2 Ingredient No Bake Healthier Chocolate Cake
This no bake chocolate cake is so rich and creamy. It is just 2 ingredients and made with healthier ingredients but you won't be able to tell. No flour, eggs, dairy, butter or oil needed.
Ingredients
- 3 cups (477 g) dark chocolate chips, 60% cocoa, see note before starting
- 1 3/4 cups (393 g) pumpkin puree, room temperature
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 15-30 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 a blender and also add in the pumpkin. Blend on high speed until uniform. You shouldn't need to blend too long (less than 30 seconds) so that you don’t overwork the chocolate. The goal is to mix the two until uniform and also break down the pumpkin further for a smoother cake.
- Working quickly, pour the mixture into the prepared cake pan and smooth the top with an offset spatula. You do want to work quickly because the batter begins to thicken and set soon after the ingredients are combined.
- Put in the fridge to set, around 2-3 hours or overnight. Once cake is set, carefully release it from the cake pan and peel off the parchment paper. If desired, frost cake before serving.
- When cutting cake into slices, use a large sharp knife and wipe the blade after each cut. This cake is very rich, so I do recommend thin slices. The cake was cut into more generous slices for the photos. 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 contain 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. I also recommend using a dark chocolate that contains dairy or a dairy substitute (if you need the cake to be dairy-free), as this also helps the chocolate be creamy.
- I used Ghiradelli 60% cacao bittersweet chocolate chips (not dairy-free) (Amazon | Target)*
- Try to avoid using a pumpkin puree that is watery, which can cause the chocolate to seize. You want to use a very thick puree. My favorite brand to use is Whole Foods 365.* Libby's is also fairly thick.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- This cake has a bittersweet level of sweetness. It is not meant to be super sweet.
- Optional chocolate frosting:
- ½ cup dark chocolate chips
- ¼ cup (2 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.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 193kcal, Carbohydrates: 20g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Sodium: 1mg, Fiber: 3g, Sugar: 15g, 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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