This no bake chocolate cake is creamy and has a rich chocolate flavor. The cake only needs 2 ingredients and doesn’t contain any flour, eggs, butter or oil. The cake is easy to make and stores well.
Chocolate cake cut into slices

This chocolate cake is great for this time of year when it’s too hot to bake. No need to turn on the oven to make this dessert and it only takes a few minutes to prepare.

Ingredients

  • Dark chocolate
  • Sweet potato puree

Dark chocolate: The base of this chocolate cake is melted dark chocolate, which gives the cake a very rich chocolate flavor. I recommend making it with 60% cocoa dark chocolate. If you use a higher percentage cocoa, your cake may be too firm. If you use a lower percentage cocoa, the cake may be too soft to cut.

Sweet potato puree: I used canned sweet potato puree but you can also use homemade. If using canned sweet potato puree, make sure the only ingredient is sweet potato and there is nothing else added to it. When the dark chocolate is mixed with the sweet potato puree, it creates a creamy, mousse-like texture. You do taste the sweet potato puree in this cake. If you prefer not to taste the puree, I have also made a version with carrot puree and you won’t taste the carrot puree.

How to Make No Bake Chocolate Cake

  • Melt the dark chocolate until smooth. Let it cool slightly.
  • Add the melted chocolate and sweet potato to a high powered blender and blend until smooth.
  • Transfer the batter to your prepared cake pan. Place into the fridge until set.

Texture

This cake doesn’t have the texture like a classic baked cake but is more similar to a torte type of cake. I like to describe the cake as a cross between a mousse and a torte. The texture is creamy like a mousse, but not as soft as a mousse. It is very rich and a little more firm, like a torte, though not quite as dense as a torte.
A slice of chocolate cake on a white plate

Expert Tips

  • I recommend blending the chocolate and sweet potato in a blender. This will create a much smoother texture. You can just mix the chocolate and sweet potato puree with a hand whisk or with a food processor, but the texture won’t be as smooth.
  • This cake works best with a chocolate with around 60% cocoa. If you use a chocolate with less cocoa, the cake may turn out too soft to cut.

A slice of chocolate cake with frosting and chocolate curls on top

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5 from 3 votes

2 Ingredient Healthier No Bake Chocolate Cake

This easy healthier no bake chocolate cake is rich, chocolatey and creamy. It only needs 2 ingredients and doesn't contain any flour, eggs, butter or oil.
Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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Ingredients

  • 2 3/4 cups (443g) dark chocolate chips, 60% cocoa , see note before starting
  • 1 1/2 cups (371g) sweet potato puree, brought to room temperature

Instructions
 

  • Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Line the sides with long strips of cut parchment paper.
  • Add chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method. Let the chocolate cool slightly, about 5 minutes.
  • Add the sweet potato puree and melted chocolate to a high powered blender. Make sure you bring the sweet potato puree to room temperature before using. If it is too cold, it will cause the chocolate to seize. Blend the mixture on high speed until smooth. This shouldn't take more than 30 seconds but you do want to stop and scrape the sides of the blender a few times to help the ingredients get fully blended.
  • Working quickly, transfer the batter into the prepared cake pan and smooth the top with an offset spatula. You want to work quickly because the chocolate mixture will continue to thicken the longer it sits out and will become difficult to transfer.
  • Put the cake into the fridge to set, around 3-4 hours or overnight. Once cake is firm, carefully release it from the cake pan and peel off the parchment paper. If desired, you can frost or decorate the cake before serving.
  • Cut the cake with a large sharp knife. Store uneaten cake in an airtight container in the fridge or freezer.

Notes

  • This cake is quite rich so I recommend small and thin slices.
  • Sweet potato puree note: I used Farmer's Market Organic Sweet Potato Puree.* Make sure your sweet potato puree is just sweet potato and doesn't have anything else added to it. You can also make your own sweet potato puree.
  • Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain around 60% cocoa. If you use a higher percentage cocoa, your cake will be too firm and if you use a lower percentage cocoa, your cake may be too soft. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth. Chocolate without lecithin may seize and harden once you add in the sweet potato.
  • I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional chocolate frosting:
    • ½ cup dark chocolate chips
    • ¼ cup (2 fluid ounces) canned coconut milk (can substitute with heavy cream)
    • Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
    • Frost the surface of the cake with ganache. If desired, you can also garnish with chocolate curls.
  • Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 220kcal, Carbohydrates: 25g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Sodium: 9mg, Fiber: 3g, Sugar: 17g, NET CARBS: 22
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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