Healthy Chocolate Fudge Cake

The BEST healthy chocolate fudge cake at 175 calories per piece! No granulated sugar, oil or butter – uses honey and greek yogurt. Plus there’s a healthier frosting recipe that’s only 2 ingredients.
slice of healthy chocolate cake from scratch on metal plate
Holy smokes friends! I feel like a whole new woman because I am bringing you the healthiest chocolate cake recipe and it’s SO delicious!

This healthy chocolate cake is refined sugar free and can be made gluten free. I’ve tested it with King Arthur’s gluten free flour and it turns out amazing.

We already have an amazing recipe for healthier chocolate cake on our site – but my friend Ashley is allergic to bananas and that recipe uses bananas as a healthy substitute for butter and sugar.

So I really wanted to create a healthy chocolate cake recipe that didn’t call for bananas so she could enjoy it!

2 slices of healthy chocolate cake from scratch on metal plate
I am really impressed with how it turned out. Granted, it took 5 batches of trial and error to get the finalized recipe, but it was worth it.

Easy healthy chocolate cake ingredients

  • all purpose flour – but you can also sub whole wheat flour or gluten free flour
  • baking soda – to give the cake fluffiness
  • unsweetened cocoa powder – chocolate cake wouldn’t be chocolate cake without it!
  • honey – healthier substitute to granulated sugar
  • milk – for moisture
  • greek yogurt – healthy fat and makes make so moist
  • egg – structure and leavening
  • vanilla extract – hello, good in everything!

slice of healthy chocolate cake from scratch on metal plate
The frosting / topping on the cake is a little bit more of a cheat because it’s not entirely sugar free – but if you compare it to a regular buttercream frosting you’d put on a chocolate cake, this alternative is a lot healthier.

Skinny chocolate cake frosting (2 ingredients)

  • cool whip – so creamy and light and about 165 calories for 1 cup
  • melted chocolate – adds nice rich chocolate flavor

If you’re wanting a different alternative to that topping you could make a coconut cream chocolate frosting (whip the coconut cream and add melted chocolate) or I have seen avocado chocolate frosting before.

slice of healthy chocolate cake from scratch on metal tray
In total the whole cake with the topping is only estimated to be 1,580 calories! Because the recipe is baked in a 8×8 inch pan, I cut the cake into 9 pieces – 1 piece is estimated to be 175 calories!

For someone who likes nightly dessert (Hi, that’s me!) this is great news!

Plus, Ryan is kind of a stickler for “real” dessert and when he tried this cake, he said he’d go back for seconds. So it’s husband approved. I also brought it to bible study and every single piece disappeared.

This is the healthy chocolate cake of your dreams!

slice of healthy chocolate cake from scratch on metal plate

How to make healthy chocolate cake from scratch without bananas

It’s all about ingredient swaps! Honey is used in place of sugar. Yes, the recipe for the frosting does contain chocolate chips, which contain sugar unless you buy the sugar-free ones.

Greek yogurt is used in place of oil or butter.

Healthy cake for first birthday or toddlers

This is a great healthy chocolate cake and frosting recipe to make for a first birthday or for toddlers if you are wanting to avoid added granulated sugar.

healthy chocolate cake slice on metal plate collage with text overlay

More healthier desserts

Healthy Peanut Butter Cookies
Healthier Fudgy Brownies
Healthier Banana Bread
Healthy Dark Chocolate Cookies

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For a step-by-step of how to make this healthy chocolate cake recipe, watch this short video:

Healthy Chocolate Fudge Cake

Healthy Chocolate Fudge Cake

Yield: 9 pieces
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

The BEST healthy chocolate fudge cake at 175 calories per piece! No granulated sugar, oil or butter - uses honey and greek yogurt. Plus there’s a healthier frosting recipe that’s only 2 ingredients.


  • 2/3 cup skim milk
  • 1 egg
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1/4 cup greek yogurt
  • 1 cup all purpose flour OR whole wheat flour OR gluten free flour
  • 3/4 tsp baking soda
  • 4 tbsp unsweetened cocoa powder (sifted)
  • 1/4 cup semi-sweet chocolate chips (OR sugar free chocolate chips)
  • 1 cup fat free cool whip



  1. Preheat the oven to 350º F.
  2. In a mixing bowl, combine the milk, egg, honey, vanilla extract and greek yogurt, whisk together until combined.
  3. In a separate bowl, combine the flour, baking soda and sifted unsweetened cocoa powder. Once mixed, add the dry ingredients to the mixing bowl and stir until just combined. Small clumps and flour streaks are okay!
  4. Spray a 8 inch square baking pan with non-stick cooking spray. Pour the batter into the pan and bake for 22-24 minutes or until a toothpick inserted in the centers comes out clean.
  5. Allow the cake to cool.


  1. Place the 1/4 cup chocolate chips in a microwave safe bowl and microwave on 50% power until melted. To help the chocolate melt without burning you can add a very small amount of oil. Allow the chocolate to cool for 5 minutes.
  2. In a mixing bowl, combine the melted chocolate and cool whip, stir until combined. Spread on top of the cooled cake. The cake can be covered and refrigerated until ready to serve.


I recommend sifting your cocoa powder. Some brands tend to be more clumpy and can leave chunks of cocoa powder in the cake after baking.

I've made this cake gluten free with King Arthur's gluten free flour and it turns out amazing.


  1. This looks light and delicious! I will definitely be giving this a try!

  2. Wonderful! This looks so moist and healthy!

  3. Your desserts totally rock! But I cannot figure out how to pin them. Can u please advise? Thank you!

    • Hi Christy! I have a gray pin it on the left hand side on my site. It floats and should always be there!

  4. Yummy! Sounds healthy and looks good. Will def try it out thanks .

  5. Just ran downstairs and made this … amazing even with no cool whip!!! keeper ????

  6. Do you think this recipe will turn out using whole milk instead of skim? 

  7. Beautiful, sweet, comforting, healthy. I’m in. Thank you and have a pleasant day !

  8. Hi Beth,

    What can I use instead of honey as i want to make it for my baby’s first birthday?

  9. Hi
    1. Can I skip the baking soda if I’m using self-raising flour? (Cos I already have some in my pantry)
    2. Can I substitute yogurt with something else? More milk perhaps?

  10. Do you think I could use regular yogurt instead of Greek, we do not like Greek yogurt.

  11. I just made this. The cake is great. My “frosting” looks nothing like yours. I consider myself a good baker and know my way around the kitchen. I’d like to know how you were able to get your chocolate mixed in with the cool whip without it seizing up. I cooled the chocolate per the recipe instructions, mixed it together and as soon as it hit the cold cool whip it looked like specks of chocolate.

    • Hmmm, interesting. I’ve made this frosting a few times and never had those problems. I definitely let my chocolate come to room temperature before mixing it to the cool whip.

  12. Cool Whip DOES make a Sugar free Cool Whip…I’m not sure if there’s any chemical sugar substitute in it, but I don’t believe so!

  13. Hello Beth、I warched your helpful video and made it for the first time yesterday using whole wheat flour. But hmmm. I’m not sure why mine came out wet、 dense、chewy..
    (. I’m not sure if I was supposed to but I dry it on the rack after cool it down in the pan for 10 min. )
    Your picture looks really good and looks nicely fluffy.
    Maybe because I used dark color pan?
    If you happen to know how I can make it better、it’ll be great if you could let me know. I’d love to bring it for our church potluck someday:) thank you!

    • The material the pan is made out of will affect baking time. Next time try baking it for less time, checking it throughout baking.

  14. I just tried making it. And i just took it out from oven. It came out good!:)
    This is a basic baking question. But am I supposed to cool this cake on rack or just leave in the pan?? Also、 am I supposed to put a plastic wrap over it while cooking the cake? The first I tried、 the surface got dried because I didn’t cover with anything while cooling it down.
    Overall great recipe! thanks Beth!

    • No, don’t cover it while cooling. Let the cake cool in the pan. If the surface is getting dried out, I’m thinking the cake could have been over-baked.

  15. Hi, just want to let you know that I made this cake and I LOVED it! I’m always looking for healthier options for desserts and this cake tastes amazing! Plus, it was super easy to make. It’s definitely something I’ll make again. 
    The only thing that didn’t come out quite right is the frosting. It tastes fine but the consistency doesn’t seem like frosting, it’s more liquidy with chocolate specks, even after I put it in the refrigerator. Did you defrost the Cool Whip before mixing it with the melted chocolate? Thank you!

    • Hi Gillian! The cool whip definitely needs to be defrosted. Did you let the melted chocolate cool before adding it to the cool whip? Be sure to mix the frosting together by hand.

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