This is the easiest cake ever because the batter is made in a blender.
Thereโs also no white sugar, no butter, no oil, and no flour in it.
Thatโs 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 thatโs complemented by chocolate. Youโre 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 donโt. The same can be said for almond butter. Itโs much thinner and runnier than peanut butter, and some people have had luck using it with the muffins, but I havenโt tested it with the cake. Thereโs a tiny amount of sugar in commercially made peanut butter, but itโs so small and for the comfort of knowing the recipe will work, I use storebought.
I use mini chocolate chips because they donโt 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 donโt 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
- ยผ 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; donโt 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 itโs 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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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 ๐จ๐ฆ๐จ๐ฆI
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 ๐จ๐ฆ๐จ๐ฆI
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 ๐จ๐ฆ๐จ๐ฆI
Glad youโve 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 youโve made things with almond or walnut flour before, itโs 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 โ 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 Iโm glad it comes out great for you and that itโs on repeat โ 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. Youโre probably gonna say you donโt know to my question because you donโt 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 donโt think it will change the texture. Never know til you try, but I think youโll 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 Iโm enjoying it. I will be trying some of your other recipes. If youโre interested, Iโve 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!