No-Bake Chocolate Cake

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a no bake chocolate cake with a drizzle of vegan ganache on top

5 from 21 votes

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www.theconsciousplantkitchen.com

This 2-ingredient No Bake Chocolate Cake is a quick and easy chocolate fudge cake made from banana and chocolate. It's easy to whip up in less than 10 minutes and serve within an hour for a decadent chocolate banana cake that everyone will love.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/no-bake-chocolate-cake/ or scan the QR code here ➡️

Prep Time15

Total Time15

Servings: slices

Calories: 185.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Mashed Banana (note 1) at room temperature
2 cups Dairy-Free Dark Chocolate Chips (note 2 )

US Customary - Metric

Instructions

Line a 6-inch springform cake pan with parchment paper at the bottom and sides of the pan. Using a cooking spray, oil the sides and bottom. You must use a springform pan and line the pan properly for easy release of the cake.
Add the chocolate chips to a glass bowl. Place the glass bowl over a saucepan filled with boiled water (not over the stove; place it on a wooden board).
Stir the chocolate chips with a silicone spatula until all the chips are melted in a shiny liquid chocolate mixture. (Note 3 below for microwave).
In a large mixing bowl, mash the bananas as smoothly as possible using a fork or a potato masher. If there are lumps, it's okay, but you will see the banana lumps in the cake. For no lumps, blend the bananas in a blender.
Pack the mashed banana in a measuring cup to measure exactly 1 cup. Sweep off the excess and freeze it for later. Return the cup of mashed bananas to the mixing bowl.
Pour the melted chocolate over the mashed banana and stir to combine. You can also blend both ingredients to completely remove any lumps of banana.
Pour the batter into the prepared pan.
Refrigerate for one hour or overnight, or simply until firm and the top is hard if you press on it.
Open the springform sides, peel off the parchment paper on the sides, and keep the cake on the pan base. If you like, drizzle the top of the cake with vegan ganache on top or simply some shredded chocolate to decorate.

Notes

Note 1: Make sure you measure the amount of mashed banana in a measuring cup before stirring with the melted chocolate. Don't use cold bananas fresh from the fridge, or it will harden the melted chocolate, and you won't be able to stir both ingredients together. You can swap the bananas for the same amount of sweet potato puree.

Note 2: You must use a high-quality chocolate chip for the best flavors. You can use any kind of chocolate chip. The darker, the less sweet the cake will be. I like to use 53% cocoa or 70% cocoa for ultra-ripe bananas.

Note 3: Melt in a microwave-safe bowl in 30-second bursts, stirring after each burst until fully melted and shiny.

Storage: Store the cake in the fridge in an airtight cake box for up to 4 days.

Nutrition