A Healthy Cake Recipe (The Best Chocolate Fudge Cake!)

Is there really, such a thing? Rejoice! Because yes, there is! 

The Best 4 Ingredient + Gluten, Dairy, Soy Free Chocolate Cake - Leigh Clair

It's been a whirlwind of celebrations around here, just as each Spring is. My birthday, my husband's, mother's, our dating anniversary, graduations, Mother's Day, Memorial Day... the list goes on. Needless to say, it's very easy (and oh so tempting) to reach for dessert during this busy celebration season. I try my best to eat healthy and avoid things like dairy and sugar as much as I can. So what's a girl to do when she's watching what she eats but still wants to indulge?

Make this cake, of course! I discovered the recipe about two months ago and have adapted it to perfection. Oh and major bonus- it only has FOUR ingredients. Yup, you read that correctly. This cake is perfect for gatherings if you, your family, or friends are sensitive to gluten, dairy, soy, nuts, or sugar! A stand mixer and springform pan come in handy for making this the fudgiest and most delicious, guilt-free chocolate cake you've ever tasted. 


Healthy Chocolate Cake


INGREDIENTS

2 bags Enjoy Life Chocolate Chips (these are dairy, nut, gluten, and soy free)

6 eggs (must be at room temperature)

1/2 cup coconut oil

1 tsp. vanilla extract

DIRECTIONS

In a bowl set over simmering water (aka a double boiler) melt the chocolate chips and coconut oil. Let cool slightly. 

Meanwhile, in a stand mixer with whisk attachment, beat the eggs and vanilla on high for 8 minutes. They will be pale yellow and very voluminous.

On the stand mixer, change attachments from whisk to paddle. Very slowly add the melted chocolate mixture to the eggs until combined. Give it a good mix to ensure everything is incorporated. 

Pour mixture in a greased (I use coconut oil) 8 inch springform pan and bake at 350 degrees for 40 minutes *Note- it may take anywhere from 30-50 minutes depending on your oven. Keep an eye on it. 

You'll know the cake is done when the center no longer jiggles or when a toothpick comes out almost clean (don't want it too dry or over-baked, now!)

Let cool for an hour (if you can wait that long) and serve. I like to serve it with dairy free ice cream

Adapted from this recipe.


And there you have it. So simple, I have the recipe memorized (you will too after you make it!) Then again, I have made 6 or 7 of them in the last few months. I told you, it's been very busy around here!

I hope you enjoy this cake as much as my family and I do- it's a real winner!