4 Ingredient Healthier Chocolate Cake
This healthier chocolate cake is soft, moist and fudgy. Made with healthier ingredients, this cake doesn't contain any flour, refined sugar, dairy, butter or oil. The cake needs only 4 ingredients and is easy to prepare.
Ingredients
- 1 (15oz/425g) can sweet potato puree
- 1/2 cup + 2 tbsp (60 g) Dutch process cocoa powder
- 2 large eggs
- 4 tbsp (2 fl oz/59 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 with a parchment round and cut a long strip to line the inner sides of the pan.
- Add the sweet potato, cocoa powder, eggs, and maple syrup to a blender. Blend on high until completely smooth and uniform in color, stopping to scrape down the sides as needed.
- Pour 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. 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 or freezer.
Notes
- I used Farmer's Market canned sweet potato puree.* If using canned sweet potato puree, make sure the only ingredient in the can is sweet potato. You can make homemade sweet potato puree as well.
- I used Rodelle Dutch process cocoa powder*
- 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.
- 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: 111kcal, Carbohydrates: 20g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 33mg, Fiber: 4g, Sugar: 9g, 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.
Did you make this recipe?Please leave a star rating and review below!