Healthy Chocolate 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.

4.58 from 80 ratings

The BEST healthy chocolate 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.

Prep Time10

Cook Time30

Additional Time15

Total Time55

Course: Dessert

Cuisine: American

Keyword: healthy chocolate cake, healthy chocolate cake for first birthday, healthy chocolate cake no sugar, healthy chocolate cake recipe, healthy chocolate cake toddler, healthy chocolate fudge cake, how to make healthy chocolate cake from scratch, skinny chocolate cake

Servings: pieces

Author: Beth

Equipment

Ingredients

⅔ cup (158ml) skim milk
1 large egg
½ cup (118ml) honey
1 tsp vanilla extract
¼ cup (57g) greek yogurt
1 cup (120g) all purpose flour OR whole wheat flour OR gluten free flour
¾ tsp baking soda
4 Tbsp unsweetened natural cocoa powder sifted
¼ cup (43g) semi-sweet chocolate chips OR sugar free chocolate chips
1 cup fat free cool whip

Instructions

Cake

Preheat the oven to 350º F.
In a mixing bowl, combine the milk, egg, honey, vanilla extract and greek yogurt, whisk together until combined.
2/3 cup (158ml) skim milk, 1 large egg, 1/2 cup (118ml) honey, 1 tsp vanilla extract, 1/4 cup (57g) greek yogurt
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!
1 cup (120g) all purpose flour OR whole wheat flour OR gluten free flour, 3/4 tsp baking soda, 4 Tbsp unsweetened natural cocoa powder
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.
Allow the cake to cool.

Topping

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.
1/4 cup (43g) semi-sweet chocolate chips
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.
1 cup fat free cool whip

Video

Notes

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.

Nutrition