This is the easiest cake ever because the batter is made in a blender.
There’s also no white sugar, no butter, no oil, and no flour in it.
That’s right, a cake without any of those ingredients but tastes every bit as good as cake made with them.
The cake is soft, extremely moist, dense but not heavy, and has bold peanut butter flavor that’s complemented by chocolate. You’re going to love this amazingly easy and secretly healthier cake.
I adapted the recipe from Flourless Peanut Butter Chocolate Chip Mini Blender Muffins which are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, under 100 calories each, and one of the most popular recipes on my site with readers. That recipe also spun off a Flourless Double Chocolate Peanut Butter Mini Blender Muffins.
People write constantly to say how much they doubted the recipe would be good or that it would even work, but the recipe makes believers out of them and is a family favorite for so many.
I use storebought peanut butter and recommend baking with it because natural and Homemade Peanut Butter tends to be thinner, runnier, and can separate. Some people have luck baking with natural peanut butter, others don’t. The same can be said for almond butter. It’s much thinner and runnier than peanut butter, and some people have had luck using it with the muffins, but I haven’t tested it with the cake. There’s a tiny amount of sugar in commercially made peanut butter, but it’s so small and for the comfort of knowing the recipe will work, I use storebought.
I use mini chocolate chips because they don’t sink to the bottom of the cake as easily as full size chips do. Sprinkle a few extra chips on the top before baking to make the cake really shine.
The banana flavor is present but not overwhelmingly so and takes a backseat to the peanut butter flavor. The riper and therefore sweeter the bananas are, the more their flavor will come through. I don’t recommend substituting with applesauce, zucchini, or omitting the banana.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Flourless Peanut Butter Chocolate Chip Blender Cake
Ingredients
- 1 extra-large or 2 small ripe banana, s, peeled
- 1 large egg
- heaping 1/2 cup creamy peanut butter, I recommend using classic storebought peanut butter, not natural or homemade
- 3 tablespoons honey, agave or maple syrup may be substituted
- 1 tablespoon vanilla extract
- ¼ teaspoon baking soda
- pinch salt, optional and to taste
- heaping 1/2 cup mini semi-sweet chocolate chips, plus more for sprinkling on top
Instructions
- Preheat oven to 350F and spray a 9-inch round cake pan with cooking spray; set aside.
- To the canister of a blender, add all ingredients except chocolate chips and blend on high speed until smoothy and creamy, about 1 minute.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula if necessary.
- Evenly sprinkle with a tablespoon or two of extra chocolate chips.
- Bake for about 25 minutes, or until the cake is set in the center, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to variances in moisture levels in bananas, peanut butter, oven and climate variances, baking times will range. Start watching closely at 20 minutes, and always bake until done. Allow cake to cool in pan for about 15 minutes, or until it’s firmed up and is cool enough to remove from pan. Cake is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Flourless Peanut Butter Chocolate Chip Mini Blender Muffins – Gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and under 100 calories each!
Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) – No refined sugar, flour, oil & only 75 calories! They taste amazing!
Peanut Butter Chocolate Chip Bars – Super soft bars that just melt in your mouth from all the PB! And all the chocolate!
Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake} – Easy, no-mixer bread baked in a loaf pan that tastes like cake!
Peanut Butter Chocolate Chunk Cookies (GF) – No flour, no butter, and no white sugar used!
Oatmeal Peanut Butter Chocolate Chip Bars – So much better than a bowl of plain oatmeal!! Easy, portable bars perfect for snacks or breakfast on-the-go!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose! Easy, no-mixer recipe, and always a hit!
No-Bake Double Chocolate Peanut Butter Granola Bars – (vegan, GF) – Make healthy bars that taste like candy bars in 10 minutes!
Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – Combining 3 favorite cookies into one! Pop it in before dinner and it’s such an easy dessert everyone loves digging into!
Thick and Soft Chocolate Peanut Butter Cookies – No butter, no white sugar, and no flour used! Decadently chocolaty!
Peanut Butter Chocolate Chunk Cookie Bars – The taste and texture of cookies, minus the work of making individual cookies. Soft, chewy, and loaded with chocolate chunks!
Nutella-Swirled Peanut Butter Chip Blondies – Easy one-bowl, no mixer. Super soft and gooey!
I have made this twice now the first time I made a double recipe of the blueberry muffins second time I made choc chip muffins, both taste delicious , I am excited to try the cake next. Thank you 🇨🇦🇨🇦I
I have made this twice now the first time I made a double recipe of the blueberry muffins second time I made choc chip muffins, both taste delicious , I am excited to try the cake next. Thank you 🇨🇦🇨🇦I
I have made this twice now the first time I made a double recipe of the blueberry muffins second time I made choc chip muffins, both taste delicious , I am excited to try the cake next. Thank you 🇨🇦🇨🇦I
Glad you’ve enjoyed this recipe twice now and will make the cake version next!
Very good recipe. Only change I made was halved the chocolate chips, and it was still plenty chocolaty and delicious. If you’ve made things with almond or walnut flour before, it’s pretty similar.
Glad you enjoyed the recipe!
I have been making this once a month since I discovered this recipe 6 months ago! Love, love it. Like everyone else, I would never thought that cake without flour, butter and sugar could be so delicious.
I did make a variation as I am not a peanut butter fan so I have always used Almond Butter (the chia one at Sprouts) which gives it a more chocolate flavor.
The last two times I also some changes – added a tablespoon of matcha green tea powder, unsweetened coconut flakes during blending AND sprinkled the top with almond slivers and the choc chips. Verdict? Addicted! I finished it in a day.
This weeks one I just may sprinkle some raisins just to keep things interesting!
Thanks for trying the recipe and I’m glad it comes out great for you and that it’s on repeat – with slight variations and tweaks! Love all your ideas and twists! In the related recipes of this post, I have made this as muffins (and chocolate muffins) in case you want to try those versions, too!
Hi Averie! I love your recipes and use several of them to bake for my son but I myself try to stick to a somewhat low-carb diet so this cake looks fantastic. You’re probably gonna say you don’t know to my question because you don’t use it, but in your professional baker opinion, do you think using sugarless maple syrup in place of the honey would be ok? I have some good sugarless maple syrup in the fridge but was wondering how much the honey adds to the sweetness of the cake or if using sugarless maple syrup might change the texture somehow? If you have an opinion, I would appreciate it. Thank you!
I think it would be fine to substitute. I think the flavor will be close enough and I don’t think it will change the texture. Never know til you try, but I think you’ll be safe. LMK how it goes.
Thanks for taking the time to reply, I appreciate it! I will give it a try!
I baked this the other night. It was my first go at baking flourless and I’m enjoying it. I will be trying some of your other recipes. If you’re interested, I’ve posted a review on my blog, https://adlinsadventures.blogspot.com/2016/01/recipe-review-flourless-peanut-butter.html.
Thanks for trying the recipe and glad it came out great for you! Thanks for linking back in your review!