2 Ingredient Healthier No Bake Chocolate Cake
This healthier no bake chocolate cake is rich, soft and creamy. It is just 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil.
Ingredients
- 346 g (about 2 1/2 cups) precut butternut squash, steamed until fork tender, see note if not using scale or not using precut squash
- 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% 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 the cooked butternut squash cubes to your blender and blend until completely smooth. You should have 1.5 cups of 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 butternut squash 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 3-5 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 the cake or decorate it with fresh fruit before serving. Use a large sharp knife to cut the cake. I recommend cutting small thin slices because this cake is very rich. Store any 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 contains around 60% cocoa. 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.
- Butternut squash note: I used precut cubes of butternut squash which are available at most grocery stores in the US when butternut squash is in season. The cubes are usually around 1 x 2 inches and the skin has been removed. You can also start with a whole butternut squash. With a whole butternut squash, I recommend cutting in half and roasting in the oven until tender. Then you can remove the cooked flesh (don't use the skin) and blend until you have a smooth puree. You will need 1.5 cups of puree for the recipe.
- Scale note: This recipe works best with a kitchen scale as it is very difficult to get an accurate cup measurement for the cubes of butternut squash. If you don't have a kitchen scale, I recommend measuring the butternut squash puree before blending it with the chocolate. You should have 1.5 cups of puree. The puree cup measurement will be more accurate than the measurement for the butternut squash cubes.
- Optional ganache frosting:
- 1 cup dark chocolate chips
- 1/2 cup (4 fluid ounces) canned coconut milk or 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/heavy cream over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
- Frost over the surface of the cake.
- Estimated nutrition does not include frosting.
Serving: 1slice, Calories: 180kcal, Carbohydrates: 20g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Sodium: 1mg, Fiber: 3g, Sugar: 13g, NET CARBS: 17
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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