Healthy Chocolate Cake | No Sugar, No Flour
My Healthy Chocolate Cake is so rich and fudgy, nobody will believe that it’s refined sugar-free, gluten-free, and oil-free. Best of all, this banana-sweetened cake recipe takes just 5 minutes of active prep, so you’ll be in dessert heaven in no time!
I know a healthy chocolate cake recipe sounds too good to be true, but this 5-ingredient blender recipe is here to prove it can be done! It’s free of refined sugar, oil, and flour, but has a delightfully rich consistency that’s somewhere between my classic chocolate cake and fudgy brownies.
How to Make Healthy Chocolate Cake
Watch the full video recipe to learn how to make this Healthy Banana Chocolate Cake (No Sugar, Gluten-Free). This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Gluten-Free Chocolate Cake Recipe
- The data demonstrating this wholesome dessert’s yum factor is incontrovertible—with over 258,000 views and over 4,100 thumbs up on my healthy chocolate cake YouTube video, you can rest assured that it’s a serious crowd-pleaser.
- You only need 5 simple ingredients and 5 minutes of work to make this fudgy treat. Plus, there’s no fake sugars or alternative sweeteners in my sugar-free chocolate cake recipe—ripe bananas add all the sweetness we need!
- With such a minimal ingredient list, this cake is meant for sharing. It’s naturally gluten-free, refined sugar-free, oil-free, nut-free, soy-free, and dairy-free!
Ingredients & Substitutions
- Ripe Bananas – Make sure they’re nice and spotty—this is an indication that they’re extra sweet. The darker and spottier, the better!
- Large Eggs – These act to give our healthy flourless chocolate cake some structure (plus a secret dose of protein). If you’re using liquid eggs, note that a scant ¼ cup = 1 large egg.
- Unsweetened Cocoa Powder – If possible, opt for Dutch-process cocoa powder—it is more chocolate-y and less bitter than conventional cocoa. You can also use regular cocoa, black cocoa (a.k.a. extra-Dutch-processed cocoa), or even raw cacao.
- Baking Powder – This powdered leavener helps our cake rise in the oven, contributing to its decadent texture. Don’t swap in baking soda—they do not work the same way.
- Dark Chocolate (optional) – The darker the chocolate you use, the less sugar it’ll have. I typically reach for about 70-80% cocoa solids, which is solidly in the bittersweet range. You’re of course welcome to swap in any variety of chocolate you like, including sweeter milk chocolate or even white chocolate—just note that you’ll be getting extra sugar with every bite. Alternatively, use a sugar-free chocolate brand like Lily’s.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Quickly Ripen Bananas
For this sugar free flourless chocolate cake recipe, extra ripe bananas are key—they act as a natural sweetener and provide the moist texture that makes each bite feel rich and fudgy without any added oil or sugar. Why? The more bananas ripen, the more the starches convert to simple sugars—that’s why green bananas taste less sweet than spotty ones.
Need ripe bananas fast? Try these tricks:
- Paper Bag Method: Place your bananas in a paper bag, preferably with an apple or avocado. The ethylene gas they release speeds up ripening—usually within 24–48 hours.
- Oven Method: For super speed, bake unpeeled bananas on a baking sheet at 300°F (150°C) for 15–20 minutes until the skins turn black and shiny. Let them cool before peeling.
Microwave Shortcut: Poke a banana a few times with a fork and microwave it for 30 seconds to 1 minute. This method softens the banana but doesn’t give it time to develop the complex sugars and caramelized flavor that come with natural ripening. As a result, the banana may have the right texture, but it won’t be as sweet or richly flavored. Use this only as a last resort.
Expert Tips & Tricks
- Make sure you use both non-stick spray or grease and a round of parchment paper for your cake pan. This will ensure your flourless sugar free chocolate cake releases easily, leaving you with a cake that’s as pretty as it is wholesome.
- Prefer a fudgier consistency? Refrigerate the cake for at least 4 hours. The cold temperature firms up the fat in the egg, giving the cake a denser, more truffle-like texture. Note that this will cause the melted chocolate topping to harden as well; consider melting the chocolate separately in a small bowl in the microwave with about a teaspoon of cream, butter, or avocado oil to give it more of a ganache consistency.
- Adjust for the pan size you have.
- 7-inch (18 cm) pan: Multiply all ingredients by 1.3×. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- 8-inch (20 cm) pan: Multiply all ingredients by 1.6×. Bake for 20–25 minutes, checking for doneness with a toothpick.
Storage & Reheating
This healthy chocolate cake keeps beautifully! Store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it extra fudgy and fresh. Want to make it last even longer? Freeze it for up to 2 months—just wrap the cake tightly in plastic wrap and place it in an airtight container or freezer bag. When you’re ready to enjoy, thaw it in the fridge overnight.
More Healthy Desserts
Healthy Chocolate Cake | No Sugar, No Flour
Equipment
Ingredients
- 2 Bananas ripe
- 2 Eggs large
- ⅓ cup (30 g) Cocoa powder
- 1 teaspoon Baking powder
- 2 oz (60 g) Dark chocolate optional
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 6-inch (15cm) round cake pan and line the bottom with parchment paper.
- Blend the batter: In a blender or food processor, add bananas, eggs, cocoa powder, and baking powder. Blend until the mixture is completely smooth and lump-free, but don’t overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Top with chocolate (optional): While the cake is still hot, scatter the dark chocolate pieces on top. Let sit for a few minutes to melt, then use a spatula to gently spread the chocolate into a smooth glaze.
- Cool: Allow the cake to cool at room temperature. Slice and serve as-is or chill for a fudgier texture.
Video
Notes
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. This cake also freezes well for up to 2 months, wrap tightly in plastic wrap and store in an airtight container.
- Texture Tip: The texture is between a brownie and a cake—slightly fudgy and moist. Using very ripe bananas gives the best sweetness and consistency.
- Chocolate Glaze Options: You can use your favorite dark chocolate, from 60% to 85% cocoa. If you prefer a sweeter topping, use semi-sweet chocolate or add a teaspoon of maple syrup to the melted chocolate.
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Cake Size Adjustments:
-
7-inch (18cm) pan: Multiply all ingredients by 1.3×.
Bake for 20–25 minutes, or until a toothpick comes out clean. -
8-inch (20cm) pan: Multiply all ingredients by 1.6×.
Bake for 20–25 minutes.
-
7-inch (18cm) pan: Multiply all ingredients by 1.3×.
Nutrition
Frequently Asked Questions
While the term “healthy” can mean a lot of different things to a lot of people, I use it for this chocolate cake recipe because we’re making it with no refined sugar, no oil, and no flour.
This oil-free, sugar-free flourless chocolate cake recipe has a pretty short list of just 5 ingredients. For an even shorter list, try my 3-ingredient oatmeal chocolate cake.
Yes, you definitely can! Skipping the frosting will reduce the sugar and fat content, making the cake a bit lighter.
I’m giving this recipe a 4 star rating, though I waffled between 3 and 4. The flavor and texture are decent… soft and fudgy and just sweet enough. I added 2 TBSPS. buttermilk hoping for a bit of extra rise, but the cake still only achieved about 5/8″ in height total. I also think the recipe could benefit from a TBSP. granulated sugar, depending on the sweetness of the bananas used. But overall, it made a tasty snack cake. I used 2 large bananas and 2 large eggs, and I translated the metric measurements in case that is helpful for anyone else. 33 grams cocoa powder translates to approximately 4.25 TBSPS. 60 grams dark chocolate = about 2.116 oz. (I used 3 oz.) and the 16 cm. round cake pan = a 6.299″ round pan… which became a 7″ springform pan for me. 170 degrees Celsius is approximately 338 degrees Fahrenheit, so I baked this little cake at 335 degrees F. for the suggested 25 minutes. I may bake this again sometime when I have ripe bananas and need a quick chocolate fix.
Great info & thanks for the conversions. Made it easy. Wish they would add that info to the recipes so it is even more simple!
Are you the Cindy west who lived in new Richland Minnesota and your mom and dad are don and Audrey?
Thank you for this information! I wish more people made comments and shared tips like this! ❤️❤️
Please save American readers time by posting alternative teaspoon, tablespoon, ounce measurements and Fahrenheit temperatures. Also, will removing this cake from a regular baking pan as shown in the photo above with no parchment paper lining, no springform pan lead to a culinary catastrophe?
Not bad for a flourless and sugar-free cake. I am not a great baker, but this recipe is detailed and it was easy to prepare.
this cake needs 2 Tbsp. agave nectar for sweetness.
what can be substituted for the eggs? thanks
While I haven’t tried it myself, you can replace the eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water) or chia eggs. Applesauce or extra banana can also work, but all options will likely affect the texture slightly. If you give it a try, let me know how it turns out!
I’m a diabetic and love chocolate. This recipe is perfect.
This looks like a terrific chocolate cake for me to try. Can liquid egg white be used instead and how it will affect the texture? Thank you so much.
Tam Franco
I’ve never tried it with liquid egg whites, but I think it should still work. Just keep in mind that the yolks add richness and structure, so the cake might turn out lighter and less fudgy. If you give it a try, I’d love to hear how it turns out!