4 Ingredient Healthy Chocolate Cake (No Flour, Refined Sugar, Butter, or Oil)
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This chocolate cake is moist and chocolatey. It is just 4 ingredients and doesn’t contain any flour, added sugar, butter or oil. The cake texture is just like regular chocolate cake and will satisfy your chocolate cravings.
After a few weeks of indulgent desserts, I wanted to make something a little healthier. This cake is still rich and chocolatey but it doesn’t contain any added sugar, flour, butter or oil. It only takes about 15 minutes to prepare and then it’s ready to go in the oven.
Ingredients
- Cocoa Powder
- Baking Powder
- Eggs
- Dates
Cocoa Powder: This cake gets its rich chocolate flavor from cocoa powder. I used dutch processed for an extra rich chocolate flavor but natural cocoa powder should also work.
Eggs: The eggs help provide structure for the cake, as well as adding moisture and fat to the recipe.
Dates: The cake is naturally sweetened with medjool dates. The dates also help create the texture of the cake, so it can’t be substituted with just any other sweetener.
How to Make Healthy Chocolate Cake
- The dates are first blended until they form a smooth date paste.
- Then add in the cocoa powder and blend. Then add in the baking powder and eggs and blend until a batter forms. Everything can be blended in a food processor. The batter is then ready to go in the oven to be baked.
Healthy Chocolate Cake Texture
This cake bakes up similarly to a regular chocolate cake though the crumb is a little denser. The cake is sweet but not overly sweet. It can be enjoyed plain, but I enjoyed it even more with the frosting.
More Healthy Dessert Recipes
- 3 Ingredient Healthy Brownies
- 2 Ingredient Peanut Butter Cookies
- 3 Ingredient No Bake Breakfast Brownies
- Healthy Fudge Recipe
- 2 Ingredient Chocolate Mousse
4 Ingredient Healthy Chocolate Cake
This healthy chocolate cake will still satisfy your chocolate cravings. It doesn't contain any flour, added sugar, butter or oil.
Ingredients
- 2 cups (295 g) pitted medjool dates
- 6 tbsp (42 g) unsweetened cocoa powder
- 2 tsp (9 g) baking powder
- 3 large eggs
Instructions
- Preheat oven to 350°F (177°C). Grease the interior of a 6 inch springform pan and then line with parchment paper.
- Add dates to a food processor and blend until a smooth paste forms. The dates should pull away from the sides of the food processor and form a ball. See photo in post for reference. See notes section regarding possibly needing to rehydrate the dates before blending.
- Once date paste forms, add in the cocoa powder and blend until fully incorporated.
- Add in baking powder and eggs. Blend until smooth. You will need to scrape down your batter a few times and you may want to alternate between pulsing and processing to make sure all of the dates are blended. It can take several minutes to make your batter smooth. Very tiny bits of dates can remain but you don't want too many date pieces because then you'll just taste the dates in your cake.
- Pour cake into prepared pan. Bake for about 30-35 minutes. A toothpick inserted should come out mostly clean. It's okay if your batter is not fully set. You don't want to overbake the cake. Let cake cool completely before serving. The cake will deflate slightly as it cools. If desired, you can frost the cake before serving. See notes section for the frosting I used.
Notes
- If you are using a fresh package of very soft mejdool dates, you can just blend them as they are. If your dates feel a bit firm or dry, you will need to rehydrate them before using. To do so, soak them in warm water for about 15 minutes. Then lightly pat dry and use.
- Make sure to remove pits from your dates before measuring.
- You want to make your date paste as smooth as possible because it will be difficult to blend the dates once you add in the other ingredients. A few tiny pieces of dates is okay but you don't want too many because then you will taste the dates in your cake.
- My favorite Medjool dates to use are Double Date Organic Medjool Dates.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Even though this cake does not contain added sugar, it is not a low sugar recipe because the dates contain a lot of natural sugar.
- For the chocolate frosting in the pictures, I used 3 tbsp coconut oil (melted), 6 tbsp cacao powder, and 3 tbsp pure maple syrup. To make the frosting, add oil and cacao powder to a medium bowl. Whisk until smooth. Your mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until the end. The maple syrup will thicken the mixture. If you add it with the other ingredients, it will make it very difficult to mix.) Whisk until smooth frosting forms. Please note this frosting does not work with dutch processed cocoa powder. I don't know if it works with natural cocoa.
- If you don't have these ingredients on hand for the frosting, another frosting idea is to make a ganache out of dark chocolate and heavy cream.
- This cake is quite rich and heavy so I recommend small slices. I usually cut mine into 10 slices. For the photos, I made the slices slightly bigger.
- The estimated nutrition does not include frosting.
Serving: 1slice, Calories: 115kcal, Carbohydrates: 23g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 85mg, Fiber: 3g, Sugar: 19g, NET CARBS: 20
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!
love the flavor and healthiness!!!!!!!!!!!
thanks for making the recipe
We’re so glad you love this recipe!
I didn’t see any storage recommendations?
This cake can be stored in an airtight container in the refrigerator for up to 3–5 days (since it’s moist and has no preservatives), or freeze it for longer storage; you can leave it at room temperature for a day or two if well covered, but refrigeration is safest.
I just made this and it’s delicious!! I used a mini muffin pan to try out bite size and it was like mini brownies! So good!!
We’re so glad that worked well for you and you loved this recipe!
I made this yesterday for my birthday. I used 500g of dates, did the maths and adjusted the rest, soaked dated in boiled water. I needed to add a bit of the drained water to the mix. Used a bigger tin. Whipped up cream for topping and topped with black cherries. Dusted with cocoa. We were all amazed at how absolutely delicious it was. This is a keeper xxxx thank you so much xxxx
Thank you for sharing your experience with this recipe! We’re so glad you loved this cake!
I used rehydrated dates and honestly it was hard to get a smooth paste- it nearly ruined the blender. Also, the icing separated or something and became a weird texture- perhaps because I warmed the coconut oil to melt it? I threw it and made a simple dark chocolate ganach. I doubled the recipe for a larger tin, and put 10Tb cocoa. Also 1 t spoon vanilla. Despite all the challenges, it came out so lovely! my whole family fought over it, with whipped cream and berries.
We’re so glad this recipe ended up turning out well for you and everyone enjoyed it!
This was tasty!
Thank you! We’re so glad you enjoyed this cake!
Such an easy and convenient healthy treat to bake! Happy that such a simple but wonderful recipe was made!
We’re so glad you loved this recipe!
Really good and simple. Everything works just fine with the Dutch cacao, even the frosting so I’m glad I read it later
We’re so glad you loved this cake!
Where’s the frosting recipe?
You can find the frosting recipe in the notes! But here it is: For the chocolate frosting in the pictures, I used 3 tbsp coconut oil (melted), 6 tbsp cacao powder, and 3 tbsp pure maple syrup. To make the frosting, add oil and cacao powder to a medium bowl. Whisk until smooth. Your mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until the end. The maple syrup will thicken the mixture. If you add it with the other ingredients, it will make it very difficult to mix.) Whisk until smooth frosting forms. Please note this frosting does not work with Dutch processed cocoa powder. I don’t know if it works with natural cocoa.
Thank you for this recipe. I love dates and this cake is more like and tastes like brownies without any refined sugar. Delicious, totally!!
I was wondering if baking powder could be substituted by something else? I want to try separating white and yolks and make “snow” from whipping whites, which could make it fluffier as well. Thank you.
We’re so glad you loved this recipe! We’re not sure what you could substitute for the baking powder as we have not tested this recipe with anything else!
Amazing
Thank you! We’re so glad you enjoyed this recipe!
ohhhh this was delicious … i added some chopped up dark chocolate to this , such a great recipe and simple !!
YUM! We’re so glad you enjoyed this recipe!
I used 3 double yolk Jumbo eggs. I used my own chocolate glace made with whipping cream.
This is the best cake ever!!
So glad you like it!
I must say I am pleasantly surprised by how these taste! They are great! I might add a couple of dates less as I wouldn’t mind if it was a little less sweet. Only complain is that I can smell egg and that kinda puts me off. Next time I will add vanilla extract to mask any egg smell. I made cupcakes. Overall though I do like the recipe!!
Thanks Vicky! We’re glad you enjoyed this recipe!
Hello, I’ve made this cake several times, so good! But was thinking if I could add mashed banana into dough before baking? Or maybe even frozen fruit as well.
Thank you.
We have not tested this recipe by adding banana or other fruit so we are unsure what the final result would be!
This cake is delicious! Thank you! I will make again. It is very decadent, excellent for chocolate lovers.
We’re so glad you liked it!
Could this be done as cupcakes and if so how would I adjust the baking time?
Sorry, but without testing it first we can’t say how long they will take.
This is the best cake ever!!! I have several friends who cannot have sugar of any type. And no cocoa or chocolate so I substitute carob. Everyone loves it, no one suspects it’s made without sugar, flour or fat
Thank you!
We’re glad it worked with carob!
Super recipe! Thanks! I’m using it for brownies, lining a square pan with parchment for easy removal. It worked out well.
That’s a great idea!
My husband and I are so pleasantly surprised at the the wonderful taste and texture of this unorthodox cake! It is tiny which works well for our small household. It is difficult to taste the dates—it has a very chocolate taste. We skipped the frosting and served it with raspberries and a dollop of whipped cream. Thank you!
We’re glad you both liked it!
What size and kind of pan did you us÷?
A 6″ springform pan (this info is in step 1 of the recipe card).
I made this cake….and i just wanted to come here and say-holy smoke!!! I was too skeptical that cake low in calories and made so less ingridients can be actually enjoyable and tasty. AND IT WAS. When somebody mention here it is the best chocolate cake she have had I was like, no way thats possible. I didnt affraid of dates taste because I love dates anyway, and I always have them at home. But seriously, I think if I offer this to my guests they would never guess that its not the sugar and butter and flour cake because it really tasted like the real cake. Next time when I make it I just leave the chocolate topping out and eat it with something like regular whipped cream for balancing the taste. It already so nice and chocolaty that dont need additional topping 🙂
Thank you!
Thanks so much for your nice review! We’re so glad you loved the recipe.
Can I use pitted dates instead of Medjool dates?
Sorry team pls discard the previous question as I found similar question with answers further below.
I’d like to know if I use 8 inch cake tin do I have to change baking temperature and time though
Yes, if you use a bigger pan the cake will need a different baking time. We haven’t tried it so we can’t say for sure how long it will take, but it will probably need less time.
This was so easy to make and tasted delicious. I was surprised. If I didn’t know about the dates I’d have guessed they were normal brownies! The only thing I found, was putting them in cupcake cups, they didn’t flatten out like cupcakes usually do, so they baked into “interesting” shapes!! I’ll be smoothing them down next time!
We’re happy you loved the recipe!
Does this cake keep for a few days? I want to bring it to my non-wheat, non-dairy, non-processed sugar eating daughter for her birthday!
It should be fine if you make it a day ahead.
Want to give 5 stars but need confirmation on qty of cocoa powder
All of the ingredient amounts are in the recipe card at the end of the post – you need 6 tablespoons of cocoa powder.
6 tbls of cocoa powder for cake is not 42gramnes
The amount in the recipe is correct. 1 tbsp of cocoa powder is approx 7 grams. 6 tablespoons is there 42 grams. I also use a kitchen scale to measure out everything as I’m making the recipe to make sure I have the correct amounts.
For many years now, I have been on a quest to find really good chocolate cake. And have eaten alot of it both professionally made and home made. This is a wonderful recipe that ranks right at the top of all chocolate cakes i have tried, despite being glutent and refined sugar free! So chocolatey and moist. We could not taste the dates at all. Thank you, thank you, thank you for sharing this wonderful recipe.
Thank you for your nice review! We’re so glad you enjoyed the recipe.
yummy!
Hi ! Awesome recipe and great choice of ingredients. can you explain how you made the chocolate topping? it’s showed in the window but not mentionned in the written recipe. thank you !!
Please see the notes section in the recipe card at the end of the post. There is a bullet point for the chocolate frosting.
If anyone is doing this recipe
On a 10” triple the dosage!!! What a great recipe!!!
Thanks so much!
How much did this affect the cooking time. I’m making this for a family birthday gathering. I came to the comment section to see if anyone had doubled or tripled the recipe and get pan size and cook time info. Thank you for posting!
I have a question. If you don’t have a springform pan can you make this in another kind of pan?
You can use a 6″ round cake pan but be sure to line it with parchment paper so it’s easy to lift the cake out for slicing.
Can I substitute cacao powder for the 6 tbsp of cocoa powder in the cake?
We haven’t tried it, but usually you can use the same amount of cacao powder in place of cocoa powder but the flavor will be different. Let us know how it works!
This is a satisfying recipe.For all the people who don’t like dates I would still give this recipe a try as my son does not like dates either and he likes this cake. I used an 8 inch pan so cake was a little flat but made good bars.I think the icing would be too sweet but since I am not vegan whipped cream and berries would be amazing.
Thanks for sharing your tips!
Can you sub the eggs with flax seed and water (flax eggs)?
Sorry, we haven’t tried that sub.
Simply delicious. I’ve lost count of the number of times I baked it. My daughter adores it and I am happy to feed her healthy treats. Thanks so much ?
We’re so glad your daughter loves the cake!
Wow, I am going to try this for sure!! Looks amazing, eazy and healthy. Thank you.
We hope you enjoy it!
I did need to add 1/2 cup of water, but it was delicious.
Everything sounds delicious. I can’t wait to try all these new recipes! Thank you
We hope you love them!
Holy smokes! Incredible recipe. I divided the recipe into 12 cupcakes. Delicious ? they are even better the next day. You have blown my mind. This will be my “go to” chocolate cake recipe. Thank you!!!
I’m so glad you enjoyed the cake so much!
Is there anything as a substitute for dates as no one in my household likes dates?
Sorry, but we don’t have a good sub for you to try.
I love the idea of having a recipe for brownies like ? this ? ? ? ? Klowdtv, thanks again for sharing ? your great ? ?ideas
Did not use a springform. Just an ordinary cake pan with parchment paper. Came out no trouble whatsoever. The taste was absolutely to die for. Can’t believe there’s no oil, butter, or flour. More like a brownie texture, simply superb and so so simple. My new go-to chocolate “cake” recipe.
Thanks for letting us know! We’re glad you loved the recipe.
Loved this recipe. Came out super tasty.
I used shop bought date paste to the weight you mentioned in your recipe and beat eggs one at a time. Really fluffy and light consistency. Like magic without any butter or oil !!
thank you for sharing your results!
Thank you for the recipe
My question is; we don’t need flour in this cake ?
No you do not
Lovely recipe and so simple to make.
I made it into small cupcakes and made a ganache topping with plain chocolate and water.
Tasted like fudgy brownies.
I’m so glad you enjoyed!
I haven’t made it yet…I can’t find a 6” springform pan. Can you double the recipe for a bigger springform?
Yes that should be fine.
Thank you for your delicious recipe!!! Can you substitute the dates with date sugar?
date sugar will not work. You need the date paste for it to work
To know hw to bake has been my dream.
We hope you try the recipe!
Absolutely delicious – I was so surprised with the ouctome! Moist and tasty, super easy to make too! Thanks so much for a fabulous chocolate cake alternative!
I’m so glad it worked out well for you!
I am diabetic and these recipes are just what I need when I have a sweet tooth but are still healthy.
Great, great recipe! Dates are awesome to use for sweetening in baking but you do have to choose something that will either mask or complement the taste of dates. Anything chocolate is an excellent choice!
For frosting chocolate pudding is nice & not heavy, good for this cake which is heavy & rich. The instant pudding is easy & works well if the cake will be eaten within a few days. Otherwise the cooked pudding still only takes a few minutes to prepare. Both can be made with coconut milk, unsweetened Silk is best.
Another option for frosting is fresh whipped cream, either plain or chocolate. To make chocolate, add powdered cocoa powder before whipping but make sure to sift it in so it will dissolve well. After cocoa is mixed in well but cream is not completely whipped, add powdered sugar to preferred level of sweetness.
These two options for frosting work well for any cake, not surecabout anybody else but I just can’t stand that type of frosting that is practically solid sugar! Ugh. It just kills the beautiful butter in it, too bad!
Thanks for all of your tips!
A question about the frosting: is cacao powder different from cocoa powder? I have Hershey’s cocoa powder, a Dutch process cocoa powder, and cacao nibs. I understand that the Dutch process powder won’t work for the frosting, but would the Hershey’s? Or do I need to make a powder from my cacao nibs?
Thanks for the help! I am excited to make the cake and frosting this afternoon!
Cacao powder is different from cocoa powder. It is very close to raw, processed minimally at a lower temperature. Hershey’s is natural cocoa powder. It might work, but unfortunately I haven’t had a chance to test it yet. Once I do I will be sure to update the recipe card.
Is there any vegetarian alternative to eggs?
Sorry I have not tested it with an egg substitute yet
Hi, a 6inch baking form seems to be a very small one. Are you sure?
yes
It’s excellent healthy recipe
I’m glad you liked it!
Hi Kirbie! Just wondering if I could use raisons instead of dates? Sweet enough? Thank you!
By the way.. you’ve helped me alot with your recipes, and mainly you discriptions and explanations!!
It might work but it’s harder to turn raisins into a paste. You might still have some bits of raisins in the cake
Thank you, these recipes sound so good,I can’t wait to enjoy them !
We hope you try them soon!
Awesome and Magnificent
Great
want to try this cake
We hope you do!
I love your recipes.they are always lovely and also not so fattening.well done Kirbie
Thank you for the nice comment!
Nice
Yummy I will try the recipe .
Let us know what you think!
Your note on the frosting says it doesn’t work with Dutch cocoa and you don’t know if it works with natural cocoa. So what cocoa did you use?
I used cacao powder
I will try this seems good for me to make and easy.
Thanks.
It is a nice tip of the week. I will like to have more. And thanks for the update.
I love this recipe, easy to bake and also easy ingredients.
So glad you enjoyed it!
Looks very delicious
I do not have a food processor what can I use instead?
A food processor works best to make the date paste. You can try a blender or chopping and then grinding them by hand with a mortar and pestle (I would definitely soak the dates first so they are super soft). We haven’t tried it so can’t say for sure how it will work since you need a very smooth batter for the cake. Sorry we don’t have a better option for you!
Yummy
I Like these recipes and Ingredients used ….I enjoy baking. Thank you
We hope you try the cake soon!
Do you have to use Mejdool dates, can you use other dates?
Medjool dates work best because they have more soft flesh. You can use other dates but it’ll be harder to get the dates into a smooth paste