4 Ingredient Healthier Chocolate Cake
This healthier chocolate cake is soft, moist and made with just 4 ingredients. It is egg-free, dairy-free, and flourless. It also doesn't require any refined sugar, butter or oil. The cake is very easy to prepare.
Ingredients
- 1 (15 oz/425g) can sweet potato puree
- 1/2 cup (41g) Dutch process cocoa powder
- 1/2 cup + 2 tbsp (160g) natural peanut butter with no added oils
- 4 tbsp (2 fl oz/59ml) 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 or parchment paper to line the inner sides of the pan.
- Add the sweet potato, cocoa powder, peanut butter, and maple syrup to a food processor. Make sure to use a food processor and not a blender. The batter is too thick to mix in a blender. Mix on high until you have a smooth batter that is uniform in color, stopping to scrape down the sides as needed.
- Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 65-70 minutes or until completely set. The surface should no longer be liquidy and should look dry. The center of the cake should also be set. A toothpick inserted should come out clean.
- Let the cake cool completely and then place it into the fridge for several hours, uncovered. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. I also recommend not removing the cake from the pan until it is firmer/fully set. When ready to remove, loosen the sides with a spatula and then gently release.
- Slice the cake using a large sharp knife. You can also add a frosting on top of the cake before cutting and serving. Store any uneaten 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 use homemade sweet potato puree as well.
- I used Kirkland natural peanut butter,* Kirkland maple syrup and Rodelle Dutch process cocoa powder* to make this cake.
- *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: 200kcal, Carbohydrates: 24g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Sodium: 56mg, Fiber: 5g, Sugar: 10g, NET CARBS: 19
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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