2 Ingredient Healthier No Bake Chocolate Cake
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This healthier chocolate cake doesn’t require any baking. It only needs 2 ingredients and doesn’t contain flour, eggs or butter. Even though it is made with healthier ingredients, you won’t be able to tell. The cake is very rich and creamy. It can also be made ahead of time.
This cake has a rich, creamy texture, similar to a chocolate mousse, but firm enough that it can be cut and served as cake slices. This cake is also made with more healthier ingredients than a typical chocolate mousse cake which usually contains a lot of butter, eggs and cream.
Ingredients
- Dark chocolate chips
- Applesauce
Dark chocolate chips: The cake is made with 60% cocoa dark or bittersweet chocolate chips. If you use a higher percentage cocoa, the cake may be too stiff and not creamy enough. If you use a lower percentage cocoa, the cake may not set.
Applesauce: Applesauce is the key to having a creamy, soft cake without the need for additional eggs or butter. I used store bought applesauce but you can also easily use a homemade applesauce by cooking peeled apple slices until they are soft and then pureeing them.
How to Make Healthier No Bake Chocolate Cake
- The dark chocolate chips are melted until smooth. They are then added to a blender and blended with the applesauce. Blending the ingredients will help make a smoother and creamier cake.
- The cake batter is then transferred to your prepared cake pan and placed into the fridge until set.
- If desired, you can decorate or garnish with frosting and chocolate curls.
Cake Texture
This cake does not have classic cake crumb. It is creamy and rich, similar to a chocolate mousse, but not as soft as a mousse. It is firm enough to cut into slices but the texture is very creamy.
Expert Tips
- If you don’t have applesauce, you can make this cake with apples. The apples would need to be peeled and cut into slices. The slices are then cooked until soft, drained from water, and pureed in a blender until they become applesauce.
- I recommend using a dark or bittersweet chocolate that contains dairy or a dairy substitute. This helps to keep the chocolate creamy.
- This cake can be made 1-2 days ahead of time. It can also be made the same day but you will need to make it early enough to give it a few hours to set.
More No Bake Cakes
- 2 Ingredient No Bake Chocolate Banana Cake
- 3 Ingredient No Bake Chocolate Oatmeal Cake
- 4 Ingredient No Bake Lemon Cake
2 Ingredient Healthier No Bake Chocolate Cake
This no bake 2-ingredient chocolate cake transforms just two simple ingredients into a show-stopping dessert. It’s egg-free, flourless, gluten-free and made with healthier ingredients. The cake has a smooth, creamy and velvety texture.
Ingredients
- 2 3/4 cups (443 g) dark bittersweet chocolate chips, 60% cocoa, see note before starting
- 1 1/2 cups (357 g) unsweetened applesauce, room temperature
Instructions
- Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom and sides with parchment paper. I line my bottom with a slightly larger parchment round (8 inch instead of 7 inch) so that I have something to grip later to help move the cake. And I cut long strips of parchment paper for the sides.
- 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 also add in the applesauce. Blend on high speed until smooth and uniform. I recommend starting at low speed and gradually increasing to high. You shouldn't need to blend too long (less than 1 minute) so that you don’t overwork the chocolate. The goal is to mix the two until uniform and also break down the applesauce further for a smoother cake.
- Pour the mixture into the prepared cake pan and smooth the top with an offset spatula.
- Put in the fridge to set about 3-4 hours or ideally overnight. Once cake is set, carefully release it from the cake pan and peel off the parchment paper on the sides. You can leave the bottom sheet of parchment on temporarily to help move the cake onto a plate (or cake stand if you plan on decorating). Slice the cake with a sharp knife. Because the cake is very rich, we recommend cutting thin slices (the cake in the photos is cut into more generous slices). Store uneaten cake in the fridge in an airtight container.
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. We also recommend using a dark chocolate that has dairy or a dairy substitute, as this also helps the chocolate be creamy.
- I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Walmart | Target)*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Applesauce note: If you prefer making your own applesauce, peel and cut into thin slices. Weigh out 357 grams of apple slices. Cook the apple slices in boiling water until soft. Drain from water and place into a blender and blend until smooth. Then blend with the melted chocolate.
- Optional ganache frosting: Add 1/2 cup of dark chocolate chips to a medium mixing bowl. Set aside. Add 1/4 cup of canned coconut milk (you can also use traditional heavy cream but I did canned coconut milk to make it a little healthier) to a small saucepan and heat over medium heat until simmering. Remove from heat and pour the hot coconut milk over chocolate chips. Let sit for 60 seconds and then gently mix until chocolate is completely melted and a smooth ganache forms. Frost the surface of the cake with ganache. If desired, you can also garnish with chocolate curls and pearls.
- Estimated nutrition is for the cake only and does not include optional frosting or decoration.
Serving: 1slice, Calories: 216kcal, Carbohydrates: 24g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Sodium: 5mg, Fiber: 3g, Sugar: 18g, NET CARBS: 21
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.
Did you make this recipe?Please leave a star rating and review below!
I have not yet made this cake, but will in the very near future!
It sounds divine!
A couple questions:
1) Can flavoring be added to the cake and/or panache (i.e., cherry, raspberry, strawberry, hazlenut, etc.)?
2) For the nutrition information, how big are the slices at the wide end, or how many should we get when slicing them thinly in a 7″ pan?
Your recipes are just amazing!
Thank you for sharing your talent!
Thank you! We’re so glad you’re enjoying the recipes!
We haven’t tried adding a flavoring to this cake so we’re not sure if it would need any adjustments! We got 12 slices from this recipe.
Im thinking of putting this in individual ramekins or small dessert glasses. Do you think it will work to scoop out with a spoon? kind of like a mouse or pudding. Im wondering about the constancy after it chills since I haven’t made it yet.
We haven’t tried that with this recipe but it seems like it could work. Let us know how it goes!
Delicious! I made it for my mom’s birthday – she can’t eat sugar for health reasons. I served it with raspberries to cut the richness. I cooked my own applesauce and had to add a bit of the cooking water when blending but my blender is not great. The cake was almost truffe consistency and was really good- not to sweet but sweet enough!
Yum! We’re so glad you loved this recipe!
I have a ? How msny dark choc chips and how much applesauce? Sounds yummy!
This recipe calls for:
2 3/4 cups (443 g) dark bittersweet chocolate chips, 60% cocoa
1 1/2 cups (357 g) unsweetened applesauce
Please use the recipe card at the end of the post which provides the full ingredients, instructions and notes.
Would this work with carob chips? I can’t eat chocolate but this sounds like it would be delicious… If carob would work.
We haven’t tested this recipe with carob chips so we are not sure if the results would be the same!
I made the cottage cheese one. Omg. Love it. Do u think I could use a flavor sugar free yogurt. Thinking add a little fruity flavor. Thank u for sharing. My friends all think I’m a chef
Thank you for sharing! I think it could work with yogurt but the amount of chocolate and yogurt may need to be adjusted to get the right consistency.
Tried this recipe seemed easy enough. My blender wouldn’t even turn through the chocolate and applesauce, I had use my little hand mixer. Haven’t tasted yet so don’t know how it tastes.
You need to make sure you blend right away because once the chocolate and applesauce interact, it starts to thicken very quickly. But initially, it should be easy to blend. You can watch the video to see what the consistency should be. If your batter is not that consistency, it may be the chocolate you are using. Please see the notes we provided regarding the chocolate type to use.
I tried this recipe and it’s very simple but really good. Taste like fudge. Can’t tell it’s made with apples. Sweetness and texture are good. I sprinkled some sea salt. After it settled I topped with pinenuts.
We’re so glad you loved this recipe!!
Would this work mixing white & dark chocolate?
You can probably mix some white chocolate in the cake but how much you can add would need some testing because white chocolate does not contain cocoa so it doesn’t set up as well. If you add too much white chocolate, you cake won’t set.
I made this with fewer dishes to wash- I melted the chocolate chips in a glass bowl in the microwave and then stirred in 3 four ounce jars of baby applesauce. Poured it into the springform pan. Easy peasy!
That’s great! We’re so glad you enjoyed this recipe! We’ve also made it by just combining the ingredients but we found that the extra step of blending the chocolate and applesauce creates a smoother texture. But it does mean more to wash, so definitely do what works best for you!
This is Delicious…but it should not be called “cake”.
It is definitely a “Truffle pudding”??
You can call the cake whatever you would like. I thought No Bake Chocolate Cake was a good description for it because it does slice like a cake and adding No Bake in front of it implies that it’s not going to have the texture of a baked cake. Puddings are generally much softer and usually served in a bowl because it’s not firm enough to be cut.
I cant beleive how good, restaurant quality this tasted. So easy
Thank you Holly! We’re so glad you enjoyed this recipe!
Recipe is good, titling it healthier might be misleading. If you are making your own applesauce then maybe it is healthier. But for people that see Apple Sauce and just reach for the cupboard could be adding corn surup and other things to it Not really 2 ingredient then nor necessarily healthier.
But i like the creativity
Thank you! This recipe does specifically call for unsweetened applesauce so the only ingredient in it should be apples and there should not be any corn syrup.
I’ve been doing the same with tofu and chocolate. Makes for a higher protein treat.
Yum! Thanks for sharing!
Could a grated bittersweet chocolate bar also work?
That should work since the chocolate is completely melted and smooth for this recipe.
It looks like your batter is only about 3 cups that means your cake is going to be less than 2 in tall
Yes, this is not meant to be a tall cake as it is very, very rich. If you look at the photos, I think you should be able to get an idea of the height of the cake.
Apple sauce is not keto
This recipe is not meant to be keto! All our keto recipes are specifically labeled keto in the recipe title and description
Looks yummy and decadent
Thank you!