100 Calorie Chocolate Cake

wow looks mouth watering…may i know what is the frosting that you used on this one particularly..it looks so smooth and yummy …that sticker looks super cool..Happy birthday katie 🙂

Wow this looks wonderful! and happy belated birthday! So it was on the 6th?

Hi Katie! I think the birthday sticker suits you quite nicely :-). Belated happy birthday to you!!! I was also born in September but later in the month. I was due around Halloween but apparently decided I was ready to move out into the world sooner than expected. As a result there are no pictures of me before I was a day old. Camera phones were a thing of science fiction in those days!

Back to the chocolatey goodness, could you please tell me if you have any thoughts on making this into cupcakes? Would you recommend altering the temperature or simply decreasing the baking time? Any other suggestions?

Thanks so much for all the sweetness you share!

I was wondering about cupcakes also. Have you tried them with this recipe?

100 calories? I’m SOLD! Looks delicious.

Happy Birthday, Katie! It sounds as if your day was lots of fun with your newest friends. Did you really wear the sticker out to eat?:) My birthday was Thursday and was one of the best because I spent it with my family and my husband surprised me with tickets to see Alton Brown Live in November. This cake looks amazingly moist and healthy. I’ll have to try it soon!

My 40th birthday was yesterday and my best birthday ever was a few years back when I saw the show Rock of Ages on my birthday. Or it could be my 20th birthday when I had my gallbladder removed – IDK. 😉

This looks amazing! Would it be possible to use agave instead of the sugar and almond flour instead of the flours listed?

Oh yes! Will so be trying this STAT! yum and yum!

This might be my favorite recipe of all the ones you’ve ever posted! I had all the ingredients so had no excuse not to make it. I couldn’t wait the extra day and had to sneak a taste. Okay so I snuck a whole piece and will go back for more after dinner. SO GOOD!

My 16th birthday was a day before yours (the 5th)! It may have been my best one yet, as a local restaurant paid for my mom and I’s lunch and dessert on my birthday as a “Happy Birthday!” gift! 🙂
I also loved my birthday when I was in elementary school, as I would always have fun parties with friends to celebrate! I would also always get to bring a treat to class on my birthday!!!

Happy birthday! You are stunningly beautiful! And so is that cake!

Happy birthday Katie! Just wondering your thoughts on using gf nutri blend flour for this recipe? Do you think this would be the same as using Bobs gf flour? Thanks.

Oh this makes me smile! I just started a low carb diet but I can eat low calorie cheats. Hehe. SCORE! Thank you for sharing!!

Happy Belated Birthday! The cake looks wonderful and who wouldn’t want to eat chocolate cake for their bday.

So yummy!!!! This popped up on my blog feed this morning, and I have been thinking about it all day:) Ahh! Birthday; December 5. Close enough to Christmas that all your gifts come in Christmas wrapping paper, and say something like, ‘Happy Birthday/Christmas!’

Happy birthday Katie! I’m glad you had so much fun!! One birthday of mine that sticks out is my 17th, when my Dad brought me out for my first railroad special: we grabbed pipes and scraped them along the railroad, and all the road blocks nearby went down, blocking traffic even though there was no train.

It’s the little things. Haha.

My birthday is this Friday, and this yummy-looking recipe will definitely make a delicious (and probably short-lived) appearance! Thanks for posting it!

HAPPY BIRTHDAY KATIE!! What a great way to spend your b-day! Love the idea of making a friend do something silly to celebrate their big day! And this cake – 100 calories!?! It looks amazing! Pinned 🙂

I think I’ll have to keep your idea in mind about the whole eating chocolate cake the whole day on my birthday-which is the 4th of July. Personally, chocolate cake is one of my favorites. ^-^
Happy belated birthday, Katie! 😀

KATIE!
I made this today, it was frikkin delicious.
Note: I used regular natural youghurt and crunchy peanutbutter.

Question: I tried using a sweetener instead of regular sugar (never baked with sweetener before), but when weighing it obviously weighs less, so I traded it for regular sugar halfway in to get the right amount. So I think it became a bit sweeter than it was supposed to.
So to my question: for all of you guys who use (artifical) sweeteners; how do you measure out when weighing it?!

PS: I used a scale to measure up the ingredients, because where I’m from we don’t use “cups” as a measuring unit (i.e. I have no clue how much 3/4 cup is!) so I thank you with all my heart for always mentioning how many grams you are supposed to have in a paranthesis, Katie. (K)

Wow these look and sound really yummy! Keep up the good work!
~Katie@liliesofgrace.blogspot.com

My birthday is June 29. My best birthday ever was a surprise party when I turned 13 and I got to go out of town with my girlfriends and stay in a hotel (with a swimming pool) 🙂

This cake is just what I needed.

I made this for breakfast (I used oat flour and I reduced all ingredients by half)! It turned out more like a brownie. One of the awesomest chocolate-y stuff I have ever tasted! Thanks to you Katie I have a new favorite recipe!

hi katie,
thank you so much for the recepie! is there any (vegan) way i can cut out the nut butter?
greetings from germany

So… this is a tricky one! I ran the ingredients through Livestrong and came up with a 220+ calorie-per-slice cake. Then I realized, ah… no real sugar. So I edited out my coconut sugar and still came up with a lot more calories. Hmm. Next, I realized, ah ha! The chocolate chips are not included in the estimate (as they are an optional ingredient). So, with no chips, and using 3/4 cup Swerve, I hit exactly 100 calories per slice, as you did. I made this with your banana PB frosting–amazing! I didn’t have any peanut butter (story of my life!) so I mixed bananas and coconut oil with PB2 and came up with something fluffy, peanut buttery and banana-y, and still only about 40 calories per tablespoon. And this was a DELICIOUS cake! And a decently sized portion, too! Probably the first real cake I’ve eaten in a year. Wish I didn’t have to count calories, but the last time I tried NOT counting calories, I tried Paleo, and gained 10 pounds in six months. But anyhoo, anyone who makes this needs to be aware that if you use any kind of calorie-containing sugar and the chocolate chips, you’re going to end up with more calories than 100 per slice. And frosting adds more calories, of course. Important to those of us who count every calorie.

I paired this cake with your banana-split chocolate butter and omg I looove it! It made my morning magical. After finding your website, I’ve found that healthy eating isn’t quite so hard any more 🙂 Thank you for your recipes!

Great cake! Didn’t have yogurt. so used sour cream instead. Also, baking powder, instead of baking soda, & coconut sugar for the sugar. Used the cauliflower chocolate cake frosting & worked great. Husband said it was like a very rich brownie. Thanks for a great recipe!

Yes, oil is still needed because the peanut butter or almond butter you use in the recipe contains oil!! Nuts, and nut butters, contain oil. You do save some on calories though, since 1/4 c of peanut butter contains less fat grams than the same amount of oil.

I wonder if you can use safflower oil or coconut oil instead of the nut butter?

Hi Katie,

We love this recipe and are including it in a healthy Valentine’s Day guide for our users. With your permission, we would like to repost your picture with a brief description and link back to your blog for the recipe. If you’d like anything else included, please let me know!

Best,

Clare

Katie: I cannot believe how good this cake is … I was speechless

I love that you give nutrition facts for most of your recipes.

Just mixed up the batter and popped it in the oven! Naturally I had to sneak some of the batter into my mouth, it almost reminded me of Reese’s cups( I used pb). I can’t wait to taste it. My fiancé and I are fairly health conscious and I can’t wait to surprise him with this cake. Thanks so much! 🙂

My batter didn’t raised ?but the toothpick was clean, is that okay?

I just discovered your website and it’s scrumptious! I adore the way you write, your sunny disposition puts a smile on my face! Tonight I tried this recipe and it turned out beautifully, so yummy and great to know that it’s not full of rubbish!

Anyway I just wanted to send a huge thank you from over here in the UK for this recipe and I look forward to trying out many more!

Imogen (Imi) from Totnes, Devon, England

Sounds delicious. Any idea how it would turn out using almond flour and erythritol instead of flour and xylitol?

Is the cake 100 calories when using granulated sugar or when using xylitol? They both have different calorie counts and therefore the one you choose to use with have a different calorie content overall. I checked in the nutrition page and it didn’t say. Thanks!

Hi Katie! I LOVE your recipes ! Just wondering if you use the xylitol or real sugar?

This cake is to die for! I love it! I’ve made it a couple times now, with different sweetners and flours, and both times it was perfect! I don’t even use any frosting for it. Thank you!

What! You don’t like Fudgy Chocolate Beet Cake with Chocolate Avocado Frosting by Coffee & Quinoa?????? LOL This looks really good, I’m about to try it! Thanks!

Hi Katie! I recognize this post is from a while back so I’m not sure if you’ll see my comment. However, I was wondering if you think this cake would hold being layered. My mom is on a new diet because of her health and can no longer have our traditional Mint Christmas Tree Cake. So I’ve set out to surprise her with a healthy version that she will be able to have. This recipe looks great! I’m just hoping it won’t fall apart if I tried to layer it. What are your thoughts?

This cake looks great. When i put it in the weight watchers recipe calculator it comes out to 7 smart points a slice based on your 9 slice serving size. That is using white sugar though. It also does not include icing.

Hi Katie,

I’ve made this cake a couple of times now, once with a hazelnut butter and once with peanug butter. Both times it was absolutely delicious, but it was very dense both times too. I’m not complaining, as I enjoyed eating it so much, I am actually planning on making it again this week. I was just wondering if that has ever happened to you. I have substituted self raising flour for the pastry flour/spelt as that is all I had at home – maybe that is the reason.
Thank you so much for this recipe – it’s an absolute life saver, as I’ve now got the perfect recipe for making a healthy and delicious treat for myself now

So I needed a 9×13 for a birthday cake & doubled the recipe. The cake turned out PERFECT! I used the spelt flour as suggested and organic turbinado sugar. It was baked evenly, and had a great rise to it. I lined the bottom with baking parchment paper since she suggested putting it in the fridge overnight, I wanted it to pop out of the pan the next morning (which it did!). I only used half the amount of chocolate chips to keep the sugar content down, it still tasted great and was sweet enough that the kids gobbled it up!

This was exceptional! Made it for my 7 year olds bday party and everyone just loved it. Thank you!!

Can I use yogurt instead of the butter

Where is the frosting recipe?!

Hi,
Waiting to
Try this recipe. Instead of vegan yogurt can I use nut milk
With vinegar? Please let me know as I do not get vegan yogurt here.

Thanks,
Radhika

Found this recipe as I searched for a good low-calorie chocolate cake since my husband and I just started counting calories.
I tried it with a few modifications: 2 large eggs in place of nut butter (to reduce total calories and fat– we’re not vegan) and Truvia rather than sugar/xylitol. I also accidentally used about 2x as much cacao. By my calculation, this all led to 1 slice= 79 calories. I topped with a low-calorie frosting I made by combining skinny Truwhip with fat free no sugar Jello chocolate pudding mix; also sprinkled mini chocolate chips on top. This brings you up to 109 calories/slice.
The cake came out a little dense compared to your regular store-bought chocolate cake; I was reminded of the difference in taste/texture of whole wheat bread vs. white bread. Pretty tasty and practically guilt-free. The intensity of the chocolate flavor makes me think of Oreos. It’s disappearing quickly, and we will definitely make it again.
I want to make a plug for spelt flour, because I hadn’t used it before I tried this recipe. I didn’t know spelt has about 2x as much protein and 6x as much dietary fiber as regular white flour, as well as higher levels of other nutrients. Seems worth the small trade-off in taste and texture! I appreciate Katie including that in the original recipe, because I wouldn’t have tried that otherwise.
In conclusion, highly recommend, especially if you are trying to eat healthy or dieting, or just love chocolate.

I used cup for cup gluten free flour in this recipe and the texture was perfect – moist, fluffy, and rich. I had to bake for 7 minutes longer than called for but that is not unusual for gluten free flour (gf flour usually takes longer to bake). The flavor is good but is not what I expected from chocolate cake. This cake tastes like Reese’s peanut butter cups. I *did* use peanut butter for the nut butter portion of the cake. Is there a way to make this cake tastes only like chocolate cake and not like chocolate nut cake? I love how the cake is only 100 calories per slice (the recipe makes a total of 9 slices, am I correct?)

It’s 100 calories a slice.

Really good even with various gf flours (quinoa or rice). Very moist and super easy to make. Looks more like a brownie though at least with gf flour. Good for the whole family!

I loved this I made it as a dessert with Christmas dinner and me and my grandmother ate half the cake (oops 🤣😅) and my mom loved it to i swapped the sugar with 1/4+1/8cup stevia and it worked out perfect! I’m gonna make it again for sure.

Fantastic

Hi Katie, can I use normal butter in it?

Hey! Do you think this would work with erythritol sugar substitute, pb2’s powdered peanut butter, and cassava flour?

Only 3 stars because I made the recipe and added up all the ingredients in my fitness pal and this is 200 calorie chocolate cake. NOT 100 calories. That is double the calories advertised. But it was good cake.

What about the icing on the cake? You didn’t include that. And does the icing add additional calories? Would love to know. Thanks!

Is it 100 calories for one slice or for the whole cake?

Thus cake totally surprised me. It was SO moist and chocolatey! Hard to believe it’s only 100 calories. I didn’t have yogurt, so substituted whole milk. It turned out to be the best “from scratch” cake I’ve ever made. This recipe is definitely a keeper.

I was searching the internet for a low calorie chocolate cake and found this one and I am so glad I did. I am in the UK so I had to do some conversions from Cups to grams and I put less sweetener in as I don’t like cakes too sweet. The cake was moist and so chocolaty and very quick to make. I served it with fruit and ice cream and it was fabulous, my husband and son in law loved it. I will be making it again.

What’s the icing no recipe for that part ?