4 Ingredient Chocolate Cake
This healthier chocolate cake doesn't require any flour, dairy, refined sugar, butter or oil. It is soft, moist, with a rich cocoa flavor.
Ingredients
- 1.5 cups (380g) persimmon puree, see note for making persimmon puree before starting
- 2 large eggs + 2 egg yolks
- 1/4 cup (36g) coconut sugar
- 3/4 cup + 2 tbsp (73g) 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 persimmon flesh (peel and seeds removed) to blender and blend until fully smooth.
- 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. The batter will be very thick when you add in the cocoa powder, so you will need to use a spatula to help mix it in by hand, and then you should be able to blend once all of the cocoa is incorporated.
- Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 60-65 minutes or until completely set. The surface should be slightly cracked.
- Let the cake cool completely. 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
- Persimmon puree: To make persimmon puree, you only want to use the flesh. Do not use the skin, seeds or stem. There are two types of persimmons: astringent and non-astringent. Astringent varieties (like hachiya) need to be soft before they are ready to eat, but they will turn very soft when ripe so they are then easy to blend. Non-astringent varieties (like fuyu) will still be firm when ripe, but if you allow them to turn very ripe, they become semi-soft, which make them easier to blend. If your non-astringent persimmons are too firm, you can help soften them a little quicker by placing them into the freezer for 24 hours and then let them fully defrost before using.
- This recipe works best with Dutch process cocoa powder. I have not tested it with natural cocoa powder. Natural cocoa powder is more bitter and acidic. In addition, the amount needed likely would need to be adjusted if you use natural because the cocoa powder does interact with the persimmon puree and thickens it and natural cocoa thickens the persimmon puree more than Dutch process cocoa.
- I used Rodelle Dutch process cocoa powder* and Big Tree Farms 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.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 117kcal, Carbohydrates: 19g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Sodium: 24mg, Fiber: 4g, Sugar: 9g, 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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