4 Ingredient Healthier Chocolate Cake
This healthier chocolate cake is moist and fudgy. It is made with just 4 ingredients and doesn't contain any flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 1 (15oz/425g) can pumpkin puree
- 1/2 cup (42g) Dutch process cocoa powder
- 1/2 cup + 2 tbsp (160g) natural peanut butter with no added oils
- 5 tbsp (2.5floz/74ml) honey
Instructions
- Preheat the oven to 325°F (163°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 pumpkin, cocoa powder, peanut butter, and honey to a food processor. Blend on until smooth, 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 70-80 minutes or until completely set. The surface should be slightly cracked and a toothpick inserted should not show liquid batter.
- 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. It also will make the cake sweeter. 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 Libby's pumpkin puree,* Kirkland natural peanut butter,* Kirkland raw honey 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: 187kcal, Carbohydrates: 22g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 43mg, Fiber: 5g, Sugar: 12g, NET CARBS: 17
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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