Name: Flourless Chocolate Cake with Cottage Cheese Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 cup drippy peanut butter; 1 tsp baking powder; 2 eggs; 2 tbsp unsweetened cocoa powder; 1/2 cup low-fat cottage cheese, smooth; 1 egg; 1 tbsp maple syrup; 2 tbsp cornstarch; Almond flakes

Introduction

This flourless chocolate cake with cottage cheese is a moist, dense treat that’s surprisingly healthy and easy to make. Combining ripe bananas and peanut butter with a creamy cottage cheese layer creates a rich texture and balanced flavor. It’s perfect for those seeking a gluten-free dessert without sacrificing taste.

The image shows two stacked square slices of a two-layer cake on a white plate, placed on a white marbled background. The bottom and top layers are dense and dark brown with a slightly rough texture, while the middle layer is thick, creamy, and pale yellow, forming a thick stripe through the center of each slice. Behind the stacked cake slices, there is a larger piece of the same cake in the background. Light-colored sliced almonds are scattered around the plate and surface, adding small textured accents. The lighting highlights the moist texture of the cake and creamy middle layer, making it look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F and prepare a loaf pan by spraying it with oil or lining it with parchment paper. In a large bowl, combine the mashed bananas, peanut butter, baking powder, and 2 eggs.

Step 2: Stir the mixture until well blended.

Step 3: Add the cocoa powder and mix thoroughly.

Step 4: Pour half of the batter into the prepared loaf pan.

Step 5: In a smaller bowl, combine the cottage cheese, 1 egg, maple syrup, and cornstarch. Mix until smooth.

Step 6: Spread the cottage cheese mixture evenly over the batter in the loaf pan, smoothing it with a spatula to form a thin layer.

Step 7: Pour the remaining chocolate batter over the cottage cheese layer and smooth it out with a spatula.

Step 8: Sprinkle almond flakes on top. Bake for 50 minutes, covering with foil after 20 minutes to prevent burning.

Step 9: Allow the cake to cool completely before slicing and serving.

Tips & Variations

Substitute mashed bananas with 1 cup unsweetened applesauce or pumpkin puree for a different flavor.

Use almond or sunflower seed butter instead of peanut butter to accommodate allergies.

Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan version.

Swap cottage cheese for ricotta or blended Greek yogurt if desired.

Try different toppings such as crushed pecans, walnuts, or shredded coconut for added texture.

FAQs

Can I use powdered peanut butter instead of regular peanut butter?

Powdered peanut butter may change the texture and moisture of the cake. It’s best to stick with drippy peanut butter or nut butter alternatives for this recipe.