by Athena Makrides

This isn’t your average chocolate cake. It’s rich, dense, and flourless-feeling but packed with better-for-you ingredients. Sweetened with monk fruit and a touch of honey, this cake brings the indulgence without the crash. Perfect for anyone looking for a delicious, health-conscious dessert.

This cake was honestly a happy accident! In an attempt to create lower calorie brownies, I made the most delicious chocolate cake that would also work great as cupcakes or muffins.

🍫 Ingredients (For 1 8×8-inch cake)

80g unsalted butter, fully melted

15g vegetable oil

12g honey

156g monk fruit sweetener (white + brown blend)

2 large eggs

1 egg yolk

1 tsp vanilla extract

45g unsweetened cocoa powder

60g bread flour

Pinch of salt

🧁 Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, whisk the melted butter and monk fruit sweetener together for about 2 minutes to help dissolve the sweetener and improve texture.
3. Mix in the oil and honey, then whisk in the eggs, yolk, and vanilla until the mixture is smooth and slightly glossy.
4. Sift in the cocoa powder, bread flour, and salt. Fold gently until just combined—do not overmix.
5. Spread batter evenly into the pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
6. Cool completely in the pan before slicing. This helps the cake set into a rich, dense texture.

🔬 Nutritional Information (Per 100g of finished cake)

Approximate values based on the total recipe weight (~530g total baked cake)

Calories: 295 cal

Protein: 6.4g

Fat: 21.3g

Carbohydrates (net): ~17g (mostly from cocoa, honey, and flour—monk fruit contributes negligible carbs)

💡 Tips

Use all-purpose flour instead of bread flour if you prefer a softer crumb. (will lower protein)

Add chopped walnuts or sugar-free chocolate chips for texture.

Serve with Greek yogurt or a scoop of protein ice cream for a balanced treat.

To create a yummy low-calorie frosting to top your cake or cupcakes, blend monk fruit granulated sugar (or use unblended monk fruit powdered sugar) then mix in almond milk, stevia, vanilla extract, and cocoa powder!