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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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