4 Ingredient Chocolate Cake
This healthier chocolate cake is rich, soft and moist. It is just 4 ingredients and doesn't require any flour, refined sugar, dairy, butter or oil.
Ingredients
- 360 grams steamed carrot slices, see note
- 3/4 cup + 1 tbsp (65g) Dutch process cocoa powder
- 2 large eggs + 2 egg yolks
- 7 tbsp (3.5floz/103ml) honey
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 of parchment paper to line the inner sides of the pan.
- Add the cooked carrots, eggs, egg yolks and honey to a blender. Blend on high until completely smooth, stopping to scrape down the sides as needed. Add in the cocoa powder and blend again until smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 50-60 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 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
- Carrot note: You will need 360 grams steamed carrots for the recipe that are steamed until fork tender. The weight is measured after they are steamed. You will need approximately 3 cups of carrot slices (1/4 to 1/2 inch thick) to yield 360 grams of steamed carrots (about 3 large carrots but keep in mind carrots can vary a lot in size). You can also use baby cut carrots instead of regular carrots, which are usually a little sweeter.
- To make steamed carrots, peel the carrots and cut off the ends. Cut them into thin slices, about 1/4 to 1/2 inch thick. Add them to your steamer basket and steam on the stove until fork tender. Then measure out 360 grams for the recipe.
- Cocoa powder: This recipe works best with Dutch process cocoa powder. Natural cocoa powder is more bitter.
- This recipe uses 2 eggs plus two additional egg yolks. Do not use 4 eggs because it will make the cake too eggy.
- 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: 108kcal, Carbohydrates: 20g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Sodium: 49mg, Fiber: 5g, Sugar: 13g, 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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