Flourless Peanut Butter Chocolate Chip Blender Cake

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This is the easiest cake because the dough is made in a blender.

It also does not contain white sugar, butter, oil or flour.

Flourless Peanut Butter Chocolate Chip Blender Cake - NO White Sugar, NO Oil, NO Butter, NO Flour! Made in a blender and the easiest cake of all! You won't believe how amazing it tastes until you try it for yourself!

That's right, a cake without any of those ingredients but it tastes as good as the cake made with them.

The cake is soft, extremely moist, dense but not heavy, and has a bold peanut butter flavor that is complemented by chocolate. You will love this incredibly easy and secretly healthier cake.

Tailor the recipe for Mini Blender Muffins Flourless Peanut Butter Chocolate Chip that are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, less than 100 calories each, and one of the most popular recipes in my site with readers. That recipe also came from a Mini Blender Muffins Flourless Double Chocolate Peanut Butter.

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People constantly write to say how much they doubt that the recipe is good or even works, but the recipe makes them believers and is a family favorite for many.

Flourless Peanut Butter Chocolate Chip Blender Cake - NO White Sugar, NO Oil, NO Butter, NO Flour! Made in a blender and the easiest cake of all! You won't believe how amazing it tastes until you try it for yourself!

I use store-bought peanut butter and recommend baking with it because natural, homemade peanut butter tends to be thinner, more runny, and can separate. Some people are lucky in baking with natural peanut butter, others are not. The same can be said for almond butter. It is much thinner and more liquid than peanut butter, and some people have been lucky to use it with muffins, but I haven't tried it on cake. There is a small amount of sugar in commercially made peanut butter, but it is very small, and for the comfort of knowing that the recipe will work, I use the purchased product.

I use mini chocolate chips because they don't sink to the bottom of the cake as easily as full-size chips do. Sprinkle a few extra fries on top before baking so the cake really shines.

The banana flavor is present, but not overwhelmingly, and takes second place to the peanut butter flavor. The more ripe and therefore the sweeter the bananas, the greater their flavor. I don't recommend substituting applesauce, zucchini, or skipping the banana.

Flourless Peanut Butter Chocolate Chip Blender Cake - NO White Sugar, NO Oil, NO Butter, NO Flour! Made in a blender and the easiest cake of all! You won't believe how amazing it tastes until you try it for yourself!

Flourless Peanut Butter Chocolate Chip Blender Cake - NO White Sugar, NO Oil, NO Butter, NO Flour! Made in a blender and the easiest cake of all! You won't believe how amazing it tastes until you try it for yourself!

Flourless Peanut Butter Chocolate Chip Blender Cake

This is the easiest cake because the dough is made in a blender. There's no white sugar, butter, oil, or flour, either, but it tastes just as good as the cake made with them. The cake is soft, extremely moist, dense but not heavy, and has a bold peanut butter flavor that is complemented by chocolate. You will love this incredibly easy and secretly healthier cake. I use store-bought peanut butter and I 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, and takes second place to the peanut butter flavor. You will love this incredibly easy and secretly healthier cake.

Ingredients:

  • 1 extra large or 2 small ripe banana (s), peeled
  • 1 large egg
  • 1/2 cup creamy peanut butter (I recommend using classic store-bought peanut butter, not natural or homemade)
  • 3 tablespoons of honey (can be substituted with agave or maple syrup)
  • 1 tablespoon of vanilla extract
  • 1/4 teaspoon of baking soda
  • pinch of salt, optional and to taste
  • filling 1/2 cup of semi-sweet mini chocolate chips, plus more to sprinkle on top

Addresses:

  1. Preheat oven to 350F and drizzle 9-inch round cake pan with cooking spray; set aside.
  2. In a blender container, add all ingredients except chocolate chips and mix on high speed until smooth and creamy, about 1 minute.
  3. Add the chocolate chips and stir by hand; do not use the blender because it will pulverize them.
  4. Turn the dough into a prepared skillet, smoothing the top slightly with a spatula if necessary.
  5. Sprinkle evenly with a tablespoon or two of additional chocolate chips.
  6. Bake for about 25 minutes, or until the cake is in the center, elastic to the touch, and a toothpick inserted in the center comes out clean, or with a few damp crumbs, but without batter. Due to variations in humidity levels in bananas, peanut butter, oven and climatic variations, baking times will vary. Start watching closely after 20 minutes and always bake until done. Let the cake cool in the pan for about 15 minutes, or until it is firm and cold enough to remove it from the pan. The cake is best fresh, but will stay airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

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