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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Farwa Penpoint
This recipe is fool proof. Ive baked it thrice and if you add sweetend dark chocolate (adjust the dates) its a total crowd pleaser!
Very happy to have find a healthier alternative for my toddler
Markus
This recipe needs salt added to the ingredients. It brings out the flavour of the chocolate
roni gan
I used bittersweet chocolate so it came out super sweet and it is delicious and such a fast cake to make because it’s all in the magi mix. thank you, really delicious
Delphine Fortin
Happy you liked it, thank you so much for your feedback! Del
Teresa
This turned out really good! And it was so easy to whip together, that I would definitely make it again. Thanks for the recipe. 🙂
Delphine Fortin
Thanks for your feedback Teresa, I’m so happy you liked it! Del
Marjorie Maye
Hi! Looks amazing! Question-do I need to soak the dates first?
Delphine Fortin
Hi Marjorie! Great question indeed! I usually soak the dates when they are on the drier side (i.e. a little older too) and skip this extra step if they’re fresh and moist. Just do what works best for you, given the dates you have. I hope this helps! Del
Marian Lund
If I double the recipe and use a 9 inch tin how long should I cook it please.
Delphine Fortin
Hi! It’s hard to tell since I haven’t tried myself. I suggest you check the oven regularly until fully baked. I hope this helps.
Ashley
This cake blew me away. My partner is avoiding refined sugar and I was looking for a simple recipe with minimal ingredients. This was AMAZING.
I made a few changes:
– I only had baking chocolate chunks (they have a very minimal amount of sugar) so I cut down slightly on the dates.
– I also subbed olive oil and used 1/5 instead of 1/4
– I added a pinch of salt before I put the dates in
Overall, one of the most surprising recipes I’ve ever used. My partner is a former professional chef and couldn’t believe there was no flour.
Thanks for this!
Delphine Fortin
Wow, I’m so happy you liked this cake so much! Thank you for your amazing feedback, I truly appreciate 🙂 Del
Shar
Is there an alternative for coconut oil? I do not like the taste. I am not opposed to using butter if that’s ok to use.
Delphine Fortin
Hello! I haven’t tried the recipe with butter but my guess is that it should work just fine. Please let me know if you try this version, I’ll be happy to hear your feedback! Del
Allegra
I just made this for a small dinner parties. They were excellent! No one even noticed they were flour and sugar free. I also had 1/2 cup of pecans.
Thank you!!
Delphine Fortin
I love it! The blind test always works, it’s almost impossible to tell there’s no sugar and no flour involved 🙂 Thanks for your feedback! Del
mb
perfect!
Delphine Fortin
Thanks!
Nikita Bhagde
Hi Del,
I have made this cake several times and it has always been a hit… this time I am going to make this cake fir my in-laws who are vegetarians… so any substitute u can suggest for eggs? Avocado, mashed banana, pumpkin purée, chia seeds?
TIA
NIKI
Delphine Fortin
Hi! If your in-laws are vegetarian, you should be fine with using eggs. If however they are vegan, the recipe would need a few adjustments. You could try this one instead if you wish: https://www.delscookingtwist.com/healthy-vegan-lemon-zucchini-bread/ I hope this helps! Del
Leigh
Would this cake make a good layer cake? Or would it be too soft?
Delphine Fortin
Hello! Yes, you can absolutely make it into a layer cake, it will work perfectly well! It’s actually a brilliant idea!
Michele
Can this be made in decorative cake mold?
Delphine Fortin
Hi Michelle! Absolutely! Just make sure the cake mold is not too large or you will end up with a very thin cake. Del
James Sant Fournier
Thank you for recipe. Looked around as my wife is still being followed as a cancer patients. Very good taste, my problem was the coconut oil. Change 60ml to 55 grams coconut oil. Maybe since it was in the fridge and hard I may have actually increased the dose. Also, could not find organic chocolate so I used normal sugar free high cocoa choc, but this contains cocoa butter which might increase greasiness. Result, at the end the dish was bubbling with coconut oil on top. Removed as much as possible, but the cake was like a brownie. Excellent taste but greasy texture. Will try again, if no cooking choc available, will diminish coconut oil to one third, that is 20ml. Thank you again, this was my birthday cake to my wife, all organic, a bit greasy but excellent taste. Thanks, James.
Ali
If I double the recipe, what size tin do I need?
Delphine Fortin
I think a 9×9 dish should do. The cake will be a little thicker but absolutely delicious!
Leigh
Could I makes this into a layer cake?
Kimberly A
Can you use date sugar instead of dates? And how much do you think would work?
Delphine Fortin
Hi Kimberley! For this recipe, I do not recommend sugar instead of dates. Dates are used as a natural sweetener but they also gives texture to this chocolate cake recipe and this is why it’s so important to use them and not replace them. I hope this helps! Del
Stephy Mathew
I don’t usually leave comments but this was mind blowing
Delphine Fortin
Oh thank you so much! I’m so happy you liked it 🙂
Isabelle
Oh my! It was even better than I could have imagined. Easy to make and absolutelt delicious. The date flavor comes theough a little but not too much, good chocolate flavor, nice texture. Definitely a keeper.
Delphine Fortin
Soooo happy to hear that! Tack så mycket for your feedback, Isabelle! 🙂 Del
Marie
If you compare this to other vegan, flourless, relatively healthy cake recipes it deserves five stars, but I give it four in comparing it to regular cake. I’ve made this a few times and really like it–not as sweet as most American desserts, which is a good thing. One important thing, however: the posted calorie count is way off. If you divide this recipe into eight servings it has 283 calories per serving. Lots of protein (6 grams), fiber (6 grams), Vitamin D (33% of daily recommended intake), and iron (28% of daily recommended intake) as well, but it is not a low calorie food.
Delphine Fortin
Hi Marie, and thanks for sharing all this! I’m really happy you enjoy this cake so much. When it comes to the calorie count, I will definitely have a closer look to it, thanks for the heads up! Del
Mitra
This is one of my favourite cake recipe.
Each time I’ve made some changes to it and each time was perfect.
Today I’ve add some pecans, orange zests, and just a little bit of orange juices, it comes up so delicious and moist. I highly recommend to try it.
Delphine Fortin
Thank you for sharing your little twists to the recipe, I love the possible variations! Del