4 Ingredient Healthier Chocolate Cake
This healthier chocolate cake is made with just 4 ingredients and doesn't contain any flour, refined sugar, dairy, butter or oil. It is easy to make and stores well in the fridge.
Ingredients
- 375 g (about 2 2/3 cups) precut butternut squash, steamed until fork tender, see note if not using scale or not using precut squash
- 2 large eggs
- 5 tbsp (74ml) honey
- 1/2 cup +2 tbsp (60g) 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 the cooked butternut squash cubes to your blender and blend until completely smooth. You should have about 1.5 cups + 1 tbsp of puree.
- Add the eggs and honey to the blender with the squash puree. Blend until smooth, stopping to scrape down the sides as needed. Add the cocoa powder and blend until smooth and uniform in color.
- Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake for 55-65 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 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
- Butternut squash note: I used precut cubes of butternut squash which are available at most grocery stores in the US when butternut squash is in season. The cubes are usually around 1 x 2 inches and the skin has been removed. You can also start with a whole butternut squash. With a whole butternut squash, I recommend cutting in half and roasting in the oven until tender. Then you can remove the cooked flesh (don't use the skin) and blend until you have a smooth puree. You will need 1.5 cups + 1 tbsp of puree for the recipe.
- Scale note: This recipe works best with a kitchen scale as it is very difficult to get an accurate cup measurement for the cubes of butternut squash. If you don't have a kitchen scale, I recommend measuring the butternut squash puree before blending it with the other ingredients. You should have 1.5 cups + 1 tbsp of puree. The puree cup measurement will be more accurate than the measurement for the butternut squash cubes.
- Make sure to use Dutch process cocoa powder which is less bitter and less acidic than natural cocoa powder. I used Rodelle Dutch process cocoa powder*
- *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)
- 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: 92kcal, Carbohydrates: 17g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 20mg, Fiber: 3g, Sugar: 9g, NET CARBS: 14
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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