Imagine the fudgiest, most decadent chocolate cake, but with no added sugar! That’s what you get this with healthy refined sugar-free birthday cake. It’s ultra moist, naturally sweetened with fruit, and has delicious chocolate peanut butter flavors in every bite! Perfect for a toddler or baby’s first birthday cake, or anytime you want to celebrate. {Gluten-free, Dairy-free, Paleo & Vegetarian}
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Refined Sugar-Free Birthday Cake {Sweetened with Fruit}!
For our little guy’s 1st birthday party, we made this Healthy Smash Cake with banana and it was a huge hit. For his 2nd birthday, I wanted to test out a different cake flavor to switch it up and try something new.
The end result was this chocolate refined sugar-free birthday cake naturally sweetened with fruit! And it definitely hit the spot with both the kids and adults.
Instead of adding sugar alternatives and chemical sweeteners, it uses whole food, natural sweeteners, including dates and applesauce for just enough sweetness without any added sugar. Plus, it’s naturally gluten-free with an ultra moist, dense, and fudgy texture that reminds me of a chocolate brownie cake. Top it with my homemade 2 ingredient chocolate frosting, or use your favorite recipe instead.
And don’t worry – this sugar-free cake is easy to make, even if you’re a total beginner, and it does not “taste” healthy. The ultimate delicious (yet still nutritious) way to say “happy birthday” or celebrate those special occasions!
Featured Comment
Such a great recipe! I added the coffee and made it in a heart shaped Bundt pan and served with raspberries. Will definitely make it again! – Angela
For more refined sugar-free treats, check out these Healthy Baked Donuts or Banana Protein Muffins.
Why We Love This Sugar-Free Chocolate Cake Recipe
- Designed by a Registered Dietitian to be full of healthy fats and fiber to help keep those blood sugar levels steady
- Minimally processed and made with whole food ingredients
- Nutrient-rich and lower in sugar than your traditional cake
- Deliciously rich and sweet!
- Made without any wheat flour or gluten so it works for those with intolerances
- Comes together quickly in the food processor – super simple and great for beginners!
- Serves about 6-8 people (perfect for a small birthday party)
- Made with simple ingredients already in the pantry
- Much cheaper than splurging on a fancy cake from a bakery
Ingredient Notes
- Dates: Naturally sweetens the cake so no extra sugar is required. Use pitted Medjool dates or soft baking dates for best results. Hard dates won’t work well in this recipe as we need them to fully break down.
- Water: Helps to break down the dates.
- Large eggs: Are one of the key ingredients when making a flourless cake. When combined with the nut butter, the eggs help provide a great texture so no flour is required. That means egg substitutes may not work in this situation.
- Peanut Butter: Incorporates a nutty flavor that’s delicious with the chocolate. Use natural peanut butter with no added sugar or salt. Regular peanut butter won’t work for this recipe since we want it to have a drippy consistency.
- Cocoa powder: Adds a rich and decadent flavor. Use unsweetened cocoa or cacao powder.
- Applesauce: Helps adds some extra sweetness and moisture for a nice moist chocolate cake. Use unsweetened applesauce.
- Baking powder: Helps the cake to rise slightly.
- Vanilla extract and salt: For extra flavor.
- Chocolate frosting: My low sugar chocolate frosting is made with coconut cream and dark chocolate chips for the more indulgent dairy-free ganache. It’s heavenly!
Step-by-Step Instructions
How to Make Sugar-Free Chocolate Cake
- Preheat oven to 350ºF and grease two 6-inch pans with cooking spray. Line the bottom of each cake pan with a piece of parchment paper to ensure easier removal.
- In a blender or food processor, combine the eggs, dates, and water and blend using medium speed until smooth. If using the food processor, start with the water and dates only to prevent too much splashing. Add in the eggs once the dates have broken down.
- Next, add in the peanut butter, applesauce, cocoa powder, vanilla, baking powder, and salt and blend again until a smooth batter is formed. If you don’t have a powerful enough blender to handle a thick mixture, you can pour the blended date mixture into a large bowl and then stir in the other ingredients until combined.
- Pour batter evenly into two prepared pans, and smooth the top with a spatula. They won’t be very full, but will rise slightly as they bake. Bake until the center is slightly firm and springs back when you gently touch it with your finger, about 23-26 minutes.
- Let cake cool completely before removing from the pan and prepare the frosting while you wait. Once cooled, run a knife along the edges to help it release.
To frost the cake
Try one of the recommended frostings below or use your own favorite frosting to ice the cake. Place the bottom layer of the cooled cake on a plate, cake stand or wire rack.
Using a knife, spread the frosting evenly over the surface and sides of the bottom layer.
Place the second cake layer on top of the first and continue to spread the rest of the frosting evenly over the sides and top until the entire cake is covered.
Decorate & Serve!
Top with other desired topping or decorations and serve!
Special Tip: You may wish to use a piping bag to pipe on some of the frosting around the edges to give the cake a fancier presentation. I used the Wilton 1M star tip to pipe some extra frosting around the border.
Keep scrolling to the recipe card below for the full printable chocolate cake recipe!
Tips for the Best Healthy Birthday Cake
- Once all of the cake ingredients have been blended, the mixture will be very thick. Use a spatula to spread the mixture into the pans and make it as even and flat as possible since the surface will maintain a similar appearance once cooked (i.e. it doesn’t puff up much).
- This gluten-free birthday cake is not light and fluffy like your typical cake. Instead, it’s more dense and fudgy, almost like brownies. A different texture but still very moist and super delicious!
- This sugar free birthday cake recipe makes the perfect amount for a small family gathering (about 6-8 servings), or if preparing for a baby or toddler’s birthday. If you want the recipe to make more servings, I recommend doubling the recipe and making a 4-layer cake or two separate 2-layer cakes.
Recipe FAQs
Similar to your classic flourless chocolate cake, this refined sugar free birthday cake has a moist, dense and fudgy texture with a rich chocolatey flavor. The dates and applesauce take the place of the typical added sugar and provide just the right amount of sweetness, especially when paired with a delicious frosting.
Of course! If you want a taller cake, simply double the recipe and bake in four 6-inch cake pans rather than two. The baking time should remain the same.
No. Low carb or keto cakes require very specific ingredients and sweeteners. This sugar free cake recipe uses higher carbohydrate elements, like dates and applesauce, that are not suitable for a low carb diet. They are also not easily substituted out of this recipe since they are integral to the texture and flavor.
Storage Guidelines
Room temperature: This cake can stored covered at room temperature for up to 2 days.
Refrigerator: For the best shelf life, I recommend storing any leftover cake in the fridge, tightly covered with plastic wrap, for up to a week. If the cake is frosted and the pieces are already cut, you can also store in an airtight container. Pull the cake out of the fridge for at least 30 minutes before serving to allow it to sit at room temperature since it will firm up in the fridge.
Freezer: This flourless chocolate cake freezes really well! You can either freeze the whole cake or cut it into slices and freeze each piece individually. Be sure to wrap it really well in plastic wrap and then place in a freezer-safe container or large freezer-safe bag. It can be frozen for up to 3 months.
Best Frosting for Sugar-Free Chocolate Cake
I frosted the cake with my favorite 2 ingredient Chocolate Frosting without Powdered Sugar, but if you want to keep with the theme of no added sugar, then I recommend trying this Naturally Sweetened Chocolate Frosting or the Sweet Potato Frosting in this recipe. Similar to the cake, both are naturally sweetened with dates, but you’d never guess!
This Peanut Butter Cream Cheese Frosting would also be a great option for a different flavor profile. I also like it with minimally sweetened whipped cream or regular vanilla frosting.
How to Decorate Chocolate Cake
Here’s where you can get really creative! Since I’m by no means a professional cake decorator, I chose to keep the decorations pretty simple and just topped the frosting on the top of the cake with some shaved toasted coconut and fresh sliced strawberries.
You can also use any of the following toppings:
- Fresh fruit
- Sprinkles
- Shaved dark or white chocolate
- Mini chocolate chips
- Dark chocolate almond butter cups
- Shredded coconut
- Chopped nuts
- Dusting of confectioner’s sugar and fresh berries
- Fun cake toppers
Serving Suggestions
Serve this sugar-free chocolate cake at room temperature on its own or along with some ice cream or a dollop of whipped cream for even more deliciousness!
Birthday Cake Ideas & Variations
- Mocha flavor: Add about 1/2 teaspoon instant coffee grounds to the cake batter.
- Use a different nut butter: Try almond butter or cashew butter instead of peanut butter.
- To make nut-free: Use sunflower seed butter instead of peanut butter.
- Bake in a different pan: Some readers have had success baking this cake in a bundt pan for a different look.
More Recipes You’ll Love
- Raw Cookies
- Oat Flour Cupcakes
- Healthy Chocolate Avocado Pudding
- Healthy Chocolate Zucchini Bread
- Chickpea Protein Brownies
- Almond Flour Brownies
Did you make this recipe? Scroll down to leave a star rating and review!
Refined Sugar Free Chocolate Birthday Cake {No Flour}
Ingredients
- 1 cup pitted Medjool dates (8 ounces by weight)
- 1/4 cup water
- 3 large eggs
- 1 cup natural peanut butter
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the frosting
- 2-ingredient chocolate frosting (or sub in your favourite frosting)
Instructions
- Preheat oven to 350ºF and grease two 6-inch pans with cooking spray. Line the bottom of the pans with a piece of parchment paper to ensure easier removal.
- In a blender or food processor, combine the eggs, dates, and water and blend using medium speed until smooth. If using a food processor, start with the water and dates only to prevent too much splashing. Add in the eggs once the dates have broken down.
- Next, add in the peanut butter, applesauce, cocoa powder, vanilla, baking powder, and salt and blend again until a smooth batter is formed. If you don’t have a powerful enough blender, you can pour the blended date mixture into a large mixing bowl and then stir in the other ingredients until combined.
- Divide the thick batter among the two prepared pans, and smooth the top with a spatula. They won't be very full, but will rise slightly as they bake. Bake until the centre is slightly firm and springs back when you gently touch it with your finger, about 23-26 minutes.
- Cool completely before removing the cake from the pan. While cooling, prepare desired frosting. Once cool, carefully run a knife along the edges to help it release. Frost with your favorite frosting and serve.
Notes
- Once all of the cake ingredients have been blended, the mixture will be very thick. Use a spatula to spread the mixture into the pans and make it as even and flat as possible since the surface will maintain a similar appearance once cooked (i.e. it doesn’t puff up much).
- This cake is not light and fluffy like your typical cake. Instead, it’s more dense and fudgy, almost like brownies. A different texture but still very moist and super delicious!
- It’s a personal preference which frosting you use with this cake. In the pictures, I made it with my 2-ingredient chocolate frosting, and found it to be the perfect combination. You can sub in your favorite frosting if preferred. See the post above for other frosting suggestions.
- This recipe makes the perfect amount for a small family gathering (about 6-8 servings), or if making for a baby or toddler’s birthday. If you want the recipe to make more servings, I recommend doubling the recipe and making a 4-layer cake or two separate 2-layer cakes.
- This cake can be stored at room temperature for 2 days, but for best shelf life I recommend storing it in the fridge, tightly covered, for up to a week.
Nutrition
This recipe was originally posted in July 2022 and was updated with some new text, photos and formatting.
Just made this today for my child’s two year birthday. Came out very light, like fluffy brownies. Not too sweet but perfect for a child’s first taste of chocolate. Great recipe!
So happy it was a hit! Definitely a good one if you’re looking for something that isn’t too sweet :) I hope your child had a great second birthday! Thanks for taking the time to leave a rating and review!
Such a great recipe! I added the coffee and made it in a heart shaped Bundt pan and served with raspberries. Will definitely make it again!
Love how you made the cake in a heart shaped bundt pan! Such a great idea! I bet the coffee flavor and raspberries were delicious as well. Thanks so much for sharing this feedback :)
I’m going to be making this for a class birthday party and I need to cut it in small squares, so I was hoping to bake it in a square or rectangular cake pan. Do you know what size I should use and how long I should bake it for?
So sorry for the delay! This is a great idea, but unfortunately, I haven’t had a chance to try it so I’m not sure about the exact baking time. You could try it in a 9×9 inch baking pan. Start checking it at about 15 minutes and then every few minutes after that until the center is slightly firm and springs back when you gently touch it with your finger. Let me know how it goes if you try it!
Can this recipe be used to make cupcakes? If so, how would the cook time be adjusted? Thanks!
I haven’t personally tried making this cake as cupcakes, but I’m sure it could be done! I would start by baking the cupcakes for about 15 minutes and then check them periodically until the centres are slightly firm and spring back when you gently touch them with your finger. Keep me posted on how they turn out if you decide to try it :)
What kind of flavor does this cake have and how sweet is it? Is it very different if I have deglat noor dates instead of medjool?
This cake has a rich chocolate flavour and a good amount of sweetness considering it’s only sweetened with dates and applesauce. I made it with this 2 Ingredient Chocolate Frosting and found that it complemented the cake really nicely and added additional richness and sweetness. The cake does have more of a dense and fudgey texture rather than light and fluffy, but I typically enjoy that texture. I haven’t personally tried it with the deglat noor dates, but I can’t see why it wouldn’t work. Just make sure that they’re pitted and if they’re on the firmer side, you may need to soak them for a few minutes in boiling water to ensure that they blend well with the rest of the cake ingredients. Keep me posted if you decide to try it out!
Going to give this recipe a try for my 40th birthday cake. I will follow up with how it comes out.
That’s awesome! Hope you enjoy and happy 40th!