As we get older, many of us start paying closer attention to what we’re eating – whether it’s managing weight, watching sugar, or simply wanting to feel a little lighter and brighter. But that shouldn’t mean giving up the pleasure of a slice of chocolate cake with a cuppa.

This guilt-free chocolate cake keeps all the moist, fudgy goodness of a classic slice but uses clever swaps to cut back on sugar, butter and heavy flours. It’s made with Greek yoghurt for tenderness, almond meal for healthy fats, and a touch of honey or maple syrup for sweetness.

It’s the perfect cake for anyone who wants a treat that loves you back. And best of all — it’s easy enough to whip up on a Tuesday, but special enough to serve to friends.

Guilt-Free Chocolate Cake (Starts at 60 Edition)
Serves: 10
Prep time: 10 minutes
Cook time: 30–35 minutes

Ingredients
Dry ingredients
1 cup almond meal
½ cup wholemeal self-raising flour
½ cup unsweetened cocoa powder
1 tsp baking powder
A pinch of salt
Wet ingredients
½ cup plain Greek yoghurt (low-fat or full-fat both work)
⅓ cup olive oil or melted coconut oil
⅓ cup honey or pure maple syrup
2 eggs
1 tsp vanilla extract
½ cup unsweetened almond milk (or regular milk)
Optional add-ins
¼ cup dark chocolate chips (70% cocoa)
Fresh raspberries for serving
A dusting of cocoa or icing sugar substitute

Method
Preheat the oven
Heat your oven to 170°C (fan-forced). Line a 20cm round cake tin with baking paper.
Combine dry ingredients
In a large bowl, whisk together the almond meal, wholemeal flour, cocoa powder, baking powder and salt. Break up any lumps in the cocoa for a smoother batter.
Mix the wet ingredients
In a separate bowl, whisk the Greek yoghurt, olive oil, honey/maple syrup, eggs and vanilla. Add the milk and mix until smooth.
Bring it all together
Pour the wet mixture into the dry ingredients and stir gently until just combined.
(If adding dark chocolate chips, fold them in now.)
Bake
Pour the batter into your prepared tin and smooth the top.
Bake for 30–35 minutes, or until the centre is set and a skewer comes out clean.
Cool and serve
Allow the cake to cool in the tin for 10 minutes before transferring to a rack.
Serve plain, dusted with cocoa, or with a handful of fresh berries.

Why It’s Guilt-Free
No refined sugar — sweetened naturally
Healthy fats from almond meal
Lower in calories than traditional cakes
High in protein thanks to Greek yoghurt & almonds
Moist and rich without needing butter