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.
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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.
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Love your flour-less muffins and looking forward to trying this cake! It has fruit and 2 protein sources in it so I could serve it for dinner.
LOL and love the way you think!
This blender cake looks so fudgy and absolutely heavenly. Love that it can be made in the blender!
This cake seems really delicious and is perfect for my friend that is gluten intollerant!
Thanks for sharing
Best Wishes
Cat
Perfect for anyone with gluten issues!
This cake sounds so easy to make and looks amazing! Need to try it very soon!
A blender cake?! What a neat idea! Now I want to try other blender baking recipes!
OMG it’s a cake I can eat with less guilt. I absolutely love this Averie, more than you know!!!
More cake = happier life :)
I’ve tried your flourless peanut butter muffins numerous times, so there’s no doubt in my mind that this cake is phenomenal! I’m seriously loving how dense and moist it looks inside and I’m preeeetty sure you’re gonna become known as the gal who started the trend of blender cakes! :) Pinned!
I never knew you made those and glad to hear you did and that you’re a fan! And this cake is so dense and moist I just loved that texture! Thanks for pinning!
I cannot wait to try this! Sounds so easy and delicious! You can never go wrong with peanut butter and chocolate!!
The double chocolate flourless muffins were wonderful so this has to be amazing (and super easy too ). Love Mir’s idea to add PB cups!
It’s the muffins in cake form and I loved it!
No butter? No white sugar? No oil? No flour? Seriously, my butt says “thank you” I think that I totally satisfy my cravings for desserts with recipes like this, that use Peanut Butter!!! And chocolate chips, hey, a little dark chocolate is good for you. I find I can eat desserts like this occasionally and not get all puffy. Win win!
Amen to desserts that don’t make you puff right up ;)
PB and chocolate is the best combination ever! This sounds amazing and I love the fact that you just throw all the ingredients in the blender – super easy!
wow, how easy and delicious looking! can’t wait to try it :)
Wow, Averie! This is beautiful! I’m a huge fan of your blender muffins, and I love how you expanded them into a cake recipe! Pinned!
Thanks for pinning!
This cake looks amazing! My mom is trying to cut back on sugar and work on her health, but she deserves a treat every now and again. I think this would be a wonderful surprise for her!
She’d love it and it’s the easier cake ever (for you!) :)
This is SO easy. And that texture looks incredible! I am putting this one on the DEFINITE list for summer baking! Can I get less healthy and add PB cups? :)
PB cups can do no wrong!
Such an easy recipe Averie but I bet it tastes amazing, I think the problem when using banana is that it can be very overpowering so be good to try this :) Thanks :)