This healthier no bake chocolate cake is rich, soft and creamy. It needs just 2 ingredients and doesn’t require any flour, eggs, dairy, butter or oil. The cake also doesn’t require any baking. It can be made ahead of time and stores well.
A slice of chocolate cake on a white plate

This no bake chocolate cake is perfect for this time of year. I love how creamy and rich the cake tastes.

Ingredients

  • Butternut squash
  • Dark chocolate

Butternut squash: Since butternut squash is in season right now, I made this cake using butternut squash. I used precut butternut squash which can be found at most grocery stores. The butternut squash is steamed until tender and then blended to a smooth puree. Butternut squash adds a natural sweetness to the cake and helps give the cake a very soft and creamy texture. If you need a substitute for butternut squash, I have also made this with carrots.

Dark chocolate: Use a dark chocolate with around 60% cocoa. If the cocoa amount is too low, the cake may not set.

How to Make Healthier No Bake Chocolate Cake

  • The butternut squash is first cooked until soft and blended until smooth.
  • The dark chocolate is melted until smooth.
  • The melted dark chocolate is added to the blender with the butternut squash puree and blended until the mixture is uniform in color.
  • Transfer the cake batter to your prepared cake pan.Steps to make chocolate cake
  • Place into the fridge until set. You can also garnish the cake with fresh fruit or frosting before serving.

Chocolate cake cut into slices

Texture

This cake has a texture like a chocolate torte cake. It is rich, creamy, and soft. It will not have a crumb like a classic baked chocolate cake. You will not taste the butternut squash in this cake.
A slice of cake with a bite taken from it

Expert Tips

  • This cake is very rich, so I recommend cutting into thin slices for serving.
  • The cake can be stored in the fridge for several days so you can make it ahead of time for an event.
  • To save time, I used precut butternut squash which is usually easy to find in grocery stores this time of year.

A chocolate cake slice decorated with chocolate frosting and chocolate curls

More No Bake Cake Recipes

5 from 7 votes

2 Ingredient Healthier No Bake Chocolate Cake

This healthier no bake chocolate cake is rich, soft and creamy. It is just 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil.
Servings: 14 slices
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Ingredients

  • 346 g (about 2 1/2 cups) precut butternut squash, steamed until fork tender, see note if not using scale or not using precut squash
  • 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% cocoa, see note before starting

Instructions
 

  • Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Also line the sides with long strips of cut parchment paper.
  • Add the cooked butternut squash cubes to your blender and blend until completely smooth. You should have 1.5 cups of puree.
  • Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.
  • Let the chocolate cool slightly, about 5 minutes. Transfer the melted chocolate to the blender with the butternut squash puree. Blend on high speed for a few seconds until you have a smooth, uniform, chocolate batter.
  • Pour the mixture into the prepared cake pan and smooth the top with an offset spatula.
  • Put in the fridge to set, around 3-5 hours or overnight. Once cake is set, carefully release it from the cake pan and peel off the parchment paper. If desired, you can frost the cake or decorate it with fresh fruit before serving. Use a large sharp knife to cut the cake. I recommend cutting small thin slices because this cake is very rich. Store any uneaten cake in an airtight container in the fridge or freezer.

Notes

  • Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contains around 60% cocoa. 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. 
  • Butternut squash note: I used precut cubes of butternut squash which are available at most grocery stores in the US when butternut squash is in season. The cubes are usually around 1 x 2 inches and the skin has been removed. You can also start with a whole butternut squash. With a whole butternut squash, I recommend cutting in half and roasting in the oven until tender. Then you can remove the cooked flesh (don't use the skin) and blend until you have a smooth puree. You will need 1.5 cups of puree for the recipe.
  • Scale note: This recipe works best with a kitchen scale as it is very difficult to get an accurate cup measurement for the cubes of butternut squash. If you don't have a kitchen scale, I recommend measuring the butternut squash puree before blending it with the chocolate. You should have 1.5 cups of puree. The puree cup measurement will be more accurate than the measurement for the butternut squash cubes.
  • Optional ganache frosting:
    • 1 cup dark chocolate chips
    • 1/2 cup (4 fluid ounces) canned coconut milk or 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/heavy cream over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
    • Frost over the surface of the cake. 
  • Estimated nutrition does not include frosting.
Serving: 1slice, Calories: 180kcal, Carbohydrates: 20g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Sodium: 1mg, Fiber: 3g, Sugar: 13g, NET CARBS: 17
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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