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100 Calorie Chocolate Cake

A healthy chocolate cake recipe that tastes so sinful you will never believe it!

Sinfully rich & moist chocolate cake, made without oil... from @choccoveredkt - The recipe got rave reviews when I made it last week. NO ONE could believe it wasn't full of fat and sugar!


There is NO oil needed for this chocolate cake!

The recipe gets rave reviews every single time I make it… even from people who aren’t normally fans of healthy desserts!

It can definitely hold its own against any high-calorie chocolate cake from a fancy restaurant or cake shop, and no one ever guesses it isn’t full of fat and sugar.

Try it with any of my 25 Healthy Frosting Recipes.

Oil Free Chocolate Cake:

Royal Dark Chocolate Cake

Bonus points: There are no “weird” ingredients in this recipe.

No offense, Chocolate Cauliflower Cake.

By using yogurt, such as So Delicious or Wholesoy, you can cut way back on the fat and empty calories while still retaining all of the moisture and richness of a traditional cake made with oil.

Years of experience have taught me that chocolate tastes much better when some fat is included, and therefore I chose to add a little nut butter to the healthy chocolate cake recipe as well (for allergy-friendly, you can use Sunbutter or Peabutter).


Can you think of a better way to spend one’s birthday (my birthday was this past Saturday) than taste-testing chocolate cakes?

I couldn’t, and so this is exactly what I did!

(And yes, I’m completely aware of how ridiculous I look with a happy birthday sticker on my forehead. They were a gift from a friend, along with a birthday card that read, “Place on face. Wear out to dinner. No cheating!”

We have a tradition of making the other person do something silly on her birthday; it dates back to high school when we would kidnap the birthday girl—still in her pajamas—before school and take her to IHOP for breakfast. Perhaps a childish tradition to continue now that we are in our late 20s? But fun, nonetheless!)

Anyways, back to the healthy chocolate cake…

Healthy Chocolate Cake {no oil, and can be sugar free}


Question of the Day: What was your BEST birthday ever?

Although my best birthday was probably my 16th, this past birthday came pretty close. When it started to lightning and pour rain around 8 PM, I was initially worried no one would show up.

But the rain quickly dissipated, and I had an amazing night in downtown DC with around 30 close friends, none of whom I knew a year ago. It was completely terrifying to start over when I first moved to the area, and I think last Saturday was the first time I realized I finally didn’t feel like an outsider anymore.

P.S. If you need ideas for your next birthday, please feel free to steal my idea of spending the day eating chocolate cake!



100 Calorie Healthy Chocolate Cake

100 Calorie Chocolate Cake

Total Time: 25m
Yield: 8-inch pan
Print This Recipe 4.86/5
100 Calorie Chocolate Cake


  • 1 cup spelt, white, Bob’s gf, or ww pastry flour (120g)
  • 6 tbsp cacao or unsweetened cocoa powder (30g)
  • 1/2 tsp each: baking soda and salt
  • 3/4 cup granulated sugar of choice or xylitol (140g)
  • 1/2 cup mini chocolate chips, optional
  • 1/4 cup yogurt of choice, such as vegan So Delicious (60g)
  • 3/4 cup water (180g)
  • 1/4 cup almond butter, peanut butter, OR allergy-friendly alternative (60g) - For a nut-free cake, try my Vegan Chocolate Cake Recipe
  • 2 tsp pure vanilla extract (8g)


Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.) In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little undercooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day… this cake is so much richer and sweeter after sitting for a day. Trust me! Healthier frosting recipes are linked under the first photo in this post.

View Chocolate Cake Nutrition Facts



Links Of The Day:

Blondies and Bars

Chocolate Chip Peanut Butter Bars


Pumpkin Pancakes

Pumpkin Pancakes



More About The Cookbook


4.86/5 (49)

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Published on September 8, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Rebecca says

    I did some alterations to this recipe, since I didn’t have all the listed ingredients.. 🙂
    I subbed this:
    1 cup all purpose flour –> almond meal
    3/4 cup granulated sugar of choice –> 3 tbsp + 6 tsp stevia powder
    2 tsp pure vanilla extract –> vanilla powder
    Results: the batter was a bit too salty, so I added a squeeze of agave & raspberries!
    And the cake was soo good! 🙂

    • Jason Sanford says

      You used coconut flour, and that’s not one of the flour options in the recipe. It cannot be substituted in most recipes in a 1-to-1 ratio.

  2. Radhika says

    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.


  3. Katemh says

    AMAZING taste for the ingredients used. 1/4 almond butter as the only fat? Excellent. I even scaled the sugar back to 2/3C and it was great, sprinkled 2T mini chocolate chips on top but no additions/frostings are necessary really, tastes like a true chocolate cake as is.

  4. Belinda Boisson says


    So I used the ingredients below and entered it into my recipe builder with 9 servings and got 185 per slice. Please explain how you only got 95.

    Thank you.

    0.50 tsp, Leavening agents, baking soda
    0.50 tsp, Salt
    0.50 cup(s), Special Dark Chocolate Chips
    0.25 cup, Yogurt- Greek 0%
    0.75 cup (8 fl oz), Water
    0.25 cup(s), Almond Butter
    2 tsp, Pure Vanilla Extract
    6 Tbsp, Dark Chocolate Cocoa Powder
    1 cup, Spelt white
    1/2 cup truvia Baking Blend

  5. Carly says

    Hi Katie. This is a delicious cake, but the calorie count is misleading. With chocolate chips, according to MyFitnessPal, this clocks in at 202 calories per slice without any frosting. I’m counting calories, and I can certainly make room for a treat like this, but on a 1400-calorie diet, 100 calories makes a huge difference. I’d suggest updating the title of the recipe to be 200-calorie cake!

    • Jason Sanford says

      Hi Carly, the chocolate chips are optional so not counted in nutrition facts. You can leave them out and it will still be delicious 🙂

  6. Nia says

    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.

  7. Csilla says

    Hi Katie! Just wanted to say a big thanks 🙂 I had a massive craving for some chocolate but without all the empty calories… I came across your recipe and got super excited as I had all the ingredients at home (especially now during curfew I wouldn`t have been able to go out). I added some chopped up walnuts for some crunch. It`s delicious! Exactly what I was looking for. I`ve saved the recipe, definitely not the last time I`ve baked it. Love these simple yet nutritious treat recipes. Thank you 🙂

  8. elle says

    Hi, I really want to make this cake but I have a nut allergy. What can I use instead of the almond or peanut butter??

  9. Juliana says

    This is wonderful and really addressed my chocolate cake cravings. As per other comments, it’s denser than store bought cake. To me, it felt like a cross between a cake and a brownie. I used white whole wheat flour and peanut butter then all other ingredients following the quantities in the recipe, except for this: I ran out of Swerve (sugar substitute), so instead I used 1/3 Swerve and 2/3 unsweetened applesauce. I topped it with one of Katie’s frostings (1/4 cup peanut butter, 2 tbs cocoa, 4 tsp maple syrup + additional Swerve, 1/2 cup milk, 3/4 tbs vanilla extract mixed in a small food processor). Total of 10 slices with 198 calories per slice. I’ve been counting calories, so this is a really nice treat that I can indulge without blowing quickly through my daily calorie budget! Also interesting: I thought it would taste like peanut butter, which I was hoping for. It doesn’t, but it’s still delicious and super rich. I’ll be baking this again in the future!

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