2 ingredient no oven, no flour, no sugar gluten-free!

This chocolate mousse cake is something out of this world - simple, gorgeous, delicious, and accessible, truly a recipe to keep in your food wardrobe for generations to come!

Enough chitchat! Here is the recipe!


• 2 cups (365 g) semi-sweet chocolate chips
• 1 1/2 cups (335 g) mashed ripe bananas
• 4 oz full-fat coconut milk (from a can) or full-fat coconut cream
• 200g dark chocolate


  • 1.
    Grease the interior of an 8-inch removable bottom baking pan.
  • 2.
    Add the bananas to a bowl and blend them. Reserve
  • 3.
    In a large bowl, add chocolate chips and microwave at 1-minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. Or, you can melt the chocolate on the stove using the double boiler method.
  • 4.
    Add the melted chocolate banana puree and mix until fully combined. Pour batter into the prepared pan. Use your spatula to smooth the surface.
  • 5.
    Bang the bottom of the pan a few times against your counter to level the cake and remove any air bubbles.
  • 6.
    Place into the fridge until the cake is set. This can take about 60 minutes.
  • 7.
    Place the chocolate in a mixing bowl.
  • 8.
    Heat coconut cream until it reaches a simmer, then pour it over the chocolate.
  • 9.
    Immediately start stirring until the chocolate is completely melted and lump-free.
  • 10.
    Pour the ganache over the cold cake and spread it uniformly.
  • 11.
    Place the cake in the fridge until the ganache is set, for about 1 or 2 hours more.
  • 12.
  • 13.
    Make sure to use ripe fresh bananas. Frozen bananas retain too much water and overripe bananas are too soft and won't allow the cake to firm up when cold.
  • 14.
    This cake is best made in a removable bottom pan as it will be easier to remove. Alternatively, you can make this recipe in individual ramekins or in a family-style size, by making it in a deep dessert dish. I made mine in this 8-inch pan. You can make it in a smaller pan, your cake will just be thicker. I don't recommend making it in anything bigger than 8 inches because your cake will be quite thin and won't look as good.
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