Two-Ingredient Apple Chocolate Cake

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Two-Ingredient Apple Chocolate Cake

A dense, fudge-like dessert that relies on the natural pectin in apples to set. No flour, no eggs, and no added sugar needed!

Ingredients

  • 4 large Apples (sweet varieties like Fuji, Gala, or Honeycrisp work best)

  • 1/2 cup (50g) Unsweetened cocoa powder (high-quality cocoa will give the best flavor)

  • Optional: A pinch of cinnamon or 1/2 teaspoon vanilla extract for extra depth.

Instructions

Step 1: Prepare the Apples

  1. Peel and core the apples, then cut them into small, even chunks.

  2. Place the apple pieces in a saucepan with 2 tablespoons of water. Cover and cook over medium-low heat for about 10–12 minutes until they are very soft and can be easily mashed with a fork.

  3. Alternatively, you can steam the apples until tender.

Step 2: Blend until Smooth

  1. Transfer the hot, softened apples into a blender or food processor.

  2. Blend until you have a completely smooth apple puree. It is important to do this while the apples are still warm.

Step 3: Add the Cocoa

  1. Add the unsweetened cocoa powder (and optional cinnamon or vanilla) to the blender.

  2. Blend again until the cocoa is fully incorporated and the mixture looks like a thick chocolate ganache.

Step 4: Set the Cake

  1. Line a small loaf pan or a round 6-inch silicone mold with parchment paper (or lightly grease with a tiny bit of coconut oil).

  2. Pour the chocolate-apple mixture into the mold and smooth the top with a spatula.

  3. Let it cool to room temperature, then place it in the refrigerator for at least 4–6 hours (overnight is best) to allow the natural pectin to set the cake into a firm, sliceable texture.

Step 5: Serve

  1. Once firm, carefully lift the cake out of the mold.

  2. Slice into thick pieces. You can enjoy it plain or dust the top with a little extra cocoa powder or some fresh raspberries.

Helpful Tips

  • Sweetness: Since there is no added sugar, the sweetness depends entirely on your apples. If your apples are tart, you may want to stir in 1 tablespoon of honey or a few drops of stevia during the blending stage.

  • Texture: Ensure the apple puree is very smooth. Any lumps will affect the “fudge” consistency of the final cake.

  • Storage: Keep this cake in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days.

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