4 Ingredient Healthier Cottage Cheese Chocolate Cake
This rich and fudgy chocolate cake is made healthier with cottage cheese. It needs just 4 ingredients and doesn't require any flour, refined sugar, butter or oil.
Ingredients
- 2 cups (452g) 4% high protein cottage cheese, see note before starting
- 4 large eggs
- 1 ¼ cups (172g) coconut sugar
- 1 cup (83g) Dutch process cocoa powder
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 7-inch round cake pan with non-stick cooking spray. Line the bottom with a parchment round. You shouldn’t have to line the sides but make sure they are well greased. (Make sure to use a solid one-piece round cake pan and not a springform pan. The cake batter will leak out of a springform pan.)
- Add the cottage cheese and eggs to a blender and blend until completely smooth and no chunks of cottage cheese remain. Stop and scrape the sides of the blender as needed. Add in the coconut sugar and blend until the coconut sugar is fully incorporated.
- Add in the cocoa powder and blend on low speed until the cocoa powder is fully incorporated and the batter is uniform in color.
- Transfer the batter into the prepared cake pan. Bake for 65-70 minutes or until the center is fully set. (If you shake the cake pan, the center should not jiggle). The cake will initially be quite puffy and slightly cracked on the surface but as it cools it will sink down a little.
- Let the cake cool completely for a few hours to allow it to firm up. This cake is extremely moist and fudgy. The cake tastes sweeter after allowing it to cool and set as well. Once fully cooled and set, loosen the sides of the cake pan with a spatula and then gently release. (I turned the cake pan upside down, releasing the cake onto a plate and then flipped it onto another plate so the cake is right side up.) If desired, you can dust the cake with powdered sweetener or add a frosting before serving.
- Store any uneaten cake in an airtight container in the fridge or freezer.
Notes
- Cottage cheese note: Try to use a high protein 4% cottage cheese, around 13 or 14 grams of protein per 113 grams serving. I used Amazon Grocery cottage cheese.* You can use Good Culture or Nancy's cottage cheese, but the cake will have a little more tangy flavor.
- Coconut sugar: I used Big Tree Farms Organic Coconut Sugar.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional chocolate frosting:
- 1 cup dark chocolate chips
- 1/2 cup (4 fluid ounces) canned coconut milk or 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/heavy cream 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: 134kcal, Carbohydrates: 19g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Sodium: 154mg, Fiber: 2g, Sugar: 16g, 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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