4 Ingredient Healthier Chocolate Cake
This healthier chocolate cake looks and tastes like regular chocolate cake but is made with healthier ingredients. It only need 4 ingredients and doesn't contain any flour, refined sugar, dairy, butter or oil.
Ingredients
- 3 large eggs
- 1/2 cup + 3 tbsp (5.5floz/163ml) raw honey
- 3/4 cup (192g) natural peanut butter with no added oils
- 6 tbsp (33g) unsweetened Dutch process cocoa powder
Instructions
- Preheat the oven to 325°F (163°C). Grease a 7-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 eggs and honey to a bowl of a stand mixer. Beat on highest speed with wire whisk attachment for 8 minutes. The mixture should become more than triple in volume towards the end of mixing. When you stop the mixer, the mixture will deflate but should still be more than double in volume. See photo in post for reference.
- Add in the peanut butter and gently fold it in with a spatula until it is fully incorporated.
- Sift in half of the cocoa powder through a fine mesh strainer and use your spatula to fold in the cocoa. Then sift and fold in the remaining cocoa until all of the cocoa is evenly incorporated and the batter is uniform in color. Make sure to sift in the cocoa powder because the batter is very wet and the cocoa will clump up and not mix well if you don't sift it in.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes or until the center is just set.
- Let the cake cool for about 1 hour before releasing it from the cake pan and placing onto a wire rack to finish cooling. When ready to serve, cut the cake with a large sharp knife. You can also decorate the cake before serving. Uneaten cake can be stored for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- You can reduce the honey by about 2 tbsp if you want to reduce the sugar in the cake.
- Make sure to bake at 325F and not 350F. 350F is too high of a baking temperature and will cause the exterior of the cake to overcook before the cake is done.
- Make sure to use peanut butter with no added oils.
- I used Kirkland Peanut Butter,* Rodelle Dutch process cocoa powder* and Kirkland Signature Raw Unfiltered Honey* to make this recipe.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional dairy-free ganache frosting:
- 1 cup dark chocolate chips
- 1/2 cup canned full fat coconut milk
- Add chocolate chips to a microwave-safe mixing bowl. Heat coconut milk until almost simmering and pour over chocolate. Let it sit for about 30 seconds. Stir with spatula until chocolate is fully melted and smooth. If your chocolate is not completely melting, you can put the mixture in the microwave for about 15-20 seconds and stir again until smooth and melted. Frost surface of cake with ganache. You do not need to use all of the frosting.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 171kcal, Carbohydrates: 20g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Sodium: 50mg, Fiber: 2g, Sugar: 15g, NET CARBS: 18
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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