This healthy chocolate cake is rich and moist. It is just 3 ingredients and doesn’t require any flour, added sugar, eggs, dairy or oil. The batter takes only a few minutes to prepare. This cake can be enjoyed for a snack or dessert.
This chocolate cake satisfies my cravings for something sweet and chocolatey even though it doesn’t contain any added sugar. The cake is very fudgy and moist. It can be enjoyed plain or you can decorate it with an easy 2 ingredient ganache.
Ingredients
- Cocoa Powder
- Bananas
- Peanut Butter
Cocoa powder: This cake is made with unsweetened dutch process cocoa powder. This is what gives the cake its chocolate flavor. I recommend dutch process over natural cocoa powder. I found that natural cocoa powder didn’t provide as rich of a cocoa flavor and was more acidic.
Bananas: You will need very ripe bananas. The cake is sweetened mainly with bananas so make sure to use very ripe ones which are sweeter.
Peanut butter: This cake is also made with unsweetened natural peanut butter. This is peanut butter that does not include any added oils and is made with just peanuts and salt. Peanut butter can also be substituted with natural unsweetened almond butter. Peanut butter has a slight natural sweetness to it and when combined with bananas, it gives the cake just enough sweetness that you don’t need any added sugar.
How to Make Healthy Chocolate Cake
The bananas, peanut butter and cocoa are all blended together in a blender until a smooth batter forms. The batter is then poured into a 6-inch springform pan and baked for about 55 minutes or until done. While the cake can be enjoyed soon after it cools, I also recommend refrigerating the cake for a few hours. The flavors will be even more pronounced and the cake will taste sweeter. If desired, you can decorate the cake with chocolate ganache.
The ganache is completely optional and is mostly for presentation. I think the cake tastes fine without it, but if you prefer more chocolate flavor or want a little more sweetness, the ganache will help with that.
Cake Texture
This cake does not have your classic cake texture or crumb. As you can see from the pictures, it is a very fudgy, moist cake similar to a classic flourless chocolate cake texture. If you want a healthy chocolate cake with a more classic cake crumb, try this version instead.
More Healthy Chocolate Recipes
- 3 Ingredient Healthy Chocolate Chip Oatmeal Cookies
- 3 Ingredient Healthy Chocolate Peanut Butter Brownies
- 3 Ingredient No Bake Chocolate Breakfast Cookies
3 Ingredient Healthy Chocolate Cake
Ingredients
- 1 1/2 cups + 2 tbsp (391 g) finely mashed very ripe bananas approximately 3-4 large bananas
- 1/2 cup + 2 tbsp (160 g) unsweetened natural peanut butter
- 1/3 cup + 4 tsp (38 g) unsweetened dutch process cocoa powder
Instructions
- Preheat oven to 350°F (177°C). Grease the interior of a 6-inch nonstick springform pan and then line the bottom with parchment paper.
- Add mashed bananas, peanut butter and cocoa powder to a blender and blend until all the ingredients are evenly and completely incorporated and a smooth batter forms. You may need to stop and scrape the sides of your blender a few times to make sure all the peanut butter and cocoa powder get mixed in. Alternatively, you can whisk the batter together by hand but your batter will have some banana lumps. See note section for differences between the two methods.
- Pour batter into prepared cake pan. Bake for about 55 minutes or until done. It is a little tricky to know when this cake is done because it will still feel soft in the middle. When the cake is done, the surface should look done (i.e., no wet batter) and the surface should be slightly puffed up. When the cake is cooling, the puffed up surface will sink down a little.
- Let cake cool completely before serving. For best results, place cake in the fridge for a few hours to let the flavors really develop. The cake will also taste sweeter after being refrigerated. If desired, top with ganache before serving. Store any uneaten cake in the fridge.
Notes
- This is a no added sugar cake so it is not super sweet. I think this cake tastes like sweet bananas and dark bittersweet chocolate. If you don't generally like bittersweet cocoa flavor or don't like low sugar recipes, this may not be for you.
- You can add all the ingredients to a blender or food processor to mix for a smooth batter. This is a quicker preparation and your finished batter is very smooth. You can also mix the ingredients with a whisk but you will have small lumps of bananas in your finished cake. Please note that the blended version will not rise quite as high as the mashed/whisked by hand version. The cake in the photos is with mashed bananas and batter whisked by hand and not blended in a blender.
- You will need approximately 3-4 large bananas, however it is best to weigh on a scale if you have one.
- If your pan is not non-stick, you will need to grease the interior of the pan and then line the bottom and sides with parchment paper.
- I used a 6-inch springform pan. Many 6 inch springform pans (like mine) are actually a little smaller than 6 inches (they measure 6 inches from one edge to the other but the actual interior is less). If you are using a true 6-inch pan then your cake will not rise as high.
- I used Kirkland's natural creamy peanut butter* and Rodelle dutch process cocoa powder* to make this recipe. I also used this 6-inch pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Optional ganache: Add 1/2 cup of semi-sweet chocolate chips (I used dairy-free ones) to a medium mixing bowl. Set aside. Add 1/4 cup of canned coconut milk 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. Pour ganache over cooled cake and spread in an even layer. Let the glaze set for about 15 minutes before serving.
- The nutrition estimate does not include the optional ganache.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Thanks for helping me to satisfy my sweet tooth without added sugar! Just enough sweetness for me; I’m definitely adding this recipe to my clean eating. Three of my favorite foods all together!
We’re so glad you loved it. Thanks for your nice review!
Can’t rate as of to date haven’t tried it yet
We hope you try it soon!
I only have canned coconut cream. Can I use it for the ganache?
Sorry, but we’re not sure.
This is absolutely delicious! I can’t have caffeine, so I use carob powder. Didn’t need any topping. Thank you for the recipe!
You’re welcome! So glad you enjoyed it.
I can only have carob chocolate. Should I use the same measurements as the cocoa or a little less? Looking forward to trying this!
Sorry I haven’t worked with carob chocolate so I don’t know if the same amount would be needed
oh my God I love that cake sweetness with banana just perfect… I always looking forward to healthy dessert with no compromised taste… So I try this cake ?.so yummy
I’m so glad you liked it!
Can you freeze this?
We have not tried freezing it.
Question – can you freeze leftover slices of this “cake” for future consumption? If not, what’s the average shelf life (stored in the fridge, of course) of this cake?
We haven’t tried freezing it, but it probably won’t hold up well if you try it. If you store it in an airtight container, it should keep in the refrigerator for a few days.
What is considered one slice…3 ounces? 4 ounces…need to know to calculate carbs for a diabetic. Looks great but too vague.
Sorry, but we don’t have that level of detail. We slice the cake into 8 equal-sized pieces, but we don’t weigh them.
Rather than buy another spring form pan, can I increase the ingredients proportionately to accommodate my 8” spring form pan?
Sorry, but without testing it first we can’t say for sure how that work. But, with other recipes if you double the amount for a 6″ round cake pan, it usually works in an 8″ pan.
Need to try this my mouth is just watering ?
We hope you love it!
Hi
What makes the cake rise? How tall is the cake? What makes it bind?
The cake doesn’t rise because there’s no leavening agent – this is similar to a flourless chocolate cake. It also have a similar texture to a flourless cake – it’s dense and fudgy. You can see in the photos how tall it is (sorry we don’t have measurements).
Enjoy everything kirbiecarvings.?
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