A fluffy, soft and super moist chocolate cake with a creamy chocolate frosting. This low calorie chocolate cake is the ultimate chocolate dessert to indulge in whilst in a calorie deficit. At just 68 calories a slice, this entire chocolate cake contains fewer calories than 1 slice of regular chocolate cake! And the best part? You need just 1 bowl, a handful of ingredients and 15 minutes to whip up your own delicious low calorie chocolate cake.
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Okay so of all the low calorie dessert recipes I have ever made, this is by far the best and most indulgent. Filled with decadent, fudgy chocolate goodness with every bite, this low calorie chocolate cake is what calorie deficit dreams are made of.
This chocolate cake is definitely on par with regular chocolate cakes. It tastes like the most indulgent and rich chocolate cake ever. At just 274 calories for the ENTIRE cake, there is no need to stop at 1 slice!
I still can not get over this recipe. Seriously, 68 calories for a delicious slice of chocolate cake?!? You don’t even need to be in a calorie deficit to enjoy this one! This recipe is so simple, easy and quick too!
It may seem impossible to lose weight whilst enjoying all of your favorite foods but trust me, it is far from impossible. There are tons of low calorie desserts to enjoy in a calorie deficit but if you’re looking for a super rich, indulgent chocolate cake, this is the recipe for you!
Low calorie chocolate cake
If you have a major sweet tooth like me and are trying to lose weight, you are in for quite the treat. This ultra rich and decadent chocolate cake is an absolute dream. It is a fluffy, moist chocolate sponge topped with smooth and creamy low calorie chocolate frosting.
Although this recipe technically contains 4 servings, I would honestly eat it all to myself! It is the perfect low calorie chocolate cake for one as it is so low in calories.
Why you’ll love this recipe:
Bakes in just 15 minutes!
Easily made in one bowl.
Requires just 6 ingredients for the cake AND frosting!
Super rich, indulgent, moist and decadent.
This recipe can easily be made gluten-free.
The BEST low calorie chocolate cake ever!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make the best low calorie chocolate cake you will need:
Egg – This recipe calls for just 1 room temperature egg. The egg provides the structure for this low calorie chocolate cake.
Stevia or granulated sweetener – Any granulated sweetener will work for this recipe. Stevia is my personal favorite and is the closest in taste to sugar.
Plain/all-purpose flour – This recipe calls for plain or all-purpose flour. For a gluten free alternative, you can use gluten free flour or oat flour.
Unsweetened cocoa powder – Unsweetened cocoa powder is the secret to getting that dark, intense chocolate flavor without any added sugars or calories.
Baking powder – Baking powder helps the cake rise.
Full-fat yogurt – This recipe contains very little fat and therefore calls for full-fat yogurt. This adds moisture to the cake giving it that classic soft and fluffy texture. You could use low-fat yogurt in a pinch but the cake may not be as moist as desired.
0 calorie icing sugar – 0 calorie icing sugar keeps this recipe sugar-free. If you don’t have any 0 calorie icing sugar to hand, regular icing sugar works too but it adds a few extra calories.
How to make low calorie chocolate cake
Pre-heat oven to 180°C (350°F). Line the inside of a 6-inch cake pan with parchment paper and set aside.
Start by making the frosting by mixing together the yogurt, cocoa powder and 0 calorie icing sugar until smooth. Set aside in the fridge until needed.
To make the cake, whisk together the egg and stevia until light and fluffy. Add the yogurt and whisk until smooth.
Add the flour, cocoa powder and baking powder and whisk until smooth.
Transfer the batter to the lined cake tin and bake for 15-18 minutes or until a toothpick inserted into the centre comes out with a few crumbs. Allow the cake to cool completely before frosting.
Frost the cooled cake, cut into 4 slices and enjoy!
Top tips
Don’t over mix the batter – When folding in the dry ingredients, do so gently. The thick egg is what gives this cake volume so you don’t want to deflate it! Fold the ingredients in until the batter is well combined but try not to over do it.
Chill the frosting – The frosting is already quite thick but to really give it that thick, creamy ganache feel, chill it in the fridge. I like to make the frosting first and set it in the fridge whilst the cake bakes and cools.
Allow the cake to cool – If you add the frosting to the cake before it cools, it will melt. Make sure to allow the cake to cool completely before adding the frosting.
Storage
This cake is best served the day it is made. If you have any left over cake (although I doubt you will ;)), store it in an air tight container in the fridge. The cake will last for up to 5 days but the longer it is in the fridge, the drier it will get.
more low calorie cakes…
70 Calorie Chocolate Cake
The best low calorie chocolate cake ever! A rich, indulgent and moist sponge cake topped with a delicious creamy chocolate frosting. Weight loss has never tasted so good!
Prep Time 7 minutesmins
Cook Time 15 minutesmins
Total Time 22 minutesmins
Course Dessert
Cuisine American
Pre-heat oven to 180°C (350°F). Line the inside of a 6-inch cake pan with parchment paper and set aside.
Start by making the frosting by mixing together the yogurt, cocoa powder and 0 calorie icing sugar until smooth. Set aside in the fridge until needed.
To make the cake, whisk together the egg and stevia until light and fluffy. Add the yogurt and whisk until smooth.
Add the flour, cocoa powder and baking powder and whisk until smooth.
Transfer the batter to the lined cake tin and bake for 15-18 minutes or until a toothpick inserted into the centre comes out with a few crumbs. Allow the cake to cool completely before frosting.
Frost the cooled cake, cut into 4 slices and enjoy!
*Stevia/0 calorie sweetener–Be mindful of the conversion/sweetness level of the sweetener you use. The stevia used in this recipe is twice as sweet as sugar so 35g is sufficient. If the sweetener you use is a 1:2 ratio of sweetener to sugar, use the amount specified in this recipe but if it is 1:1, use 70g etc.
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