This Low Calorie Chocolate Cake is just 108 calories, including the frosting and both layers!. The healthy chocolate cake recipe is also low carb and low sugar, and it has quite a lot of protein for a cake.

Ingredients You’ll Need

2 cups blanched almond flour
1 cup cocoa powder
1.5 teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened apple sauce
1 cup All-Natural Zero Calorie Sugar (see recipe card below)
2 tablespoons coconut oil melted
2 large eggs
2 teaspoon vanilla extract
1 cup Low Calorie Chocolate Frosting

Low Calorie Chocolate Cake

Healthy Chocolate Cake Meal Prep and Storage

Meal Prep: You can easily meal prep these! Simply wrap individual portions in parchment paper, and stack in a gallon freezer bag or container.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.

Low Calorie Chocolate Cake

More Yummy Low Calorie Recipes:

Low Calorie Chocolate Cake

Lose Weight By Eating

This Low Calorie Chocolate Cake is just 108 calories, and that includes both layers and the frosting too!

I also made this healthy chocolate cake low carb, and slow sugar.

Special Tip: I used my low calorie chocolate frosting to keep the calories low. You will need 1 cup, which is about 1/2 batch of the skinny frosting.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings servings

Calories 108 kcal

Equipment

2 round 9-inch pans
Mixer (countertop or handheld)

Ingredients

2 cups blanched almond flour
1 cup cocoa powder
1.5 teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened apple sauce
1 cup All-Natural Zero Calorie Sugar or sugar of your choice
2 tablespoons coconut oil melted
2 large eggs
2 teaspoon vanilla extract
1 cup Low Calorie Chocolate Frosting

Instructions

Preheat the oven to 350 degrees and lightly grease 9-inch pans with coconut oil.
In a large bowl combine the flour, cocoa powder, and salt. Mix and set aside.
In a standing mixer, or large bowl with handheld mixer, combine the apple sauce, sugar, and oil. Whisk together.
While whisking on low speed, add in the eggs one at a time.
Add the vanilla and mix until combined.
Mix the dry ingredients into the wet ingredients slowly, until just combined.
Divide the batter between the two prepared pans.
Bake for 25-35 minutes, or until toothpick inserted into center of cakes comes out clean.
Allow the cakes to cool completely in the fridge for 2 hours, then remove cakes from the pans (place a plate securely over the top of the cake, flip and allow the cake to gently slide out.)
OPTIONAL STEP: Trim off the rounded tops of the cakes so that you have a level surface.
Put out a clean cake plate, add the first cake. Smooth 1/3 cup of the frosting over the top of the cake.
Top with the second cake, and repeat smoothing with 1/3 cup frosting.
Use the remaining 1/3 cup frosting to frost the sides.
Slice into 12 servings and serve.

Nutrition

Serving: 1sliceCalories: 108kcalCarbohydrates: 8.1gProtein: 4.2gFat: 8.6gSaturated Fat: 3.2gCholesterol: 31mgSodium: 74mgPotassium: 337mgFiber: 3.6gSugar: 1.5gCalcium: 58mgIron: 2mg

Keyword chocolate cake, dark choclate cake, healthy chocolate cake, low calorie chocolate cake

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.