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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Oh my sweet goodness, I’m DYING! This is incredible. LOVE.
I need a piece of this cake in my life! I´ve never made any cake without flour but have been wanting to for a long time. This could perhaps be the recipe I try :-)
I stand by my original comment–this could be a meal replacement. Maybe breakfast? My kids are disappointed that we’ve already eaten it. I used regular PB and found it to be plenty sweet, but I have a tendency to reduce sugar in recipes. I like to alternate more calorie-laden goodies with something like this–a treat with some nutritional value. The consistency is closer to a brownie than a traditional cake–if your readers like a lighter texture and less density, the mini-muffins bake up lighter. We like both. :)
Thanks for trying the recipe and I’m glad it came out great for you! That’s saying something your kids are disappointed it’s already gone :)
Agree with you that it’s plenty sweet for me (and I have a huge sweet tooth!) but between the honey roasted PB, the honey, the choc chips, and the banana’s natural sweetness, it’s plenty for me. I’m with you that it’s a dense cake, more brownie-like and the same recipe baked as muffins does bake up ‘fluffier and lighter’ but I will never complain about a dense, super moist cake!
I made this last weekend. It looked just like the picture! Of course it doesn’t taste how your tastebuds and brain hope it will. It has a very strong banana & peanut butter taste. There is no sugary sweet peanut butter cookie taste that your mind thinks its getting. But it does work as a satisfying treat. It would be especially good if you splurged and added some frozen yogurt or something creamy and cool to balance it.
I use honey roasted peanut butter and I think that does help boost the overall sweetness but if your brain is expecting a super sweet treat, this isn’t it since there’s no sugar added, other than the honey and natural sweetness from the banana. Thanks for trying the recipe and glad it looked like the photos!
Wow, I love how secretly guilt free this is! And it looks so dense and rich at the same time…can’t wait to try the muffins too!
Wow you really are the queen of peanut butter treats! This cake is genius I love it and can’t wait to try it looks so good :D
My. This cake got me drooling all over my keyboard. It looks so shiny.
it looks so yummy!
shuddup this is amazinggg! So simple that you can just make it in the blender! and I love that it’s healthy!
Despite my ineptitude as a baker (or recipe reader) the cake turned out fine. I think some of the peanut butteryness was lost and the texture from the chocolate chips, of course, but it’s still very tasty. Thanks again for sharing!
Well I’m glad to hear it turned out pretty darn well! There’s always next time, too :)
Yum! Looks almost like a peanut butter brownie with how dense and chewy is looks! And a good thing too, cause I do love brownies!
So what happens when you forget the honey, put the cake in the oven for 2 minutes and take it back out and add the honey and mix it back up (it looks a lot like chocolate cake)? You don’t know?! I guess we’ll both find out!
Thanks for sharing it looks yummy! Well, your version anyway!
Oh I need the report now how things turned out after baking, adding more honey, mixing, and baking again :) Hope all was well!
I always thought GF recipes were a hassle to make but wow! This one is so simple and looks delish! I’ll have to give this a whirl for the GF members of my family. Thanks!
You are KILLING it with this recipe!
You were right, Averie – I would never thought that cake without flour, butter and sugar could be so good :) And it really takes 2 minutes to make it! Thanks for sharing!
This is right up my ‘looks naughty but is secretly not’ alley!! I might try dubbing different nut butters too