Magical Chocolate Cake Recipe- No Butter and No Added Sugar

Fifteen.Spatulas's picture

Feb. 01, 2016

This Magical Chocolate Cake is rich, dark, and moist, and it's made without any added butter, oil, or added sugar! Thanks to zucchini in place of butter and Truvia Natural Sweetener in place of sugar, you can enjoy a delicious chocolate cake with less sugar and calories.


For the cake
Bittersweet chocolate chips 1 Cup (16 tbs) ((60% cacao))
Eggs 4
Unsweetened cocoa powder 3 Tablespoon
Cornstarch 1/4 Cup (4 tbs)
Natural sweetener 2 Tablespoon ((Truvia Natural Sweetener))
Grated zucchini 1 Cup (16 tbs) ((finely))
Vanilla extract 1 Teaspoon
For ganache icing
Semisweet chocolate chips 4 Ounce ((a heaping 1/2 cup, measured))
Heavy whipping cream 4 Ounce


Getting Ready

Preheat the oven to 350 degrees F. Line the bottom of a 9 nonstick cake pan with a circle of parchment paper.


Place the bittersweet chocolate chips into a microwave-safe bowl, and microwave in 30-second intervals, stirring after each round, until fully melted. It should take about 3 intervals until fully melted. Set the chocolate aside to cool slightly.

Set out two large bowls. Separate the eggs, placing all the whites in one bowl, and all the yolks in the other. Set aside the egg whites.

Add the cocoa powder, cornstarch, Truvia Natural Sweetener, grated zucchini, vanilla extract, and melted bittersweet chocolate to the egg yolks. Whisk very well until all the ingredients are well combined, and no flour or cocoa powder clumps remain, about 1 minute.

Using a hand mixer on medium high speed, whip the egg whites to stiff peaks. Stir of the stiff egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites, being gentle to not deflate the egg whites too much. Pour the cake batter into the cake pan and bake for 30 minutes, until a toothpick inserted into the center comes out without any raw cake batter (crumbs are okay).

When the cake comes out of the oven, run a knife along the edge of the pan, then let the cake cool completely.

To make the chocolate ganache, microwave the cream and semisweet chocolate chips for about 1 minute, then whisk until smooth. Pour the chocolate ganache over the top of the cake, and smooth with an offset spatula or spoon.


Let the cake sit at room temperature for 30 minutes so the chocolate ganache can firm up, then slice and serve. Enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 8

Nutrition Facts

Serving size

Calories 283Calories from Fat 145

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 136 mg5.67%

Total Carbohydrates 32 g10.7%

Dietary Fiber 2 g8%

Sugars 13 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet