Flourless, butter free and naturally fruity sweetened… this is what this incredibly tasty and extra moist chocolate cake is all about.
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I got invited to try this amazing recipe by a friend of mine a week ago on a train trip to Göteborg (West coast of Sweden). For me who strongly believes that true baking has to be done with so-called “true” ingredients like butter, sugar and flour, I would never have given this cake a chance.
More than that: I would never have guessed that it was flourless (it still seems almost impossible according to its perfect texture) and naturally gluten free. Entirely sweetened by fruits – with dates actually – you would not think there is no refined sugar in the recipe. The cake is perfectly sweetened and does not taste fruits at all. Then coconut oil is used instead of butter – a much healthier alternative and guaranteed with no cholesterol!
But I am telling you, what surprises me the most in this chocolate cake is its amazing extra moist texture that makes you think that there is no way it is a healthy recipe! It took me a while to understand it could be so moist without any flour!
For fun, I did the test separately with several of my friends this weekend and asked them to guess which ingredients this cake was made of. Each single time, they answered flour in the first place, then sugar and butter. I think it says a lot about this non-looking-but-still-very-healthy chocolate cake!
To finish with, you will be amazed by the simplicity of the recipe. With only 6 main ingredients + baking soda, all you have to do is basically to mix everything in a food processor and then pour the batter into a form. Easy, right?
Whether you care about healthy food a lot (and try to avoid refined sugar or butter as much as possible) or not, I really encourage you to taste this recipe at least once. A serving size is indeed the perfect healthy snack to enjoy in the afternoon and will satisfy your chocolate cravings!
And for other healthy recipes with chocolate, you can also try one of these :
- 5 ingredients snickers bliss balls
- Healthy Double Chocolate Avocado Cookies (sugar and dairy free + a vegan version)
- Healthy Oat-Peanut Butter Cups (Vegan)
- Healthy Vegan Chocolate Chip Blondies (refined sugar free)
- Easy Chocolate Chip Granola Bars (vegan, gluten free, no added sugar)
- Sugar-Free Almond Butter Banana Muffins
Healthy Extra Moist Chocolate Cake
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Healthy
Flourless, butter free and naturally fruity sweetened… this is what this incredibly tasty and extra moist chocolate cake is all about.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 7.5 oz (200g) unsweetened baking chocolate or at 70% cocoa
- 1 Tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/4 cup (200g) pitted dates, or about 10 dates
- 3 large eggs
- 1/4 cup (60ml) coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand.
- Pulse pitted dates, then eggs, coconut oil and vanilla.
- Transfer the batter into a 8×8 inch (20 x 20 cm) baking dish.
- Bake for about 25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Nutrition
- Serving Size: 8 servings
- Calories: 166 kcal
- Sugar: 3.7g
- Sodium: 103mg
- Fat: 15g
- Saturated Fat: 10.7g
- Unsaturated Fat: 9.3g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 4.7g
- Protein: 6.5g
- Cholesterol: 61mg
Did you make this recipe?
Lastly, if you make this Healthy Extra Moist Chocolate Cake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
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Susan
I accidentally used only 1 tablespoon of coconut oil and I still thought they were delicious. Very chocolately. My mother loved them, too, but not my husband. He’s not a fan of substitute baking. I will definitely make again!
Delphine Fortin
I’m so happy you liked them, Susan! Just a little trick for your husband: don’t tell him it’s a “healthy” chocolate cake next time, I’m pretty sure he won’t notice! 😉 Del
Sam
Would give it 10 stars if I could! I won a small bake-off in our local area with this recipe. Everyone was so impressed with the depth of those chocolate notes as well as with the fact that it’s eggless, flourless and…even sugarless! What’s not to like about this recipe. It is now my go-to brownies.
Delphine Fortin
Thank you so much, Samantha! I’m so happy you liked this recipe to the point of giving a 10 star-rating! 🙂 It’s one of my personal favorite recipe from the blog too. Thanks again! Del
Anonymous
Hi! I want to make this recipe right away for a special event tonight but I don’t have the right sized pan. Could you please let me know if a 24X24cm pan would require the recipe to be doubled? Also, since I currently don’t have double the ingredients, should I just use a bread loaf pan (24X13cm) instead? Do you know how much longer I should bake it if I use the bread loaf pan?
Delphine Fortin
Hi! So sorry for the delay, I hope it doesn’t come too late for your event tonight. To keep it quick and simple, you can use a 24×13 cm loaf pan to make this recipe, this is probably the best alternative. A 24×24 might be a little too big and your cake will end up very thin. I hope this helps! Del
Nataly
Hi! I don’t eat dates (allergy). How do you think can I put fresh mango insted? (in peaces or puree)
Delphine Fortin
Hi Nataly! This chocolate cake recipe uses dates as main ingredients, so if you can’t eat them I would try to go for another recipe. Have you tried my vegan fudgy brownies for instance? https://www.delscookingtwist.com/best-ever-vegan-fudge-brownies/ I hope this helps! Del
Ramani
Hi Del,
I was looking for recipes with dates as a substitute for sugar and Google threw up your recipe. I must tell you that I was very skeptical to try it since it did not have any kind of flour and neither did it have butter or any milk. Nevertheless, I went ahead and I was surprised at the result. My husband loves chocolate cakes and can be pretty picky about them and so I did not tell him about the ingredients. He ate one piece and then ended up eating half of it at one time 🙂 When I told him about the ingredients he was surprised and refused to believe. Thanks for the lovely recipe.
Ellie L.
Okay, so I made this a few days ago and I loved it! I thought it was quite intensely dark, so I will try it with maybe 6 oz of chocolate next time and see what happens. I served it with a date-sweetened chocolate frosting from The Minimalist Baker, and I think the pairing was perfect together. Today was the real taste test as I served it to my nephews for dessert, and they both loved it! I was honestly kind of surprised by how much they loved it, because they are usually firmly in camp milk chocolate! My younger nephew (age 5) solemnly said, and I quote, “This is the best thing I ever ate in my ENTIRE life!” I did not tell them there was anything different about this than regular brownies (I called them brownies to justify the smaller serving size, I cut it into 16 pieces, which were perfect for me!), so they didn’t have any reason to turn their noses up to it. For the record, I used butter in place of coconut oil, as I do not care for coconut with chocolate. I also used 6.75 oz of unsweetened chocolate instead of 7.5). Oh, and always add at least a little bit of salt to your desserts!
Delphine Fortin
Oh this was so much fun to read, thank you so much for leaving such a detailed review! I’m super happy you liked my healthy extra moist chocolate cake and even more when I hear about your nephews’ reaction (nothing makes me happier than kids approving my recipes – kids are often the best judge!). Oh, and I loved that you called them brownies and topped with a chocolate frosting! Thanks again 🙂 Del
Carlos
Delicious! Re. the nutrition information (ex. 166 calories): is the per serving, or for the whole cake?
Stela
It was delicious, I made it for one of my colleague’s birthday. It was one of the best healthy cake I had ever eaten. To complete, I added an avocado ganache that I found on one of the websites and it was very good.
I wish I could attache some pictures here
Thank you, I am planning to make this cake for more occasions now 🙂
Delphine Fortin
Thanks, Stela! So happy you found your way with this decadent chocolate-avocado ganache on top!
Lindsay
Wow…this chocolate cake is soooooo yummy 🙂 easy to make rich, moist and super chocolatey. It will be a regular bake in our house from now on! Can you recommend any other cake recipes that dont contain sugar,butter or dairy?
Cheers
Linz
Delphine Fortin
So happy you liked it Linz! Yes, I have a bunch of other naturally sweetened recipes to try here: https://www.delscookingtwist.com/sugar-free-and-naturally-sweetened-desserts/ Hope you’ll find some you love 🙂
Linz
Thanks del 🙂 x
Joy Moller
Hi Delphine,
My dear partner surprised me with this delicious cake for my birthday. He served it with raspberries and whipped cream and cups of piping hot tea! It was truly, utterly gorgeous. Rich, moist and not too sweet nor ‘datey’. You have created a perfect cake recipe for those who enjoy grain free, dark chocolate treats. Thank you so much! I am thinking of using the recipe to make a muesli bar for a work snack….including nuts, seeds, cacao nibs and maybe some more almond/coconut flour and psyllium to dry it out for the purpose.
Thank you for your efforts and your kind generosity:)
Joy
NZ
Delphine Fortin
Hi Joy, and thank you so much for your enthusiastic feedback. I’m so glad that you liked the recipe and it seems that your partner also made it extra special! Well done! Del.
Cass
these flourless, butterless, no added sugar chocolate cakes are DELICIOUS!
Idoia
Hi! I am looking at making this for my son’s second b’day – Making two tiers and making a filling for the middle and top… Do you have any suggestions on how to make a healthy buttercream like filling with a flavor that will complement the rest of the cake? Perhaps with avocadoes or other healthy options…
Thank you!
Idoia
Michelle
What a fantastic recipe! My umpteenth making is currently in the oven, with the addition of chopped pecans (approx half a 150g bag, maybe 2/3, but who’s counting where pecans are concerned!)
Now, if you fancy throwing caution (and any diet) to the wind try a flavoured chocolate – mint crisp is
simply mmmmm. Even filled/fruit cream chocolate bars, just pop them in the fridge for a while first, it makes it easier to chop up before popping in the processor. My sister discovered her favourite sinful version by accident, having only a couple of bars of Baileys Irish Cream chocolate to hand at Christmas when she had a hankering to make this cake – not exactly healthy but so scrummy! Thank you for this wonderful recipe, everyone who’s tried it loves it.
Promenade Minimaliste
Je l’ai adoré !! Merci beaucoup pour cette recette healthy mais très gourmande 😀
Elyssa
Hi, love the recipe! It’s hard for me to find dates where I live, do you think I can sub them for bananas?
Noriko
Hello, I made it last night and it became so heavenly. Because I used a smaller tin, the height of the cake was more than in the video. I baked longer than suggested as it was still wobbling in the middle at 25 minutes and I used foil to cover the surface to prevent burning while baking. It came out very rich and moist, everybody tried it liked it. Thank you, I will do it again! Noriko
Delphine Fortin
I’m so happy to hearing that! And yes, using a smaller tin is the key to have the cake light and fluffy. Well done!
Cherry
Is the nutrition info per serving or the whole cake?
Delphine Fortin
Hi Cherry! The nutrition is per serving here. But then it is just an indication as it depends how you slice your cake anyway 😉
Linda Williams
This cake is delicious! After reading the reviews, I had to give it a try. It’s way better than I imagined it would be. I bought the medjool dates, they are a bit expensive, but it’s worth it. They are plump, soft, and sweet. The pits were in them, but were very easy to remove. I used bittersweet chocolate, the bars were on the thin side, so they were easy to break up. I did it one bar at a time, 4 oz, then 3.5oz, because my processor is small. Put that in a bowl and set it aside. The dates I broke up too before adding to the processor, they stick together and form a ball, I used a fork to break them up a few times. Once the eggs are added, it then looks like cake batter. Great recipe, will definitely make this again, and again.
Delphine Fortin
Thank you so much, Linda. I’m glad you loved the recipe too! And I’m with you, the medjool dates are just so ridiculously delicious, and in this cake too 🙂
Kathy Derrick
Can I use avocado in place of oil for this recipe?
Thanks!
Delphine Fortin
Hi Kathy! I haven’t tried it myself so I wouldn’t recommend it. It will probably change the texture of the cake. But if you are up for experimenting, feel free to give it a try and let me know how it turned out. Recipes are always meant to improve with time!
Hayal
Hi,
I am looking for healthier snack alternatives for my son so I would like to try this. I got some date extract /syrup so I would like to use this instead of fresh dates but can you tell me how I would adjust the liquids in the recipe and how much syrup I would need to use please?