No-bake apple and chocolate cake, without flour and without butter: the creamy dessert ready in 5 minutes
The clever No-Bake Apple and Chocolate CAKE is a super-indulgent dessert made with only two ingredients: apples and chocolate, and it contains neither flour nor butter nor eggs.
A soft texture that melts in your mouth — this is an incredibly easy dessert to prepare, perfect as an energizing breakfast or a healthy, wholesome snack.
To make it you’ll only need dark chocolate (I used 75% EXTRA dark as it’s lactose-free) and apples; then you can decide whether to use a round pan and serve it as a cake or a square pan and cut it into little squares for an after-dinner treat or daytime snack.
A gluten-free cake, without butter and without flour, suitable for everyone whether following a diet or intolerant to those ingredients.
When you try this recipe I’m sure you won’t stop making it because it’s so easy to prepare and melts in your mouth. One note — and I don’t know if it’s good or bad… it absolutely doesn’t taste like apples; it has a very chocolate-forward flavor, like a cremino or a giant chocolate truffle.
Now all that’s left is to try this no-bake apple and chocolate dessert, ready in just 5 minutes!
If you’re looking for more cakes with apples or chocolate, take a look at these
- Difficulty: Very easy
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients: Cake made only with apples, cocoa powder and chocolate
- 2 1/4 cups Golden Delicious apples (net of waste (after peeling and coring))
- 7 oz 75% dark chocolate
- water
- unsweetened cocoa powder (for decorating, optional)
Tools
- Bowl
- Hand blender
- Baking pan
How to make the no-bake apple and chocolate cake
Peel the apples and cut them into pieces (after trimming they should weigh about the equivalent of 280 g). Place them in a microwave-safe container with about 3 tbsp + 1 tsp of water and cook at full power for about 4 or 5 minutes. Alternatively, you can put them in a saucepan with a lid or bake them in a preheated oven at 356°F for 25–30 minutes. Meanwhile, roughly chop the chocolate and melt it in a bain-marie or, alternatively, in the microwave.
When the apples are ready, transfer them to the blender and blend until they become a smooth puree. Add the previously melted chocolate and blend again until you obtain a smooth, homogeneous mixture. Transfer into a pan (my square pan measures 6×6 in) lined with parchment paper, or use a silicone mold or small individual molds. Refrigerate to set for about 3 hours. Take it out of the fridge a few minutes before serving so it regains the right creamy consistency. Dust with unsweetened cocoa powder.
Ingredient notes and substitutions
APPLES I used Golden Delicious apples, but you can use other varieties as long as they are not mealy (avoid very soft varieties like Renette). Make sure to cut them into small pieces of roughly the same size so they cook faster and more evenly. They should become tender.
CHOCOLATE The recipe uses 75% Extra dark chocolate because I don’t like very sweet flavors and because it’s lactose-free. Feel free to use the chocolate you prefer: a lower-percentage dark chocolate or even milk chocolate for a sweeter taste. Leftover chocolate from Easter eggs works fine too.
FLAVORINGS In my opinion the cake is already complete as is and doesn’t need anything else, but if you prefer a more aromatic flavor you can add a pinch of cinnamon to the apples while they cook or a few drops of vanilla extract to the mixture.
PAN Depending on whether you want to serve this dessert as a cake or as a “snack”, use a round pan or a rectangular one. Make sure to line it with parchment paper to make removing the dessert easier once it’s ready.
Storage
The No-Bake Apple and Chocolate Cake keeps in the refrigerator in an airtight container for up to 1 week. I recommend taking it out of the fridge at least 15 minutes before serving so it returns to the right creaminess.
FAQ (Questions and Answers)
Why didn’t the cake set properly?
There are two possible causes: either the apples contained too much water (if you cook them in a saucepan be sure to drain excess liquid) or the chocolate’s cocoa percentage was too low. Dark chocolate above 70% helps the dessert set better thanks to the cocoa butter content.
Does it taste strongly of apple?
Surprisingly, no! As I often explain to skeptics, the apple acts as a structural base and natural sweetener, but the dominant flavor is chocolate. It will seem like eating a firm ganache or a giant chocolate truffle.
Can I use the microwave to cook the apples?
Absolutely yes — it’s the fastest method. Cut the apples into small, uniform cubes, add a splash of water and cover with microwave-safe wrap or a lid. In 4–5 minutes they’ll be ready to blend.
