4 Ingredient Healthier Chocolate Cake (Print)
Moist chocolate cake with cashew butter and honey. No flour or dairy, just four simple ingredients.
# Ingredients:
→ Cake
01 -
3 large eggs
02 -
177 ml raw honey
03 -
192 g natural creamy cashew butter (no added oils)
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36 g unsweetened Dutch process cocoa powder
→ Optional Ganache Frosting
05 -
170 g dark chocolate chips
06 -
120 ml canned full-fat coconut milk
# Steps:
01 -
Preheat oven to 163°C. Grease a 18 cm round springform pan with non-stick spray. Line the base with parchment and the inner sides with a strip of parchment.
02 -
Combine eggs and honey in the bowl of a stand mixer. Beat on highest speed using the wire whisk attachment for 8 minutes until light and more than triple in volume.
03 -
Add cashew butter to the egg mixture and gently fold with a spatula until evenly blended and the batter is pale tan.
04 -
Sift half the cocoa powder into the batter and fold to combine. Repeat with the remaining cocoa, folding until the color is uniformly chocolate and no streaks remain.
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Pour batter into the prepared pan and smooth the surface. Bake for 40–45 minutes, until puffed and edges are set. The center may remain slightly fudgy but should not jiggle.
06 -
Allow to cool in the pan for 30 minutes. Release from the springform pan, place on a wire rack, and cool completely. Slice with a sharp knife. Optionally, decorate as desired.
07 -
Place chocolate chips in a heatproof bowl. Heat coconut milk until nearly simmering and pour over chocolate. Let stand 30 seconds, then stir until fully melted and smooth. Spread over cooled cake if desired.
# Notes:
01 -
Use cashew butter without added oils for best results.
02 -
Select high-quality Dutch process cocoa powder for optimal chocolate flavor.
03 -
Estimated nutrition provided does not include optional ganache frosting.