4 Ingredient Healthier Chocolate Cake
This healthier chocolate cake is so moist and soft. It is just 4 ingredients and doesn't contain any flour, refined sugar, butter or oil. The cake is easy to make and can be made ahead of time.
Ingredients
- 12 oz (340 g) canned pumpkin puree, see note before starting
- 2 large eggs and 2 large egg yolks
- 1/2 cup + 2 tbsp (65 g) Dutch process cocoa powder
- 5 fl oz (148 ml) maple syrup
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom and sides with parchment paper.
- Add all cake ingredients to a blender and blend until smooth, scraping down the sides with a spatula as needed.
- Pour batter into the prepared pan and bake for about 60-70 minutes. The surface of the cake should not longer be wet and the cake should be puffed up and and have cracks along the surface. It is a little difficult to determine when the cake is done because it is so moist. If you aren't sure if it is done, I recommend baking a little longer.
- Let the cake cool completely. While the cake can be enjoyed once cooled, I recommend placing it into the fridge for several hours, or ideally overnight. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. It will also allow the flavors to develop better and make the cake sweeter. If desired, frost cake before serving. Store uneaten leftover cake in an airtight container in the fridge.
Notes
- Pumpkin puree note: Try to avoid using a pumpkin puree that is watery. You want to use a very thick puree. My favorite brand to use is Whole Foods 365.* Libby's is also fairly thick. Some brands, like Farmer's Market Organic, are too watery. 12 oz pumpkin puree is approximately 1 1/2 cups, but we recommend using a scale if possible.
- I used Rodelle Dutch process cocoa powder (Amazon | Walmart)*
- You can use a solid one piece 6 inch pan but the cake will be harder to remove. It is easier to remove with a springform pan. I used this 6-inch pan.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- This cake has a bittersweet level of sweetness. It is not meant to be very sweet. If you prefer sweeter, you can add more maple syrup to the cake batter or add a sweet chocolate frosting on top.
- Optional chocolate frosting:
- ½ cup dark chocolate chips
- ¼ cup (2 ounces) canned coconut milk (or 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: 143kcal, Carbohydrates: 24g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 22mg, Fiber: 4g, Sugar: 16g, 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.
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