This healthier no bake chocolate cake has a smooth and creamy texture and a rich chocolate flavor. The cake only needs 2 ingredients and doesn’t contain any flour, eggs, dairy, butter or oil. The cake can be made ahead of time and stores well.
A chocolate cake decorated with chocolate ganache and chocolate curls

I’ve shared a few no bake chocolate cakes, but this one may be my favorite. The texture is creamy and soft and it has a rich chocolate flavor.

Ingredients

  • Dark chocolate chips
  • Carrot puree

Dark chocolate chips: This base of this cake is melted dark chocolate. I recommend 60% cocoa dark chocolate.

Carrot puree: Carrot puree is the key to keeping the chocolate soft and creamy. You can make your own carrot puree or buy carrot puree. When mixed with the dark chocolate, the carrot puree keeps the chocolate soft and creamy, similar to a mousse texture, but firmer than a typical mousse. Also, you don’t taste the carrot. Carrot has a mild flavor which the chocolate covers up, so you end up with just a rich chocolate cake. Need a substitute for carrot puree? I also have a version using applesauce, though you will taste the apple flavor.

How to Make No Bake Chocolate Cake

  • The dark chocolate is melted until smooth. It is then blended together with the carrot puree until you have a smooth batter.
  • Transfer the batter to your prepared cake pan. Place it into the fridge until set.Steps to make chocolate cake batter
  • If desired, you can decorate the cake before serving. I like adding a layer of chocolate ganache on top and some chocolate curls.

A slice of chocolate cake on a cake server

Texture

This is a no bake cake so it does not have a texture like a classic baked cake. Instead, it is a rich chocolate dessert that is creamy and soft, but also firm enough to serve like a cake.
A slice of chocolate cake on a white plate

Expert Tips

  • I prefer making my own homemade carrot puree because it’s fairly easy to do, but you can save time and buy carrot puree. Just make sure the carrot puree you are using isn’t too thin or liquidy. The consistency should be similar to applesauce.
  • Make sure your carrot puree is brought to room temperature before using. If it is too cold it will cause the melted chocolate to seize.

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5 from 2 votes

2 Ingredient Healthier No Bake Chocolate Cake

This healthier no bake chocolate cake is creamy, smooth and rich. It needs only 2 ingredients and doesn't contain any flour, eggs, dairy, butter or oil.
Servings: 12 slices
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% cocoa, see note before starting
  • 1 1/2 cups (357g) carrot puree, brought to room temperature, 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 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.
  • Transfer the melted chocolate to a blender and add the carrot puree. Make sure you bring the carrot puree to room temperature before using. If it is too cold, it will cause the chocolate to seize. Blend on high speed for a few seconds until smooth and uniform. Scrape the sides of the blender as needed to help it fully blend the ingredients.
  • Working quickly, pour the mixture into the prepared cake pan and smooth the top with an offset spatula.
  • Put in the fridge to set, around 3-4 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 or decorate the cake before serving.
  • When cutting cake into slices, use a large sharp knife and wipe the blade after each cut. Store cake in the fridge or freezer in an airtight container.

Notes

  • Carrot puree note: You can buy carrot puree or make your own. I prefer making my own as it's very easy to do and I share my version below. If using an already prepared puree, use one that has a consistency similar to applesauce and not one that is too thin and liquidy. For the already prepared version, I tested with Happy Baby carrot puree. 
  • Homemade carrot puree:
    • ½ lb baby cut carrots
    • ¾ cup water
    • Steam carrots until fork tender (I put them in my Instant Pot, high pressure 1 minute and then quick release). Add carrots and water to a blender and blend until completely smooth. (I use baby cut carrots because they are more tender and sweet and more likely to have the same consistency. Regular carrots can vary and some are more dry than others.)
    • Let cool to room temperature before using. You may also need to whisk the mixture before using because the water tends to separate a little from the puree when it sits. 
  • 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 not set. 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.
  • 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 frosting.
Serving: 1slice, Calories: 207kcal, Carbohydrates: 22g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Sodium: 8mg, Fiber: 8g, Sugar: 16g, NET CARBS: 14
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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