Flourless Chocolate Cake with Cottage Cheese Recipe
A delicious and healthy flourless chocolate cake layered with smooth cottage cheese and topped with crunchy almond flakes. Sweetened naturally with ripe bananas and maple syrup, this cake is perfect for those seeking a gluten-free dessert option with a rich chocolate flavor and a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Batter
- 3 ripe bananas, mashed
- 1 cup drippy peanut butter
- 1 tsp baking powder
- 2 eggs
- 2 tbsp unsweetened cocoa powder
Cottage Cheese Layer
- 1/2 cup low-fat cottage cheese, smooth
- 1 egg
- 1 tbsp maple syrup
- 2 tbsp cornstarch
Topping
- Almond flakes
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a loaf pan with oil or line it with parchment paper to prevent sticking.
- Mix main batter: In a large bowl, combine the mashed bananas, drippy peanut butter, baking powder, and eggs. Stir well until fully mixed.
- Add cocoa powder: Add 2 tablespoons of unsweetened cocoa powder to the mixture and stir thoroughly to incorporate the chocolate flavor evenly.
- Pour half the batter: Pour half of the chocolate batter evenly into the prepared loaf pan, spreading it out smoothly.
- Prepare cottage cheese layer: In a smaller bowl, mix together the smooth low-fat cottage cheese, 1 egg, maple syrup, and cornstarch until the mixture is smooth and well combined.
- Layer cottage cheese: Pour the cottage cheese mixture over the batter in the loaf pan and use a spatula to spread it into a thin, even layer.
- Add remaining batter: Pour the remaining chocolate batter over the cottage cheese layer and spread it evenly with a clean spatula.
- Add topping: Sprinkle almond flakes evenly over the top of the cake to add a crunchy texture.
- Bake the cake: Bake the cake in the preheated oven for 50 minutes. At the 20-minute mark, cover the top of the cake loosely with aluminum foil to prevent burning.
- Cool and serve: Once baking is complete, remove the cake from the oven and allow it to cool completely before slicing and serving.
Notes
- You can substitute mashed bananas with 1 cup unsweetened applesauce or canned pumpkin puree.
- Almond butter or sunflower seed butter can replace peanut butter, especially for nut allergies.
- For a vegan version, replace each egg with a flax egg (1 tbsp flaxseed meal plus 2.5 tbsp water).
- Use ricotta or blended Greek yogurt if cottage cheese is unavailable.
- Maple syrup can be swapped with honey, agave nectar, or sugar-free syrup for different sweetness preferences.
- Potato starch or arrowroot powder are good alternatives for cornstarch in the cottage cheese layer.
- Try crushed pecans, walnuts, or shredded coconut instead of almond flakes for the topping.
Keywords: flourless chocolate cake, cottage cheese cake, gluten free dessert, healthy chocolate cake, banana chocolate cake, peanut butter cake
