50 Calories Chocolate Cake

No flour, No butter, No refined sugar, No Guilt

The Basics

WHAT: Healthy Chocolate Cake Recipe

SOURCE: Emma Fontanella goodies recipe, 2020; Baked and tried by us.

GREAT FOR: Baking, Chocolate Lovers, Healthy Desserts, Low Sugar, Health


Dark chocolate has been around for over 3,000 years. It was developed around 1900 B.C in Central and South America as a drink. In the early 1500s dark chocolate was discovered by Spanish. They brought it to Europe and  would add honey and cane sugar to make it sweeter. This paved the road to the creation of milk chocolate. In the late 19th century chocolate was made into a solid form and started to be mass-produced in the 20th century.

6 dark chocolate benefits science links with the physical and mental health:

Cocoa is rich in plant chemicals called flavanols that help to protect the heart. Dark chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to help to relax the blood vessels and improve blood flow, thereby lowering blood pressure.

  1. Prevents heart disease and lowers the risk of a stroke
  2. Improves your mood
  3. Prevents memory loss
  4. Improves blood sugar levels
  5. Is good for the gut health
  6. Sends good cholesterol up and bad cholesterol down



The Cake:

  • 80 g room temp Skim Milk ( 1/3 cup )
  • 180 g room temp Unsweetened Plain Yogurt ( 6.5 ounces)
  • 60 g Fine Oats ( 2 Sachets OR 1/2 cup + 1 tbsp)
  • 100 g Unrefined Sugar (1/2 cup) ( coconut, stevia or panela)
  • 1 room temp Egg
  • 50 g Cocoa Powder ( 1/3 cup + 2 tbsp)
  • 3/4 tsp Baking Soda
  • Vanilla (optional)


Skinny Ganache on top of the cake (RECOMMENDED):

  • 70 g Chocolate (2.5 ounces); Choose 70% dark chocolate or higher to obtain the most flavanols.
  • 45 g Milk ( 3 tbsp )
  • 20 g Yogurt ( 1 tbsp)
  • Sweetner, add to your liking!


In a bowl mix milk with unsweetened yoghurt and heat this mixture in the microwave for about only 45 seconds. Add the cocoa powder to the warm mixture and mix it all. Then add sugar and mix for about 30 seconds. After that add a whole egg which will give you a nice smooth texture since the cake is gluten-free.

Now is a time to add dry ingredients which are: fine oats (if you have big oats do blend them before adding) and baking soda powder. Soda will reactivate a cake quickly so you need to mix it fast enough and put it straight into a preheated oven ( 160 C or 320 F) and bake for about 35 min.

Once ready the top of the cake will look like a brownie, crispy. Let the cake seat and cool for about 10 min in the pan. The cake will look like a regular chocolate cake.

Skinny yoghurt chocolate frosting:

Combine milk with yoghurt add some sugar (instead of heavy cream) then add and mix melted chocolate. It might be a bit running ganache but you can always put it in a fridge for a bit. If the texture is creamy put all over a cake once still soft ( as ganache gets hard and will be difficult to spread all over the cake after).

Here it is. Fabulous fudgy texture 50 calories per slice chocolate cake!

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