4 Ingredient Healthier Chocolate Cake (Print-Friendly Format)
Moist chocolate cake made with eggs, honey, cashew butter, and cocoa for a naturally lighter dessert fix.
# Required Ingredients:
→ Cake Batter
01 -
3 large eggs
02 -
177 ml raw honey
03 -
192 g natural creamy cashew butter, no added oils
04 -
36 g unsweetened Dutch process cocoa powder
# How to Make It:
01 -
Preheat oven to 163°C. Grease a 18 cm round springform pan with non-stick spray. Line the base with parchment and line the sides with a strip of parchment.
02 -
Place eggs and honey in the bowl of a stand mixer. Beat on high speed with the wire whisk attachment for 8 minutes until the mixture has more than tripled in volume. Mixture should fall back slightly but remain airy.
03 -
Add cashew butter and gently fold into the mixture using a spatula until fully blended and batter turns light tan. The batter will become slightly fluffier.
04 -
Sift in half of the cocoa powder using a fine mesh strainer, folding gently until partially combined. Repeat with remaining cocoa powder, folding until the batter is uniform and thick. Avoid excessive deflation.
05 -
Transfer batter into prepared pan. Smooth the surface with a spatula. Bake for 40–45 minutes until cake is puffed, edges are set, and center is no longer jiggly. The center may remain slightly fudgy.
06 -
Allow cake to cool in pan for 30 minutes. Release from springform pan and transfer to a wire rack. Slice with a sharp knife and decorate as desired before serving.
# Additional Information:
01 -
Use only natural cashew butter without added oils for best results.
02 -
High-quality Dutch process cocoa powder improves the cake's flavor and color.
03 -
Store leftovers at room temperature for up to 2 days or refrigerate for longer freshness.