This healthy chocolate cake is rich, moist, and deeply chocolatey, yet completely sugar free and fat free. With a soft, tender crumb and just around 100 calories per slice, it’s a lighter dessert that never tastes “healthy.” Whether you’re watching your sugar intake or simply want a better-for-you treat, this cake delivers indulgent flavor with simple pantry ingredients.

Why You’ll Love This Recipe

Simple pantry ingredients. No butter, no oil, no milk, and no refined sugar required.

Moist and fluffy texture. The crumb is soft and tender, just like a classic chocolate cake.

Low calorie and sugar free. Each slice is around 98–100 calories, making it a lighter dessert option.

Diet adaptable. Easily made gluten free with a certified gluten-free flour blend.

One bowl recipe. No fancy equipment needed—just a mixing bowl and spoon.

Perfect for any occasion. Dress it up with frosting or enjoy it plain with a dusting of cocoa powder.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour (or gluten-free all-purpose flour blend)

1 cup granulated sugar-free sweetener (allulose or monk fruit sweetener)

1/4 cup unsweetened cocoa powder, sifted

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon apple cider vinegar

1 teaspoon pure vanilla extract

6 tablespoons unsweetened applesauce

1 cup water

Optional Sugar-Free Chocolate Frosting:

1 cup sugar-free powdered sugar

1/2 cup granulated sweetener (monk fruit or allulose)

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1/4 cup unsweetened almond milk or full-fat coconut milk

Directions

Preheat the oven to 180°C (350°F). Line an 8-inch round cake pan or springform pan with parchment paper and lightly grease the sides.

In a large mixing bowl, add the flour, granulated sweetener, cocoa powder, baking soda, and salt. Whisk thoroughly to remove any lumps and evenly distribute the dry ingredients.

Add the apple cider vinegar, vanilla extract, and unsweetened applesauce. Mix until combined.

Slowly pour in the water while stirring. Mix until the batter is smooth and fully incorporated. Do not overmix.

Transfer the batter into the prepared cake pan and smooth the top.

Bake for 25 to 30 minutes, or until a skewer inserted in the center comes out just clean. Avoid overbaking, as the cake continues to cook slightly while cooling.

Remove from the oven and allow the cake to cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before frosting.

If making the optional frosting, whisk together the powdered sweetener, granulated sweetener, and cocoa powder. Add vanilla extract and milk, whisking until smooth and glossy. Spread over the cooled cake.

Servings and timing

Servings: 8 slices

Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: Approximately 40 minutes

Each serving contains approximately 98 calories.

Variations

Layer cake. Double or triple the ingredients to create a two- or three-layer cake for special occasions.

Cupcakes. Divide the batter evenly into a 12-cup muffin tin and bake for 18–20 minutes.

Sheet cake. Bake in an 8 x 8-inch square pan for a snack-style cake.

Dark chocolate version. Replace regular cocoa powder with dark cocoa powder for a deeper chocolate flavor.

Dairy-free frosting option. Use coconut milk instead of almond milk for a richer frosting texture.

Nutty addition. Stir in a few tablespoons of chopped walnuts or almonds for added crunch.

Storage/Reheating

To store: Place leftover cake in an airtight container at room temperature for up to 7 days. To help retain moisture, place a paper towel over the top of the cake before sealing the container. For longer storage, refrigerate for up to 10 days.

To freeze: Wrap individual slices tightly and store in a freezer-safe container for up to 6 months. Thaw at room temperature for about 30 minutes or overnight in the refrigerator.

To reheat: Warm a slice in the microwave for 10–15 seconds for a freshly baked texture.

FAQs

Can I use regular sugar instead of sugar-free sweetener?

Yes, you can substitute regular granulated sugar in equal amounts, though this will increase the calorie count and sugar content.

Can I make this cake gluten free?

Yes, use a 1:1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum for proper structure.

Why is apple cider vinegar used?

It reacts with baking soda to help the cake rise and creates a lighter texture without needing eggs.

Does the cake taste like applesauce?

No, the applesauce replaces fat but does not affect the chocolate flavor.

Can I use milk instead of water?

Yes, dairy or non-dairy milk can be used, but water keeps the cake lighter in calories.

How do I know when the cake is done?

Insert a skewer into the center. It should come out just clean with a few moist crumbs, but no wet batter.

Can I make this into cupcakes?

Yes, divide the batter into a lined muffin tin and bake for 18–20 minutes.

What sweetener works best?

Allulose provides the best texture, but monk fruit sweetener also works well.

Can I skip the frosting?

Absolutely. The cake is flavorful on its own and can be enjoyed plain or lightly dusted with cocoa powder.

Why is my cake dry?

Overbaking is the most common cause. Remove the cake as soon as the skewer comes out just clean.

Conclusion

This healthy chocolate cake proves that you don’t need butter, oil, or sugar to create a rich and satisfying dessert. With its moist texture, deep chocolate flavor, and simple ingredient list, it’s a recipe you can confidently serve to anyone. Whether you enjoy it plain, frosted, or layered for a celebration, this cake delivers indulgence in a lighter, wholesome way.

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