This delicious and decadent Low Calorie Chocolate Cake packs all the flavor without all the calories. It has a moist and fudgy crumb and is topped with a rich and delicious chocolate ganache. With only 90 calories per slice, you can enjoy a sweet treat that’s both satisfying and nutritious.
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Why you will love this Low Calorie Chocolate Cake Recipe
This Low Calorie Chocolate Cake has a texture that you actually want in any good chocolate cake. It is moist, fudgy, and has a soft tender crumb.
It is made with no sugar or butter and clocks in at only 90 Calories Per slice, but you’d never be able to tell.
You won’t just love my low calorie cake for its delicious taste and healthy nutritional profile, but also for its quick and easy preparation! It only takes 30 minutes to bake and requires simple ingredients that can be found in most kitchen pantries.
With its fast preparation time, delectable flavor, and low calorie count, there’s no reason not to try this cake and fall in love with it!
Macros for Low Calorie Chocolate Cake
Per Slice (10):
Calories: 90
Carbohydrates: 8g
Protein: 4g
Fat: 4g
Sugar: 1g
More Healthy Desserts to try
Air Fryer Apple Pies- Mcdonald’s Copycat
Hot Chocolate Cookies- Only 115 Calories Each!
Mini Marble Cheesecakes- High Protein, Low Calorie
Ingredients & Substitutions for Low Calorie Chocolate Cake
Cake:
All purpose flour – This is the main dry ingredient, you could sub for spelt flour or oat flour but I would not recommend any other flour
Cocoa Powder- Essential for any chocolate cake
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar however I add it for extra sweetness without having to add more sugar. I use Natvia
Baking Soda- Essential for texture
Salt- Just a pinch for flavour
Yogurt– Essential in this recipe as it adds moisture and ensures a super fudgy result. I use a Vanilla flavoured high protein yogurt. You could use a plant-based yogurt to keep it dairy free or vegan.
Egg- Essential for texture and rising
Light Butter- Just a small amount contributes to texture, but you can sub for equal parts extra yogurt to keep it butter free
Plant Milk- Can use any sort of liquid or milk
Vanilla- For flavour
Ganache:
Milk Chocolate – I use a sugar free version, you can sub for dark chocolate, normal milk chocolate or even chocolate chips
Yogurt- Replaces heavy cream in this ganache and works perfectly. I use the same yogurt that was used in the cake
Plant milk- For thinning out the ganache, cna use any sort of milk
Cocoa Powder- Makes the ganache extra chocolatey. Can omit.
Cooking Tips
- Use room temperature ingredients: This helps prevents air bubbles in the batter, ensuring a smoother batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
- Bloom the cocoa powder: This is done by mixing the cocoa powder in the warm yogurt and milk mix. This helps to intensify the chocolate flavor by releasing flavor that is trapped in the solid particles
- Tap the cake pan on your countertop before baking: This will pop any large air bubbles in the batter
- Do not overbake the cake: remove the cake from the oven when a skewer comes out ‘just’ clean, as the cake continues to cook as it is cooling down.
- Leave to cool: Leaving the cake to cool completely helps to further cook the batter without overcooking it in the oven. It also helps ensure that the ganache doesn’t melt when spreading it on the cake
Storing and Freezing
Room Temp: Store in an airtight container at room temperature for up to 5 days
Fridge: This cake will last up to 7 days in the fridge
Freeze: Place pieces of cake in a freezer friendly container or ziplock bags and store in the freezer for up to 6 months. Thaw in the microwave for 30 seconds or in the refrigerator overnight
FAQ
Can I make it gluten free?
You can, just substitute equal parts oat flour or a gluten free flour mix.
What kind of yogurt should I use?
I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.
What zero calorie sweetener do you recommend?
My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.
What Sugar Free Chocolate do you recommend?
My absolute go to is the Lindt No Sugar Milk Chocolate. It melts so well in any baking recipe, it is by far the best sugar free chocolate I have used.
Low Calorie Chocolate Cake- Only 90 Calories Per Slice
Ingredients
Cake
- 150 g vanilla yogurt room temp, no sugar added
- 15 g light butter
- 1 egg room temp
- 80 ml almond milk or any milk of choice
- 1 tsp vanilla extract
- 65 g all purpose flour
- 40 g cocoa powder
- 130 g zero calorie granulated sweetener
- 1 tsp baking soda
- 1/2 tsp salt
Chocolate Ganache
- 45 g sugar free milk chocolate
- 15 g vanilla yogurt
- 20 ml almond milk
- 5 g cocoa powder optional
Instructions
- Preheat oven to 160°C (320°F)
- In a large bowl, mix together the yogurt, light butter, vanilla extract, and almond milk. Microwave the mixture for 30-40 seconds
- Add the cocoa powder to the mixture and mix well. The cocoa powder will bloom, giving the cake its rich chocolate flavour
- Add the egg and granulated sweetener to the mixture and whisk until fully incorporated
- Sift in the flour, baking soda, and salt, and whisk until a smooth batter forms
- Pour the batter into a 20cm × 7cm cake pan lined with baking paper
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean
- Let the cake cool completely on a wire rack before frosting
- To make the frosting/ganache, melt the sugar-free milk chocolate and mix with the yogurt, cocoa and almond milk. Stir until nice and thick
- Spread the frosting evenly over the cake, making sure that the whole cake is covered
- Cut the cake into 10 slices and serve. Enjoy your delicious and guilt-free low-calorie chocolate cake!
