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Sugar and Flour-Free Chocolate Cake

A delicious and healthier chocolate cake made without sugar and flour, using ripe bananas and cocoa powder for natural sweetness.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 50 grams chocolate, chopped About 1.75 ounces
  • 4 tablespoons cocoa powder
  • 2 tablespoons milk For the chocolate sauce
  • 2 ripe bananas, mashed
  • 2 eggs Can substitute for flaxseed meal or unsweetened applesauce for a vegan option
  • 1/2 teaspoon baking powder

Method
 

Preparation
  1. Peel and slice the ripe bananas into small pieces.
  2. In a blender, combine the banana slices, eggs, cocoa powder, and baking powder. Blend until smooth and creamy.
  3. Grease a 14 cm (approximately 5.5 inches) cake tin to prevent the cake from sticking.
  4. Pour the batter into the prepared cake tin.
Cooking
  1. Place the cake tin in the microwave and cook for 5 to 8 minutes, checking periodically until set.
Making the Chocolate Sauce
  1. Chop the chocolate into small pieces and place it in a microwave-safe bowl.
  2. Add the milk and microwave in short intervals, stirring until the chocolate is melted and smooth.
Serving
  1. Carefully invert the cake onto a plate and pour the warm melted chocolate sauce over it.
  2. Let it cool slightly before slicing and serving.

Notes

For an extra touch, consider adding fresh fruit like berries or a sprinkle of nuts. This cake pairs wonderfully with vanilla ice cream or whipped cream. Leftover cake can be stored in an airtight container in the fridge for up to three days.