4 Ingredient Chocolate Cake
This chocolate cake is moist, fudgy and soft. It only needs 4 ingredients and doesn't require any flour, eggs, refined sugar, dairy, butter or oil. The cake is still very rich and satisfying and takes just a few minutes to prepare.
Ingredients
- 1 1/2 cups + 2 tbsp (390g) finely mashed bananas, see note
- 1/2 cup + 2 tbsp (160g) unsweetened natural peanut butter, no added oils
- 6 tbsp + 2 tsp (38g) unsweetened Dutch process cocoa powder
- 3 tbsp (1.5floz/45ml) honey, or more to taste
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 bananas, peanut butter, cocoa powder and honey to a blender and blend until you have a smooth batter. You may need to stop and scrape the sides of your blender a few times to help the blender blend.
- Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 55-60 minutes or until the center is completely set. The surface will be puffed and slightly cracked.
- Let the cake cool completely before releasing it from the cake pan. This cake is very moist and fudgy. I recommend letting it cool completely to room temperature and also placing it in the fridge for a few hours (or overnight), which will help it set more firm and help the flavors develop better. If desired, frost cake before serving (optional frosting recipe provided in the recipe notes). Store uneaten leftover cake in an airtight container in the fridge or freezer.
Notes
- Banana note: If you are measuring the bananas with a kitchen scale, you do not need to mash them first. You can just add the peeled bananas to the blender directly. If you are measuring the bananas with a measuring cup, you should mash them first so you have a more accurate banana measurement. Adding too much banana to this recipe can cause the batter to be too wet and prevent the cake from setting.
- I used Kirkland natural peanut butter,* Rodelle cocoa powder* and Kirkland honey* to make this recipe.
- *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 (can substitute with heavy cream if you don't need 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. Frost over surface of the cake.
- You can make 1.5 times the frosting if you desire a thicker layer of frosting.
- Estimated nutrition does not include the optional frosting.
Serving: 1slice, Calories: 189kcal, Carbohydrates: 23g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 41mg, Fiber: 5g, Sugar: 11g, NET CARBS: 18
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.
Did you make this recipe?Please leave a star rating and review below!