This No Sugar, No Flour, and No Fat Chocolate Cake is a guilt-free, healthy alternative that’s surprisingly delicious! Made with ripe bananas, eggs, and cocoa powder, it’s a light yet indulgent treat that’s perfect for anyone looking for a healthier dessert option without compromising on taste.
Servings & Timing
- Yield: 8 slices
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes
Nutritional Info (Per Slice – Approximate)
- Calories: 120
- Fat: 3g
- Carbohydrates: 18g
- Sugar: 8g (from bananas)
- Protein: 4g
(Nutritional values will vary depending on ingredients used.)
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Make No Sugar, No Flour & No Fat Chocolate Cake
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan, or line it with parchment paper for easy removal. -
Prepare the Bananas:
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. The riper the bananas, the sweeter the cake will be! -
Mix the Wet Ingredients:
Add the eggs and vanilla extract to the mashed bananas. Whisk until fully combined. -
Combine the Dry Ingredients:
In a separate bowl, whisk together the cocoa powder, baking powder, and salt until evenly mixed. -
Combine Wet and Dry Ingredients:
Slowly fold the dry ingredients into the banana-egg mixture, stirring until smooth and well combined. -
Bake the Cake:
Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. -
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for up to 4 days. Allow to come to room temperature before serving for the best texture.
- Freezer: Freeze individual slices for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Q: Can I add sweetener to this cake?
A: Yes, if you prefer a sweeter cake, you can add a natural sweetener like stevia or maple syrup. Start with a small amount and adjust to your taste.
Q: Can I use another type of flour?
A: This recipe is flourless, so it doesn’t require any flour. If you’d like to experiment with flour, try using almond flour for a gluten-free option.
Q: Can I make this cake in a muffin tin?
A: Absolutely! You can bake this cake as individual muffins. Just reduce the baking time to around 15–18 minutes and check with a toothpick for doneness.
Q: Can I make this cake vegan?
A: Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan version.
Conclusion
This No Sugar, No Flour, and No Fat Chocolate Cake is the perfect healthier dessert option that satisfies your chocolate cravings without the guilt. It’s quick to make, naturally sweetened by ripe bananas, and incredibly moist—an ideal treat for anyone looking for a light yet decadent dessert.
