Chocolate Fudge Cake (2-Ingredient)

Call it magic, call it a miracle, this no-bake recipe uses just two ordinary ingredients to create an other worldly cake! And, okay, this chocolate cake recipe isn’t your typical cake.

After combining the ingredients and leaving them to set in the fridge, it becomes sliceable and is wonderfully fudgy and chocolatey. It’s my current go-to flourless chocolate cake.

This chocolate fudge cake is rich, fudgy, moist, and delicious, without any eggs, flour, or even an oven. Instead, this gluten-free, dairy-free, soy-free, grain-free chocolate cake relies on a secret healthy ingredient which makes for a treat loaded with nutrients you wouldn’t find in regular chocolate fudge cake, like beta-carotene, antioxidants, potassium, and vitamins A and C.

That healthy ingredient is pumpkin or banana puree and it works double time in this recipe to add natural sweetness, heft, and texture. Obviously chocolate is a must in any great dessert (am I right or am I right?) and I recommend a bold, fruity dark chocolate, but really you can use any kind of chocolate you like.

Why You Will Love This Fudge Cake

Vegan?Gluten-free? Dairy-free? Just want an easy, delicious dessert that requires no baking? I got you!  This cake is a dream come true for anyone with food allergies or dietary restrictions. 

There is no flour, no eggs, no oil and no added sugar, just pumpkin or banana puree that brings out their natural sweetness and softens the texture. Then, they are blended with your favorite chocolate and the batter sits in the fridge, where it transforms into a rich, pudding-like texture, similar to the consistency of a chocolate cheesecake.

Pumpkin or Banana Puree: This recipe works with both pumpkin puree (a great way to use up some leftover puree) or banana puree (so you can make this cake all year long). If you use pumpkin, the cake will not be quite as sweet. You don’t really taste the pumpkin because the chocolate overpowers the pumpkin flavor. The cake has a bittersweet, rich chocolate flavor. You can use either canned or homemade pumpkin puree.

If you use banana puree, your cake will be sweeter. However, you will also taste the banana flavor. It will taste like banana and chocolate. If you are using banana puree, make sure you actually puree your bananas in a food processor or blender to remove all lumps. Just mashing is not enough.

Semi-Sweet Chocolate Chips: You can also use bittersweet chocolate chips if you don’t mind that your cake will be less sweet. Most of the sweetness is coming from the chocolate chips, so I prefer to use semi-sweet chocolate chips.

If you taste the pumpkin/banana chocolate mixture, and it isn’t sweet enough, feel free to add a little of your favorite sweetener, honey or maple syrup, coconut sugar, or sugar-free Erythritol. The type of chocolate you use will greatly affect its sweetness.

For bite–sized treats: Divide the mixture between silicone cupcake molds.

To cut clean slices: Dip your knife in a cup of hot water (then wipe it dry) between each slice of the vegan chocolate cake.

Variations and Substitutions

By experimenting with variations and substitutions, you can customize the cake to suit your taste preferences or dietary needs. Remember if you are changing or adding ingredients you may have to experiment and adjust the quantities.

Add spices such as cinnamon, nutmeg, or ginger for a warm flavor.

Mix in chopped nuts like walnuts, pecans, or almonds into the batter after blending for a crunchy texture.

Sprinkle seeds on top such as chia or flaxseeds for added nutrition.

If you are looking for simple ways to enhance the flavor, add a tiny pinch of salt, a teaspoon of vanilla extract, or even instant coffee powder. All of which enhances the chocolate flavor.

You might enjoy making it even more decadent with a no-bake crust or chocolate ganache topping.

Top the cake with whipped coconut cream (recipe below in notes), caramel sauce, or fresh berries instead of or in addition to chocolate shavings.

Enjoy a slice of this dairy-free chocolate cake alone, with toppings like whipped coconut cream,chocolate shavings, fresh berries (or a fruit coulis), and/or even a scoop of vegan ice cream.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword 2 ingredient chocolate cake, clean eating dessert or snack, healthy chocolate fudge cake, no bake chocolate cake

Servings 10

Ingredients

• 3 cups pumpkin puree canned or made from fresh pumpkin or banana puree
• 1 cup chocolate chips, melted

Instructions

• Line the bottom and inner sides of a 7 inch springform baking pan with parchment paper.

  In a microwave-safe bowl, add chocolate chips. Microwave at 50% power at 30 second intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time).

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips.

  Stir in the pumpkin or banana puree until fully combined. Use your spatula to scrape chocolate from the sides and bottom of the bowl to make sure it is fully incorporated with the puree.

  Pour batter into prepared pan. Use your spatula to smooth the surface. Bang the bottom of the pan a few times against your counter to level the cake and remove any air bubbles.

  Place into fridge until cake is set. This can take 30-60 minutes. Once cake is set, you can decorate if desired.

  Top the cake with whipped coconut cream (recipe below in notes), caramel sauce, or fresh berries (or a fruit coulis)  and/or even a scoop of ice cream. instead of or in addition to chocolate shavings.

  Slice cake with a sharp knife. Store uneaten cake in an airtight container in the fridge for 4-5 days. You could also freeze it whole or pre-sliced with parchment paper between the slices, for up to 3 months.

  Simply allow a slice to come back to room temperature and enjoy (it also tastes delicious as a semi-frozen dessert).

  Notes:

  You can make your own pumpkin puree by baking 1 medium size pumpkin cut into small pieces until fork tender, about 40 minutes in the oven at 180C/350F.

Notes

Homemade Whipped Coconut Cream

Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.

It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.

Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut milk the day before you need it.

Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.

Go here for the simple recipe:  Whipped Coconut Cream

 

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites