70 Calorie Chocolate Cake

Name: 70 Calorie Chocolate Cake
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Cuisine: American
Ingredients: 1 large egg; 2 tablespoons stevia (or any sugar substitute for baking); 3 tablespoons full-fat yogurt; 3 tablespoons all-purpose flour (or oat flour for a gluten free low calorie cake); 1 tablespoon unsweetened cocoa powder; ½ teaspoon baking powder; Frosting:; 2 tablespoons yogurt; 1 tablespoon cocoa powder; 1 teaspoon 0-calorie icing sugar (or any powdered no sugar added sweetener)

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Okay, confession time: I love chocolate cake. Like, can-eat-half-a-cake-in-one-sitting love. But when Thanksgiving rolls around with all its glorious indulgence—mashed potatoes, stuffing, gravy rivers, and pie mountains—it’s hard to justify throwing a sugar-loaded dessert on the table too. That’s exactly why this 70 Calorie Chocolate Cake has become my go-to guilt-free fix. It’s rich, moist, and packed with chocolate flavor—without wrecking your calorie count.

That’s where this little miracle comes in.

This 70 Calorie Chocolate Cake is moist, rich, and super chocolatey… without the sugar crash. We’re talking about a low calorie dessert that’s just as satisfying as the real deal. And yes, you can have more than one slice and still fit into your jeans the next day.

It’s made with just 6 simple ingredients, takes 22 minutes from start to finish, and delivers that chocolate fix without derailing your goals. Whether you’re cooking for guests, whipping up a late-night snack, or meal-prepping treats for the week, this is one of those healthy sweet recipes you’ll want to keep on repeat.

Chocolate cake slice with frosting in a ceramic bowl next to whole cake on a white stand

The Story Behind This Recipe
Quick Recipe Preview: What Makes It a Winner?
What It Tastes Like: Don’t Expect “Diet Food”
Why This Recipe Works (and Why You’ll Make It Again and Again)
Ingredients List (with Substitution Tips)
Step-by-Step Instructions
Tips for the Best Results
How to Store & Meal Prep It
Nutrition Breakdown (Per Slice)
Reader Q&A: Common Substitutions & Hacks
Related Recipes to Try Next
Final Thoughts: A Little Slice of Heaven Without the Guilt

The Story Behind This Recipe

Let me paint a scene for you: I was smack in the middle of a Thanksgiving recipe-testing marathon—gravy-stained apron, flour in my hair, and a serious craving for something sweet. But everything in the kitchen screamed “carb overload.”

That’s when I decided to whip up something that tasted indulgent but wouldn’t nuke my calorie deficit. Enter this diet-friendly chocolate cake, born from desperation and a serious sweet tooth.

And guess what? It worked. I tasted it, blinked in disbelief, and promptly ate two slices. No regrets.

Quick Recipe Preview: What Makes It a Winner?

What makes this 70 Calorie Chocolate Cake a must-bake is how easy it is. One bowl, no mixer, and just a handful of ingredients.

Here’s the thing you need to know: this isn’t one of those “technically cake but tastes like sadness” recipes.

This one is:

Made in 1 bowl
Just 6 ingredients
Baked in 15 minutes
Frosted with a 3-ingredient creamy topping
Only 70 calories per slice

Plus, it’s perfect for anyone trying to eat clean, lose weight, or sneak in a little guilt-free indulgence. Whether you’re a student on a budget or a busy parent juggling Thanksgiving prep, this one’s got your back.

What It Tastes Like: Don’t Expect “Diet Food”

This cake is moist, light, and fluffy—like the soft inside of a brownie met a mousse and they fell in love.

It’s not overly sweet, but it delivers a deep cocoa flavor with just the right amount of richness. That’s the magic of using full-fat yogurt—it gives the cake structure and creaminess without needing butter or oil.

And the frosting? Oh man. Creamy, chocolatey, a little tangy thanks to the yogurt, and it spreads like a dream once chilled. If you’ve ever had a mug cake that turned out dry or sad, this is your redemption arc.

This isn’t “diet food.” It’s just smart food. And it works.

Why This Recipe Works (and Why You’ll Make It Again and Again)

Let’s talk about why this little cake is such a game changer:

Portion control: It makes just enough for 4 slices (or one really satisfying late-night binge—no judgment).
Easy to customize: Want to go gluten-free? Use oat flour. Prefer it dairy-free? Sub in almond yogurt.
Thanksgiving-friendly: Perfect for guests who are watching their sugar intake or just want a lighter dessert.
Kid-approved: My niece devoured hers with sprinkles and asked for more.
Flexible for macros: It fits nicely into any meal plan focused on calorie deficit or macro-friendly dessert goals.

It’s also the ideal base for all kinds of fun flavors. Add a pinch of cinnamon, espresso powder, or a few crushed peppermint candies and you’ve got a whole new cake vibe.

Ingredients List (with Substitution Tips)

Here’s all you need for the cake:

For the Cake:

1 large egg
2 tablespoons stevia (or any sugar substitute for baking)
3 tablespoons full-fat yogurt
3 tablespoons all-purpose flour (or oat flour for a gluten free low calorie cake)
1 tablespoon unsweetened cocoa powder
½ teaspoon baking powder

For the Frosting:

2 tablespoons yogurt
1 tablespoon cocoa powder
1 teaspoon 0-calorie icing sugar (or any powdered no sugar added sweetener)

Swaps that work like a charm:

Greek yogurt = thicker, tangier texture
Applesauce = for an egg-free version (though texture will be softer)
Almond flour or oat flour = for gluten-free friends
Maple syrup or honey = if you’re not doing sugar-free

Step-by-Step Instructions

Once the 70 Calorie Chocolate Cake has cooled completely, top it with your chilled frosting for a perfectly light and fluffy dessert.

Get ready for some shockingly easy low calorie baking. Here’s how it goes:

Preheat the oven to 350°F (175°C). Grease a small 5-inch cake pan or line it with parchment paper.
Make the frosting first. In a small bowl, mix together yogurt, cocoa powder, and sweetener. Stick it in the fridge while you prep the cake—it’ll firm up perfectly.
In a mixing bowl, whisk together the egg, stevia, and yogurt until smooth.
Add the flour, cocoa powder, and baking powder. Mix until just combined. Don’t overmix!
Pour the batter into the pan and smooth the top.
Bake for 15–18 minutes, or until a toothpick comes out clean.
Let the cake cool completely. Seriously. Don’t jump the gun here.
Once cool, spread your chilled frosting over the top, slice into four pieces, and try not to eat them all in one sitting.

Tips for the Best Results

Don’t overmix your batter. A gentle stir is all you need.
Use room temperature ingredients for a more even rise.
Chill the frosting—you’ll get a thicker, more spreadable texture.
Cool the cake fully before adding frosting unless you’re into chocolate yogurt soup.
Want a richer flavor? Add a dash of espresso powder or a sprinkle of sea salt.
For fun, toss in some sugar-free chocolate chips or a swirl of almond butter before baking.

How to Store & Meal Prep It

This little cake is best fresh but plays nicely in the fridge too.

Store slices in an airtight container for up to 5 days in the fridge.
If you want to meal prep desserts for the week, go ahead and double the recipe and bake in a standard 8×8 pan.
It also freezes well, though the frosting may lose some texture after thawing. Wrap slices individually for quick grab-and-go snacking.

Perfect for working professionals or seniors who want a pre-portioned, easy treat.

Nutrition Breakdown (Per Slice)

Here’s the scoop for each slice (based on 4 servings):

Calories: 70
Carbs: 10g
Protein: 3.75g
Fat: 2.5g

All that flavor, and still way under the “chocolate cake under 100 calories” goal. That’s what we call a low calorie indulgence win.

Reader Q&A: Common Substitutions & Hacks

Can I make this vegan?

Yes! Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) and dairy-free yogurt like coconut or almond-based.

Can I use almond flour instead of all-purpose?

Totally. It gives a nuttier flavor. Just reduce slightly and watch the bake time—it may cook faster.

What if I don’t have stevia?

Monk fruit sweetener, erythritol, or even maple syrup all work. Adjust quantity to taste.

Can I microwave this instead of baking?

Technically yes. Use a microwave-safe dish and cook in 30-second bursts until set. Texture will be more “mug cake” than “oven cake.”

If you’re into healthy desserts that don’t taste like compromise, check out these next:

Try low calorie alternatives to red velvet brownies for another chocolate fix.
Craving mini treats? Mini indulgent desserts like crème brûlée cheesecakes are calling your name.
Want something with a cinnamon twist? These guilt-free churro cheesecake options are ridiculous.
Feeling fruity? Bake up these light strawberry shortcake alternatives.
Obsessed with chewy things? You’ll love these fudgy treats like brookies for fewer calories.
Prefer a rustic, fruit-forward bite? Try this fruit-forward healthy dessert next.

Low-calorie chocolate cake slice with rich frosting shown in various serving styles on a white stand and ceramic bowl

Low-calorie chocolate cake with glossy frosting, styled for Thanksgiving on a white cake stand and golden server

Final Thoughts: A Little Slice of Heaven Without the Guilt

If you’ve ever told yourself that chocolate cake was off the table during Thanksgiving, I’m here to tell you: that was a lie.

This 70 Calorie Chocolate Cake is here to change the game. It’s easy, quick, satisfying, and doesn’t leave you with sugar regret. Whether you’re counting macros, eating in a calorie deficit, or just trying to enjoy your food without spiraling into a food coma, this is the recipe for you.

Give it a try this Thanksgiving. Or tonight. Or right now. I won’t judge.

And when you do? Tag me @virilerecipes. I wanna see those chocolate-covered smiles!