A healthy and low fat chocolate cake recipe that tastes so sinful you will never believe it!
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.
Also Try These Overnight Oats – 15 Recipes
Bonus points: There are no crazy ingredients in this recipe.
No offense to my cauliflower based Healthy Chocolate Cake.
By using yogurt (I like nondairy yogurt) 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!
Anyways, back to the chocolate cake…
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!
Watch the video above for how to make a low calorie chocolate cake
100 Calorie Chocolate Cake
Ingredients
- 1 cup spelt, white, or gf ap flour
- 6 tbsp cocoa powder
- 1/2 tsp each: baking soda and salt
- 3/4 cup granulated sugar of choice or xylitol
- 1/2 cup mini chocolate chips, optional
- 1/4 cup yogurt (I like nondairy)
- 3/4 cup water
- 1/4 cup almond butter, peanut butter, OR allergy-friendly sub – For a nut-free cake, try my Vegan Chocolate Cake Recipe
- 2 tsp pure vanilla extract
Instructions
- 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! View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Low Calorie Recipes
Chocolate Chip Peanut Butter Bars
Cinnamon Sugar Pillow Cookies (vegan recipe)
Low Calorie Desserts – 10 Recipes
Jasmine Garrett says
DELICIOUS!!!
Would you happen to know how many calories would be cut by using zero calorie sweetener instead of sugar? I’m counting calories vigilantly at the moment.
I made this on my ship (I work as a merchant marine) and my guys LOVED it.
Frances says
Very good! Strange does taste better the next day? It’s still good on day 1 !
I substituted mayo for yogurt and will try substituting sour cream next time…my yogurt had spoiled.
Yes I’m making it again now
Will think about making it twice for birthday cake!
Inner Westie says
How disappointing that the picture has a frosting which is not mentioned or referred to in the recipe.
CCK Media Team says
Hi, this post is on Katie’s list to be updated (it’s a long list), as she hadn’t yet posted the frosting when she made the cake. Here is the frosting recipe: https://chocolatecoveredkatie.com/chocolate-cream-cheese-frosting/
Liiketilat Vantaa says
Thank you for sharing the recipe. This is a great option for those who want to satisfy their sweet tooth while watching their calorie intake. I appreciate you taking the time to share this delicious and guilt-free dessert idea with us.
Regina Littral says
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.
Alison says
This cake is lovely but when I entered all the ingredients into my calorie app it’s more like 200calories a piece not 100.
Eileen says
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.
Cheryl says
Like every single one of your recipes, sinfully good! There is one thing I would change though. While I’m a huge fan of chocolate and PB, somehow the peanut butter taste threw me off. Next time I might try almond butter or a little oil and applesauce or yogurt.
Brad says
What’s the icing no recipe for that part ?
Catherine Mee says
Very tasty. I used brown sugar 1/2 cup not 3/4 cup, also coffee instead of water and added almond slices. Very easy and tasty using almond butter.