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.
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 Information
Nutrition Facts
Serving: 19-inch round cake
Amount Per Serving
Calories 207
% Daily Value*
| Serving | 1 | |
| Calories | 207kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 23mg | 8% |
| Sodium | 143mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.