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This healthy Flourless Chocolate Cake is rich and moist. Made with only 3 ingredients and no oil, this cake is naturally sweet, vegan, eggless, and gluten-free. Best of all, it’s quick and easy to make in less than 30 minutes.
If you are looking for more sugar-free dessert recipes, you should also try my sugar-free cheesecake, sugar-free brownies and sugar-free banana bread.
The recipe was inspired by my popular 3-ingredient banana brownies, which went viral all over social media. One day, needing the brownie pan for some breakfast bars, I ended up baking brownies in a different shape. The result was a rich, moist, and healthy flourless chocolate cake that I can’t stop making!
Healthy chocolate cake with no flour
Packed with bananas, this flourless chocolate cake is a healthier alternative to the traditional, without sacrificing flavor and texture. It’s sweetened naturally with fruit, so no added sugar or artificial sweeteners are required.
This cake is made with just 3 ingredients, meaning it is completely vegan, dairy-free, and egg-free. It’s also gluten-free, as it uses no flour at all. Instead of chocolate, this dessert relies on cocoa powder, which is lower in fat and calories but still high in flavor.
On top of that, bananas are a source of vitamins (such as vitamin B6 and C) and potassium, cocoa powder is rich in antioxidants, while nut butter contains heart-healthy fats and plant protein.
Why you will love this recipe
Everyone will love this healthy flourless chocolate cake, kids and picky eaters included. This recipe is so quick and simple that it comes together in a bowl in under 5 minutes. Bake for around half an hour and let the magic happen. Banana cake with 3 ingredients – no flour, no eggs and no sugar. Here are its highlights.
- Healthy and nutritious. Packed with potassium from bananas, healthy fats and protein from nut butter, and antioxidants from cocoa powder.
- Diet-friendly. Perfect for those who are vegan, gluten-free, or avoid added sugars.
- Rich and flavorful. Moist, fudgy, and indulgent, it tastes just as decadent as a traditional chocolate cake. Perfect for the holiday season and Christmas!
- Quick and easy. With only three ingredients, it’s simple to make in a bowl with no special equipment.
Ingredients
This is a flourless chocolate torte with 3 ingredients. Here are some tips along with substitutes, the precise measurements can be found in the recipe card at the end.
- Ripe bananas. Use three large bananas that are soft, spotty, and overripe for sweetness and moisture.
- Nut butter. Creamy almond butter, peanut butter, or cashew butter all work well – preferably without added sugar or oil. If you need a nut-free option, try sunflower seed butter or tahini.
- Cocoa powder. Use unsweetened cocoa powder for a healthier option. You can substitute it with Dutch-processed cocoa powder for a milder taste or cacao powder.
Optional add-ins include vanilla extract to enhance flavors, a pinch of espresso powder to intensify the chocolate taste, crushed nuts like walnuts or pecans for added crunch, and dark chocolate chips for extra indulgence – either folded into the batter or sprinkled on top.
Frosting and toppings
For a delicious experience, I recommend a simple, healthy chocolate ganache made by mixing cocoa powder with a little milk and maple syrup. To add even more flavor, shave some dark chocolate on top.
Or feel free to get creative with toppings. You can serve your flourless cake with berries, strawberries, or raspberries for a fruity touch. Other great ideas include Greek yogurt, whipped cottage cheese or whipped cream, vanilla ice cream, or more nut butter.
How to make flourless chocolate cake healthy
Step 1 – Prep for baking. Preheat the oven to 360°F (180°C) and fold a 7.8 inches (20 cm) cake pan with parchment paper.
Step 2 – Make the batter. In a large bowl, mash the ripe bananas, then add nut butter and stir until smooth. Sift in cocoa powder, give it a mix and transfer the batter to the prepared springform pan.
Step 3 – Bake. Bake in hot oven for 22 to 30 minutes, or until a toothpick inserted in the center of your cake comes out clean. Let cool completely at room temperature for least 15 minutes before slicing.
Recipe tips
- Use overripe bananas. The riper your bananas, the sweeter and moister your cake will be. Also, make sure to mash them until completely smooth to avoid lumps.
- Opt for creamy nut butter. Choose a natural creamy nut butter you like, such as almond or peanut butter; it blends much better into the batter.
- Mix ingredients well. After mashing bananas and adding the nut butter, make sure to whisk them together thoroughly to prevent clumps. The same applies to cocoa powder.
- Avoid overbaking: Be cautious not to overbake the cake. It may seem soft when you first remove it from the oven, but it will firm up as it cools. Check for doneness with a toothpick, the dessert should be still slightly moist – but not raw.
Storage directions
After baking, let the chocolate cake cool at room temperature. Then seal in an airtight food container and store. At room temperature, it will last for up to 3 days. In the refrigerator, it will stay fresh for up to 5 days.
For a longer storage, freeze in an airtight food container or in a freezer zipping bag for up to 3 months. Before serving, reheat in hot oven for a couple of minutes until warm.
Frequently asked questions
As this recipe uses ripe bananas, I find that the dessert is already perfect. But if you have the sweet tooth, add a couple tablespoons of maple syrup, honey or granulated sugar. As a healthier option, use coconut sugar, date sugar or organic brown sugar.
Absolutely! Adding a scoop of protein powder can boost the nutritional value. Just adjust the batter consistency with extra milk or mashed banana if needed.
Yes, you can substitute nut butter with seed butter like sunflower butter or tahini in case of allergies or intolerances.
Unfortunately this recipe does not work in the microwave. You will need to bake it in an oven.
More flourless desserts
- Flourless banana brownies
- Flourless Greek yogurt brownies
- Sugar free brownies
- Sugar free cheesecake
- Banana mousse
- Flourless banana protein muffins
- Flourless chickpea brownies
Flourless Chocolate Cake
Ingredients
- 3 ripe bananas, about 11 oz/315 g in total
- ½ cup (120 g) creamy nut butter, almond, peanut, cashew or seed butter (if nut-free)
- ⅓ cup (40 g) cocoa powder
Instructions
- Preheat oven to 360°F (180ºC) and fold a 7.8 inches (20 cm) cake pan with parchment paper or grease with oil.
- In a large bowl, mash the ripe bananas. When completely mashed, add nut butter and stir until smooth.
- Sift in cocoa powder, give it a mix and transfer the batter to the prepared springform pan.
- Bake in hot oven for 22 to 30 minutes, or until a toothpick inserted in the center of you cake comes out clean. Let cool completely at room temperature for least 15 minutes before slicing.
Thank you Matteo for this simple but amazing recipe. Made it today for my husband’s birthday and we both LOVED it! So delicious and decadent..! ❤️
Hey Nidhi,
thanks a lot for your kind feedback! It makes me truly happy hearing that you liked my healthy recipe for flourless chocolate cake. Glad you both appreciated on such an important occasion 😉
And happy birthday to your husband!
Best regards,
Matteo
Delicious! Make this cake! It’s great as little cupcakes too. Tastes dependant and delicious.
Hey Laura,
thanks a lot for your kind feedback! So glad you liked my recipe for flourless cake 😉
Have a great day,
Matteo
Thank you for this delicious recipe! Sadly, I only had one banana at home so I made just a 1/3 of the recipe.
It was simple to make, with zero added sugar, what else can we ask for?
Going to save it and make it again and again and again. Thank you again!
Hey dear Hodaya,
thank you so so much for the feedback! It makes me happy that you liked our flourless chocolate cake recipe 😉 Quick, easy, tasty and oh so delicious. A real winner ahah. You should definitely make it again, next time you have some more bananas 😉
Have a great day,
Matteo
Do you have a recipe for your ganache?
Hey dear Christy,
That’s actually a very good question, thank you very much. I’ll have to add it to the blog post.
So, for the ganache I mixed together cocoa powder with a hint of date syrup (also maple syrup or honey work) and little milk to consistency. When it is smooth, ice the cake and enjoy!
Best,
Matteo
I used 2/3 cup cocoa powder
3 tbl milk
2 tbl maple syrup
It made enough ganache to comfortably frost inside and the top
Very excellent recipe, I will make it! Already melted in my mouth ?
Hey dear Liza,
Thank you very much for your comment?. So glad you liked this recipe, it’s so tasty!
Hi Chef,
For the creamy seed / nut butter does it have to be only that ingredient (+/- salt) or can it be a more standard brand such as Skippy or Jif work as well in this recipe?
Please let us know.
Thank you.
Kind regards,
Ken
Hi Chef,
Does it have to be pure creamy nut/seed butter or can you use a brand like Skippy or Jif which has some extra ingredients.
Please let us know.
Thank you.
Ken
Hey dear Ken,
First of all, thank you very much for your comment.
Regarding your question, creamy nut butter is indeed better. But you can also opt for other options like standard branded products with additional ingredients. The only thing you should keep in mind is that those peanut butters are usually thicker than the natural ones. Therefore, you may need to adjust the consistency of the batter with slightly more peanut butter or a tablespoon or so of milk. Adjust to your needs and enjoy!
Have a great weekend,
Matteo
This is a similar recipe to cookies I make routinely with my granddaughter with sunflower seed
butter. For my husbands birthday, I doubled the recipe- used creamy PB- made 2 small layers with added white chocolate chips. Made your ganache (thank you so much) and used a light layer of strawberry puree inside and on top to drizzle. (I’d made for a strawberry cake in May)
So dense and delicious! This will be a tradition…. Always have all the ingredients and hub loves his desserts.
I’ll be following your blog for additional yummy recipes, TYSVM ?
Hey dear Mia,
thank you SO MUCH for your lovely comment. I’m so happy to hear that you like my recipe for flourless chocolate cake and that you appreciate my blog. Stay tuned for more, new recipes are posted on a daily here on MattsfitChef 😉
Have a great day,
Matteo
I tripled the recipe and baked in a 9″ pan, when cooled sliced in half and frosted with sugar free frosting like a regular cake. OMG! This recipe is fantastic! It has the density of a torte so a thin slice is perfect! I have passed this on to several friends.
Hey my dear Holly,
Thank you SO much for your nice comment. I am incredibly happy you liked my chocolate flourless cake recipe and that you shared it with your friends. You really made my day!!
I wish you a great weekend.
All the best,
Matteo
Hi there!!! What icing did you use for this recipe?
Hey dear Carol,
That’s actually a very good question ahahah I wonder why I haven’t wrote it down in the blog post. I’ll have to add it.
By the way, for the icing I mixed together cocoa powder with a hint of date syrup (also maple syrup or honey work) and little milk to consistency. When it is smooth, ice the cake and enjoy!
Best,
Matteo
Very nice recipe chef ???I will make it this evening. Thank you for your effort ??
Hey my dear Jasson,
Thank you SO MUCH for your comment!! I am incredibly glad you appreciate this recipe.
Let me know how it will turn out. I’m excited for you!
Have a great day,
Matteo Bertuzzi