4 Ingredient Chocolate Cake
This chocolate cake is soft, moist and made with healthier ingredients. It only needs 4 ingredients and doesn't require any flour, refined sugar, dairy, butter or oil.
Ingredients
- 1 1/4 cups (282g) mango puree, see note before starting
- 2 large eggs + 2 egg yolks
- 1/3 cup + 1 tbsp (51g) coconut sugar
- 7/8 cup (75g) Dutch process cocoa powder
Instructions
- Preheat the oven to 350°F (175°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 mango flesh to high powered blender and blend until fully smooth with no fibers remaining. Stop to scrape down the sides of the blender as needed to help the blender blend. It may take a few minutes to blend until smooth depending on the type of mango variety you are using. You can taste for any fibers to see if it is ready.
- Add the eggs, egg yolks and sugar to the blender. Blend until smooth, stopping to scrape down the sides as needed. Add the cocoa powder and blend until smooth, stopping to scrape down the sides as needed.
- Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 60-70 minutes or until completely set. The surface should be slightly cracked and puffed and a toothpick inserted should come out clean. The surface of the cake will be very dark, this is normal.
- Let the cake cool completely before releasing it from the cake pan. This cake is very moist and fudgy. I recommend letting the cake set for several hours before removing. You can also place it into the fridge for a few hours to help it set more firm and to help the flavors develop better. 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
- Mango note: Make sure to use a mango variety that has very little to no fibers. Champagne, honey, Alphonso or Ataulfo mangos work well. The measurement for the mangos is without pit and skin and after it has been pureed. If you have a scale, you can add 282 grams of mango flesh to your blender. If you don't have a scale, add the flesh of 3 large mangoes to the blender and blend until smooth and then measure out 1 1/4 cups of puree for the recipe. Adding too much puree to the recipe can prevent the cake from setting, so make sure you measure the puree. It is best to use a scale if you have one.
- Cocoa powder: This recipe works best with Dutch process cocoa powder. Natural cocoa powder is too bitter. I use Rodelle cocoa powder.
- I made this with Wholesome coconut sugar.*
- *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 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 over surface of the cake.
- You can make 1.5 times the frosting if you desire a thicker layer of frosting.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 129kcal, Carbohydrates: 20g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 44mg, Fiber: 4g, Sugar: 14g, NET CARBS: 16
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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