I’ve perfected this incredibly moist and rich chocolate cake that’s completely free from refined sugar, flour, and butter. This recipe transforms simple, wholesome ingredients into a decadent dessert that satisfies chocolate cravings while keeping things nutritious. What started as an experiment with overripe bananas has become my go-to healthy dessert that even the most discerning chocolate lovers can’t resist.
Why This Recipe Works
The natural sweetness of ripe bananas combines perfectly with rich cocoa powder, while eggs provide structure and moisture. The result is a fudgy, chocolatey cake that tastes indulgent but is packed with nutrients. The melted dark chocolate topping adds an extra layer of decadence without compromising the health benefits.
Ingredients
For the Cake:
- 2 large ripe bananas (about 240g peeled)
- 2 large eggs, room temperature
- 33g unsweetened cocoa powder (⅓ cup)
- 1 teaspoon baking powder
For the Topping:
- 60g dark chocolate (70% cocoa or higher) (2 ounces)
Detailed Instructions
Preparation:
- Preheat your oven to 170°C (340°F)
- Line a 16cm (6-inch) round cake pan with parchment paper or lightly grease it
Making the Batter:
- Select perfectly ripe bananas:
- Should have brown spots on the peel
- Soft but not mushy
- The riper the banana, the sweeter your cake
- Blend the ingredients:
- Place peeled bananas in the blender
- Add eggs
- Sift in cocoa powder and baking powder
- Blend until just combined (15-20 seconds)
- Stop and scrape down sides if needed
Baking Process:
- Pour the batter into the prepared pan
- Smooth the top with a spatula
- Tap the pan gently on the counter to remove air bubbles
- Bake for 25 minutes or until:
- A toothpick comes out clean
- The top springs back when lightly pressed
- The edges start to pull away from the pan
Creating the Chocolate Topping:
- While the cake is hot:
- Chop the dark chocolate into small pieces
- Place pieces evenly over the hot cake
- Let stand for 2-3 minutes until chocolate begins to melt
- Spread the melted chocolate:
- Use a spatula to create an even layer
- Work from the center outward
- Create swirls or patterns if desired
Storage and Serving
- Allow to cool completely before serving (about 1 hour)
- Store in an airtight container:
- Room temperature: 2 days
- Refrigerated: up to 5 days
- Can be frozen for up to 2 months
Nutrition Information
Per slice (1/8 of cake):
- Calories: 115
- Protein: 4g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g (all from natural sources)
- Fat: 6g
- Iron: 1.2mg
- Potassium: 235mg
Expert Tips
- Use very ripe bananas for maximum sweetness
- Bring eggs to room temperature for better blending
- Don’t overmix the batter to keep the cake light
- Use high-quality cocoa powder for best flavor
- Choose dark chocolate with at least 70% cocoa for health benefits
- Let cool completely before cutting for clean slices
Variations
- Add 1 teaspoon vanilla extract for extra flavor
- Sprinkle with chopped nuts before the chocolate sets
- Add a pinch of cinnamon or espresso powder
- Top with fresh berries before serving
- Blend in a tablespoon of nut butter for extra protein
This healthy chocolate cake proves that dessert can be both nutritious and delicious. Perfect for:
- Health-conscious chocolate lovers
- Gluten-free diets
- Sugar-free lifestyle
- Clean eating
- Post-workout treat
- Kid-friendly healthy dessert
The simplicity of this recipe, combined with its rich, chocolatey taste, makes it a perfect choice for anyone looking to enjoy dessert without compromising their health goals. It’s particularly impressive served at gatherings where guests are often amazed to learn it’s made with such wholesome ingredients.
