Sugar-Free • Oil-Free Chocolate Cake (Flourless Loaf)

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Sugar-Free • Oil-Free Chocolate Cake (Flourless Loaf)

A soft, moist, deeply chocolatey cake made with real, whole ingredients only. Naturally sweetened, nutrient-dense, and perfect for breakfast, snack, or a guilt-free dessert.

 Description

This flourless chocolate loaf is rich yet light, naturally sweet without refined sugar, and incredibly satisfying. Bananas provide moisture and sweetness, nut butter replaces flour and oil, and cocoa powder delivers intense chocolate flavor. The result? A tender, fudgy cake that slices beautifully and tastes even better the next day.

 Ingredients

  • 2 ripe bananas, mashed

  • 3 large eggs (room temperature)

  • ½ cup unsweetened almond butter or peanut butter

  • ½ cup unsweetened cocoa powder

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • ¼ tsp salt

  • Optional add-ins:

    • ½ cup blueberries

    • or sugar-free dark chocolate chips

 Instructions

  1. Preheat oven to 175°C / 350°F. Line a loaf pan with parchment paper.

  2. Mash bananas until smooth.

  3. Whisk in eggs, nut butter, and vanilla until fully combined.

  4. Sift in cocoa powder, baking powder, and salt.

  5. Mix gently until smooth (do not overmix).

  6. Fold in blueberries or chocolate chips if using.

  7. Pour batter into pan and smooth the top.

  8. Bake for 35–40 minutes, until the center is just set.

  9. Cool completely before slicing for best texture.

 Recipe Notes

  • Texture improves after cooling — this cake firms up as it rests.

  • Tastes even better the next day once flavors deepen.

  • Not overly sweet (intentionally). Rich chocolate flavor is the star.

 Tips for Best Results

  • Use very ripe bananas for natural sweetness.

  • Stir nut butter well before measuring.

  • For extra moistness, cover loosely with foil for the last 10 minutes.

  • Store at room temperature for 1 day or refrigerate up to 5 days.

 Servings

  • 8 slices

 Nutritional Info (per slice – approx.)

  • Calories: ~140

  • Protein: ~6 g

  • Healthy fats: ~7 g

  • Carbs: ~14 g

  • Fiber: ~4 g

  • No refined sugar

  • No refined flour

  • No added oils

(Values vary based on nut butter and add-ins)

 Health Benefits

  • Naturally sweetened (no refined sugar)

  • Oil-free and heart-friendly

  • Gluten-free & grain-free

  • Rich in antioxidants from cocoa

  • Provides steady energy without sugar crashes

  • High satiety due to protein + healthy fats

 Q & A

Q: Is this cake keto?
A: Not as written (bananas are higher carb), but I can give you a keto version.

Q: Can I make it vegan?
A: Yes — replace eggs with flax eggs (3 tbsp flax + 7 tbsp water).

Q: Can I freeze it?
A: Absolutely. Slice first, then freeze up to 2 months.

Q: What nut butter works best?
A: Almond butter gives a mild flavor; peanut butter adds richness.

Q: Can I make muffins instead?
A: Yes! Bake at the same temperature for 18–22 minutes.

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