There is nothing better than tucking into a moist, rich slice of chocolate cake with a cup of tea. However, traditional chocolate cake recipes are laden with fat and sugar, which means they aren’t the healthiest option. In moderation, chocolate cake is a delicious treat, but who can honestly say they stick to one slice?
If you’re looking for a decadent and rich chocolate cake without butter or flour, then Jennifer’s four-ingredient cake recipe could be the answer. The fudgy cake, which features on Kirbie’s Cravings, doesn’t contain any flour, refined sugar, butter or oil and only takes five minutes to prepare.
Instead, the cake includes cottage cheese, eggs, coconut sugar and cocoa powder.
The cottage cheese needs to be a high-protein variety, not a low-protein or low-fat variety, as otherwise the cake will be too wet.
The recipe is super easy and simply involves blending the ingredients until a batter is formed before baking the cake for 65 minutes.
How to make chocolate cake without butter or flour
Ingredients
- 452g 4% high protein cottage cheese, see note before starting
- Four large eggs
- 172g coconut sugar
- 83g Dutch process cocoa powder
Method
1. Preheat the oven to 350°F (177°C).
2. Grease a seven-inch round cake pan with non-stick cooking spray. Then, line the bottom with parchment paper. You shouldn’t have to line the sides, but make sure they are well greased. It’s best to use a solid one-piece round cake pan and not a springform pan.
3. Add the cottage cheese and eggs to a blender and blend until the mixture is completely smooth and no chunks of cottage cheese remain. Stop and scrape the sides of the blender to ensure all the mixture blends together.
4. Next, add the coconut sugar and blend until fully incorporated. Add the cocoa powder and blend on low speed until fully incorporated and the batter is all the same colour.
5. Once blended, pour the batter into the prepared cake pan and bake for 65 to 70 minutes or until the centre is fully set. The cake will be fully cooked when it’s no longer wobbly in the centre. The cake will look slightly cracked and puffy, but it will sink as it cools down.
5. Allow the cake to cool completely for a few hours. During this time, it will also firm up. This cake is extremely moist and fudgy. The cake tastes sweeter after it cools and sets.
6. Once the cake is completely cooled and set, loosen the sides of the cake pan with a spatula and gently release it. For a finishing touch, dust it with powdered sweetener or add frosting.
The cake can be stored in an airtight container in the fridge or freezer.