Flourless Peanut Butter Chocolate Chip Blender Cake

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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!!

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4.88 from 8 votes

Flourless Peanut Butter Chocolate Chip Blender Cake

By Averie Sunshine
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.
Prep Time: 2 minutes
Cook Time: 25 minutes
Additional Time: 33 minutes
Total Time: 1 hour
Servings: 1 9-inch round cake
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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
  • ¼ 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; don’t 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 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.

Nutrition

Serving: 1, Calories: 207kcal, Carbohydrates: 23g, Protein: 5g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Cholesterol: 23mg, Sodium: 143mg, Fiber: 2g, Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
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  2. 5 stars
    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 🇨🇦🇨🇦I 

  3. 4 stars
    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 🇨🇦🇨🇦I 

  4. 5 stars
    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 🇨🇦🇨🇦I 

  5. Very good recipe. Only change I made was halved the chocolate chips, and it was still plenty chocolaty and delicious. If you’ve made things with almond or walnut flour before, it’s pretty similar.

  6. 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!

    1. 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!

  7. 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!

    1. I think it would be fine to substitute. I think the flavor will be close enough and I don’t think it will change the texture. Never know til you try, but I think you’ll be safe. LMK how it goes.

  8. 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, https://adlinsadventures.blogspot.com/2016/01/recipe-review-flourless-peanut-butter.html.  

    1. Thanks for trying the recipe and glad it came out great for you! Thanks for linking back in your review!