Chocolate isn’t my main jam when it comes to cake. I’m sort of a Funfetti cupcake freak. But I won’t turn down a really moist gluten free chocolate cake. Cupcakes more specifically.
I rarely make chocolate anything if you can believe that. But sometimes, sometimes I NEED chocolate. And. I. Need. Cake. And I need it in 20 minutes or less.
I actually have a really yummy quinoa chocolate cake recipe on my site. It is amazing and one of my most popular recipes but I don’t always have quinoa on hand.
These days, I don’t have a lot of time to mess around once a craving hit. But in the interest of creating a super easy, super yummy, gluten free chocolate cake with minimal ingredients, I labored in the kitchen for several days. Not kidding.
This 5 ingredient chocolate cake is EVERYTHING!
It is moist. It is light. It is fluffy. It is chocolatey. It is protein packed so you don’t have to feel guilty about indulging. Even if you ate the entire cake (or all the cupcakes) you can rest easy knowing you just feed your body some really solid nutrition.
This 5 ingredients chocolate cake is…wait for it…
- Gluten Free
- Grain Free
- Soy Free
- Nut Free
- Dairy Free
- Coconut Free
- Refined Sugar Free
So go ahead…make this today and eat it up! You are gonna love this recipe!
Easiest, Tastiest 5-Ingredient Chocolate Cake!
This recipe is ridiculously easy. It takes mere seconds to throw together and only 20 minutes to bake. I kid you not. And the best part? This cake tastes like some uber complicated recipe that you spend hours and hours on. This cake is moist, flavorful, and….wait for it…HEALTHY!
Ingredients
- 6 eggs (medium in size)
- 1 tablespoon of vanilla extract or vanilla bean paste
- 3/4 cup unsweetened cocoa powder
- 1/3 cup raw honey (or more if you like things sweeter)
- 1 1/2 teaspoons baking powder (aluminum free of course)
Instructions
- Preheat oven to 325 degrees.
- Mix together the eggs, vanilla, cocoa powder, and honey in that order. You don’t need anything fancy. A bowl and a wooden spoon works fine.
- Add the baking powder and mix for a minute.
- Pour the batter into a small cake pan, those small Pyrex round containers, or cupcake tins.
- Bake for 15-20 minutes. It will be hard to tell visually if these are done. Use a toothpick to check the center for doneness. And for gosh sakes, do not let them burn!
Notes
We enjoy this chocolate goodness in its virgin state. However, it would be really good with some fresh whipped cream, a dollop of coconut cream, some crushed berries, or even a smearing of nut or seed butter. Really, the topping possibilities here are endless.
Fair warning – once you try one bite, you WILL eat the entire cake. In one day. Don’t ask me how I know this.
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Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 69Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 112mgSodium: 116mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 5g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tree Peters says
I think I have to make this today! also must share with all my gluten free friends.
thanks!
whyfoodworks.com says
Always on the lookout for high protein, lower sugar desserts and this one might take the cake! (Sorry, sorry. Maybe not sorry? I like puns!) Looks gooey and wonderful 🙂
tara says
Do you think the key ingredients for lactation cookies could be added to this cake? (brewers yeast/flax seed) It sounds amazing and would be even better if I could add a bit of a milk making boost to it!
Rae says
Oh my, that sounds amazing. I know my daughter would LOVE it; it sounds like the perfect comfort food. We’ve just got four new chicks, so as soon as those babies come into lay you can guess what I’ll be doing with my first glut of eggs!
Warm wishes
Rae aka mrsgreen @littlegreenblog.com
Luschka says
Oh, these sound incredible! I will definitely e trying them soon! Thanks for hosting with me!
Lauren @ Hobo Mama says
Well, I know what I’m making next!
whyfoodworks.com says
Follow up comment…so I tried your recipe, and added pistachios and ricotta…even more bumps to the protein! I think I left it in the oven about 5 minutes too long and it was dryer than I wanted, but still so rich and delicious 🙂 Thanks for the inspiration!
amcdir says
Great post. I like it very much. Thanks for sharing this…
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Soph says
Hi, just discovered your site. It looks great. This recipe sounds yummy. Which size cake pan did you use / which do you recommend?
Rachel says
I used 2 6-inch square cake pans and it worked really well.
Impressed with the cake! Very moist and delicious. It isn’t too sweet either, which is a nice change from most chocolate cakes! Thank you!
Jennifer says
Thank you! I LOVE this cake and yes, not too sweet at all!
Jane Norrie says
When you say “add baking powder and mix for a minute” do you mean with a mixer or a spoon or it doesn’t matter?
Jennifer says
It does not matter at all! Just get it mixed up. 🙂
Tiffany says
This recipe looks yummy! I have a friend who is gluten intolerant and will try this for her. Do you need to grease the baking pan? I didn’t see it in the directions
Jennifer says
I do not grease it but doing so wouldn’t hurt anything. 🙂
Greta says
How many calories is this?
Jennifer says
I am not a calorie counter so I am not sure. Let me see if I can figure that out.
Dee says
This looks yummy. I can’t eat honey. Could I use coconut sugar, or would omitting the liquid honey negatively impact the recipe? Kind regards.
Jennifer says
Hi Dee! You can certainly make that substitution. If you find that it dries the batter out, just add a little milk of your choice or water to moisten it a bit. It should be fine though! I think one time I made it with turbinado and it turned out great.
joanna says
THANKYOU FOR A RECIPE WITH OUT COCONUT , SOME OF CAN’T CONSUME IT! DO YOU HAVE OTHER RECIPES W/OUT COCONUT?
Jennifer says
Any of my recipes that use coconut typically use coconut oil in place of butter or another oil. So you can simply substitute butter or another oil for the coconut oil listed. Same ratio. Easy!
marcy says
Easy cake to make, yes. Normally I cut the sugar down by 1/2 to 2/3. As is this is more like chocolate quick bread. I drizzled honey over it, and then it was good, nice and chocolaty. I did leave it in the oven for 35 minutes, did not pass the toothpick test but set apon cooling. I would try cutting the baking powder down to one teaspoon as I can faintly taste it.
Jennifer says
Thanks Marcy! I love hearing how people are able to adapt this recipe. It sounds like this turned out well for you.
Jules says
Hi!
I was going to do half of the cake, because I only have one small cake pan. But I kinda forgot and only did half the eggs, and adjusted the 3/2 tsp of baking powder to 1 tsp.
I put it in the oven for 20 minutes at 160°C and the middle is a tiny bit gooey, I absolutely looooove this recipe.
Jennifer says
Well in my world – gooey probably made it even better!!!! Glad you love it. I make this cake many times per week! 😉