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No one ever believes how simple and wholesome this chocolate cake really is. With only four ingredients and no refined flour sugar or dairy it is my go-to for those moments when I want chocolate cake but also want to feel good about what I am serving. The texture is so close to classic chocolate cake that nobody I have served it to has guessed all the healthier swaps.
Family and friends are always shocked when I admit it has no butter or oil. I first tried this recipe as a last-minute dessert for a dinner party and my guests left with the recipe scratched on a napkin.
Ingredients
- Large eggs: create a fluffy rise and structure for the cake. Always use the freshest eggs you can find since they are the base of the batter
- Raw honey: gives subtle sweetness without refined sugar. Look for raw unfiltered honey for best flavor
- Natural creamy cashew butter: brings richness and stands in for butter or oil. Avoid added oils or sugars which can change the final texture
- Dutch process unsweetened cocoa powder: adds deep chocolate flavor. For best results select a brand with a smooth rich taste and sift before using for a lump-free batter
Step-by-Step Instructions
- Prep and Pan Lining:
- Begin by heating your oven to 325°F. Prepare a seven-inch springform pan by lightly coating with cooking spray. Cut parchment to fit the bottom and sides of your pan so nothing sticks and your cake releases easily
- Whip Eggs and Honey:
- Place eggs and honey in the bowl of your stand mixer. Beat using the whisk attachment on high speed for a full eight minutes. The mixture should expand far beyond its original volume and turn pale and airy. This step is what creates the cake’s soft sponge
- Fold in Cashew Butter:
- Switch to a spatula and gently fold the cashew butter into the egg mixture. Carefully blend until the color is even and the mixture begins to lift and fluff even more. Fold slowly to keep as much air as possible
- Add the Cocoa:
- Sift in half of the cocoa powder with a fine mesh sieve directly over the bowl. Use your spatula to fold it in gently. Once incorporated repeat with the rest of the cocoa. Stop folding as soon as the batter turns a uniform chocolate shade and looks like thick cake batter
- Fill the Pan and Bake:
- Pour your batter into the prepared pan and smooth the top just enough to level. Bake on the center rack for forty to forty-five minutes. The cake will puff and the edges will feel set. It is fine if the very center remains slightly soft or fudgy
- Cool and Serve:
- Let your cake rest in the pan for at least thirty minutes. Carefully release from the springform and transfer to a wire rack to finish cooling. Once fully cool slice with a large sharp knife for clean pieces. If you want to decorate wait until the cake is fully cool to add any frosting
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Cashew butter gives an incredibly creamy backdrop to the chocolate flavor. The memory that sticks with me is enjoying this with my mom on a rainy afternoon when we both could not believe it was healthy.
Storage Tips
You can store this cake covered at room temperature for up to two days. For longer storage move it to the refrigerator where it will keep for about a week. If making ahead or saving leftovers freeze tightly wrapped slices and thaw at room temperature when ready
Ingredient Substitutions
Almond butter can work in place of cashew butter but will change the flavor slightly and may not be quite as creamy. Maple syrup is an option for those avoiding honey but it will make the cake a bit denser as it is less viscous than honey
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Serving Suggestions
Serve slices with a dusting of cocoa or a spoonful of berries for a fresh contrast. For special occasions top with dairy free chocolate ganache or coconut whipped cream. I love adding dark chocolate shavings for a bit of crunch
Cultural Context
This cake is a great example of how modern bakers use minimal whole food ingredients to recreate classic desserts. It speaks to a growing demand for treats without processed ingredients that still taste nostalgic
Recipe FAQs
- → Can I substitute another nut butter for cashew butter?
Yes, you can use almond or peanut butter, but the flavor and texture will change. Be sure to choose natural versions without added oils for best results.
- → How do I know when the cake is done baking?
The cake is ready when the edges are set and the center is barely jiggly. A toothpick inserted near the edge should come out mostly clean. For a fudgier center, avoid overbaking.
- → Is this cake gluten-free and dairy-free?
Yes, the cake is both gluten-free and dairy-free since it contains no flour or dairy products. Optional ganache frosting uses coconut milk for a dairy-free finish.
- → How should I store this cake?
Store at room temperature for 1-2 days in an airtight container, or refrigerate or freeze for longer keeping. Serve chilled or at room temperature.
- → Can I add other flavors or toppings?
Absolutely! Top with fresh berries, dust with cocoa powder, or add the optional chocolate ganache. Vanilla or a hint of espresso powder can deepen the flavor.
- → What kind of cocoa powder works best?
Use Dutch process cocoa powder for the richest chocolate flavor and smooth texture. Unsweetened, high-quality cocoa is recommended.