Subscribe Now! Don't Miss Anything We Post. Join Our Email List Today!

Healthy Chocolate Cake…But LESS Than Even 100 CALORIES

Don’t Count The Calories….Enjoy The Cake 

This Chocolate Cake is absolutely without any Oil !! Instead of oil, what is used here is plain yogurt(So Delicious or Wholesoy). This way you can avoid incorporating the extra fat and calories that you would have added if you had used oil instead. But that doesn’t at all mean that you are compromising on the richness of the cake !!

Chocolate needs some kind of fat to enhance it taste, so little amount of nut-butter is used.This Recipe has got fantastic reviews every time it has been made and even from people who are not as much health conscious.

The recipe gets rave reviews every single time I make it… even from people who aren’t normally fans of healthy desserts! It can definitely hold its own against any high-calorie chocolate cake from a fancy restaurant or cake shop, and no one ever guesses it isn’t full of fat and sugar.

If you don’t believe that it is less than 100 calories…check out the Nutrition Facts below:


Here’s the RECIPE :

100 Calorie Chocolate Cake

  • 1 cup spelt, white, Bob’s gf, or ww pastry flour (120g)
  • 6 tbsp cacao or unsweetened cocoa powder (30g)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup xylitol or granulated sugar of choice (140g)
  • 1/2 cup mini chocolate chips, optional
  • 1/4 cup yogurt of choice (such as Wholesoy) (60g)
  • 3/4 cup water (180g)
  • 1/4 cup almond butter, peanut butter, OR allergy-friendly alternative (60g)
  • 2 tsp pure vanilla extract (8g)

Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.) In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little under cooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day… this cake is so much richer and sweeter after sitting for a day.

You Don’t Have to Sacrifice Your Health To Enjoy Dessert. Check Gluten Free Desserts Recipe Book Below……


Special Thanks To for this amazingly low calorie recipe


Add a Comment

Your email address will not be published. Required fields are marked *