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!
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.