

4.50 from 2 votes

4 Ingredient Healthier Chocolate Cake

This healthier chocolate cake is rich and moist. It only needs 4 ingredients and doesn't contain any flour, refined sugar, dairy butter or oil. All the ingredients are added to a blender and blended until smooth for an easy batter that takes just minutes to prepare.
Servings: 8 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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Ingredients

  • 335 g chopped ripe pears (skin on, seeds and core removed), approximately 2 cups of chopped pears, cut into 1 x 1/2 inch cubes
  • 1/2 cup + 2 tbsp (60g) Dutch process cocoa powder
  • 2 large eggs
  • 5 tbsp (74ml) 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 to line the inner sides of the pan.
  • Add the pears, cocoa powder, eggs, and maple syrup to a blender. Blend on high until completely smooth, stopping to scrape down the sides as needed.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 60-70 minutes or until cake is set in the center.
  • Let the cake cool completely and then place it into the fridge for several hours, uncovered. Placing the cake in the fridge will help it firm up and also will allow the flavors to develop better. If desired, frost cake before serving. Store uneaten leftover cake in an airtight container in the fridge or freezer.

Notes

  • Pear note: This cake works best with very ripe and soft pears. Avoid pear varieties that naturally have a more gritty texture like Asian pears. I like using Bartlett or D'Anjou which are more soft and buttery, but they do still have some slight grittiness. You will taste some of the pear texture in this cake because pears naturally contain stone cells that are hard to break down completely. If you don't like the slight gritty texture of pears, you can make this cake with apples. I left the pear skin on because the pectin helps the cake set up and the skin has a lot of other nutrients. If you use a high speed blender, it should completely blend the pear skin so you don't taste it in the cake.
  • If you want to take the extra step of roasting the pears, I recommend cutting them in half and putting them in a pan (skin side down) with about 1/2 inch of water. Then roast them at 425F for about 20 minutes or until tender. Remove the core and seeds and then measure about 335 grams of pear flesh and skin and add to the blender.
  • Maple syrup note: Maple syrup is used to add sweetness to the cake. You can reduce the syrup if you want to make the cake healthier. 
  • I recommend using Dutch process cocoa powder in the cake because it will taste less bitter than natural cocoa powder.
  • 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 if you don't need the cake to be 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 ganache over cake. You can also add chocolate curls.
  • Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 101kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 18mg, Fiber: 4g, Sugar: 12g, NET CARBS: 15
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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