5-Step Easy Low Calorie Chocolate Cake with Hazelnut Topping
“What if I told you that you could indulge in a gorgeous, glossy, bakery-style chocolate cake for under 180 calories a slice? It sounds almost too good to be true, right?! But I promise, this is truly the BEST low calorie chocolate cake you will ever make. The secret lies in skipping the heavy butter and oil, and instead using a clever blend of rich cocoa powder, creamy Greek yogurt, and naturally sweet applesauce. Finished with just the right touch of premium dark chocolate, it bakes up incredibly moist, intensely chocolatey, and wonderfully rich. You get all the decadent flavor of a high-end dessert, without any of the heavy guilt!”
This cake isn’t just a fantastic lighter alternative; it is so incredibly delicious that it will quickly become your ultimate, everyday chocolate fix. And let’s talk about that glossy hazelnut topping! It gives the dessert a gorgeous, professional bakery-style finish, yet it is wonderfully simple to recreate at home. Just follow these easy steps to achieve that perfect, shiny, nutty glaze every single time.
Helpful Tips & Variations
- Measure flour accurately: Avoid scooping directly from the bag, which packs the flour and leads to a dry cake. Instead, spoon the flour into your measuring cup and level it off with a straight edge.
- Bring ingredients to room temperature: Let your eggs and Greek yogurt sit out for about 20 to 30 minutes before you start. Room-temperature ingredients blend much more smoothly and help the cake rise perfectly.
- Bloom the cocoa powder: Mixing your cocoa with hot water or freshly brewed coffee intensifies the rich chocolate flavor without adding extra sugar or fat.
- Mix gently: Once you add the dry ingredients to the wet, fold the batter just until the flour streaks disappear. Overworking the batter develops gluten, resulting in a tough texture.
- Watch the oven closely: Because every oven runs differently, start checking your cake about 5 minutes before the timer goes off. You are looking for a toothpick inserted in the center to come out with just a few moist crumbs attached.
- Wait before glazing: Ensure the cake is completely cool before adding the topping. If the cake is even slightly warm, the glaze will melt, run off the edges, and lose its beautiful shine.
- Finely chop the hazelnuts: Smaller nut pieces make the topping much easier to slice neatly and ensure you get a perfect, even crunch in every bite.
- Swap the nuts: Feel free to substitute the hazelnuts with chopped toasted almonds, pecans, or pistachios for a fun visual and flavor twist.
- Go dairy-free: Easily adapt this recipe by swapping the regular yogurt for a coconut-based alternative and using a high-quality dairy-free dark chocolate for the glaze.
- Cut back the calories further: If you want an even lighter option, reduce the topping ingredients to 85g of chocolate and 20g of nuts. You will still get that gorgeous glossy finish with fewer calories per slice.
Ingredients You Will Need
For the Moist Chocolate Cake:
- 1 cup (130g) all-purpose flour (whole-wheat pastry flour works great, too)
- ½ cup (45g) unsweetened cocoa powder
- ¾ cup (150g) zero-calorie granulated sweetener (like monk fruit or erythritol), OR ½ cup (100g) regular granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup (120g) plain Greek yogurt (0% or 2% fat, brought to room temperature)
- ½ cup (120g) unsweetened applesauce (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons (30ml) neutral oil (such as avocado or canola oil)
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) freshly brewed, very hot coffee (you can substitute with hot water)
For the Glossy Hazelnut Topping:
- 5 oz (140g) high-quality dark chocolate (60–70% cocoa is ideal), finely chopped
- 1 teaspoon coconut oil or a neutral-tasting oil (this creates the glossy shine)
- ⅓ cup (40g) roasted hazelnuts, chopped finely
- A pinch of flaky sea salt (optional, but highly recommended for flavor balance)
How to Make Low Calorie Chocolate Cake with Hazelnut Topping
Prep the oven and pan: Preheat your oven to 350°F (175°C). If you are using a 9×5-inch loaf pan, line the long sides with parchment paper (leaving some overhang to lift it out later) and lightly grease the exposed short sides. For an 8-inch round pan, line the bottom with parchment and grease the inner edges.
Combine the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sweetener (or sugar), baking powder, baking soda, and salt until the mixture is completely smooth and free of lumps.
Blend the wet ingredients: In a separate bowl, whisk the Greek yogurt, applesauce, eggs, oil, and vanilla extract until well combined and smooth.
Mix wet and dry: Pour the wet mixture into the bowl with your dry ingredients. Fold gently with a spatula just until combined—it is perfectly fine if a few small streaks of flour remain.
Stir in the hot liquid: Carefully pour in the hot coffee (
Prep the oven and pan: Preheat your oven to 350°F (175°C). If you are using a 9×5-inch loaf pan, line the long sides with parchment paper (leaving some overhang to lift it out later) and lightly grease the exposed short sides. For an 8-inch round pan, line the bottom with parchment and grease the inner edges.
Combine the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sweetener (or sugar), baking powder, baking soda, and salt until the mixture is completely smooth and free of lumps.
Blend the wet ingredients: In a separate bowl, whisk the Greek yogurt, applesauce, eggs, oil, and vanilla extract until well combined and smooth.
Mix wet and dry: Pour the wet mixture into the bowl with your dry ingredients. Fold gently with a spatula just until combined—it is perfectly fine if a few small streaks of flour remain.
Stir in the hot liquid: Carefully pour in the hot coffee (or hot water). Whisk the batter gently until it becomes smooth and easily pourable. The batter will look quite thin, which is exactly what creates such a moist cake!
Bake: Pour the batter into your prepared pan. Bake a loaf pan for 38 to 45 minutes, or a round pan for 25 to 30 minutes. Because ovens vary, start checking it a few minutes early; a toothpick inserted into the center should come out with just a few moist crumbs attached.
Cool completely: Let the cake sit in the pan for 10 minutes before carefully removing it and transferring it to a wire rack. Allow it to cool entirely (at least 45 to 60 minutes) before adding the glaze.
Melt the chocolate: Place the finely chopped chocolate and oil into a microwave-safe bowl. Heat in short 20-second bursts, stirring after each round, until it is about 90% melted. Remove from the microwave and stir continuously until completely smooth. (Alternatively, melt it in a heatproof bowl set over a pot of gently simmering water).
Add the nuts: Stir the finely chopped roasted hazelnuts into the melted chocolate, along with a pinch of flaky sea salt if you are using it. Let the glaze rest for about 5 minutes to thicken up slightly.
Glaze the cake: If you baked a loaf, place the cooled cake back into the clean pan to help contain the glaze. Use a spatula to spread the hazelnut chocolate topping evenly across the surface. Let the cake sit at room temperature for 30 to 40 minutes (or in the fridge for 10 to 15 minutes) until the glaze is firm to the touch but still beautifully glossy.
Slice and serve: Use the parchment overhang to lift the loaf out and cut into thick, satisfying pieces, or slice your round cake into even wedges. For the neatest, bakery-style presentation, wipe your knife clean with a damp cloth between every slice.
Storage Tips
Room Temperature: Keep the freshly baked cake in an airtight container on the counter for up to 24 hours. This preserves the soft, tender crumb and keeps the hazelnut glaze perfectly shiny.
Refrigerator: After the first day, move the cake to the fridge in a sealed container, where it will stay fresh for up to 4 days. Allow individual slices to come back to room temperature before serving to bring out the best texture and rich chocolate flavor.
Freezer (Unglazed): For longer storage, freeze the plain, unglazed cake for up to 2 months. Wrap it tightly in a layer of plastic wrap, follow with a layer of aluminum foil, and place it inside a freezer-safe bag or heavy-duty container.
Freezer (Glazed – Not Recommended): Freezing the cake with the topping already applied will cause the glossy glaze to lose its signature shine. If you do choose to freeze leftover glazed slices, expect the topping to thaw with a softer, duller, matte finish.
Storage Tips
Room Temperature: Keep the freshly baked cake in an airtight container on the counter for up to 24 hours[cite: 15]. This preserves the soft, tender crumb and keeps the hazelnut glaze perfectly shiny[cite: 15].
Refrigerator: After the first day, move the cake to the fridge in a sealed container, where it will stay fresh for up to 4 days[cite: 15]. Allow individual slices to come back to room temperature before serving to bring out the best texture and rich chocolate flavor[cite: 15].
Freezer (Unglazed): For longer storage, freeze the plain, unglazed cake for up to 2 months[cite: 15]. Wrap it tightly in a layer of plastic wrap, follow with a layer of aluminum foil, and place it inside a freezer-safe bag or heavy-duty container[cite: 15].
Freezer (Glazed – Not Recommended): Freezing the cake with the topping already applied will cause the glossy glaze to lose its signature shine[cite: 15]. If you do choose to freeze leftover glazed slices, expect the topping to thaw with a softer, duller, matte finish[cite: 15].
Treat Yourself to the Best Guilt-Free Cake!
This Low Calorie Chocolate Cake with Hazelnut Topping proves that you don’t need to sacrifice rich flavor or stunning presentation to enjoy a lighter dessert. With its incredibly moist crumb and that bakery-style glossy finish, it is guaranteed to become a new favorite in your kitchen.
Whether you need a sweet afternoon pick-me-up or a beautiful (but secretly healthy) dessert for guests, this cake delivers on all fronts. Grab your cocoa powder and Greek yogurt, and let’s get baking!
Did You Bake This Cake?
We would absolutely love to hear how your cake turned out! Please leave a comment and a star rating below, or snap a photo of that beautiful glossy hazelnut topping and tag us on social media. Happy healthy baking!
Frequently Asked Questions
How many calories are in a slice of this chocolate cake?
This cake is designed to be a lighter treat, coming in at under 180 calories per slice, even with the glossy hazelnut chocolate topping included!
Can I use regular yogurt instead of Greek yogurt?
It is highly recommended to use Greek yogurt because it is thicker and has less moisture. Regular yogurt can make the batter too wet and affect the final texture of the cake.
Do I have to use hot coffee in the batter?
You don’t have to use coffee, but hot coffee strongly enhances and “blooms” the cocoa powder, giving the cake a much deeper, richer chocolate flavor without making it taste like coffee. You can substitute it with plain hot water if preferred.
Why did my glossy hazelnut glaze turn out dull or matte?
A dull glaze usually happens if you pour it over the cake while it is still warm, or if you freeze and thaw the glazed cake. Always ensure the cake is completely cooled before glazing for that perfect bakery shine.
Can I make this cake gluten-free?
Yes! You can easily swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend. Make sure your baking powder and baking soda are also certified gluten-free.