Sugar and Flour-Free Chocolate Cake is a delicious treat that allows you to indulge your sweet tooth without the guilt of traditional baking. Imagine a rich, chocolatey cake that’s not only easy to make but also packed with natural sweetness from ripe bananas. This cake is perfect for anyone looking for a healthier dessert option or simply a quick chocolate fix. Whether you’re trying to reduce sugar and flour in your diet or just want to impress your friends with a unique dessert, this cake is sure to delight!
What You’ll Need for Sugar and Flour-Free Chocolate Cake
To whip up this delightful cake, gather the following ingredients:
- 50 grams of chocolate (about 1.75 ounces)
- 4 tablespoons of cocoa powder
- 2 tablespoons of milk
- 2 ripe bananas
- 2 eggs
- 1/2 teaspoon baking powder
Step-by-Step Sugar and Flour-Free Chocolate Cake Recipe
- Start by peeling and slicing the ripe bananas into pieces. This will make blending them much easier.
- In a blender, combine the banana slices, eggs, cocoa powder, and baking powder. Blend everything until the mixture is smooth and creamy.
- Grease a 14 cm (approximately 5.5 inches) cake tin to prevent sticking. Pour the batter into the prepared cake tin.
- Place the cake tin in the microwave and cook for 5 to 8 minutes. Keep an eye on it and check periodically to see if it’s set. You want it to be firm but not overcooked!
- For the topping, chop the chocolate into small pieces and place them in a microwave-safe bowl. Add the milk and microwave in short intervals, stirring in between, until the mixture is melted and smooth.
- Once the cake is ready, carefully invert it onto a plate. This will give you a beautiful presentation.
- Pour the melted chocolate sauce over the warm cake, letting it drizzle down the sides. Allow the cake to cool slightly before slicing and serving.
How to Serve Sugar and Flour-Free Chocolate Cake
When it comes to serving this delightful cake, there are a few ways to make it even more special. You can serve it warm right after drizzling on the chocolate sauce for a melty experience, or let it cool completely for a firmer texture.
- Plating: Slice the cake into wedges and place each slice on a pretty dessert plate.
- Pairing: Consider adding a scoop of vanilla ice cream or some whipped cream for that extra indulgence. Fresh berries also make a lovely garnish and add a pop of color!
- Beverage Pairing: Enjoy your cake with a cup of coffee or a glass of almond milk for a tasty combination.
Helpful Tricks for Sugar and Flour-Free Chocolate Cake
- Ripe Bananas: Make sure your bananas are really ripe, as they will not only blend easier but also add natural sweetness to your cake without the need for sugar.
- Storage: If there’s any cake left over (which is unlikely!), store it in an airtight container in the refrigerator for up to three days to keep it fresh.
- Add-ins: Feel free to mix in some nuts or chocolate chips into the batter for an added crunch and texture variation!
Sugar and Flour-Free Chocolate Cake FAQs
Can I use a different fat instead of chocolate for the topping?
Yes! You can use a dairy-free chocolate or even a simple drizzle of melted coconut oil if you want to keep it lighter.
Can I make this cake in the oven instead of the microwave?
Absolutely! If you prefer baking in the oven, pour the batter into a preheated oven at 175°C (350°F) and bake for about 20-25 minutes. Just stick a toothpick in to check if it comes out clean.
Can I substitute the eggs?
Yes, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) for a vegan version.
Give this Sugar and Flour-Free Chocolate Cake a try; it’s a real crowd-pleaser that’s easy to make and even easier to enjoy! Happy baking!
Sugar and Flour-Free Chocolate Cake
Ingredients
Method
- Peel and slice the ripe bananas into pieces.
- In a blender, combine the banana slices, eggs, cocoa powder, and baking powder. Blend until smooth and creamy.
- Grease a 14 cm (approximately 5.5 inches) cake tin to prevent sticking. Pour the batter into the prepared cake tin.
- Place the cake tin in the microwave and cook for 5 to 8 minutes, checking periodically until set but not overcooked.
- For the topping, chop the chocolate into small pieces and place in a microwave-safe bowl. Add the milk and microwave in short intervals, stirring until melted and smooth.
- Once the cake is ready, carefully invert it onto a plate.
- Pour the melted chocolate sauce over the warm cake and allow it to cool slightly before slicing.