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.

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.

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

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.

Did you make this recipe?

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.
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