2 Ingredient Healthier Chocolate Cake
This healthier no bake chocolate cake is made with just 2 ingredients. It doesn't need flour, eggs, dairy, butter or oil. The cake is easy to make and stores well.
Ingredients
- 340 grams overripe bananas (measured without peels), you should end up with 1 1/2 cups of banana puree
- 2 1/2 cups (379 g) dark bittersweet chocolate chips, 63% cocoa , see note before starting
Instructions
- Grease the interior of a 7-inch springform pan with cooking oil spray. Line the bottom and sides with parchment paper.
- Blend bananas in a blender until smooth. You should have about 1 1/2 cups of puree when done. Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a silicone 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 the blender with the pureed bananas. Blend on medium speed for a few seconds until smooth and uniform. Don't blend too long because you don't want to overwork the chocolate.
- Transfer the batter into the prepared cake pan and smooth the top with an offset spatula.
- Put in the fridge to set (about 4-5 hours or ideally overnight). Once cake is set, carefully release it from the cake pan and peel off the parchment paper. If desired, decorate the cake with frosting or ganache before serving. Slice the cake with a sharp knife. The cake is very rich so I recommend cutting thin slices (the cake in the photos is cut into more generous slices). Store leftover cake in an airtight container in the fridge.
Notes
- Dark chocolate note: You want to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain between 60% to 70% cocoa. If you use a chocolate with less cocoa, the 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.
- If you need your cake to be dairy-free, make sure to choose dairy free dark chocolate chips.
- I made this with Guittard 63% extra dark chocolate chips*
- *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 ounces) canned coconut milk (must be canned coconut milk and not the drinking kind which doesn't have enough fat; you can also use heavy cream if you don't need this 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. If the chocolate is not completely melting, you can briefly hit in the microwave and stir again until melted. Frost ganache over surface of the cake.
- Estimated nutrition is for the cake only and does not include optional frosting.
Serving: 1slice, Calories: 194kcal, Carbohydrates: 23g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Sodium: 0.3mg, Fiber: 7g, Sugar: 16g, NET CARBS: 16
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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