Description

If you’re craving chocolate cake but want something lighter, this Healthy Chocolate Cake is a total win. Made without granulated sugar, oil, or butter, this cake uses honey and Greek yogurt to keep it moist, rich, and satisfying—without the guilt. Each slice comes in at about 175 calories, and the simple 2-ingredient frosting makes it even better. Perfect for everyday desserts, meal prep, or a healthier treat for the family!

Ingredients

For the Cake

⅔ cup skim milk
1 large egg
½ cup honey
1 teaspoon vanilla extract
¼ cup plain Greek yogurt
1 cup all-purpose flour (or whole wheat or gluten-free flour)
¾ teaspoon baking soda
4 tablespoons unsweetened natural cocoa powder, sifted

For the Topping

¼ cup semi-sweet chocolate chips (or sugar-free chocolate chips)
1 cup fat-free Cool Whip

Instructions

Cake

Preheat oven to 350°F (175°C).
In a large bowl, whisk together:
- skim milk
- egg
- honey
- vanilla extract
- Greek yogurt
In a separate bowl, mix:
- flour
- baking soda
- sifted cocoa powder
Add dry ingredients to wet ingredients.
Stir just until combined (small lumps are fine).
Spray an 8-inch square baking pan with non-stick spray.
Pour batter evenly into the pan.
Bake for 22–24 minutes, or until a toothpick comes out clean.
Let the cake cool completely.

Topping

Melt chocolate chips in the microwave at 50% power, stirring frequently.
Let melted chocolate cool for 5 minutes.
Stir melted chocolate into Cool Whip until smooth.
Spread frosting evenly over cooled cake.
Refrigerate until ready to serve.

Notes

Serve chilled or at room temperature.
Slice into 9 equal pieces for accurate calorie counts.
Store covered in the refrigerator for up to 4 days.
Freeze unfrosted cake for up to 2 months.
Frost just before serving for best texture.