Healthy Chocolate Cake | No Added Sugar, No Flour
This post may contain affiliate links.
My healthy chocolate cake is rich, moist and fudgy, but the batter is made with just four ingredients: ripe bananas, eggs, cocoa powder and baking powder. There’s no flour, oil or added sugar; the bananas provide the sweetness and help create the dense, brownie-like texture. Everything goes into a blender, so the batter takes about 5 minutes to prepare. Add the optional dark chocolate topping if you want an even richer finish.
If you’re expecting a light and fluffy layer cake, this recipe is a little different. The texture is somewhere between my classic chocolate cake and fudgy brownies: soft, moist, dense, and very chocolatey.
If healthier treats are your thing, I’ve also put together a collection of my favorite healthy dessert recipes, from healthy oatmeal brownies to healthier cakes to lighter snacks and no-bake ideas.
Why You’ll Love This Healthy Chocolate Cake
- Only 4 ingredients in the cake. You just need bananas, eggs, cocoa powder, and baking powder.
- No flour or oil. The bananas keep the cake moist and help give it its soft, fudgy texture.
- No added sugar in the cake batter. Very ripe bananas provide the sweetness naturally.
- Naturally flourless and gluten-free. The cake is made without any flour, making it naturally gluten-free. If you’re looking for more ideas, browse my favorite gluten-free desserts.
- Rich and fudgy. This isn’t a dry “healthy” cake, it has a dense, brownie-like texture that becomes even fudgier after chilling.
- A proven favorite. The video for this healthy chocolate cake on YouTube has been watched more than 315,000 times and received over 4,700 likes, making it one of my most-loved healthier chocolate desserts.
How to Make Healthy Chocolate Cake
Watch the video below to see exactly how I make this easy healthy banana chocolate cake (refined sugar-free). The batter comes together in a blender in just a few minutes, with only four ingredients and no flour, oil, or added sugar.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients & Substitutions
- Ripe Bananas – Use very ripe, heavily spotted bananas for the best sweetness and texture. Since there’s no added sugar in the cake batter, the riper the bananas, the better. Have more bananas to use? Try one of my favorite overripe banana recipes.
- Large Eggs – These act to give our healthy flourless chocolate cake some structure (plus a secret dose of protein). If you’re using liquid eggs, note that a scant ¼ cup = 1 large egg.
- Unsweetened Cocoa Powder – If possible, opt for Dutch-process cocoa powder—it is more chocolate-y and less bitter than conventional cocoa. You can also use regular cocoa, black cocoa (a.k.a. extra-Dutch-processed cocoa), or even raw cacao.
- Baking Powder – This powdered leavener helps our cake rise in the oven, contributing to its decadent texture. Don’t swap in baking soda—they do not work the same way.
- Dark Chocolate (optional) – For an extra-rich finish, top the cake with melted 70–80% dark chocolate. The topping is optional, so without it this remains a 4-ingredient cake. If you want to avoid added sugar completely, choose a no-added-sugar chocolate; regular dark chocolate will add some sugar.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What Does This Healthy Chocolate Cake Taste Like?
This cake is moist, chocolatey, and fudgy rather than light and fluffy.
Because there’s no flour or oil, the texture is naturally different from a classic chocolate cake. Think of it as somewhere between cake and a soft brownie.
At room temperature, it is soft and moist. After a few hours in the refrigerator, it becomes denser and even fudgier.
The bananas add sweetness and moisture, while the cocoa gives the cake its rich chocolate flavor.
Why Banana Works So Well in This Cake
Banana is doing several jobs in this recipe. It adds natural sweetness, keeps the cake moist without oil, and gives the flourless batter enough body to hold together once baked.
For the best result, use bananas that are very ripe and heavily spotted. The riper your bananas are, the sweeter the finished cake will be.
Can I Use a Different Pan Size?
I tested this recipe in a 6-inch (15 cm) round cake pan, which gives the cake its thick, fudgy texture.
But I know many of you prefer a larger cake pan—and I get it, 6-inch pans aren’t exactly taking up prime real estate in everyone’s kitchen cabinet.
You can easily scale the recipe for a larger pan while keeping approximately the same cake thickness:
- 7-inch (18 cm) pan: Multiply the ingredients by about 1.35×
- 8-inch (20 cm) pan: Multiply the ingredients by about 1.8×
- 9-inch (23 cm) pan: Multiply the ingredients by about 2.25×
The baking time may change slightly depending on the pan and your oven, so start checking the cake a few minutes before you expect it to be done. It’s ready when the center is set and a toothpick comes out clean or with a few moist crumbs.
Tips for the Best Healthy Chocolate Cake
- Use very ripe bananas: This is probably the most important tip. Since there is no added sugar in the cake batter, the sweetness depends heavily on the bananas.
- Don’t expect a traditional fluffy cake: This recipe is intentionally moist and dense. If you’re looking for a classic fluffy chocolate layer cake, try my classic chocolate cake recipe instead.
- Let it cool before slicing: The cake becomes firmer as it cools, so give it time to set before cutting into it.
What Makes This Chocolate Cake Healthier? (Calories and More)
When cut into 6 servings, each slice has approximately 67 calories without the chocolate topping or 124 calories with the topping.
The cake is also made without flour or oil, and there’s no added sugar in the batter—the sweetness comes naturally from ripe bananas. Meaning this is a refined sugar-free chocolate cake.
Keep in mind that nutrition values are estimates and can vary depending on the size of your bananas and the chocolate you use.
Storage
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Chilling also gives the cake a firmer, fudgier texture.
- Freezer: Freeze for up to 2 months. Wrap it well and store it in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.
More Healthy Desserts
Healthy Chocolate Cake (No Added Sugar)
Equipment
Ingredients
- 2 (240 g) Bananas ripe
- 2 Eggs large
- ⅓ cup (30 g) Cocoa powder I recommend this cocoa powder
- 1 teaspoon Baking powder
- 2 oz (60 g) Dark chocolate optional (read notes)
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 6-inch (15cm) round cake pan and line the bottom with parchment paper.
- Blend the batter: In a blender or food processor, add bananas, eggs, cocoa powder, and baking powder. Blend until the mixture is completely smooth and lump-free, but don’t overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Top with chocolate (optional): While the cake is still hot, scatter the dark chocolate pieces on top. Let sit for a few minutes to melt, then use a spatula to gently spread the chocolate into a smooth glaze.
- Cool: Allow the cake to cool at room temperature. Slice and serve as-is or chill for a fudgier texture.
Video
Notes
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. This cake also freezes well for up to 2 months, wrap tightly in plastic wrap and store in an airtight container.
- Texture Tip: The texture is between a brownie and a cake—slightly fudgy and moist. Using very ripe bananas gives the best sweetness and consistency.
-
Chocolate Glaze Options: You can use your favorite dark chocolate, from 60% to 85% cocoa. If you prefer a sweeter topping, use semi-sweet chocolate or add a teaspoon of maple syrup to the melted chocolate. Here are my recommendations for a good chocolate topping:
- Classic 72% cacao – For a classic chocolate flavor.
- 86% Cacao – For Intense dark chocolate flavor.
- Milk chocolate -For a sweeter option.
-
Cake Size Adjustments:
-
7-inch (18cm) pan: Multiply all ingredients by 1.3×.
Bake for 20–25 minutes, or until a toothpick comes out clean. -
8-inch (20cm) pan: Multiply all ingredients by 1.6×.
Bake for 20–25 minutes.
-
7-inch (18cm) pan: Multiply all ingredients by 1.3×.
Nutrition
Frequently Asked Questions
While the term “healthy” can mean a lot of different things to a lot of people, I use it for this chocolate cake recipe because we’re making it with no refined sugar, no oil, and no flour.
This oil-free, no-added-sugar, flourless chocolate cake has a short list of just 4 ingredients. For an even shorter ingredient list, try my 3-ingredient oatmeal chocolate cake.
Yes, you definitely can! Skipping the frosting will reduce the sugar and fat content, making the cake a bit lighter.
The cake batter contains no added or refined sugar, but bananas naturally contain sugar. If you add the optional dark chocolate topping, that may also contain added sugar depending on the chocolate you use. For that reason, I prefer to describe this recipe as a no-added-sugar chocolate cake rather than completely sugar-free.
Yes. The four main cake ingredients are naturally gluten-free.
If you’re baking for someone with celiac disease or a serious gluten intolerance, check that your cocoa powder, baking powder, and any optional chocolate are certified gluten-free and haven’t been exposed to cross-contamination.
Dear David- a few questions. How did you get the cake out of the pan- it is not springform and the cake seems very soft so how to get it out? Also, would you advise please if adding raw Tahini would make this more fluffy and interesting taste wise- if so, how much would you add? Perhaps that adding Tahini would help with larger volume that would fit into a bigger cake? And lastly, decorating with crushed pistachios on top would be very beautiful – I plan to try it this weekend! Thank you so much!!!
Hi Julia, thank you! 😊 The pan I used has a removable bottom, which makes releasing the cake easier. But a regular cake pan works too! Grease it, then line the bottom with parchment paper, leaving overhanging ends to help lift it out. Let the cake cool completely and chill it before removing it, as it’s quite soft.
Tahini could add a lovely nutty flavor, but it won’t make the cake fluffier, this cake is naturally moist and fudgy. I haven’t tested it with tahini, but I’d start with 2-3 tablespoons of plain tahini.
For a bigger cake, increase all the ingredients proportionally rather than adding extra tahini. For an 8-inch pan, you can double the recipe; the cake will be slightly thicker, so the baking time may need adjusting.
And yes, crushed pistachios would look beautiful on top! Enjoy, and let me know how it turns out!
I tried making into cupcakes as I didn’t have a 6″ pan. It took longer than the allotted time but in the end turned out pretty good.
Thanks.