Print

Healthy Chocolate Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, moist, and deeply chocolatey healthy cake made without sugar, butter, or oil. This soft and tender chocolate cake is low calorie, completely sugar free, and perfect for a lighter dessert that still tastes indulgent.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 40 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Diabetic

Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free 1:1 flour blend)
  • 1 cup granulated sugar-free sweetener (allulose or monk fruit)
  • 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 Frosting:
  • 1 cup sugar-free powdered sweetener
  • 1/2 cup granulated sugar-free sweetener
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk or full-fat coconut milk

Instructions

  1. Preheat oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
  2. In a large bowl, whisk together flour, sugar-free sweetener, cocoa powder, baking soda, and salt until well combined.
  3. Add apple cider vinegar, vanilla extract, and applesauce. Mix until incorporated.
  4. Slowly pour in water while stirring until a smooth batter forms. Do not overmix.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 25–30 minutes, or until a skewer inserted in the center comes out just clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For optional frosting, whisk powdered sweetener, granulated sweetener, and cocoa powder. Add vanilla and milk, whisk until smooth, then spread over cooled cake.

Notes

  • Use a certified gluten-free 1:1 flour blend for a gluten-free version.
  • Allulose provides the best texture, but monk fruit works well.
  • Do not overbake to prevent dryness.
  • Store at room temperature for up to 7 days or refrigerate up to 10 days.
  • Freeze individual slices for up to 6 months.
  • Can be made into 12 cupcakes (bake 18–20 minutes).

Nutrition

Find it online: https://savorymomskitchen.com/healthy-chocolate-cake/