2 Ingredient Healthier No Bake Chocolate Cake
This healthier no bake chocolate cake is creamy, smooth and rich. It needs only 2 ingredients and doesn't contain any flour, eggs, dairy, butter or oil.
Ingredients
- 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% cocoa, see note before starting
- 1 1/2 cups (357g) carrot puree, brought to room temperature, 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 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 add the carrot puree. Make sure you bring the carrot puree to room temperature before using. If it is too cold, it will cause the chocolate to seize. Blend on high speed for a few seconds until smooth and uniform. Scrape the sides of the blender as needed to help it fully blend the ingredients.
- Working quickly, 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.
- When cutting cake into slices, use a large sharp knife and wipe the blade after each cut. Store cake in the fridge or freezer in an airtight container.
Notes
- Carrot puree note: You can buy carrot puree or make your own. I prefer making my own as it's very easy to do and I share my version below. If using an already prepared puree, use one that has a consistency similar to applesauce and not one that is too thin and liquidy. For the already prepared version, I tested with Happy Baby carrot puree.
- Homemade carrot puree:
- ½ lb baby cut carrots
- ¾ cup water
- Steam carrots until fork tender (I put them in my Instant Pot, high pressure 1 minute and then quick release). Add carrots and water to a blender and blend until completely smooth. (I use baby cut carrots because they are more tender and sweet and more likely to have the same consistency. Regular carrots can vary and some are more dry than others.)
- Let cool to room temperature before using. You may also need to whisk the mixture before using because the water tends to separate a little from the puree when it sits.
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain around 60% 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 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.
- I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
- *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 fluid ounces) canned coconut milk (can substitute with heavy cream)
- 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.
- Estimated nutrition does not include frosting.
Serving: 1slice, Calories: 207kcal, Carbohydrates: 22g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Sodium: 8mg, Fiber: 8g, Sugar: 16g, NET CARBS: 14
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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