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–+ servings
A rich, dense chocolate cake with one triangular slice being lifted out on a metal spatula. The cake has a glossy, chocolatey surface and appears moist and decadent, sitting on a light-colored plate.
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4.62 from 13 votes

Healthy Chocolate Cake | No Sugar, No Flour

This healthy chocolate cake is rich, moist, and fudgy, made with no sugar, no flour, and no oil. Easy, quick, and naturally sweetened!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: World
Keyword: Gluten-free, healthy dessert
Servings: 6 yields
Calories: 124kcal

Equipment

Ingredients

  • 2 Bananas ripe
  • 2 Eggs large
  • ⅓ cup Cocoa powder I recommend this cocoa powder
  • 1 teaspoon Baking powder
  • 2 oz Dark chocolate optional (read notes)
US Customary - Metric

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. Here are my recommendations for a good chocolate topping: 
  • 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. 

Nutrition

Calories: 124kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 95mg | Potassium: 301mg | Fiber: 4g | Sugar: 7g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg