Flourless Peanut Butter Chocolate Chip Blender Cake

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.

Flourless Peanut Butter Chocolate Chip Blender Cake - NO white sugar, NO oil, NO butter, NO flour! Made in a blender and the easiest cake ever!! You won't believe how amazing it tastes until you try it for yourself!!

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.

Flourless Peanut Butter Chocolate Chip Blender Cake - NO white sugar, NO oil, NO butter, NO flour! Made in a blender and the easiest cake ever!! You won't believe how amazing it tastes until you try it for yourself!!

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.

Flourless Peanut Butter Chocolate Chip Blender Cake - NO white sugar, NO oil, NO butter, NO flour! Made in a blender and the easiest cake ever!! You won't believe how amazing it tastes until you try it for yourself!!

Flourless Peanut Butter Chocolate Chip Blender Cake - NO white sugar, NO oil, NO butter, NO flour! Made in a blender and the easiest cake ever!! You won't believe how amazing it tastes until you try it for yourself!!

Print Recipe

Flourless Peanut Butter Chocolate Chip Blender Cake

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 but it 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 use storebought peanut butter and recommend baking with it and I use mini chocolate chips because they don't sink to the bottom of the cake as easily as full size chips. The banana flavor is present but not overwhelmingly so and takes a backseat to the peanut butter flavor. You’re going to love this amazingly easy and secretly healthier cake.

Yield: one 9-inch round cake

Prep Time: 2 minutes

Cook Time: about 25 minutes

Total Time: about 1 hour, for cooling

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
  • 1/4 teaspoon baking soda
  • pinch salt, optional and to taste
  • heaping 1/2 cup mini semi-sweet chocolate chips, plus more for sprinkling on top

Directions:

  1. Preheat oven to 350F and spray a 9-inch round cake pan with cooking spray; set aside.
  2. To the canister of a blender, add all ingredients except chocolate chips and blend on high speed until smoothy and creamy, about 1 minute.
  3. Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula if necessary.
  5. Evenly sprinkle with a tablespoon or two of extra chocolate chips.
  6. 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.

Related Recipes

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins – Gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and under 100 calories each!

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) – No refined sugar, flour, oil & only 75 calories! They taste amazing!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) - No refined sugar, flour, oil & only 75 calories! They taste amazing!

Peanut Butter Chocolate Chip Bars – Super soft bars that just melt in your mouth from all the PB! And all the chocolate!

Peanut Butter Chocolate Chip Bars - Super soft bars that just melt in your mouth from all the PB! And all the chocolate!! Must.make.now!!

Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake} – Easy, no-mixer bread baked in a loaf pan that tastes like cake! 

Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake} - Easy, no-mixer bread baked in a loaf pan that tastes like cake! Recipe at averiecooks.com

Peanut Butter Chocolate Chunk Cookies (GF) – No flour, no butter, and no white sugar used!

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Oatmeal Peanut Butter Chocolate Chip Bars – So much better than a bowl of plain oatmeal!! Easy, portable bars perfect for snacks or breakfast on-the-go!

Oatmeal Peanut Butter Chocolate Chip Bars - So much better than a bowl of plain oatmeal!! Easy, portable bars perfect for snacks or breakfast on-the-go!!

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies –  3 favorite cookies combined into 1 so you don’t have to choose! Easy, no-mixer recipe, and always a hit!

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No-Bake Double Chocolate Peanut Butter Granola Bars – (vegan, GF) – Make healthy bars that taste like candy bars in 10 minutes!

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Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – Combining 3 favorite cookies into one! Pop it in before dinner and it’s such an easy dessert everyone loves digging into!

Thick and Soft Chocolate Peanut Butter Cookies – No butter, no white sugar, and no flour used! Decadently chocolaty!

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Peanut Butter Chocolate Chunk Cookie Bars – The taste and texture of cookies, minus the work of making individual cookies. Soft, chewy, and loaded with chocolate chunks!

Peanut Butter Chocolate Chunk Cookie Bars - Soft peanut butter bars with big chunks of chocolate in every bite! Faster & easier than making cookies!

Nutella-Swirled Peanut Butter Chip Blondies – Easy one-bowl, no mixer. Super soft and gooey!

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at averiecooks.com

52 comments

  1. Such an easy recipe Averie but I bet it tastes amazing, I think the problem when using banana is that it can be very overpowering so be good to try this :) Thanks :)

  2. This is SO easy. And that texture looks incredible! I am putting this one on the DEFINITE list for summer baking! Can I get less healthy and add PB cups? :)

  3. This cake looks amazing! My mom is trying to cut back on sugar and work on her health, but she deserves a treat every now and again. I think this would be a wonderful surprise for her! 

  4. Wow, Averie! This is beautiful! I’m a huge fan of your blender muffins, and I love how you expanded them into a cake recipe! Pinned!

  5. wow, how easy and delicious looking! can’t wait to try it :)

  6. PB and chocolate is the best combination ever! This sounds amazing and I love the fact that you just throw all the ingredients in the blender – super easy! 

  7. No butter? No white sugar? No oil? No flour? Seriously, my butt says “thank you” I think that I totally satisfy my cravings for desserts with recipes like this, that use Peanut Butter!!! And chocolate chips, hey, a little dark chocolate is good for you. I find I can eat desserts like this occasionally and not get all puffy. Win win! 

  8. The double chocolate flourless muffins were wonderful so this has to be amazing (and super easy too ). Love Mir’s idea to add PB cups!

  9. I cannot wait to try this! Sounds so easy and delicious! You can never go wrong with peanut butter and chocolate!!

  10. I’ve tried your flourless peanut butter muffins numerous times, so there’s no doubt in my mind that this cake is phenomenal! I’m seriously loving how dense and moist it looks inside and I’m preeeetty sure you’re gonna become known as the gal who started the trend of blender cakes! :) Pinned! 

    • I never knew you made those and glad to hear you did and that you’re a fan! And this cake is so dense and moist I just loved that texture! Thanks for pinning!

  11. OMG it’s a cake I can eat with less guilt. I absolutely love this Averie, more than you know!!!

  12. A blender cake?! What a neat idea! Now I want to try other blender baking recipes!

  13. This cake sounds so easy to make and looks amazing! Need to try it very soon!

  14. This cake  seems really delicious and is perfect for my friend that is gluten intollerant!
    Thanks for sharing
    Best Wishes
    Cat

  15. This blender cake looks so fudgy and absolutely heavenly. Love that it can be made in the blender! 

  16. Love your flour-less muffins and looking forward to trying this cake!  It has fruit and 2 protein sources in it so I could serve it for dinner.  

  17. This is right up my ‘looks naughty but is secretly not’ alley!! I might try dubbing different nut butters too

  18. 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!

  19. You are KILLING it with this recipe!

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. shuddup this is amazinggg! So simple that you can just make it in the blender! and I love that it’s healthy!

  25. My. This cake got me drooling all over my keyboard. It looks so shiny.

  26. 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

  27. 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!

  28. 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!

  29. 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!

  30. 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 :-)

  31. Oh my sweet goodness, I’m DYING! This is incredible. LOVE.

  32. I baked this the other night.  It was my first go at baking flourless and I’m enjoying it.  I will be trying some of your other recipes.  If you’re interested, I’ve posted a review on my blog, http://adlinsadventures.blogspot.com/2016/01/recipe-review-flourless-peanut-butter.html.  

  33. 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. You’re probably gonna say you don’t know to my question because you don’t 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!

  34. 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 – 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 I’m glad it comes out great for you and that it’s on repeat – 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!

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