2 Ingredient No Bake Healthier Chocolate Cake (No Flour, Eggs, Dairy, Butter or Oil)

This no bake healthier chocolate cake is soft, creamy and fudgy. It needs just 2 ingredients and doesn’t require any flour, eggs, dairy, butter or oil. The cake is easy to make and stores well.

This no bake cake is so quick and easy to make and works for just about any occassion, whether you need a quick treat or you want to make a dessert to bring to a gathering. I especially love that it doesn’t require any baking because the weather has been so warm.

Ingredients

• Dark chocolate chips
• Peaches

Dark chocolate chips: The base of this cake is melted dark chocolate, which gives the cake a creamy texture and rich chocolate flavor.

Peaches: I used fresh peaches since peaches are in season right now. The peaches are pureed before being mixed with the melted chocolate. You don’t really taste the peach flavor in the chocolate cake but it does give the cake a slight tangy aftertaste and it gives the cake a very soft, fudgy texture.

How to Make No Bake Chocolate Cake

• The peaches are blended in a blender until smooth. The dark chocolate is melted until smooth.
• The dark chocolate is then added to the blender and blended with the peaches until smooth and evenly combined.
• The mixture is transferred to your prepared pan and placed into the fridge until set.
• You can serve the cake as is or you can decorate the cake before serving. You can garnish with powdered sugar, drizzle with chocolate, top with fresh fruit, or you can make a chocolate frosting.

Texture

This cake does not have the texture of a classic baked chocolate cake. Instead, it is more like a torte type of cake, but more soft and fudgy than your typical torte cake. The cake is rich and has a dark, bittersweet chocolate level of sweetness.

Expert Tips

• Make sure to use dark chocolate chips, with around 60% cocoa. If your cocoa amount is too low the cake will not set.
• I recommend peeling the peaches before using them. I usually like leaving the skin on, but since this cake is not baked, you would taste the peach skin leave it on.

More Healthier Chocolate Cake Recipes

• 2 Ingredient No Bake Chocolate Sweet Potato Cake
• 4 Ingredient Healthier Chocolate Cake
• 3 Ingredient Healthier Chocolate Banana Cake

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5 from 9 votes

2 Ingredient No Bake Healthier Chocolate Cake

This no bake healthier chocolate cake is soft, creamy and fudgy. It only needs 2 ingredients and doesn't contain any flour, eggs, dairy, butter or oil. It's an easy dessert to make without turning on the oven.

Servings: 12 slices

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

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Ingredients

• ▢ 340 g (about 2 1/4 cups) chopped ripe peaches (about 3/4 x 1/2 inch pieces), skin and pits removed, around 3 medium peaches
• ▢ 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% to 63% 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 peaches to a blender and blend until you have a smooth 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 peach 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 3-4 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.
• Cut the cake with a large sharp knife. The cake is very fudgy so I recommend, wipingthe blade after each cut. Store 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 contain around 60% to 63% 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 mix with the peach puree.
• How to Easily Peel Peaches:  If your peaches are super ripe and soft, you may be able to easily peel off the skin. If your peaches are still more firm, the easiest way to peel the peaches is to blanch them first. To do this, use a small sharp knife and score an "x" in the peach skin at the bottom of each whole peach (cut only the skin and not the flesh). Then cover the peaches in a pot of simmering water for about 15 seconds. Remove peaches and immediately place them in an ice bath. The skin should then peel off very easily.
• This recipe works best with very ripe peaches which will make a smoother puree and will add some natural sweetness to the cake.
• Optional chocolate frosting:
  • ½ cup dark chocolate chips
  • ¼ cup (2 fluid ounces) canned coconut milk (can substitute with heavy cream if you don't need the cake to be dairy-free)
  • 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.
• This cake is quite rich so I do recommend cutting into thin slices.
• Estimated nutrition does not include optional frosting.

Serving: 1slice, Calories: 209kcal, Carbohydrates: 23g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Sodium: 4mg, Fiber: 3g, Sugar: 17g, NET CARBS: 20

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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