This cake is for anyone who wants a rich chocolate treat without the crash. It’s sweet, soft, and surprisingly moist—even without added sugar or oil. The ingredients are simple pantry staples, and you can mix it all in one bowl.

Whether you’re watching your sugar, cutting calories, or just want a lighter dessert, this cake delivers. It’s the kind of recipe you’ll make once and keep around forever.

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What Makes This Special

Overhead shot of a freshly baked healthy chocolate cake in an 8-inch square pan lined with parchment

This isn’t a trick recipe—it actually tastes like cake. Instead of sugar, we use natural sweetness from ripe bananas and unsweetened applesauce.

For richness, cocoa powder gives deep chocolate flavor without adding fat. Oat flour keeps it tender and wholesome, while Greek yogurt adds protein and a soft crumb. The result is a satisfying, everyday cake that feels indulgent without going heavy.

No added sugar: Sweetened naturally with ripe bananas and unsweetened applesauce.
No butter or oil: Greek yogurt keeps it moist without the fat.
Whole-grain option: Oat flour for extra fiber and a soft texture.
One-bowl friendly: Easy cleanup and quick to bake.
Customizable: Add-ins and topping ideas without tipping the scales.

Ingredients

3 medium very ripe bananas, mashed (the spottier, the better)
1/2 cup unsweetened applesauce
1/2 cup plain nonfat Greek yogurt
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups oat flour (store-bought or finely ground rolled oats)
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine salt
Optional: 2–3 tablespoons granulated sweetener that isn’t sugar (like erythritol or allulose) if you prefer a sweeter cake
Optional mix-ins: 1/4 cup unsweetened mini chocolate chips, chopped nuts, or shredded unsweetened coconut

How to Make It

Close-up detail of a sliced square of the no-sugar, no-oil chocolate cake showing a moist, tender cr

Prep your pan and oven: Heat oven to 350°F (175°C).
Line an 8-inch square pan or 9-inch round pan with parchment and lightly spray with nonstick spray.
Mix the wet ingredients: In a large bowl, mash the bananas until smooth. Whisk in applesauce, Greek yogurt, eggs, and vanilla until well combined.
Stir together the dry ingredients: In a separate bowl, combine oat flour, cocoa powder, baking soda, baking powder, and salt. Break up any cocoa lumps.
Combine gently: Add the dry mix to the wet mix.
Stir until just combined. If using a non-sugar sweetener or mix-ins, fold them in now. Do not overmix.
Pan and smooth: Pour batter into the pan.
Smooth the top with a spatula.
Bake: Bake for 22–28 minutes, until a toothpick comes out with a few moist crumbs. The center should spring back lightly to the touch.
Cool: Let cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack. This helps the cake set and stay moist.
Optional topping: Dust with extra cocoa powder or spread a thin layer of Greek yogurt mixed with cocoa and a pinch of sweetener for a quick frosting.

Keeping It Fresh

This cake stays moist thanks to the bananas and yogurt.

Store it right and it will taste just as good on day two or three.

Room temperature: Keep covered for up to 24 hours.
Refrigerator: Store in an airtight container for 4–5 days. Let it sit at room temp for 10 minutes before serving for best texture.
Freezer: Slice, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge or microwave gently for 20–30 seconds.

Process shot, 3/4 angle: glossy chocolate batter being smoothed in a 9-inch round pan with a spatula

Benefits of This Recipe

Lower in calories: No oil, butter, or refined sugar.
Fiber and nutrients: Oat flour and bananas add fiber, potassium, and minerals.
Protein boost: Greek yogurt and eggs support a satisfying bite.
Blood sugar friendly: Natural sweetness and optional non-sugar sweeteners help manage spikes.
Quick and easy: One bowl, minimal cleanup, and simple ingredients.

Pitfalls to Watch Out For

Using unripe bananas: Green or barely yellow bananas aren’t sweet enough.
Choose spotty, soft bananas for the best flavor.
Overbaking: Without fat, dry time comes fast. Pull the cake when crumbs cling slightly to the tester.
Overmixing: Stir until just combined to avoid a dense texture.
Too much cocoa: Extra cocoa makes it bitter and dry. Stick to the listed amount.
Skipping salt: A small amount of salt boosts chocolate flavor.
Don’t omit it.

Alternatives

Gluten-free: Use certified gluten-free oat flour. Avoid swapping in almond flour 1:1—it changes the structure. If needed, replace oat flour with a gluten-free 1:1 baking blend.
Dairy-free: Use a thick dairy-free yogurt (like coconut or almond yogurt) and plant-based chocolate chips for mix-ins.
Banana-free: Replace bananas with 1 1/4 cups pumpkin puree plus 3–4 tablespoons non-sugar sweetener, to taste.
Expect a slightly less sweet cake.
Extra chocolatey: Stir in 1/4 cup unsweetened mini chips or a handful of cacao nibs.
Muffin version: Scoop into a lined muffin tin and bake 15–18 minutes.
Layer cake: Double the recipe for two 8-inch rounds. Bake 20–24 minutes and check early.

FAQ

Does it really taste sweet without sugar?

Yes—if your bananas are very ripe. They carry most of the sweetness, helped by applesauce.

If you prefer a dessert-like sweetness, add 2–3 tablespoons of a non-sugar sweetener to the batter.

Can I use regular flour instead of oat flour?

You can use all-purpose flour in the same amount. The texture will be slightly lighter and less nutty. Avoid overmixing to keep it tender.

What cocoa powder works best?

Use a good-quality unsweetened cocoa powder.

Dutch-process gives a smoother, darker chocolate flavor, while natural cocoa is a bit sharper. Both work here.

How do I know it’s done?

Look for a springy top and a toothpick that comes out with a few moist crumbs, not wet batter. Start checking at 22 minutes.

Overbaking dries it out.

Can I add frosting without adding fat and sugar?

Mix plain Greek yogurt with cocoa powder and a little non-sugar sweetener. Spread a thin layer on a cooled cake. It tastes like a light chocolate cream.

Can I make it egg-free?

Yes.

Replace the eggs with two flax “eggs” (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5 minutes). The cake will be slightly denser but still moist.

Is this okay for kids?

Absolutely. It’s naturally sweet and not overly rich.

If your child is used to very sweet desserts, add a small amount of non-sugar sweetener to the batter the first time.

What if I don’t have Greek yogurt?

Use regular plain yogurt and strain it for 15–20 minutes, or use a thick dairy-free yogurt. Aim for a yogurt that isn’t watery.

Can I make it in a loaf pan?

Yes, but it will bake longer—about 40–50 minutes at 350°F (175°C). Cover loosely with foil if the top darkens too quickly.

How do I serve it?

It’s great plain, with fresh berries, or with a dollop of yogurt.

For a special touch, dust with cocoa or a sprinkle of shaved dark chocolate.

Wrapping Up

This Easy Healthy Chocolate Cake gives you all the chocolate satisfaction without added sugar or fat. It’s simple to make, easy to customize, and perfect for weekday treats or casual celebrations. Keep ripe bananas on hand and you’ll always be a short bake away from a slice of something sweet, soft, and feel-good.

Enjoy it fresh, chill leftovers, and make it your new go-to chocolate fix.