Indulge Guilt-Free: This Fluffy Chocolate Cake Has ZERO Fat – Quick Recipe Inside!

A rich, melt-in-your-mouth chocolatey crumb, still slightly moist… Naturopath Aurélie Canzoneri crafts an irresistible chocolate cake without any butter or fats. Author of A Naturopath in My Kitchen: How Changing Your Diet Can Make You Feel Better, she focuses on combining health with pleasure in her recipes. For the chocolate cake, she’s perfected the ultimate technique and shared her secret with us!

Ingredients for the Ultimate Fluffy Chocolate Cake without Butter

Instead of butter, the naturopath doesn’t use any alternative fats. She adds an unusual ingredient that provides an unmatched softness: zucchini. Comprising 94% water, it adds moisture and contributes to the cake’s tender crumb. And, contrary to what you might think, it doesn’t affect the flavor at all.

• 100 g dark baking chocolate
• 100 g finely grated zucchini
• 2 whole eggs
• 40 g sugar (coconut sugar here)
• 1 tbsp cocoa powder
• 30 g flour (buckwheat flour here)
• 1 pinch of baking soda

How to Make the Ultimate Fluffy Chocolate Cake without Butter

This quick recipe requires an electric mixer or a stand mixer to whip the egg whites. This is another secret to achieving a super soft texture!

1. Preheat the oven to 180°C.
2. Melt the chocolate using a double boiler or microwave, stirring frequently.
3. Grate and thoroughly drain the zucchini (using a strainer or a clean cloth).
4. Separate the egg whites from the yolks.
5. Whisk the yolks with the sugar until the mixture is pale, then mix in the cocoa powder, zucchini, flour, melted chocolate (set aside 3 tbsp for topping), and baking soda.
6. Beat the egg whites until stiff peaks form, then gently fold into the batter using a spatula.

7. Pour the mixture into a lined baking pan and bake for 30-45 minutes. Check doneness with a knife; it should come out clean.

Allow to cool on a wire rack then drizzle with the remaining chocolate and let it set. Enjoy your cake!