Flourless Peanut Butter Chocolate Chip Blender Cake

PinSaveJUMP to RECIPE

This post may contain affiliate links.

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!!

Pin This Recipe

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
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

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.

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!

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!

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

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

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!

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

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

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

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
    INTERACTIVE FLAT PANEL
    Interactive LEDs give you full mouse control of your PC or MAC from the large LED touch screen. Control any application that
    is running on your computer and use our software to annotate, collaborate cast and more. Onboard Android gives you access
    to 100s of Apps to install onto the LED from the TouchIT App Store. The LED comes with 10pt Multi-Touch, 3 Year On Site
    Warranty (USA & Canada) and a 50 000 hour lifespan.

  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, http://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!

  9. 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 :-)

  10. 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.  :)

    1. 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!

  11. 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.

    1. 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!

  12. 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!

  13. 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

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

  15. 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!

    1. Well I’m glad to hear it turned out pretty darn well! There’s always next time, too :)

  16. 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!

  17. 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!

    1. Oh I need the report now how things turned out after baking, adding more honey, mixing, and baking again :) Hope all was well!