Healthy Chocolate Cake
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Hands down, this is the healthiest chocolate cake recipe I’ve ever developed. Moist and with a tender crumb, this healthy cake is sugar free, fat free, and low calorie- but you’d never tell. I love how each slice has just 100 calories.
You can never have too many chocolate cake recipes, but truly good, healthy ones are hard to come by. I’ve tried plenty of healthy cake recipes, and most were dry, gummy, or lacking real chocolate flavor.
So, I set out to make a version that proved otherwise. This healthy chocolate cake took several rounds of testing to get the texture just right- soft and moist- without relying on added fat or sugar. The key wasn’t cutting corners, but balancing the cocoa, sweetness, and structure so the cake still feels indulgent.
The result? A rich, chocolatey cake with a tender crumb that doesn’t taste “healthy” at all. It’s one of those recipes you can confidently serve anyone, including my picky partner, who genuinely wants a good slice of chocolate cake.
Table of Contents
Why make my healthy chocolate cake
- Simple ingredients. There is no sugar, no oil, no butter, and no milk…but you’d never tell!
- Best texture. It’s EXACTLY what you want in any good chocolate cake- moist, fluffy, and with a tender crumb.
- Diet adaptable. I’ve tested this to be vegan, gluten-free, and even dairy-free.
- Quick and easy. No fancy mixers or kitchen equipment needed- Just one bowl and a mixing spoon.
Ingredients needed
Here’s what you’ll need to make this cake, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- All-purpose flour. If you’d like to boost its healthiness, you can use white whole wheat all-purpose flour. To keep this healthy cake gluten-free, I had success using gluten-free flour (Bob’s Red Mill).
- Granulated sweetener. Any sugar-free and calorie-free granulated sweetener will work. I find allulose gives the cake the best texture, but monk fruit sweetener also works. I don’t recommend stevia, as it can be bitter and doesn’t measure cup-for-cup with sugar.
- Cocoa Powder. Use a good-quality cocoa powder, and sift it first to ensure there are no clumps. For a richer chocolate cake, I sometimes use dark cocoa powder.
- Baking soda. Gives the cake some rise and leavening.
- Salt. Enhances the sweetness of the cake.
- Apple Cider Vinegar. Reacts with baking soda so that you don’t need to use eggs. You can also use white vinegar or even lemon juice.
- Vanilla Extract. A must for any cake or baked goods.
- Unsweetened applesauce. Applesauce replaces the need for any fat without affecting the flavor or texture.
- Water. Instead of using milk or non-dairy milk, I use water.
Frosting ideas
You can use any chocolate frosting you like. While I often use my healthy frosting (made with applesauce) to keep the sugar and calories down, I also use this sugar-free and fat-free chocolate frosting-
To make: 1 cup sugar free powdered sugar, 1/2 cup granulated sweetener (monk fruit or allulose), 1/3 cup cocoa powder, 1 tsp vanilla extract, 1/4 cup unsweetened almond milk OR full-fat coconut milk (canned).
Combine your dry ingredients and mix well. Add the vanilla extract and milk, then whisk until smooth and glossy. For a thicker frosting, add more powdered sugar. For a thinner one, add more milk.
How to make a healthy chocolate cake
Step 1- Whisk the dry ingredients. Start by mixing your dry ingredients in a large mixing bowl.
Step 2- Add the wet. Next, add your apple cider vinegar, vanilla extract, and unsweetened applesauce and mix until just combined. Then add your water and mix thoroughly until fully incorporated.
Step 3- Bake. Transfer the cake batter into a cake pan and bake for 25-30 minutes, or until a skewer comes out ‘just’ clean.
Step 4- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, frost the cake.
Arman’s recipe tips
- Do not overbake the cake! I cannot stress this enough. You want to remove the cake from the oven when a skewer comes out ‘just’ clean, because the cake continues to cook as it cools (called carryover cooking).
- Make a layer cake. I prefer to make a triple-layer cake, as I find it gives it a more decadent look and flavor. If you’d also like to make it like this, triple the cake ingredients and double the frosting ingredients.
- The frosting is optional. Omit it if you prefer a cake without frosting.
- Make cupcakes. My batter works really well as cupcakes. Distribute the batter amongst a 12-count muffin tin and bake for 18-20 minutes, or until they bounce back slightly.
- Sheet cake/snack cake option. If you’d prefer a snack chocolate cake or a chocolate sheet cake, you can bake it in an 8 x 8-inch square pan.
Storage instructions
To store: Leftover cake can be stored in a sealable container at room temperature. It will keep well for up to 7 days. To keep it moist, place a paper towel over the top before sealing. Refrigerate the cake if you’d like it to keep longer than 7 days.
To freeze: Place pieces of cake in a freezer-friendly container and store in the freezer for up to 6 months. Thaw in the microwave for 30 seconds, or in the refrigerator overnight.
✅ Nutrition reviewed
“This fat-free, sugar-free chocolate cake is an easy recommendation for those managing calorie intake or blood sugar. It offers rich chocolate flavor without relying on added fats or sugars, making it a lighter dessert option that still feels indulgent.” – Felicia Newell, MScAHN, RD, CPT.
Healthy Chocolate Cake (Fat Free AND Sugar free!)
Video
Ingredients
- 1 1/2 cups all purpose flour gluten free, if necessary
- 1 cup granulated sweetener of choice * See notes
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 6 tablespoon unsweetened applesauce
- 1 cup water
Instructions
- Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
- In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
- Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
- Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.
Notes
- Tips: See my recipe tips above for the best healthy chocolate cake.
- Sweetener: Allulose is the best, but monk fruit sweetener works well too.
- Frosting: For a sugar free and low calorie chocolate frosting, see the frosting provided in the ingredients section above. You can also use another healthy frosting.
- Cake layers: For a double or triple-layer cake, double and triple the ingredients. Cooking time doesn’t vary at all.
Nutrition
More healthy chocolate desserts
If you love this cake, I have a few other desserts you may also enjoy:
- Protein brownies– Not only do these need just four ingredients, but they are super fudgy and pack in 6 grams of protein each.
- Healthy chocolate cupcakes– I adapted this very chocolate cake to be cupcakes. Just as delicious, just as wholesome.
- Healthy brownies– With nearly 2000 positive reviews, these brownies taste like any good brownie out there.
- Chocolate avocado mousse– I promise you, you won’t taste any avocado. It’s my favorite dairy-free chocolate fix.
- Sweet potato chocolate cake– It took lots of testing to sneak a sweet potato into a rich chocolate cake. No one will know!
Very good
Thanks for the lovely comment and review, Maria!
Hii, i was wondering if, to make a vanilla cake version of the recipe, would you recommend swapping the cacao powder for more flour and some vanilla extract or would that throw off the recipe? is there a way I could make this vanilla flavoured?
Hi Avery- yes, it will throw off the cake completely. You can make my easy vanilla cake– it’s almost identical and the sugar swaps will work for it.
I made this today, and it was amazing! I wasn’t sure how it would turn out because I live at high elevation. It turned out really great. I also use coconut sugar instead of regular sugar. I would definitely make this again.
Oh fantastic- thanks so much for the lovely feedback and review, Micahla! I’m so glad it worked out with high altitude cooking. If you ever need baking tweaks for high altitude, let me know! 🙂
I would really like to share your recipes and site to FB, as they have changed my life, are delicious and I would like to make more people aware of your site and recipes. Any way to do this? With deep gratitude.
Hi Kim- that is so kind of you! While we don’t have share buttons, I often share this cake on Facebook and there’s a share feature there 🙂 You can also save my photo and share it with the link to it. Thanks so much for your kind words and star rating!
Hiii! Would you recommend substituting the water for almond milk to add more flavor and nutrients? Or is it important to keep it? Thank youuu!
Hi Rosa- really, either works. I recommend water only because everyone has access to it haha- but any milk works- oat, whole milk, coconut milk, etc 🙂 Use whichever you like! 🙂
Okay thank you so much!! I’ll be making the recipe today 🙂
It looks delicious I’m going to make it the weekend my grandchild loves chocolate cake looking forward to tasting it.
Please do, Bernadette- It’s a very simple yet delicious cake 🙂
Hi Arman, Happy New Year!
Question, can I use almond flour? Thank you!
Hi Dee- you can! The cake won’t rise as much or be as fluffy, but will still work. Equal parts almond flour to the regular flour.
This is only 1 of the layers right?
Hi Gennifer- yes, that is correct. 🙂
Hi do you think I could use eggs instead of the apple cider please? And if so how many would you suggest?
Hi Lydia- no, I don’t recommend it for this specific recipe. While the vinegar and baking soda does replace eggs in terms of structure, simply swapping those out for eggs will see the cake collapse. If you can’t tolerate ACV, you can use lemon juice, lime juice, or even white vinegar.
The frosting looks lighter than the darker cake itself, could it be with heavy cream or coconut cream?
For less carbs, can the all purpose flour be swapped for almond or coconut flour?
Hi here! You can use either- both those creams work and I’ve had success making it with that. I haven’t tried this cake with an alternative flour, but in other recipes, I have swapped almond flour in (cup for cup measurement with all-purpose flour) and it worked fine.
Can I use coconut sugar instead if monk fruit?
Hi Vee! Yes, absolutely. When I first tested this recipe, I did do it with sugar, then tried all the alternatives after that. Let me know how you go, it’s a delicious cake 🙂
Great
Thanks, M L
Thank you for this – WONDERFUL … made this with 2 C sweet potato substituted for the flour. AMAZING
More than satisfying chocolate cake success. Recommend highly as a regular healthy snack.
Must cool completely and loosen cake sides prior to removal to prevent cracking. Slices well.
Thank you for the feedback, Marylou!
Thank you so much for this. I have such a difficult time finding any kind of satisfying dessert that is low or no fat. I am so grateful to you for this recipe. It’s hard always being left out of celebrations because you can’t eat what everyone else is eating. I hope to find more recipes like yours… thanks for helping me to feel a little normal.
You are so welcome, Dawn!
Isn’t 1 cup of sweetener too sweet?
Most sweetener are sweeter than regular sugar and they have different sweetness and ratio to the regular sugar.
For example my stevia ratio is 1/3 teaspoon to 1 teaspoon sugar.
So how much stevia should I use for this recipe? I suggest next time you mention the ratio to sugar
Hi Jessie- we did test this recipe with various amounts of sweetener/sugar, and one cup was the right balance for a sweet cake. The ones we mention (that tasted great in this cake) was not stevia. We don’t use stevia for any of our recipes because it completely throws off the other ingredients 🙂 This is why we didn’t mention it, because it doesn’t work well for us.
Can this be made into cupcakes?
Hi Edwina- yes it can! I’ve added a note in the recipe post, but distribute the batter amongst a 12-count muffin tin and bake for 18 to 20 minutes, or until they bounce back slightly, and a toothpick comes out mostly clean.
Almond milk is not fat free – on the contrary it has quite a lot of fat in it.
Not correct, Sue. Besides, the amount used is very, very negligible (40 calories divided by 12).
Can you use almond flour ?
Definitely give it a try! It will likely end up being a bit more dense, and you may need to reduce the water slightly, perhaps 3/4 cup instead of 1 cup. Let us know how you go!
Hi Arman,
We have sweet tooths in my family and I am trying to reduce the sugar intake for our health. A family member recommended using Agave in place of sugar. I have not baked with it yet and wanted to know if you have any experience baking with it, and if so, do I keep the measurements the same?
Thank you very much for your time and looking forward to trying out the recipe. It looks good and has had a lot of great reviews!!
Hi Kelly, generally speaking you should be able to substitute agave syrup for refined sugar in a lot of baking situations. Just be aware there’ll be a bit more moisture to your batters, so you might need to compensate with a little more cooking time or a little more dry ingredient. Agave is also a bit more concentrated, so I’d aim to use just 2/3 of a cup for every 1 cup of sugar. Hope this helps 🙂
Can you please shsre the amounts needed for the cocoa powder and vanilla extract for the frosting?
Hi Anne, I’d start with 1/3 cup of cocoa powder and 1 tsp of vanilla. These can be adjusted according to preference 🙂
Is this frosting pictured on the cake? I like the recipe listed with this cake but want to make sure it’s a thick creamy frosting for the top. Thank you for creating such wonderful, healthy recipes!! You’ve inspired my creativity.
Hi Katie- yes it is 🙂 That is the same frosting as the cake, and I’ve included a recipe video so you can see how it looks live. 🙂
Needs icing but fantastic
Thanks for the feedback, Lauren. Some readers do prefer the icing and some without. Either way, I’m glad you enjoyed it!
50 I loved it
This cake is delicious.
Is there a gluten free version? I have received. diagnosed with Celiac Disease and miss cake….
I have a great recipe for almond flour cake on the site that’s very popular 🙂
Hello Arman, do you think I could use my ‘Caputo’Fioeglut (GF) flour in your cakes- it shows on the front [pizza& bread] but maybe good for many things too. Please look it up and read its ingredients and reply to me thanks very much.
Delicious. made this for my grandson’s birthday and it was gone in seconds!
10/10 favorite cake recipe!! This is my first time commenting on a recipe. Since I now make this weekly I figured it was time! I half the recipe and bake it in a 7″ round pan. My husband and I share it for our nightly snack and it lasts us about 4 nights. So easy to pop another one in the oven! We just put whipped cream on it ( and sometimes strawberries) Also, perfectly delicious just on it’s own. I have experimented with different vinegars and I like black cherry balsamic the best. I have used room temp brewed coffee in place of water…delicious. I will occasionally add a handful of Trader Joes no sugar added chocolate chips when I have them. Right now I am baking one with unsweetened almond milk for the first time. ( I will update results) I know these changes add calories. I do have one question though. Most of the time they turn out perfectly however sometimes the cakes are very dense and rubbery. Is it because I over stir or over bake?
how did the almond milk version go?
I tried cooking this with a 6inch and it didnt cook in the middle. None the less it was amazing owever how long would u cook for in such size? As i cant figure it out!!!!
Hi Liv- for a 6-inch cake, you’d increase the baking time, as there’s less surface area and a thicker cake to bake. I’m nor surprised it didn’t cook in the middle following the original times. I’d say cook for 35 minutes, and in 2-3 minute increments after that until a toothpick comes out mostly clean from the center.
I hope you all make this fabulous cake! I made it for my brothers bday yesterday who stopped eating sugar… it is fantastic!! It’s a stable as of now!! I used Monk Allulose sugar.. I also like the icing used! It was great!
I did also make the coconut kind but not a huge fan of coconut.. if there was a like substitute I wud definitely try it.
Over all.. ty for sharing this cake recipe!! I’m addicted!! 😋
My husband is T2D but has a serious sweet tooth and an aversion to “healthier” so I was elated that he had no clue this was not filled with the usual ingredients. I even swapped half of the AP flour with almond flour. Thank you, this is a great recipe.
I have tried several low-fat healthy chocolate cake recipes, and by far, this one is the BEST! Unbelievably good, really. This is my new go-to cake recipe.
Making this for the second time! 10/10
Can I used all organic flour instead and is it same portion if so ? Thks !
Hi Jennifer- you can! Provided it’s all organic wheat flour. The amounts will be exactly the same. Let me know how you go!
Best chocolate cake I’ve ever made! Moist and super tasty. Made in xlarge muffin, topped with small amount of choc. sugar free frosting. About 125 calories total. Most excellent!!!!!!!!!!!!!
That sounds fab!!!
Super easy moist and really good.
This cake was sooo good! I used a ganache and it was not too sweet but satisfied my families sweet tooth.
That’s so nice to hear, and glad the family liked it! Thanks for sharing Ruth.
This was delicious!!!
However I had to use regular granulated sugar since I had nothing else on hand. I want to try it with monk fruit sweetener. Your recipe says 1 cup of sugar, but how much would you recommend for monk fruit?
This recipe looks really good, but I don’t like using artificial sweeteners. Instead of “granulated sweetener of choice” can I just use sugar?
Yes, absolutely!
Are these all US measurements as I’m in the UK but really want to make this!
They are yep! There are lots of conversion tools online if you need though 🙂
Looks super! Do I have to use a spring form pan, or will regular cake pans work? (I guess I’d have to buy 3 for a triple layer cake). Thanks very MUCH!
No, regular cake pans work, John. I recommend cutting out a circular shape to line the pan with so it’s easy cleanup for you: )
Delicious!
If you want a healthier chocolate cake recipe, this is it!
I made regular-sized cupcakes in a gas oven. The first batch I put in for 28 minutes, they were a little bit too done. The second batch was 24 minutes and it was perfect!
Definitely keep an eye on it and make sure it doesn’t get over baked, otherwise it won’t be moist.
Absolutely lovely – very spongy – thank you
As reference:
1/4 Cup Cocoa Powder and 1/2 Teaspoon Vanilla extract
found these in previous replies from Arman.
Amazing, just try it! Great birthday cake recipe! I put a dairy free chocolate ganache icing on it, perfect!
So glad you enjoyed it and thanks for sharing that!
so good!
Is it meant to be baking soda? My cake came out quite flat so thinking maybe it was meant to be baking powder?
Hi Debbie- yes, it is baking soda. The baking soda reacts with the vinegar to replicate eggs. It gives rise and structure to the cake.
thank you for this recipe.
I need to eat more healthy, and love chocolate cake, brownies etc
Oh my gosh I’d give this 10 stars if I could! Tender and moist, very chocolate-y! Texture between regular and flourless chocolate cake.
I substituted regular sugar instead of the substitutes, tasted great. So many no fat, no egg cakes are mediocre at best but this is celebration worthy!
I opted for whipped cream and fresh raspberries instead of frosting! YUM!
Thanks for sharing!
Aw, thank you so much for your lovely review, Peggy- I developed this recipe for that very reason- there isn’t much out there that ticks those boxes and actually tastes good!!!!
This is the best healthy cake recipe I’ve ever made!!
Could I cook this in a bundt tin??
I don’t see why not!
Can I use whole wheat organic flour?
You can certainly try! It might impact the texture of the cake a little though.
There is no frosting in this post.
1 cup sugar free powdered sugar, 1/2 cup granulated sweetener (monk fruit or allulose), cocoa powder, vanilla extract, 1/2 cup unsweetened almond milk.
Combine your dry ingredients and mix well. Add the vanilla extract and milk and whisk together, until smooth and glossy. For a thicker frosting, add more powdered sugar. For a thinner one, add more milk.
Really good. And super easy. Decided to go with this recipe instead of someone else’s because it looked very easy. And it was. Wasn’t my favorite as far as taste goes. But was fine.
I never, ever comment on recipes but I had to. I was such a skeptic when I was asked to make a “healthier chocolate-chocolate cake”. Wow, just wow. This recipe turned out so well. I followed it exactly, but doubled it for a two layer cake. I also made the linked chocolate frosting which is delicious too (using much less apple sauce as noted on the recipe). This recipe is now bookmarked and will be made again!
Can you use 10 inch pan instead?:)
You can, but it will be flatter and I’d cut back on the cooking time 🙂
Can I make cupcakes (12) with this recipe or use an 8 inch glass pan?
Hello Amy- absolutely! I tested this batter to make cupcakes and it turned out fabulous. Just reduce the baking time to about 18-20 minutes (check at the 18 minute mark). An 8-inch glass pan works fine, too.
I like the fact that it’s a healthier recipe.
Thanks, Shohreh!
For a double layer cake do I cook the layers separately or make them at once and then cut them?
You can- I find that the easiest method. Slicing a single layer cake in half works too, but it can be a little tricky!
Can yiu use coconut sugar?
Yes you can!
Looks amazing. Do you have the weight measurements for this recipe? Just wondering to make this GF will it be the same volume or more than 2 cups? I am in Australia & our cup is 250 & Tablespoon 20ml which is different to some other countries. Appreciate your help!
Are you perfectly sure the fat content is only one gram with all the cocoa powder? Low fat is imperative for my diet for a health issue.
Renee- I’m getting our in-house dietitian to chime in on this- Hi Renee, the nutritional information for this cake is using Hershey’s cocoa powder, which has negligible fat per tablespoon. Once you divide it by the 8 slices, there is about 1 gram of fat per slice. You are welcome to double check using your own ingredients or check with another medical professional- Felicia Newell RD
In your post, for the frosting “To make: 1 cup sugar free powdered sugar, 1/2 cup granulated sweetener (monk fruit or erythritol), cocoa powder, vanilla extract, 1/2 cup unsweetened almond milk,” how much cocoa powder and vanilla extract do I use?
Thank you!
Hi! I only have a 9 inch spring foam pan. So the cake layer will be a little thinner. Should I adjust the length of cooking time?
I love this frosting ! I literally eat it by the spoonful alone so good
Will you post a video for this? Personally do you like almond flour cakes gluten free or AP?
I was most skeptical about this cake i.e., taste and moistness. But, oh my gosh, this cake is DELICIOUS. It is so moist and again DELICIOUS. It was easy and quick. I will definitely be making this cake again and again. BTW, I did not ice my cake.
I love this cake. I noticed in some comments the question of Almond Flour was asked about. Personally, I find Almond Flour to be a bad choice because it is difficult to work with and often requires recipe adjustments. And the biggest issue for me is the high fat and oxalate content which can lead to inflammation and digestive issues. I get inflammation every single time I use Almond Flour. Do you find this to be true?
Hi Debbie- it really does depend on the individual. Almond flour is higher in fat than traditional flour (it’s just ground up almonds). I don’t have any issue enjoying desserts using almond flour (I regularly make either my almond flour cookies or almond flour cake), as have many readers. If you notice that you’re struggling to enjoy it, then it’s best to avoid recipes using it 🙂
Can you use coconut milk instead of almond milk for the frosting?
Yes you can!
This cake is fantastic~ so moist! I was using up various flours I had so used a combo of almond flour, garbanzo bean flour and a bit of gluten free all purpose and it came out great!!!
I didn’t try the frosting because it didn’t list the amount of cocoa powder. Can you add the amount to the recipe?
Thanks!!
Yes will fix!!
Can I replace applesauce with anything?
Yes! You can use mashed banana or mashed pumpkin 🙂
Best chocolate cake ever!
Looks delicious!!! Do you think the 1 cup of sweetener could work with maple syrup or honey?
I don’t see why not!
I have everything to make this cake except for applesauce Is there a substitute that I could use?
TIA
Thank you
It’s a lot of sugar, I put 150 g of brown sugar, it turned out very sweet. So sweet that the right filling remains cream (as unsweetened as possible).
really good!!!
HELP! I am in the process of making the frosting you have posted. It is just runny soup. I followed it exactly as listed!
What can I do? I am out of sugar-free powdered sugar.
Hi Laura- did you use canned coconut milk? It shouldn’t be like soup, it’s thick and glossy.
Amazing recipe! This is the second recipe of yours I’ve followed and they’re always a big hit! Fuss free, straightforward and happy baking! Thank you for this wonderful recipe!
So welcome!
I made this chocolate cake for Thanksgiving as a healthier sugar free dessert option. My son who’s watching what he eats after losing 100lbs, really loved this healthier option. I also made your sugar free cheesecake recipe. He also loved it and asked me to make both for Christmas dinner. Thank you for sharing!
So delicious. Moist and just chocolatety
Hi! Can I use almond flour??
I haven’t tried- You are welcome to experiment and see or make my almond flour chocolate cake.
All your recipes are scurmtions
Thank you. I am an avid follower of your meal prep. Love the simplicity and yummy recipe. More power on your cooking endeavour.
What a great recipe!
Hello Arman,
I really wanted to make your Healthy Chocolate Cake with Healthy Chocolate Frosting for my husband’s upcoming birthday this week. But I wanted to see if you can help me as in your frosting recipe, as seen below, there is no quantity for the cocoa powder or vanilla extract. Could you pretty please send me these?
I appreciate your assistance and also for your yummy looking recipes!!!
Thank you so much 🙂
Healthy Chocolate Frosting
You can use any chocolate frosting of choice. While I often use a healthy frosting made with applesauce, to keep the sugar and calories down, I also use this sugar free and fat free chocolate frosting-
To make: 1 cup sugar free powdered sugar, 1/2 cup granulated sweetener (monk fruit or erythritol), cocoa powder, vanilla extract, 1/2 cup unsweetened almond milk.
Combine your dry ingredients and mix well. Add the vanilla extract and milk and whisk together, until smooth and glossy. For a thicker frosting, add more powdered sugar. For a thinner one, add more milk.
Hi! 1/4 cup 🙂
You are a life saver…sending lots of love from dar es salaam, Tanzania Africa
For the chocolate frosting given in the recipe, it reads “ 1 cup sugar free powdered sugar, 1/2 cup granulated sweetener (monk fruit or erythritol), cocoa powder, vanilla extract, 1/2 cup unsweetened almond milk”
How much cocoa powder and vanilla? Thanks!
1/4 cup cocoa powder.
I made this cake a few weeks ago. One of the best chocolate vegan cakes I ever had. My co workers liked it as well.
Can I make this as a 9×13 cake? If so, should I double the recipe? Thanks in advance!
I would double it- it will be super thin if not 🙂
We doubled the recipe except for the sweetener and this chocolate cake was a winner! It did take longer to bake in our oven but we’ll definitely make it again
Can you sub the water for milk?
You sure can!
The best
Wondering what happens if you have no sugar or alternative sweeteners in the cupboard and make the recipe without ? I mean I do have chocolate protein powder with sweetener but don’t know it that can be used… thank you for the help!!
So moist and yummy…and easy. Served it with light whip cream…need to find a healthy low fat no sugar frosting recipe.
I have been battling with gallstones and have to stay on a low fat diet until I can get my gallbladder removed, well.. of course my birthday was yesterday and I want a cake. Made this cake and it was a hit. Everyone loved it and couldn’t even tell it was fat free/low fat.
So, I decided to go on a diet to lose 15 lbs, and am trying to keep my calories low. But I LOVE sweets! Finding low-cal desserts that really feel like cheating is hard! Found this recipe and tried it. It’s awesome! Moist and fudgy! I used Swerve sweetener, and also added about 1/3 cup of Lily’s sugar-free dark chocolate baking chips which makes it even better, like a fudgy brownie, and for me made frosting unnecessary. I boiled the water before adding it, which gives it a very smooth texture and helps the batter blend nicely (stole that idea from a “real” chocolate cake recipe I use)! My husband also loves this cake even though he’s not on a diet. He loves it in the morning with his coffee and likes it cuz it’s not overly sweet. I literally make this every week!
Aw, thank you Jennifer- I love that you make it every week 🙂 Thanks for your lovely feedback and sharing your tweaks to it. I can imagine with those chips in it, it’d result in a super fudgy texture 🙂
So nice to have a fat free version that isn’t chewy.. good job
I made this cake yesterday and it was delicious only thing I was a little concerned about the all purpose flour I’m a diabetic but it was so delicious I made a sugar-free cream cheese frosting to go on top of it so easy moist easy peasy if you like chocolate this is your dream cake it’s like you just have to make it it’s delicious
Seconding cream cheese frosting. Vegan works well, both plain and cinnamon raisin are yummy with this cake. This has become my only chocolate cake recipe! Very adaptable, and perfect as is.
Thank you, thank you, thank you, Arman! Mmmmmm.
So very easy and super delicious. Easy to substitute several of the ingredients if needed. Will definitely be making this again.
I would love to try this
Thank you for this recipe. I saved the recipe and your post. Chocolate cake is my weakness. (The trouble with start is to stop) I usually cut wedges not slices. I haven’t tried it yet but will definitely, probably before Christmas. Never thought sugar free chocolate cake was even possible. If it comes out as good as the commenters indicate I’m going to have to exercise some real will power or only make it when I’m entertaining, otherwise I’ll eat it all myself alone.
Thank you! How much cocoa powder for this frosting?
Hello,
I just wanted to double-check, do I really use 1/2 cup of vanilla extract for this frosting? Or am I reading this wrong? Thanks.
it’s 1/2 teaspoon
I never baked a cake from scratch until today, and this came out amazing! I highly recommend this guilt-free cake! I also made the “healthy frosting,” and I am a fan! Highly recommend!
Does this cake have to be refrigerated
If you keep it longer than 2 days then yes 🙂
Can I use almond flour
Not that I’ve tried.
Hi this recipe looks great. I’m in need of low fat but not concerned about carbs. Can I use the same amount of regular sugar with no issue? Thanks so much for sharing this!!
You sure can!
Hi Arman I’m recovering from a serious illness and due to this I’m not able to have all the goodies and especially my favourite chocolate cake I was over the moon when I came across your recipes I could of cried (really) I can’t have fat in my diet and tada 💃🏽 Your cakes don’t have any in whoop whoop can’t wait to get back in the kitchen and try these recipes gives me more to look forward too thank you so very much 😘 marina
Has anyone used this recipe for cupcakes? I’m about to and also use the icing and omit the chocolate so I can color it green for St. Patrick’s Day.
I’m a pastry chef that had to give up sugar 😡, and all my training says this cake should NOT work…but it’s FABULOUS!!! I still can’t believe it! Tender, sweet, solid chocolate flavor, good crumb, moist…it just can’t be (but is)!! Brilliant approach for a sugar/fat free cake! Not sold on the frosting, but actually a dusting of sugar-free powdered sugar would have been sufficient. First rate cake!!! (For the record I doubled the recipe using 1 cup each AP flour, whole wheat flour, and chickpea flour, and baked in a 12” springform; took about 45 minutes to bake.)
Has anyone tried to use a combo of AP flour and almond flour?
I made a layer with Kodiak brand whole grain protein flour and it still tastes yummy, just a bit denser than the original. Added 2T of melted vegan chocolate to keep it moist, super chocolate-y.
I made it with regular flour and sugar. Texture was a little dense and tough, but flavor was wonderful and it really satisfied my chocolate cake craving. On a low fat, gallbladder diet, and I topped it with cherry pie filling and fat-free cool whip and everyone enjoyed it. Will definitely make again.
I have cut out sugar from my diet and prefer whole wheat. My sister was able to use white whole wheat flour in place of all-purpose and made this for my birthday! I am so happy she came across this recipe as it made my day and was a real treat! So delicious I had to ask for the recipe to keep for myself 🙂
Yes thank you for the great recipe. I’m always looking for ways to cut fat and calories. Kudos to you, sir!
You are a gem, Faye!
Perfect for my kid with an egg allergy!
Hi just making this now can’t wait, is the 100 calories for the single layer you give recipe for or the triple layer?
Thanks Sam
Really enjoyed this easy recipe and the cake tastes delicious! I added berries on top which adds a nice twist to the chocolate 🙂
Really good recipe! I was surprised at how decadent, fluffy and moist it was. I made the ‘healthy frosting’ icing and added a couple of tablespoons of raw Cacao and switched the maple syrup for 4 tablespoons of honey.
Made the applesauce myself.
Cake turned out moist. Made a layer cake, from the one batch, and shared it with my partner who isn’t an alternative foodie – he liked it!! Will be making this regularly. Thanks so much for the recipe.
Loved the cake. Instead of frosting, I made it a poke cake with sugar free raspberry jello! Delicious!!!
It was delicious! Made the triple recipe. I did have to cook it for quite a while…maybe my oven🙄 Used your healthy frosting (applesauce) and topped with sliced strawberries.
Hi! I would like to make this for my son’s first birthday. Do I need to change anything if I wanted to use a 6 inch round pan instead of an 8 inch?
I don’t see why not, you may need to bake it a little longer
Can you use an egg – wonder what that would do?
Haven’t tried!
Hello! I’m looking to bake this cake for my birthday in a few days, but I have a few questions. Have you tried using white whole wheat flour for this recipe, and if so, does it turn out as well? Can you replace any of the water for milk or soymilk? Thank you so much, I can’t wait to make this cake!
It isn’t as moist but works okay! You can definitely use milk or soy milk
I used coconut gluten-free flour but used the other exact ingredients and somehow had a crumby unsmooth batter…twice…what did I do wrong? 🙁
Coconut flour isn’t a substitution option- This recipe calls for all purpose flour or gluten free all purpose flour.
I am not vegan. I am a fan if chocolate cake especially when it’s my birthday. 😊 However, as the years go by and too many cakes are eaten I have found the need to find a healthier recipe. This is it. It was honestly a surprise to me to discover how tasty it was.
Only thing I modified was that I put sparkling water instead of regular water because I read about the carbon in it helping make vegan cakes fluffier.
I just need to try without it now to know if the vinegar alone reacts enough with the baking soda to get the fluffy texture I love.
Taste wise it’s great!
Thanks!
Best chocolate cake recipe. Thank you!
hey i couldnt find apple cider vinegar at my local suppermarket how many eggs should i use instead
I haven’t tried, you can use any vinegar or even lemon juice.
Hey! I saw the ratings of this recipe and I would love to make it. I just want to know if I could substitute some of the water for freshly brewed coffee since I’ve heard it makes the chocolate flavor better.
Absolutely!
What a treat. Will experiment with other flours for extra nutrition. If anyone has tried any others-ancient grain, oat, almond, coconut, etc for part of the flour please let me know the results
This was delightfully SO good! I make some sort of healthy dessert every weekend, and I was skeptical since this one called for no eggs, butter or oil. However, it was very moist and dense. I added an extra 2 tbsp of cocoa, and an extra dollop of apple sauce. I also added in 2 tsp of instant coffee to make enhance the chocolate flavor (I love chocolate). I made the healthy icing with apple sauce icing with coconut oil to go on top…and OH MY!!!! SOOOO good! Thank you!
You are so welcome, Tessa!
this cake was very dry and did not taste good. Do not use honey like I did. Also it was very watery.
Hi Ariana, honey isn’t a recommended or used ingredient in this cake.
Can i just eliminate the sweetener altogether?
I haven’t tried!
Thank you for this recipe! Baked it around Christmas time and I loved it. I used whole wheat flour instead of all-purpose in the same ratio and substituted one cup of granulated sweetener for one half cup of white monkfruit sugar. Baked for 25 minutes and turned out so moist and fresh! (It wasn’t overly sweet, but if you like sweetness then I’d recommend sticking to the full one cup of sugar!) I’ll definitely try more of your recipes as soon as I can. Thanks again!
Thank you, Sophie!
Will stevia packets work in this? It’s not the granules
I haven’t tried that, I don’t see why not.
I tried this recipe for my husband for his birthday and everyone loved it!!
Thanks for the feedback, Kristy!
This was amazing, thank you! I’ve read that oat fiber can replace up to 1/4 of the flour in a recipe so I used 1/3 cup of oat fiber and filled my measuring cup the rest of the way with all purpose flour. I sampled the batter before popping it in the oven and determined that I needed a bit more sweetener for my tastes so I adjusted accordingly. It was the best chocolate cake. So rich and fudgy! I used the sugar free frosting included in this recipe, but substituted peanut flour for cocoa flour for a super delicious peanut butter frosting. Will definitely be making this again!
Hi can iuse honey or maple syrup instead of other sweetners?
I haven’t tried- Granulated is all I’ve tried 🙂
Hiya do you think almond or chia flour would work ok?
Haven’t tried, I doubt chia would, almond could work – you are welcome to experiment and see!
This was the best low cal chocolate cake with frosting recipe I have ever had! It’s a bit higher in carbs than I would like, though, given the amount of flour. Any thoughts on substituting oat fiber for part of the regular flour and if so, how much do you think I could substitute and still keep the great taste/texture?
I haven’t tried so you’d need to experiment and see
What’s the cholesterol in a serving?
Not sure! You could use myfitnesspal to calculate it 🙂
I made this for my birthday today after looking for a vegan cake that my family would find acceptable! This tasted so good, they had no idea it was vegan. Will definitely be using more of these recipes again, thank you!
It was so moist and yummy. I didn’t expect it from such a healthy recipe. Thank you!!!
So welcome! 🙂
Hi, tried your recipe with wheatflour tastewise it’s good but while eating we felt little sticky in mouth,I fallow everything🙂
I love chocolate cakes they are my favorite and this one has only 98 calories. Thanks a lot for sharing this recipe it will keep me fit as well as fulfil my craving
You are so welcome!
That’d be nice to add the tool in you recipe though, many bloggers do that and I think it’d be a great addition. Thanks
We do for most recipes, but don’t use the automatic one as it is not accurate.
I can’t wait tomake
Can you please give the recipe in grams?
We haven’t calculated it in grams, but you can google a conversion tool.
Thank you so much, I saw that one but it had oil that I didn’t want.
This sounds so yummy like all your recipes. Any suggestions how I can make this a vanilla cake. I am thinking of just omitting cocoa and may adding in a bit of protein powder instead or just leave out all together??
Thanks so much for all your easy to make and creative ideas.
I haven’t tried- You could make my vanilla cake instead- https://thebigmansworld.com/easy-vanilla-cake/
Excellent cake. So light! A real hit at my house.