This healthier chocolate cake is soft and moist. It is just 4 ingredients and doesn’t require any flour, refined sugar, dairy, butter or oil. The cake can be made ahead of time and stores well.
A decorated chocolate cake cut into eight slices

This healthier chocolate cake is a nice dessert to make this season when you are craving something sweet but also want something a little healthier.

Ingredients

  • Cocoa powder
  • Butternut squash
  • Eggs
  • Honey

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

Butternut squash: Since butternut squash is in season right now, I am using it in this recipe. Butternut squash puree makes this cake a little healthier while adding some natural sweetness and making the cake very moist. I used precut butternut squash to save time and steamed them until tender and then turned it into a smooth puree. If you need a substitute for butternut squash, I have made a similar cake using sweet potato puree.

Eggs: Eggs are added to give the cake structure and richness.

Honey: Honey is used to sweeten the cake. I don’t recommend using maple syrup because you will need to use more of it to have the same amount of sweetness and it will make the cake batter wetter. You can try using a granular sweetener in place of honey if you need a honey substitute.

How to Make Healthier Chocolate Cake

  • Add the cooked butternut squash to a blender and blend until fully smooth. Add in the eggs and honey and blend until smooth. Add in the cocoa powder and blend until fully incorporated.
  • Transfer the batter into your prepared cake pan.
  • Bake the cake for about one hour or until done.Chocolate cake batter in a pan and after baking
  • Allow the cake to cool for several hours to fully set. You can also place into the fridge for an hour or two before serving for a firmer set.
  • If desired, you can garnish the cake with powdered sugar, fruit, or frosting before serving. I used a chocolate ganache frosting and chocolate curls.

Slices of chocolate cake with chocolate ganache and chocolate curls on top

Texture

This cake has a very soft, moist and fudgy texture. It will not have a crumb like classic cake made with flour. The cake is lightly sweet but not super sweet since it is meant to be a healthier chocolate cake.
A bite of chocolate cake on a fork next to the slice of cake

Expert Tips

  • I used precut butternut squash to save time but you can also use whole butternut squash and roast it until tender and remove the flesh to make the butternut squash puree.
  • You can add a little more honey if you want your cake to be sweeter. Or you can add a sweet frosting on top.

Chocolate cake with chocolate ganache

More Healthier Cake Recipes

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5 from 6 votes

4 Ingredient Healthier Chocolate Cake

This healthier chocolate cake is made with just 4 ingredients and doesn't contain any flour, refined sugar, dairy, butter or oil. It is easy to make and stores well in the fridge.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Ingredients

  • 375 g (about 2 2/3 cups) precut butternut squash, steamed until fork tender, see note if not using scale or not using precut squash
  • 2 large eggs
  • 5 tbsp (74ml) honey
  • 1/2 cup +2 tbsp (60g) 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 cooked butternut squash cubes to your blender and blend until completely smooth. You should have about 1.5 cups + 1 tbsp of puree.
  • Add the eggs and honey to the blender with the squash puree. Blend until smooth, stopping to scrape down the sides as needed. Add the cocoa powder and blend until smooth and uniform in color.
  • Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake for 55-65 minutes or until completely set. The surface should no longer be liquidy and the surface be puffed up with some cracks.
  • 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 for a few hours 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

  • Butternut squash note: I used precut cubes of butternut squash which are available at most grocery stores in the US when butternut squash is in season. The cubes are usually around 1 x 2 inches and the skin has been removed. You can also start with a whole butternut squash. With a whole butternut squash, I recommend cutting in half and roasting in the oven until tender. Then you can remove the cooked flesh (don't use the skin) and blend until you have a smooth puree. You will need 1.5 cups + 1 tbsp of puree for the recipe.
  • Scale note: This recipe works best with a kitchen scale as it is very difficult to get an accurate cup measurement for the cubes of butternut squash. If you don't have a kitchen scale, I recommend measuring the butternut squash puree before blending it with the other ingredients. You should have 1.5 cups + 1 tbsp of puree. The puree cup measurement will be more accurate than the measurement for the butternut squash cubes.
  • Make sure to use Dutch process cocoa powder which is less bitter and less acidic than natural cocoa powder. I used Rodelle Dutch process cocoa powder*
  • *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: 92kcal, Carbohydrates: 17g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 20mg, Fiber: 3g, Sugar: 9g, NET CARBS: 14
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!