4 Ingredient Healthier Chocolate Cake
This healthier chococlate cake is rich, moist and fudgy. It is made with just 4 ingredients and doesn't contain any flour, dairy, refined sugar, butter or oil. It has a smooth and velvety texture and everything is mixed in a blender for a very easy preparation.
Ingredients
- 383 grams overripe bananas without peels, approximately 1.5 cups + 3 tbsp banana puree if you don't have a scale
- 1/2 cup + 2 tbsp (54 g) Dutch process cocoa powder
- 2 large eggs
- 3 tbsp (1.5 fl oz/44 ml) maple syrup
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and cut a long strip to line the inner sides of the pan.
- Add the bananas, cocoa powder, eggs, and maple syrup to a blender. Blend on high until completely smooth, stopping to scrape down the sides if needed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 60-70 minutes or until completely set. The surface should no longer be liquidy and the surface be puffed up with some cracks.
- Let the cake cool completely and then place it into the fridge for several hours, uncovered. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. I also recommend not removing the cake from the pan until it is firmer/fully set. When ready to remove, loosen the sides with a spatula and then gently release. You can also decorate the cake before serving. I provide my frosting recipe in the notes section.
- Cut the cake with a large sharp knife. Store uneaten cake in the fridge or freezer.
Notes
- Banana note: It's best to weigh the bananas with a scale, but if you don't have a scale, I recommend pureeing the bananas first in the blender and then measuring out 1.5 cups and 3 tablespoons of banana puree for the recipe. Make sure to fully puree the bananas as pureed bananas will not measure the same as just mashed bananas. You'll need about 4 large bananas but you likely won't need the full amount.
- Sweetness note: This cake has a very low level of sweetness and is more of a bittersweet chocolate cake. It is meant to be a healthier chocolate cake. You can make it a little sweeter by adding a sweeter frosting. You can also reduce the sweetness by not adding the maple syrup.
- Maple syrup note: Maple syrup is used to add sweetness to the cake. You can reduce the syrup if you want to make the cake even healthier. I don't recommend using honey as a substitute for maple syrup.
- I used Rodelle Dutch process cocoa powder*
- I used this 6-inch pan.*
- *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)
- 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: 106kcal, Carbohydrates: 20g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 18mg, Fiber: 4g, Sugar: 10g, NET CARBS: 16
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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