Get the Recipe: Healthy Chocolate Cake
Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.
Ingredients
Cake
- 2 ¼ cups pumpkin purée
- 4 eggs
- 1 egg yolk
- ¾ cup dark cocoa powder
- ½ cup pure maple syrup, or honey
Healthy Chocolate Cake
- ⅔ cup dark chocolate chips
- ⅓ cup heavy whipping cream
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
- Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
- Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
- Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
- To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
- Lastly, frost the fully cooled cake. Slice and enjoy!
Notes
- If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
- The cake batter will be similar to brownie batter.
- Do not bake too long. This cake is meant to be gooey!
- Store leftovers in the fridge for up to 4 days.
Calories: 159kcal, Carbohydrates: 22g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 78mg, Sodium: 28mg, Potassium: 235mg, Fiber: 4g, Sugar: 10g, Vitamin A: 7347IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 2mg