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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! https://chocolatecoveredkatie.com/2014/09/08/100-calorie-chocolate-cake/

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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: https://chocolatecoveredkatie.com/2014/09/07/100-calorie-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).

chocolate-covered-katiea

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} https://chocolatecoveredkatie.com/2014/09/07/100-calorie-chocolate-cake/

 

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!

 

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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
4.86/550

Ingredients

  • 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)

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! 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

 

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More About The Cookbook

 

4.86/5 (50)

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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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Reader Interactions

246 Comments

Leave a comment or reviewLeave a rating
  1. Larry says

    Katie, I read your blog and just drool over your reciepes.
    I must say you look beautiful with that Birthday sticker on your forehead. Hey have to be crazy right?
    Happy Belated Birthday.
    Keep up the great blog you have and for your little insight about you.
    Larry

  2. Mary Rose Dougherty says

    Hi Katie,

    Love your website!
    I cook for a woman who has diabetes. She loves your chocolate tofu pie.
    Question: do you have any experience using rice syrup in recipes?

    Mary Rose

  3. Alexis says

    This recipe is amazing! I have made it a few times now and I used coconut yogurt rather than soy and it was great. I frosted it with chocolate ganache which is similar to your 5 minute truffle recipe.
    I made this for work and it disappeared in 2 mins. Unfortunately someone with a nut allergy ate some but they were okay after an antihistamine!

  4. Anna says

    This cake is fantastic! I used spelt flour, coconut milk yogurt and almond butter. I frosted it with coconut milk whipped cream. Mmmm, fabulous! 🙂 Thanks so much for the recipe!

  5. Brenda Tracy says

    I just made the 100 calorie chocolate cake with reeses pieces frosting!! It is DELICIOUS!!! I can’t believe it is so moist. Your blog said wait and eat the next day but my husband & I could not help ourselves. We ate while still warm…. Can’t imagine how good it will be tomorrow!!! This recipe is a keeper. Thank you for sharing! Having so much fun with all your recipes but I had to post about this favorite.

  6. Barbara says

    Hi Katie,

    Love this cake! What chocolate frosting did you use on your cake in the photos?
    Thanks. Made the cake for my husband’s Birthday tomorrow….wanna frost it like yours.

  7. Kelsey says

    Can’t wait to try this! What do you think about subbing coffee for the water? I always did this in traditional recipes and it brought out the chocolate flavor beautifully, but would it be the same principle in a non butter based cake?

  8. Annie says

    This is so simple and good! I made it yesterday and I used (lo-fat) almond flour and whey protein powder (chocolate) 50/50, and instead of sugar I used banana. Perfect way to start new week! 🙂

  9. Reemaz says

    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!

  10. L.O. says

    Hi Katie! I’m a big fan of your blog! Do you have a vanilla version of this recipe? Is there something I can replace with the peanut butter?

  11. Anne says

    I’m not a big chocolate fan but I do crave it on a few occasions. I came across this recipe and decided to try it. I ran out of Xylitol so I used the rest of my Xylitol and some coconut palm sugar. I taste tested the batter before putting it in the oven and did not like it. In any case, I went ahead and baked it and frosted it as per the instructions. The instructions are spot on and I gotta say the taste is fantastic! My husband tried it out and he liked it as well. The consistency is moist and mushy. I’m so happy it’s only 100 calories because we will definitely be finishing the entire batch! Try this recipe; you will love it! Thanks Katie!

    • iLoveMyGoats says

      Rebecca…nut butters are vegan. They are called ‘butter’ because they are ground nuts to which a little oil is sometimes added to make them creamy. They don’t contain dairy

    • Unofficial CCK Helper says

      Not really sure what you are asking here. This recipe and most of her others also list all purpose white flour as an option.

  12. Jackie says

    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.

  13. Lucy says

    Hi Katie, just wondering if I could make this in a loaf tin? I’m making a cake for an assessment at school and want it to be piano shaped! By the way I have made Sugar Free Cookie Pie and Peanut Butter Pie in the past and they were totally delicious, so I’m sure this one will taste amazing too. 🙂

  14. Sam says

    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!

  15. mntngal100 says

    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!

  16. Taylor says

    This looks fab but just wondering if I am calculating this wrong- how is this cake 100 calories? 1/4 cup of nut butter itself is well over 100, was just wondering if I am calculating this wrong or if this recipe yields more than “one” cake (hehe).

    Needless to say- excited to try this!

  17. iLoveMyGoats says

    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.

  18. leah says

    Don’t get me wrong, I love your recipes. Let’s be real though. There is oil in this recipe from the peanut butter or whatever nut butter is used. If it didn’t have oil, in other words fat, then it would taste like cardboard. What concetns me is the whole diet mentality. Why feed into that dysfunctional, unhealthy way of thinking? Fat is not bad for you if it’s a good fat so why try and appeal to people’s fear about eating fat and getting fat? Just call it what it is…a marketing technique to get the attention of those who
    are drawn to any recipe that is touted as being low calorie because they’re more obsessed with their weight than with health. People should be more concerned with the sugar…that’s what makes people fat.

    • Unofficial CCK Helper says

      If you have her cookbook, try the Chocolate Obsession Cake. It uses oil and not nut butter, and it is FANTASTIC!

  19. Annie says

    I’m a flight attendant in training, living in a hotel for two months and trying to eat healthy and fit in my uniform. Do you have some healthy/low cal delicious microwave recipes that I can make?

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