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.
A slice being removed from the chocolate cake.

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 baked cake in a pan.
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.
a slice of chocolate cake on a plate.

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.
a piece of cake on a plate with a fork.

More Healthy Chocolate Recipes

4.88 from 8 votes

3 Ingredient Healthy Chocolate Cake

This healthy chocolate cake is decadent, rich and super easy to make. It is just 3 ingredients and you probably already have most of the ingredients on hand! In just a few simple steps, you'll create this healthy but delicious dessert. To top it off, I like to spread a dairy-free ganache over the top to make this cake truly irresistible.
Servings: 8 slices
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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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.
Serving: 1slice, Calories: 172kcal, Carbohydrates: 18g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 41mg, Fiber: 5g, Sugar: 7g, NET CARBS: 13
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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