Healthy Chocolate Cake

Name: Healthy Chocolate Cake (Fat Free AND Sugar free!)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

By Arman Liewupdated on Jan 03, 2026

Jump to Recipe ▼

Reader Rating

Total Time 30

Servings 8 Slices

This post may contain affiliate links. See my disclosure policy.

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
Ingredients needed
How to make a healthy chocolate cake
Arman’s recipe tips
Storage instructions
Healthy Chocolate Cake (Fat Free AND Sugar free!) (Recipe Card)
More healthy chocolate desserts

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.

applesauce, water, and vinegar added to bowl.

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.