Pumpkin purée does the work that flour and fat normally do in a traditional cake. It adds moisture, creates structure, and keeps every slice dense and gooey without adding any detectable pumpkin flavor. Instead, the dark cocoa powder and maple syrup take center stage, delivering a bold chocolate hit from the very first bite.

What Makes This Chocolate Cake Healthy?

This Healthy Chocolate Cake replaces flour, oil, and butter entirely with pumpkin purée, which provides moisture and structure without adding refined carbohydrates or saturated fat. Pure maple syrup or honey replaces refined sugar. The result is a naturally grain-free, gluten-free chocolate cake sweetened only with whole-food ingredients and no processed additives of any kind.

Why This Recipe Is Unlike Any Other Healthy Chocolate Cake

Every other healthy chocolate cake recipe you find online swaps refined white sugar for coconut sugar, or uses applesauce to cut some of the oil. Those are smart tweaks, but they still rely on flour as the foundation. This recipe takes a completely different approach: pumpkin purée replaces everything — the flour, the oil, and the butter — all at once.

The result sits firmly in its own category. It is grain free and gluten free without a single specialty flour or alternative starch in sight. Furthermore, it uses no oil, no butter, and no refined sugar, yet it tastes gooey, dense, and deeply chocolatey in a way that genuinely surprises people on first bite. Because the chocolate flavor comes from three-quarters of a cup of dark cocoa powder plus a chocolate ganache on top, there is nothing muted or “diet-food” about it.

Ingredients for Healthy Chocolate Cake

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Frosting

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

What Each Ingredient Does In This Recipe

Pumpkin purée

Pumpkin purée performs triple duty in this recipe. It replaces flour for structure, replaces oil for moisture, and contributes a natural binding quality from its dense, fibrous composition. Despite playing such a central role, pumpkin adds no detectable flavor to the finished cake — the dark cocoa powder completely overwhelms it. For best results, choose a thick, low-moisture pumpkin purée like Trader Joe’s canned pumpkin. If your brand runs watery, blot out some moisture with a paper towel before using. Watery purée leads to an underset center and a soggy bottom.

Eggs and egg yolk

The combination of four whole eggs plus one extra yolk gives this cake its structure, richness, and lift. Whole eggs provide protein to hold the batter together, while the extra yolk adds fat and a richer, creamier mouthfeel. Together, they create the dense, fudgy interior that makes this cake so satisfying. Do not reduce the egg count — without flour to hold the cake together, the eggs carry all the structural weight.

Dark cocoa powder

Three-quarters of a cup of dark cocoa powder is the backbone of the flavor here. That is a generous amount, and it produces a deep, intense chocolate taste that stands up beautifully against the neutral pumpkin base. Dutch-process dark cocoa powder delivers the most balanced, rich result. However, natural unsweetened cocoa powder works as a substitute, and black cocoa powder works for those who want an even more dramatic, Oreo-like depth.

Pure maple syrup or honey

Either maple syrup or honey sweetens the cake with a natural, unrefined sweetener that carries its own subtle flavor. Maple syrup contributes a warm, slightly woodsy note that pairs beautifully with dark chocolate. Honey adds a floral sweetness that works just as well. Both dissolve smoothly into the batter without graininess. For a purely neutral sweetness, maple syrup is the better choice. For a slightly richer result, opt for raw honey.

Dark chocolate chips and heavy cream (frosting)

The frosting is a simple two-ingredient ganache: dark chocolate chips melted into warm heavy whipping cream. It sets into a glossy, thick layer that complements the dense cake perfectly. If the ganache feels too thin after mixing, a short rest in the refrigerator thickens it to a spreadable consistency. For a dairy-free version, full-fat canned coconut cream works as a direct substitute for the heavy cream.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.

Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.

Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.

To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.

Lastly, frost the fully cooled cake. Slice and enjoy!

Why Does Pumpkin Purée Replace Flour And Oil In This Cake?

Pumpkin purée works as a flour and oil replacement in cake baking for two distinct reasons. First, its high water content and fibrous texture create moisture and body without the need for added fat. This mirrors what oil does in a traditional cake — keeping every crumb soft and preventing dryness.

Second, pumpkin’s natural starches and the binding quality of its dense, smooth consistency give the batter structural integrity, much like flour does in a standard recipe. Because pumpkin also has a very mild flavor that dark cocoa powder easily dominates, it acts as a neutral base that carries the chocolate flavor without competing with it.

Why This Cake Needs To Cool

Unlike flour-based cakes that set firmly during baking, this Healthy Chocolate Cake relies on its eggs and pumpkin base to firm up as it cools. Fresh from the oven, the center remains soft, moist, and loose — essentially a set custard held together by protein rather than starch. Refrigerating the cake for at least 2 hours allows that structure to fully solidify, transforming a loose, fragile cake into a firm, sliceable one. Skipping or shortening the cooling time results in a cake that falls apart when you cut it.

Expert Tips

Choose a thick pumpkin purée

The moisture level of your pumpkin purée directly affects the outcome. Watery purée produces a cake that never fully sets in the center. Trader Joe’s canned pumpkin is a reliable choice because it runs notably thicker and drier than many other brands. If you only have a wetter brand available, spread the purée on a paper towel and blot out excess moisture before measuring.

Do not overbake

This cake should come out of the oven with a mostly set top that still has a slight give in the center. If the top looks completely firm and dry, you have gone too long. The gooey, fudgy texture that makes this cake special sets during the cooling period, not during baking. Trust the timing, pull it early rather than late, and let the refrigerator do the rest.

Refrigerate for the best texture

Room-temperature cooling alone produces a soft, fragile cake. Refrigerating for at least 2 hours firms the interior into that dense, fudgy, brownie-like texture the recipe promises. Moreover, a cold cake slices more cleanly than a warm one, making for much better presentation and far easier serving.

Use a springform pan

Because this cake is so moist, a regular round pan creates a removal nightmare. A springform pan removes that problem entirely — the sides release without flipping, so the cake stays intact and its shape holds perfectly. If you do not own a springform pan, a well-greased round pan with a parchment bottom works, but plan on serving the cake directly from the pan rather than transferring it.

Let the ganache cool before spreading

Pouring warm ganache over a cold cake works well, but a ganache that has thickened to a spreadable, peanut-butter-like consistency gives you more control and a cleaner finish. If the ganache feels too thin, refrigerate it for 10 to 15 minutes before spreading. This extra step makes the frosting layer look much more intentional and polished.

Frosting And Topping Variations

The chocolate ganache frosting that comes with this recipe is the simplest and most complementary option. However, the following toppings all work beautifully with this cake’s dense, intense chocolate base.

Ingredient substitutions for Healthy Chocolate Cake

When To Make

This cake suits far more occasions than its healthy label might suggest. Because it contains no flour, no refined sugar, and no oil, it works well for anyone following a grain-free, gluten-free, or refined sugar-free lifestyle. Beyond dietary needs, the pumpkin base makes it a natural fit for fall baking, Halloween dessert tables, and Thanksgiving gatherings, where pumpkin-based recipes already feel at home.

For everyday occasions, this cake works as a lower-guilt weeknight dessert, a birthday cake for health-conscious guests, or a make-ahead treat that improves with an overnight rest in the refrigerator. Because you bake it in a single pan with no layers to assemble, it also qualifies as one of the easiest celebration cakes you can prepare from scratch.

How To Store

In the refrigerator: Store in an airtight container in the fridge for up to 4 days. The cold temperature actually improves the texture — the cake firms up further overnight and becomes even more dense and fudgy by day two.

In the freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving. Freeze without the frosting for the cleanest result — add the ganache fresh after thawing.

Make-ahead tip: Bake the cake a full day ahead and refrigerate overnight without frosting. The next day, the texture reaches its peak dense, fudgy best. Make the ganache fresh just before serving for the glossiest finish.

Frequently Asked Questions

You May Also Like

• Peanut Butter Mug Cake
• Brownie Cake
• Vegan Coffee Cake
• Instant Pot Cake
• Protein Mug Cake

If you make this Healthy Chocolate Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Healthy Chocolate Cake

Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 159kcal

Author Addison LaBonte

Ingredients

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Healthy Chocolate Cake

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
• Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
• Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
• To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
• Lastly, frost the fully cooled cake. Slice and enjoy!

Notes

• If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
• The cake batter will be similar to brownie batter.
• Do not bake too long. This cake is meant to be gooey!
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 159kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 28mg | Potassium: 235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7347IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

The post Healthy Chocolate Cake appeared first on Organically Addison.

Ripe bananas provide the natural sweetness and moisture, while all-natural peanut butter delivers the fat and structure that flour would normally provide. Together, therefore, they create a dense, gooey brownie that holds together beautifully and delivers bold chocolate flavor in every single bite.

What Makes These Brownies Healthy?

These Healthy Brownies with Frosting replace flour, butter, oil, and refined sugar with ripe bananas, all-natural peanut butter, and dark cocoa powder. The frosting uses only Greek yogurt and melted dark chocolate, with no powdered sugar, no butter, and no refined additives of any kind. As a result, you get a naturally gluten-free, refined-sugar-free brownie that tastes genuinely rich and fudgy.

Why This Recipe Stands Apart From Other Healthy Brownie Recipes

A completely different approach to healthy baking

Most healthy brownie recipes make one or two swaps: they cut the butter, reduce the sugar, or add some applesauce. This recipe, however, takes a completely different approach. It eliminates flour entirely and replaces the fat and structure with a combination of ripe bananas and all-natural peanut butter that no other top recipe uses together.

The cleanest frosting in any top result

The result occupies its own lane. These brownies are gluten free without any specialty flour blend, refined-sugar free without any sugar substitute, and oil free without sacrificing any of the rich, fudgy texture that makes a great brownie worth eating. Furthermore, the frosting uses just two ingredients: Greek yogurt and melted dark chocolate, making it the cleanest brownie frosting in any top search result.

Ingredients For Healthy Brownies With Frosting

Brownies

• 2 cups ripe mashed bananas
• 1 ¼ cups creamy all natural peanut butter
• ½ cup dark cocoa powder
• 1 cup dark chocolate chips, optional but recommended

Frosting

• 1 cup thick Greek yogurt
• 1/2 cup melted dark chocolate chips

What Each Ingredient Does In This Recipe

Ripe bananas

Ripe bananas, specifically ones with brown spots, do three jobs at once in this recipe. First, they provide natural sweetness without any added sugar. Second, they add moisture that keeps the brownies from drying out. Third, they contribute a binding quality that holds the batter together without flour or eggs.

As a banana ripens, its starch converts to sugar, which is why brown-spotted bananas taste noticeably sweeter and produce a more intense, caramel-like flavor than yellow ones. For the best result, therefore, choose the ripest bananas you can find. The browner, the better.

All-natural peanut butter

Peanut butter replaces both the flour and the fat in this recipe. Its protein content creates structure and holds the brownie together, while its natural oil keeps every bite moist and rich. The key detail here is all-natural peanut butter, meaning a brand made from only peanuts and salt, with no added oils or stabilizers.

Conventional peanut butter contains hydrogenated oils and added sugar that change the texture of the batter and the flavor of the finished brownie. Almond butter, cashew butter, and sunflower butter all work as direct substitutes at the same quantity.

Dark cocoa powder

Half a cup of dark cocoa powder delivers the intense chocolate flavor this recipe needs. Dutch-process dark cocoa produces the deepest, most balanced result, though regular unsweetened cocoa powder works well too.

Because there is no flour to dilute the flavor, every spoonful of cocoa contributes noticeably to the finished taste. In addition, if you want an even bolder, more Oreo-like depth, black cocoa powder works as a 1:1 swap.

Dark chocolate chips

The chocolate chips are listed as optional, but they genuinely elevate these brownies. Folded into the batter before baking, they create pockets of melted chocolate throughout each square that make every bite feel more indulgent and satisfying.

For the best flavor and the least added sugar, choose chips with at least 60 percent cocoa content. Additionally, dairy-free chocolate chips work equally well for those avoiding dairy.

Greek yogurt and melted chocolate (frosting)

The frosting needs only two ingredients. Thick Greek yogurt provides a creamy, tangy base with natural protein, while melted dark chocolate adds richness and sweetness without any refined sugar. Together, they produce a frosting that resembles a ganache in texture and flavor, but with a lighter, protein-rich nutritional profile.

For a thicker consistency, refrigerate the frosting for 15 to 20 minutes before spreading, or stir in a scoop of chocolate protein powder. Oikos Triple Zero vanilla Greek yogurt is a particularly good choice because its thickness produces a more spreadable frosting right from the start.

How To Make Healthy Brownies With Frosting, Step By Step

• First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, mash the ripe bananas. Add in the peanut butter and cocoa powder. Stir together.
• Fold in the chocolate chips.
• Transfer the batter to the lined pan. Smooth into an even layer.
• Bake for 18 to 22 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Once fully cooled, make the frosting. Add the Greek yogurt to a mixing bowl. Pour in the melted chocolate. Stir until completely creamy. For thicker frosting, add in a scoop of chocolate protein powder. It will also become thicker in the fridge.
• Once the brownies are cooled, add the frosting on top. Slice and enjoy!

Why Ripe Bananas With Brown Spots Make Better Brownies

As a banana ripens, enzymes inside it break down the starch into simple sugars, primarily fructose, glucose, and sucrose. A yellow banana still contains roughly 60 to 70 percent starch. By contrast, a fully ripe banana with brown spots has converted most of that starch into sugar, producing a noticeably sweeter, softer, and more intensely flavored fruit.

In brownie batter, this conversion matters for three key reasons: riper bananas add more natural sweetness so no added sugar is necessary, their softer texture mashes more smoothly for a more even batter, and their higher sugar content contributes to that caramelized, fudgy richness in the finished brownie.

Why Peanut Butter Replaces Flour And Fat In These Brownies

All-natural peanut butter works as a flour and fat replacement because of its unique macronutrient composition. The protein in peanut butter (around 8 grams per two tablespoons) creates a structural network in the batter that holds the brownie together during baking, similar to how gluten in flour provides structure in a traditional recipe.

At the same time, the natural oils in peanut butter lubricate the batter and keep each bite moist and rich, fulfilling the role that butter or oil would normally play. Because peanut butter performs both jobs simultaneously, these brownies need nothing else to achieve a proper, sliceable texture.

Expert Tips

Use the ripest bananas you can find

The riper the banana, the sweeter and more flavorful the brownie. Look for bananas that have significant brown spotting or are almost entirely brown. If your bananas are still mostly yellow, leave them on the counter for two to three more days before baking. In fact, overripe bananas that you might otherwise discard actually produce the best results here.

Use only all-natural peanut butter

All-natural peanut butter, made from only peanuts and salt, behaves very differently from conventional peanut butter in this batter. Conventional varieties contain hydrogenated oils and added sugars that change the brownie’s texture and add unnecessary ingredients.

Do not overbake

The brownies should come out of the oven with a set edge but a center that still looks slightly underdone. This is exactly what you want. The gooey center firms up during cooling into that dense, fudgy interior. A toothpick that comes out completely clean means you have gone too long and, as a result, the brownies will be dry. Pull them at the first sign of mostly-set edges.

Refrigerate for the best texture and slices

These Healthy Brownies with Frosting taste good at room temperature, but they are significantly better after a stint in the refrigerator. Chilling firms the interior into a dense, fudge-like consistency that makes each square satisfying in a way warm brownies are not. Furthermore, cold brownies slice cleanly, whereas warm ones tend to crumble at the edges. Allow at least 30 minutes in the fridge before cutting for the best presentation.

Choose a thick Greek yogurt for the frosting

The thickness of your Greek yogurt directly affects the consistency of the frosting. Thin yogurt produces a runny, unspreadable result. A thick strained variety like Oikos Triple Zero or Fage Total, however, produces a frosting with the right texture from the start.

Nut Butter Substitutes For These Brownies

Frosting Options And Variations

Ingredient Substitutions At A Glance

How To Store

In the refrigerator: Store these Healthy Brownies with Frosting in an airtight container in the fridge for up to 4 days. Refrigeration actually improves the texture. The brownies firm up into a dense, fudge-like consistency overnight that makes them even more satisfying than on day one.

At room temperature: Because the frosting contains Greek yogurt, avoid leaving frosted brownies at room temperature for more than 2 hours. The yogurt base can spoil if left out too long. Always refrigerate leftovers promptly.

In the freezer: Freeze unfrosted brownies in an airtight container or wrapped individually in plastic wrap for up to 2 months. Thaw overnight in the refrigerator, then add fresh frosting before serving. Freezing frosted brownies is possible but the yogurt frosting can become watery after thawing.

Make-ahead tip: Bake the brownies a day ahead and refrigerate overnight without frosting. Make the frosting fresh the next day for the best texture and the most visually appealing result.

Frequently Asked Questions

You May Also Like

• Cosmic Brownies
• Dairy Free Brownies
• Banana Bread Brownies
• Strawberry Brownies
• Cookie Brownies

If you make this Healthy Brownies with Frosting recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Healthy Brownies with Frosting

These healthy brownies with frosting taste like the fudgiest, most chocolatey dessert you have ever eaten, but every ingredient is real and wholesome! Dark cocoa, ripe banana, peanut butter, and a creamy Greek yogurt chocolate frosting combine into something outrageously good and surprisingly good for you.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 389kcal

Author Addison LaBonte

Ingredients

Brownies

• 2 cups ripe mashed bananas
• 1 ¼ cups creamy all natural peanut butter
• ½ cup chocolate protein powder or dark cocoa powder
• 1 cup dark chocolate chips optional but recommended

Frosting

• 1 cup thick Greek yogurt
• ½ cup melted dark chocolate chips

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, mash the ripe bananas. Add in the peanut butter and chocolate protein powder. Stir together.
• Fold in the chocolate chips.
• Transfer the batter to the lined pan. Smooth into an even layer.
• Bake for 18 to 22 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Once fully cooled, make the frosting. Add the Greek yogurt to a mixing bowl. Pour in the melted chocolate. Stir until completely creamy. For thicker frosting, add in a scoop of chocolate protein powder. It will also become thicker in the fridge.
• Once the brownies are cooled, add the frosting on top. Slice and enjoy!

Notes

• Use ripe bananas that have brown spots.
• Use peanut butter made from only peanuts and salt.
• Almond butter, cashew butter, and sunflower butter work well too.
• Bake until the brownies look set around the edges. They will still look slightly gooey in the middle.
• I like using a thicker brand of Greek yogurt, like Oikos triple zero vanilla.
• The frosting will become thicker in the fridge.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 389kcal | Carbohydrates: 34g | Protein: 15g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 8mg | Sodium: 189mg | Potassium: 468mg | Fiber: 6g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 3mg

The post Healthy Brownies with Frosting appeared first on Organically Addison.

You then beat the eggs and coconut sugar to a light, frothy ribbon, which builds the only lift this flourless cake will get. As a result, the texture lands somewhere between a chocolate truffle, a fudgy brownie, and a delicate mousse, all at once, and all in one pan. Try my Healthy Chocolate Cake too!

What is a gluten free flourless chocolate cake?

A gluten free flourless chocolate cake is a dense, fudgy chocolate cake made with no flour and no leavening agents. Structure comes entirely from eggs, butter, and melted chocolate. The result sits between a rich brownie and a chocolate truffle in texture, far denser and more intensely chocolatey than a traditional layered cake, and naturally gluten free with no specialty flour required.

Why this recipe is different from other flourless chocolate cakes

Most flourless chocolate cake recipes follow the same basic formula: melt butter and chocolate together, stir in sugar and eggs, fold in cocoa powder, and bake. That approach produces a dense, flat result with a one-dimensional chocolate flavor. This recipe, however, takes two extra steps that fundamentally change both the flavor and texture.

First, you brown the butter before adding the chocolate. Browning caramelizes the milk solids and triggers the Maillard reaction, producing nutty, toffee-like flavor compounds that plain melted butter completely lacks. In a five-ingredient recipe, that difference is impossible to miss.

Second, you beat the eggs and coconut sugar on high speed for 3 to 4 minutes until pale, light, and frothy. This step builds air into a cake that has no baking powder or baking soda, creating a slightly lifted, mousse-like texture rather than a flat, brick-dense slab. Additionally, coconut sugar contributes a natural caramel undertone that deepens the chocolate flavor in a way white granulated sugar simply cannot replicate.

Ingredients for Gluten Free Flourless Chocolate Cake

• 1 stick unsalted butter
• 8 ounces dark chocolate, chopped
• 5 eggs
• ¾ cup coconut sugar, or light brown sugar
• 2 tbsp dark cocoa powder

What each ingredient does in this recipe

Unsalted butter

Butter serves two purposes here. As a fat, it keeps the cake moist and rich. More importantly, browning it first produces nutty, caramel-like flavor compounds through the Maillard reaction, the same process behind the golden crust on bread or a seared steak.

In a recipe with only five ingredients, those extra flavor notes make a dramatic difference. Plain melted butter works as a substitute in a pinch, though the flavor will be noticeably simpler.

Dark chocolate, chopped

Dark chocolate forms the backbone of this cake. A chopped chocolate bar works better than chips because chocolate chips contain added stabilizers that prevent smooth, glossy melting.

Choose a good quality bar at 60 to 70 percent cocoa content — it melts into the brown butter cleanly and delivers the intense, bittersweet depth this cake needs.

Eggs

Eggs provide the only structural element in a flourless cake. Without flour to create a crumb, the eggs hold the entire cake together. Beating them with the coconut sugar until light and frothy traps air bubbles that expand during baking, giving the cake a delicate lift that simply stirred eggs cannot provide.

Room-temperature eggs beat to a higher, airier volume than cold ones, so pulling them out of the fridge 30 minutes early genuinely matters.

Coconut sugar

Coconut sugar sweetens the cake while also contributing its own flavor. Unlike white granulated sugar, which adds only sweetness, coconut sugar carries a natural caramel and light molasses undertone that pairs beautifully with dark chocolate.

It also has a lower glycemic index than white sugar, making it a better choice for those watching blood sugar levels. Light brown sugar works as a 1:1 substitute with a very similar result.

Dark cocoa powder

Dark cocoa powder deepens the chocolate flavor beyond what the melted chocolate bar alone provides. Regular unsweetened cocoa powder works well here.

However, black cocoa powder, an ultra-Dutch-processed variety that appears nearly black in color, delivers a more dramatic, Oreo-like intensity as an upgrade. Only two tablespoons are needed, yet they make a noticeable difference in richness and depth.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add the stick of butter to a skillet over medium heat. Cook for 4 to 5 minutes, until browned. Then, remove from the heat. Add in the dark chocolate. Stir until completely creamy. Set aside.

In a large mixing bowl, add the eggs. Beat for 1 minute. Then, add in the coconut sugar. Beat on high for 3 to 4 minutes, until very light and frothy.

Add in half of the melted chocolate mixture. Mix by hand. Then, add the remaining melted chocolate. Mix by hand until just combined. Do not over mix.

Pour into the lined pan. Smooth into an even layer.

Bake for 30 to 32 minutes, until the top is mostly set and doesn’t appear raw.

Finally, remove from the oven. Cool completely before removing from the springform pan.

Why does browning the butter make such a big difference in flavor?

When you brown butter, you trigger the Maillard reaction, a chemical process where heat causes amino acids and sugars in the milk solids to react and form over 200 new flavor compounds. These compounds deliver nutty, caramel, and toffee notes that plain melted butter never produces. In a five-ingredient recipe like this Gluten Free Flourless Chocolate Cake, those extra flavor dimensions are not subtle — they make the cake taste layered and sophisticated in a way you simply cannot replicate by skipping the step.

Why does beating the eggs create a lighter texture in a flourless cake?

In a traditional cake, baking powder or baking soda produces carbon dioxide bubbles that make the crumb light and airy. Because this flourless chocolate cake uses no leavening agents, the beaten eggs provide the only source of lift. When you beat eggs with sugar on high speed for 3 to 4 minutes, you whip tiny air bubbles into the mixture.

As the cake bakes, those air bubbles expand with heat and give the cake a slightly mousse-like, lifted interior — far lighter than the flat, fudge-brick texture you get from recipes that simply stir the eggs in without beating.

Expert Tips

Use room-temperature eggs

Cold eggs do not incorporate as much air when you beat them. For the best lift and lightest texture, pull your eggs out of the refrigerator at least 30 minutes before baking.

Do not skip browning the butter

Plain melted butter works as a substitute, but the flavor difference is significant in a five-ingredient recipe. Browning takes only four extra minutes and produces a dramatically more complex, nutty result that plain butter simply cannot match.

Let the chocolate cool before folding

If the brown butter and chocolate mixture is still steaming when you add it to the beaten eggs, it will deflate the air you worked to build in. Allow it to cool for 3 to 5 minutes so it feels warm but not hot to the touch.

Always use a springform pan

A regular round cake pan requires flipping to un-mold, which risks breaking this delicate, fudgy cake. A springform releases cleanly from the sides without any flipping, preserving both the shape and the top crust perfectly.

Cool completely before slicing

Flourless chocolate cake firms up considerably as it cools. Sliced warm, it will be too soft to hold its shape cleanly. Sliced at room temperature or after a brief refrigerator chill, it cuts into clean, elegant wedges every time.

Try black cocoa powder for a more intense result

Black cocoa powder is an ultra-Dutch-processed variety, nearly black in color, that produces a deep, smoky, Oreo-like richness taking this cake to a new level. Use it as a direct 1:1 swap for the dark cocoa powder in the recipe.

How to Serve

Because this cake is intensely rich, simple toppings work best. The following options all complement the dark chocolate and brown butter flavor profile without overpowering it.

Ingredient substitutions for Gluten Free Flourless Chocolate Cake

When to Make

Because this cake contains no flour and no leavening agents, it suits a wider range of occasions than a standard cake. It is one of the most traditional desserts for Passover, when both flour and leavening are traditionally avoided. Beyond that, its richness and elegance make it ideal for Valentine’s Day, romantic dinners, and dinner parties, since it can be baked a full day ahead and actually improves in flavor as it rests overnight.

For hosts serving mixed groups, this cake is one of the most practical gluten-free options available. It requires no specialty flour blend, no alternative starches, and no unusual ingredients. Everyone at the table can enjoy it, and no one will feel like they are eating a gluten-free substitute.

How to Store

At room temperature: Store in an airtight container for up to 4 days. Because the structure is fat- and egg-based rather than starch-based, this cake stays moist far longer than most gluten-free baked goods.

In the refrigerator: Refrigerate for up to 5 days for a firmer, more truffle-like texture. Allow slices to come to room temperature for 10 to 15 minutes before serving for the best flavor.

In the freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours.

Make-ahead tip: Bake up to 2 days in advance. The flavor deepens overnight, making this an excellent choice for entertaining and holiday meals.

Frequently Asked Questions

You May Also Like

• Flourless Chocolate Torte
• Gluten Free Carrot Cake
• Brownie Cake
• Gluten Free Chocolate Cake
• Gluten Free Lava Cakes

If you make this Gluten Free Flourless Chocolate Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Gluten Free Flourless Chocolate Cake

Fudgy, dense, and rich with deep dark chocolate flavor in every single bite. The brown butter adds a warm, nutty twist to this gluten free flourless chocolate cake. Slightly crisp on top, silky soft inside, and completely irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 290kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter
• 8 ounces dark chocolate chopped
• 5 eggs
• ¾ cup coconut sugar or light brown sugar
• 2 tbsp dark cocoa powder

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add the stick of butter to a skillet over medium heat. Cook for 4 to 5 minutes, until browned. Then, remove from the heat. Add in the dark chocolate. Stir until completely creamy. Set aside.
• In a large mixing bowl, add the eggs. Beat for 1 minute. Then, add in the coconut sugar. Beat on high for 3 to 4 minutes, until very light and frothy.
• Add in half of the melted chocolate mixture. Mix by hand. Then, add the remaining melted chocolate. Mix by hand until just combined. Do not over mix.
• Pour into the lined pan. Smooth into an even layer.
• Bake for 30 to 32 minutes, until the top is mostly set and doesn’t appear raw.
• Finally, remove from the oven. Cool completely before removing from the springform pan.

Notes

• Browning the butter adds a delicious depth of flavor. If you don’t have time, feel free to use melted butter.
• Use an electric mixer or KitchenAid.
• I like using black cocoa powder, but you can use regular cocoa powder too.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 290kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 61mg | Potassium: 210mg | Fiber: 3g | Sugar: 13g | Vitamin A: 410IU | Calcium: 33mg | Iron: 3mg

The post Gluten Free Flourless Chocolate Cake appeared first on Organically Addison.

The batter is made with avocado oil, Greek yogurt (or sour cream), a shot of room-temperature coffee, and gluten-free flour. As a result, it bakes into something that sits right between a brownie and a classic cake: deeply moist, richly flavored, and sturdy enough to hold that thick, crunchy topping without collapsing.

What is a Chocolate Crunch Cake?

A Chocolate Crunch Cake is a single-layer chocolate cake topped with a ganache-coated crunchy element, usually cereal, feuilletine, or crushed cookies, that hardens into a snappy, textural layer as it sets. The contrast between the soft cake below and the crunchy topping above is what makes it so addictive.

Why This Recipe Beats the Rest

Most chocolate crunch cake recipes are beautiful but they are not designed for everyone. In fact, most call for all-purpose flour, heavy layering, and processed box mixes. This version, however, is different in a few meaningful ways.

First, it uses gluten-free flour, making it one of the only crunch cake recipes that works for people avoiding gluten without any strange workarounds. If you are not gluten free, regular all-purpose flour swaps in at a 1:1 ratio and works just as well.

Second, the ingredient choices lean cleaner. Avocado oil keeps the crumb moist for days without making the cake greasy. Coconut sugar (or light brown sugar) adds a subtle caramel note that deepens the chocolate flavor. In addition, Greek yogurt or sour cream contributes richness and a gentle tang that balances the dark cocoa beautifully.

Third, the process is genuinely simple. One bowl, one pan, no stand mixer, no layers to stack. In total, you are looking at about an hour from start to finish, most of which is hands-off baking and cooling time.

Ingredients you need

Cake

• ¾ cup coconut sugar, or light brown sugar
• ½ cup dark cocoa powder
• 1 tsp baking soda
• ¼ cup coffee, room temperature
• ⅓ cup avocado oil
• ⅓ cup sour cream or Greek yogurt
• 1 egg
• ⅔ cup gluten free flour, see note

Crunch Topping

• 1 cup dark chocolate chips
• 1 cup heavy whipping cream
• 1 cup corn flakes, somewhat crumbled

A Closer Look at the Ingredients and Why Each One Matters

Dark cocoa powder is the backbone of this cake. It gives a deeper, more intense chocolate flavor than regular cocoa. Look for Dutch-process cocoa for the most balanced result, though natural unsweetened cocoa works fine too.

Room-temperature coffee is a quiet powerhouse here. Surprisingly, you will not taste coffee in the finished cake at all. Instead, what you get is chocolate flavor that is fuller and more complex than it would be without it. The reason is chemistry: coffee amplifies the flavor compounds already present in cocoa without adding bitterness of its own. If you do not have coffee on hand, hot water works as a substitute, though the chocolate depth will be slightly less pronounced.

Avocado oil has a neutral flavor and a high fat content that keeps the crumb soft and moist even after a day or two at room temperature. Any neutral-tasting oil works here as well, including canola or vegetable oil.

Greek yogurt or sour cream does two jobs simultaneously. Beyond adding moisture, it also contributes a small amount of acid, which reacts with the baking soda to create lift. Either option works equally well, though full-fat versions will give you a slightly richer result.

Gluten-free flour: Use a 1:1 gluten-free baking blend for best results. These blends are specifically designed to replace all-purpose flour directly and will give the cake the right structure. For those who are not gluten free, all-purpose flour works perfectly at the same amount.

Corn flakes are the crunch element here, and they are ideal because they are accessible, affordable, and stay crispy for up to three days when coated in ganache. Alternatively, you can use feuilletine (thin, crispy wafer flakes), cocoa pebbles, or crushed graham crackers for a different texture and flavor.

How to make Chocolate Crunch Cake, step by step

• First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8 inch pan with nonstick spray.
• In a mixing bowl, combine the sugar, cocoa powder, and baking soda. Stir together.
• Then, add in the coffee, oil, sour cream, and egg. Stir together.
• Add in the gluten free flour and stir to combine.
• Pour into the sprayed pan. Smooth into an even layer. Bake for 33 to 36 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Remove from the oven. Allow the cake to fully cool before making the topping.
• Add the heavy cream to a skillet over medium heat. Once lightly bubbling, remove from the heat. Add in the chocolate chips. Stir until completely creamy and melted.
• Then, fold in the corn flakes. Stir until they are fully coated.
• Pour this crunchy mixture on top of the fully cooled cake. Slice and serve!

Why Does the Cornflake Crunch Stay Crispy?

This is the question no one in the top results answers, and it is a good one. Corn flakes normally lose their crunch when they absorb moisture. So why, then, do they stay crispy here?

The answer lies in the ganache coating. When you fold corn flakes into the warm chocolate and cream mixture, the fat in the ganache coats every surface of the cereal. As the ganache cools and sets, it forms a thin shell around each flake that acts as a moisture barrier. Consequently, the corn flake inside stays dry and crunchy while the outer layer gives you that satisfying snap of chocolate.

This is the same principle behind chocolate-covered cereal bars: the fat creates a protective seal. That is precisely why you should fold the corn flakes in while the ganache is still warm and fluid enough to coat fully, and also why refrigerating the cake is not recommended, since cold and humidity will eventually break down that barrier.

Tips for the best Chocolate Crunch Cake

Do not overbake. This cake is meant to be fudgy and moist, not dry and cakey. Therefore, pull it from the oven at the first sign of doneness, when the toothpick comes out with a few moist crumbs but no wet batter.

Cool the Chocolate Crunch Cake completely before topping. If your cake is still warm when you add the ganache, it will soak into the crumb instead of sitting on top as a distinct layer. Patience here is absolutely worth it.

Use quality dark chocolate chips. The topping has only three ingredients, and chocolate is the main one. For that reason, a good quality chip will give you a more complex, bittersweet ganache, while cheap chips may taste flat or overly sweet.

Crumble the corn flakes only slightly. Ideally, you want mostly whole or half-broken flakes, not powder. A light squeeze with your hand is enough, since fully crushed flakes will not give you the texture contrast you are after.

Serve within the first 24 hours for the best crunch. Although the topping is still good for up to three days, it does soften slightly with time.

Crunch Topping Variations

Ingredient Substitution Guide

How to Make It Dairy-Free

This Chocolate Crunch Cake recipe adapts easily for a dairy-free version. Simply swap the sour cream or Greek yogurt for a full-fat dairy-free yogurt, since coconut yogurt works particularly well. For the topping, replace the heavy whipping cream with full-fat canned coconut cream, making sure to use the solid cream from the top of the can rather than the watery liquid at the bottom.

The ganache will set slightly differently and feel a little softer, but the crunch layer will still work beautifully.

Storage and Make-Ahead Tips

Store leftover cake in an airtight container at room temperature for up to three days. Over time, the crunch topping will soften slightly, though it will still taste delicious. Avoid refrigerating the cake, since cold and humidity will cause the crunch layer to lose its snap much faster.

For the best results at a gathering or special occasion, you can bake the cake a day ahead and store it unwrapped tightly at room temperature without the topping. Then, make the ganache crunch layer fresh just before serving so everything is at peak crunch.

Frequently Asked Questions

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• Instant Pot Cake
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If you make this Chocolate Crunch Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Chocolate Crunch Cake

This cake feels like a treat. The top crunches, the inside is soft and fudgy, and the whole thing tastes deeply chocolatey without being too sweet. One pan, one bowl, and everyone asks for seconds.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 268kcal

Author Addison LaBonte

Ingredients

Cake

• ¾ cup coconut sugar or light brown sugar
• ½ cup dark cocoa powder
• 1 tsp baking soda
• ¼ cup coffee room temperature
• ⅓ cup avocado oil
• ⅓ cup sour cream or Greek yogurt
• 1 egg
• ⅔ cup gluten free flour see note

Crunch Topping

• 1 cup dark chocolate chips
• 1 cup heavy whipping cream
• 1 cup corn flakes somewhat crumbled

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8 inch pan with nonstick spray.
• In a mixing bowl, combine the sugar, cocoa powder, and baking soda. Stir together.
• Then, add in the coffee, oil, sour cream, and egg. Stir together.
• Add in the gluten free flour and stir to combine.
• Pour into the sprayed pan. Smooth into an even layer. Bake for 33 to 36 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Remove from the oven. Allow the cake to fully cool before making the topping.
• Add the heavy cream to a skillet over medium heat. Once lightly bubbling, remove from the heat. Add in the chocolate chips. Stir until completely creamy and melted.
• Then, fold in the corn flakes. Stir until they are fully coated.
• Pour this crunchy mixture on top of the fully cooled cake. Slice and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• The batter will resemble brownie batter, but a little thinner.
• Do not bake too long.
• Store leftovers in an airtight container for up to 3 days at room temperature.
• I love Real Cereal corn flakes!

Nutrition

Calories: 268kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 36mg | Sodium: 139mg | Potassium: 85mg | Fiber: 3g | Sugar: 8g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

The post Chocolate Crunch Cake appeared first on Organically Addison.

If you have been missing tiramisu since going gluten free, this is the recipe that brings it back. No complicated steps, no special equipment, and absolutely no compromise on flavor!

Why This Recipe Works

• Most gluten free tiramisu recipes fall into one of two camps. Either they ask you to make homemade ladyfingers from scratch (a full extra recipe before you even start), or they use raw egg yolks whipped over a double boiler, which adds time, risk, and cleanup. This recipe does neither.
• Here is what makes it different from every other version ranking on Google right now:
• No raw eggs. The cream layer is made with mascarpone and whipped heavy cream beaten together until thick and fluffy. You get all the richness of a traditional tiramisu filling without touching raw eggs. This makes it safer for kids, pregnant women, elderly guests, and anyone who simply does not want to deal with the extra step.
• No baking required. You do not need to make homemade ladyfingers. Schar gluten free ladyfingers are widely available and work beautifully here. The recipe is built around real life, not a cooking show kitchen.
• The overnight method. This tiramisu tastes dramatically better after 24 hours in the fridge. That is not a suggestion, it is the secret. The ladyfingers absorb the coffee fully, the cream layer sets into something deeply silky, and every flavor melds together in a way that a freshly assembled tiramisu simply cannot match.
• Truly gluten free from top to bottom. Every ingredient is checked. Cocoa powder, vanilla, coffee, and the ladyfinger brand are all called out specifically so there is no guessing.

Ingredients

• 8 ounces mascarpone cheese
• 1 ½ cups heavy whipping cream
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup coffee, room temperature
• 1 package gluten free lady fingers, I used Schar
• ¼ cup cocoa powder, to garnish

Step-by-Step Instructions

• First, add your mascarpone cheese and whipping cream to a mixing bowl. Use an electric mixer to beat until stiff peaks form.
• Then, add in the sugar and vanilla. Beat until combined.
• Pour the coffee into a shallow bowl. Very quickly dip the lady fingers in the coffee and place in a single layer in a 9 inch square pan. Do not dip for more than 1 second or the lady fingers will get too soggy.
• Once the first layer has been placed, top with half of the creamy mixture. Smooth into an even layer.
• Repeat these two layers. Place in the fridge overnight. This tiramisu has the best texture after 24 hours in the fridge.
• When ready to serve, carefully dust the cocoa powder on top. Slice and serve!

Tips for the Best Gluten Free Tiramisu

Use Cold Dairy

Both the mascarpone and the heavy cream must be cold when you beat them. Cold cream whips faster and holds its peaks better. Room temperature cream will whip, but it takes much longer and the result is less stable. Keep both in the fridge until the moment you are ready to use them.

Dip Fast, Not Slow

This is the most important technique tip in the entire recipe. Gluten free ladyfingers are more porous than traditional wheat ladyfingers, which means they absorb liquid at a faster rate. A two-second dip is all they need. More than that and they will turn to mush before you can get them into the pan. If your first few ladyfingers are falling apart, reduce your dipping time even further.

Use Room Temperature Coffee

Hot coffee will soften the ladyfingers instantly, making them impossible to handle. Cold coffee straight from the fridge can cause the mascarpone cream to seize up if any drips land in the bowl. Room temperature is the sweet spot.

Do Not Skip the Overnight Rest

A tiramisu assembled and eaten the same day is good. A tiramisu that has rested overnight is completely different. The cream layer firms up, the coffee flavor deepens, and the ladyfingers reach the perfect soft-but-structured texture. Twenty-four hours is ideal. This also makes it a perfect make-ahead dessert for dinner parties.

Dust Cocoa Right Before Serving

Cocoa powder sitting on top of the mascarpone cream for hours absorbs moisture and can look wet and dark instead of the beautiful dry, powdery finish you want. Dust it on just before you bring the dish to the table.

Use Strong Coffee

Weak coffee produces a tiramisu that tastes more like cream than coffee. Use espresso if you have it, or brew a strong pot of drip coffee. The coffee flavor is one of the two dominant tastes in this dessert alongside the mascarpone cream, so it should be bold enough to hold its own.

Gluten Free Ladyfingers: What to Buy

Finding gluten free ladyfingers used to be difficult. It is much easier now, and a few reliable brands are widely available in grocery stores and online.

One important note: always check the packaging for a certified gluten free label, not just a “made without gluten” claim. For anyone with celiac disease, the certified label matters because it confirms the product was tested to meet the required gluten threshold.

Variations and Substitutions

Add a Little Alcohol

Traditional Italian tiramisu often includes a splash of Kahlua, Marsala wine, dark rum, or amaretto mixed into the coffee. If you want to add alcohol, stir 2 to 3 tablespoons into the coffee dipping liquid. It adds a warm, aged depth to the coffee flavor. Skip it entirely and the tiramisu is still excellent.

No Alcohol Version

This recipe is already alcohol-free as written. If you see other recipes that call for liqueur and want to adapt them, simply replace the alcohol with the same amount of extra strong coffee.

Chocolate Tiramisu

Add 2 tablespoons of unsweetened cocoa powder to the mascarpone cream layer and mix it in before assembling. This gives a richer, more chocolate-forward flavor in every bite. You can also add a layer of finely grated dark chocolate between the ladyfinger and cream layers.

Dairy Free Tiramisu

Substitute the mascarpone with a full-fat dairy-free cream cheese or a cashew-based mascarpone alternative. Replace the heavy cream with full-fat coconut cream (chilled overnight so the solid cream separates from the liquid). The texture will be slightly different but still very good.

Individual Servings

Instead of assembling in one large pan, divide the layers between individual glasses, ramekins, or small mason jars. Break the ladyfingers in half to fit if needed. This makes a beautiful presentation for dinner parties and eliminates the need to slice and serve at the table.

Matcha Tiramisu

Replace the coffee soak with a strong brewed matcha green tea. Dust the top with matcha powder instead of cocoa. The result is earthy, slightly sweet, and visually striking. A fun variation if you want something completely different from the original.

Storage and Make-Ahead

This recipe is one of the best make-ahead desserts you can bring to a dinner party or holiday gathering. Assemble the evening before, refrigerate overnight, dust with cocoa when you arrive or just before serving, and you are done. No day-of stress.

Best Gluten-Free Tiramisu: A Comparison

Here is an honest comparison of what the top-ranking gluten free tiramisu recipes offer versus what this one provides:

Frequently Asked Questions

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• Gluten Free Peanut Butter Brownies
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If you make this Gluten Free Tiramisu recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Gluten Free Tiramisu

Creamy mascarpone, bold espresso, and a cloud of cocoa powder on top. This gluten free tiramisu is indulgent, smooth, and packed with deep coffee flavor. No baking, no raw eggs, and absolutely no one will know it is gluten free.

Course Dessert

Cuisine American, Italian

Diet Gluten Free

Prep Time 15 minutes minutes

Chill Time 1 day day

Total Time 1 day day 15 minutes minutes

Servings 10 servings

Calories 315kcal

Author Addison LaBonte

Ingredients

• 8 ounces mascarpone cheese
• 1 ½ cups heavy whipping cream
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup coffee room temperature
• 1 package gluten free lady fingers I used Schar
• ¼ cup cocoa powder to garnish

US Customary – Metric

Instructions

• First, add your mascarpone cheese and whipping cream to a mixing bowl. Use an electric mixer to beat until stiff peaks form.
• Then, add in the sugar and vanilla. Beat until combined.
• Pour the coffee into a shallow bowl. Very quickly dip the lady fingers in the coffee and place in a single layer in a 9 inch square pan. Do not dip for more than 1 second or the lady fingers will get too soggy.
• Once the first layer has been placed, top with half of the creamy mixture. Smooth into an even layer.
• Repeat these two layers. Place in the fridge overnight. This tiramisu has the best texture after 24 hours in the fridge.
• When ready to serve, carefully dust the cocoa powder on top. Slice and serve!

Notes

• I have only tried this recipe with Schar gluten free lady fingers. It should work with other brands or homemade.
• This recipe tastes best after 24 hours in the fridge. Do not rush the “marinating” process.
• Store leftovers in an airtight container for up to 3 days in the fridge.

Nutrition

Calories: 315kcal | Carbohydrates: 21g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 86mg | Sodium: 48mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 842IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg

The post Gluten Free Tiramisu appeared first on Organically Addison.

Below I’ll walk you through exactly what makes this one different, and why every step actually matters. Try this Gluten Free Tiramisu for another delicious recipe!

Why This Recipe Works (And What Sets It Apart)

Most banana cake recipes you’ll find online are straightforward: mash some bananas, mix with butter and flour, top with cream cheese frosting. That’s fine. But this recipe stacks three upgrades on top of that baseline that genuinely change the result.

Browned butter instead of plain melted butter. Browning butter takes about 5 extra minutes and adds a deep, nutty, almost toffee-like flavor that regular butter simply can’t match. It pairs with ripe bananas the same way caramel pairs with apples. They were made for each other. Most banana cake recipes skip this entirely. It’s the single biggest flavor upgrade you can make.

Coconut sugar instead of white sugar. Coconut sugar has a naturally caramel-like, molasses-adjacent flavor. It deepens the overall taste of the cake in a way that white granulated sugar doesn’t. You can use light brown sugar and get a similar result, but coconut sugar is the move if you have it.

Salted caramel frosting instead of cream cheese frosting. Nothing against cream cheese frosting. It is a classic for a reason. But caramel buttercream with flaky sea salt is a bolder, more interesting partner for this cake. The salt cuts the sweetness, the caramel echoes the browned butter, and the whole thing feels more intentional.

The result is a gluten free banana cake that tastes like it came from a bakery that actually cares.

Ingredients

• 2 sticks unsalted butter, browned
• 1 ½ cups coconut sugar, or light brown sugar
• 1 cup milk of choice
• 2 eggs
• 1 ½ cups mashed ripe bananas
• 1 tsp vanilla extract
• 2 cups gluten free flour, see note
• 1 tsp baking soda
• 1 tsp cinnamon

Frosting

• 1 ½ sticks unsalted butter, room temperature
• 2 ½ cups powdered sugar
• ½ cup caramel sauce
• ½ tsp flaky sea salt

Step-by-Step Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
• In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.
• Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.
• Remove the cake from the oven. Allow it to fully cool, at least 4 hours.
• Once the cake has cooled, make the frosting. Add the butter to a mixing bowl. Use an electric mixer to beat until creamy, about 2 minutes.
• Then, add in the powdered sugar. Beat until combined.
• Add in the caramel sauce and flaky sea salt. Beat until combined.
• Finally, spread the frosting on top of the cooled cake. Slice and serve!

Pro Tips for the Best Banana Cake

Use Very Ripe Bananas

This cannot be overstated. Green or even yellow bananas will not give you enough natural sugar, moisture, or banana flavor. You want bananas that are mostly brown and covered in dark spots.

Those are the ones that look like they should be thrown out, and they are exactly the ones that make the best cake. If your bananas aren’t ripe enough, seal them in a paper bag for a day or two to speed up the process.

Don’t Skip the Browning Step

If time is tight, you can use plain melted butter instead. The cake will still be good. But browned butter is the detail that makes someone ask “what’s in this?” the first time they take a bite. It takes 6 minutes. Do it.

Don’t Overbake

Gluten free cakes can go from perfectly done to dry quickly. Start checking at the 33-minute mark. The toothpick should come out with maybe a moist crumb or two, not completely raw batter and not bone dry either. The cake will continue to firm up as it cools.

Cool Before Frosting

A minimum of 4 hours at room temperature, or you can bake the cake a day ahead and frost it the next day. The banana flavor also deepens overnight. That is another reason to make it in advance.

Use a 1:1 Gluten Free Flour Blend

Not all gluten free flours are equal. A 1:1 blend (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) is specifically formulated to replace all-purpose flour in baked goods. Using almond flour, coconut flour, or a single-grain GF flour will not work the same way and will affect the texture significantly.

Check Your Baking Soda

Old baking soda loses its leavening power. If yours has been open for more than 6 months, drop a pinch into a cup of hot water. If it doesn’t immediately bubble, buy a new box.

Variations and Substitutions

Not Gluten Free?

Simply swap the gluten free flour blend 1:1 for all-purpose flour. Same amount, same technique. The cake will have a slightly more classic crumb.

Dairy Free?

Use a plant-based butter (like Miyoko’s or Earth Balance) for both the cake and the frosting. Use any non-dairy milk in the cake. For the frosting, ensure the caramel sauce is also dairy free (many store-bought sauces contain cream).

Swap the Frosting

Classic cream cheese frosting also works beautifully here if you prefer the tanginess. A simple chocolate ganache poured over the top is another excellent option. Banana and chocolate are a natural pairing.

Add Mix-Ins

Fold ½ cup of mini chocolate chips, chopped walnuts, or pecans into the batter before baking. Both add texture and complement the banana and caramel flavors.

Make It a Layer Cake

Divide the batter between two 9-inch round cake pans, reduce the baking time to 25 to 30 minutes, and stack with frosting between the layers. You may want to make 1.5x the frosting recipe.

Make It Into Cupcakes

Fill standard cupcake liners ¾ full and bake at 350°F for 18 to 22 minutes. This recipe makes about 18 cupcakes.

Storage and Make-Ahead Tips

How This Recipe Compares to Popular Banana Cake Recipes

Here’s a quick breakdown of how this recipe stacks up:

The gap this recipe fills: a gluten free banana cake that doesn’t taste like a compromise, with a frosting that’s more interesting than the standard cream cheese version.

Frequently Asked Questions

You May Also Like

• Banana Upside Down Cake
• Carrot Cake Banana Bread
• Banana Bread Brookies
• Banana Upside Down Peanut Butter Bars
• Banana Blondies

If you make this Banana Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Banana Cake

Warm, cozy, and impossibly moist! This banana cake tastes like comfort in every bite. Sweet bananas, nutty browned butter, and a thick salted caramel frosting that is rich, salty, and perfectly sweet. Gluten free and better than any bakery slice!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9 servings

Calories 425kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter browned
• 1 ½ cups coconut sugar or light brown sugar
• 1 cup milk of choice
• 2 eggs
• 1 ½ cups mashed ripe bananas
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Frosting

• 1 ½ sticks unsalted butter room temperature
• 2 ½ cups powdered sugar
• ½ cup caramel sauce
• ½ tsp flaky sea salt

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
• In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.
• Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.
• Remove the cake from the oven. Allow it to fully cool, at least 4 hours.
• Once the cake has cooled, make the frosting. Add the butter to a mixing bowl. Use an electric mixer to beat until creamy, about 2 minutes.
• Then, add in the powdered sugar. Beat until combined.
• Add in the caramel sauce and flaky sea salt. Beat until combined.
• Finally, spread the frosting on top of the cooled cake. Slice and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• If time does not permit, you can use melted butter. I highly recommend the browned butter though!
• Use brown spotted ripe bananas.
• Do not bake the cake too long.
• Allow the cake to fully cool before frosting.

Nutrition

Calories: 425kcal | Carbohydrates: 65g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 270mg | Potassium: 120mg | Fiber: 4g | Sugar: 61g | Vitamin A: 708IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg

The post Banana Cake appeared first on Organically Addison.

Even better, no one will ever guess they are gluten free!

Why You’ll Love This Recipe

These gluten free peanut butter brownies aren’t just good for gluten free. They’re better than most classic brownies.

• Ultra fudgy texture with gooey centers
• Crackly, shiny top from properly whipped eggs
• Layers of real peanut butter and chocolate
• Easy, no fancy ingredients required
• Perfect balance of sweet and salty

Ingredients

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 1 cup coconut sugar or light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons dark cocoa powder
• ¼ cup gluten free flour
• ½ teaspoon sea salt
• 1 cup chopped peanut butter cups
• ⅔ cup all natural creamy peanut butter

Ingredient Breakdown

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a bowl, add melted butter and chocolate chips. Stir until completely melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add the coconut sugar and the eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy. Add in the vanilla extract. Stir.

Pour melted chocolate mixture into the mixing bowl. Stir to combine.

Sift in cocoa powder, flour, and salt. Fold gently until combined.

Pour half of this batter into the parchment lined brownie pan.

Then, place the chopped peanut butter cups on top.

Pour the creamy peanut butter on top of the peanut butter cups. Smooth into an even layer.

Pour the remaining brownie batter on top of the peanut butter. Smooth into an even layer.

Bake for 33 to 36 minutes, or until a toothpick inserted comes out mostly clean.

Finally, remove from the oven. Allow these Reese’s brownies to fully cool before slicing into.

Pro Tips for Perfect Brownies

Whisk eggs and sugar well to create a glossy crust

Do not overmix after adding flour

Slightly underbake for maximum fudginess

Use high quality chocolate for deeper flavor

Let these gluten free peanut butter brownies cool fully for clean slices

Texture Guide

Substitutions

Use dairy free chocolate and butter for dairy free version

Swap coconut sugar with brown sugar for a softer texture

Use almond flour blend if preferred grain free option

Storage Tips

Store your gluten free peanut butter brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze for up to 2 months.

Frequently Asked Questions

You May Also Like

• Chocolate Peanut Butter Brownies
• Peanut Butter Swirl Brownies
• Reese’s Brownies
• Peanut Butter Brookies
• 4 Ingredient Brownies

If you make this Gluten Free Peanut Butter Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Gluten Free Peanut Butter Brownies

The perfect snack for chocolate lovers! These Gluten Free Peanut Butter Brownies are thick, chewy, and packed with real peanut butter cups. Simple to bake and even better to eat, they bring decadence and indulgence to the classic fudge brownie!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9 brownies

Calories 385kcal

Author Addison LaBonte

Ingredients

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 1 cup coconut sugar or light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp dark cocoa powder
• ¼ cup gluten free flour see note
• ½ tsp sea salt
• 1 cup chopped peanut butter cups
• ⅔ cup all natural creamy peanut butter

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a bowl, add melted butter and chocolate chips. Stir until completely melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add the coconut sugar and the eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy. Add in the vanilla extract. Stir.
• Pour melted chocolate mixture into the mixing bowl. Stir to combine.
• Sift in cocoa powder, flour, and salt. Fold gently until combined.
• Pour half of this batter into the parchment lined brownie pan.
• Then, place the chopped peanut butter cups on top.
• Pour the creamy peanut butter on top of the peanut butter cups. Smooth into an even layer.
• Pour the remaining brownie batter on top of the peanut butter. Smooth into an even layer.
• Bake for 33 to 36 minutes, or until a toothpick inserted comes out mostly clean.
• Finally, remove from the oven. Allow these Reese’s brownies to fully cool before slicing into.

Notes

• If necessary, briefly warm the butter and chocolate chips in the microwave, then stir until the mixture is silky and smooth.
• Use all natural creamy peanut butter that’s made from only peanuts and salt.
• Whisk the sugar and eggs well—this step is key to achieving that shiny, crackly brownie top.
• Bake just until a toothpick inserted in the center comes out with soft crumbs; avoid over baking.
• Let the brownies cool completely before cutting—since they’re extra gooey, this step is essential.
• You can use either homemade peanut butter cups or store-bought ones.

Nutrition

Calories: 385kcal | Carbohydrates: 35g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 341mg | Potassium: 142mg | Fiber: 3g | Sugar: 14g | Vitamin A: 368IU | Calcium: 22mg | Iron: 2mg

The post Gluten Free Peanut Butter Brownies appeared first on Organically Addison.

They are thick, gooey, and packed with chocolate. Even better, this version can be made gluten free without sacrificing texture!

Why You’ll Love This Recipe

• Ultra gooey brownie base
• Soft cookie dough topping
• Easy to make in one pan
• Perfect for gluten free or regular flour
• Great for holidays, parties, or everyday baking
• Check out my Snickers Brookies too!

Ingredients

Cookie Dough

• 6 tbsp unsalted butter, melted
• ¾ cup coconut sugar or light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour
• ½ tsp baking soda
• ½ tsp sea salt
• ⅔ cup dark chocolate chips

Brownie Batter

• 1 stick unsalted butter, melted
• 1 cup coconut sugar or light brown sugar
• 2 eggs
• 2 tsp vanilla extract
• ½ cup dark cocoa powder
• ½ cup gluten free flour
• ½ cup dark chocolate chips

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.

Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.

To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.

Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.

To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.

Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Texture Guide

Pro Tips for Perfect Cookie Brownies

• Chill the cookie dough so it holds its shape when layered
• Do not overmix the brownie batter or it can become dense
• Use high quality cocoa powder for deeper flavor
• Let the bars cool fully before slicing to avoid crumbling

Common Mistakes to Avoid

Overbaking leads to dry brownies

Skipping parchment paper makes removal difficult

Adding cookie dough all in one spot instead of evenly spreading

Cutting too early before they set

Flavor Variations

Add peanut butter chips for a nutty twist

Swirl in caramel before baking

Add espresso powder to intensify chocolate flavor

Top with flaky sea salt for contrast

Storage

Store in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate up to 7 days or freeze for up to 2 months.

Frequently Asked Questions

You May Also Like

• Cookie Dough Brownies
• Cosmic Brownies
• Lactation Brownies
• Oreo Brownies
• Gluten Free Brookies

If you make this Cookie Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Cookie Brownies

Treat yourself to these extra thick Cookie Brownies! I combined a dark chocolate brownie with classic chocolate chip cookie dough for a dessert that is doubly delicious. They are soft, chewy, and so delicious!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 9 bars

Calories 383kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 6 tbsp unsalted butter melted
• ¾ cup coconut sugar or light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour see note
• ½ tsp baking soda
• ½ tsp sea salt
• ⅔ cup dark chocolate chips

Brownie Batter

• 1 stick unsalted butter melted
• 1 cup coconut sugar or light brown sugar
• 2 eggs
• 2 tsp vanilla extract
• ½ cup dark cocoa powder
• ½ cup gluten free flour see note
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.
• Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.
• To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.
• Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.
• To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.
• Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• To save time, feel free to use boxed mix brownies.
• These brookies will be very thick and very gooey.
• It is important to let them fully cool before trying to slice into them.
• Store leftovers in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 383kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 275mg | Potassium: 97mg | Fiber: 6g | Sugar: 22g | Vitamin A: 315IU | Calcium: 35mg | Iron: 3mg

The post Cookie Brownies appeared first on Organically Addison.

Not only is this recipe incredibly easy, but it also delivers bakery-level flavor using ingredients you already have at home. Even better, the addition of chocolate chips takes it to the next level!

Why You Will Love This Banana Bread Pudding

This recipe stands out for several reasons. First, it uses banana bread instead of plain bread, which adds natural sweetness and depth. In addition, the custard mixture creates a perfectly creamy texture. Finally, it comes together quickly with minimal prep.

Ingredients

• 3 cups banana bread, see note
• 4 tbsp melted butter
• 1/3 cup coconut sugar, or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 1/2 cups whole milk
• 1/2 cup dark chocolate chips

Ingredient Substitutions Table

Step by Step Instructions

First, preheat your oven to 375 degrees Fahrenheit.

Next, cut the banana bread into 1 inch cubes and place them in a large mixing bowl.

Meanwhile, in another bowl, combine the melted butter, coconut sugar, and vanilla extract. Stir until smooth.

Then, whisk in the eggs and milk until fully combined.

After that, pour the custard mixture over the bread cubes. Gently stir until all pieces are evenly soaked.

Transfer everything into an 8 by 8 inch baking dish. Spread evenly.

Bake for 36 to 39 minutes, or until the top is lightly golden and the center is mostly set but still soft.

Finally, remove from the oven and allow it to cool slightly before serving.

How to Tell When It Is Done

Knowing when your banana bread pudding is perfectly baked makes all the difference.

The top should be lightly golden

The center should jiggle slightly but not be liquid

A knife inserted should come out mostly clean

Pro Tips for the Best Texture

For the best results, use slightly stale banana bread. This helps absorb the custard without becoming mushy.

Additionally, avoid overmixing after adding the liquid. Gentle stirring keeps the texture intact.

Finally, do not overbake. A slightly gooey center creates the perfect contrast with the crisp top.

Flavor Variations

• You can easily customize this recipe depending on your preference.
• Add chopped walnuts for crunch
• Drizzle caramel sauce before serving
• Sprinkle cinnamon or nutmeg for warmth
• Use white chocolate instead of dark

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 3 days.

To reheat, warm in the oven at 300 degrees or microwave in short intervals until heated through.

Frequently Asked Questions

You May Also Like

• Chocolate Bread Pudding
• Brownie Pudding (Ina Garten Viral Recipe)
• Avocado Chocolate Pudding
• Best Whole30 Chia Pudding
• Vegan Banana Pudding From Scratch (Gluten Free)

If you make this Banana Bread Pudding recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Banana Bread Pudding

Crispy on top and silky in the middle! This dessert transforms banana bread into a creamy, chocolatey dream. It’s a simple, melt-in-your-mouth treat that’s perfectly sweet and bursting with homemade flavor.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 servings

Calories 414kcal

Author Addison LaBonte

Ingredients

• 3 cups banana bread see note
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 ½ cups whole milk
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 375 degrees Fahrenheit.
• Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.
• In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.
• Then, whisk in the eggs and the milk.
• Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.
• Transfer this mixture to an 8 inch by 8 inch baking pan.
• Bake for 36 to 39 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.
• Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.

Notes

• Feel free to use any recipe for your banana bread!
• You can easily double this recipe if needed. Bake it in a 9×13 pan.
• The bread should be slightly toasted on top, while the filling should be mostly set but still gooey.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 326mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

The post Banana Bread Pudding appeared first on Organically Addison.

Instead of being overly sweet or dense, this version balances texture and flavor perfectly. Plus, it includes better-for-you ingredients like coconut sugar and honey while still tasting like a bakery-quality dessert!

Whether you are making it for a celebration or just craving something special, this recipe delivers every time!

Why This Recipe Works

• First, the applesauce adds moisture without making the cookie dough greasy. As a result, you get a soft texture that holds its shape.
• In addition, the honey creates a smooth and balanced sweetness in the cheesecake filling. This helps avoid the overly sugary taste found in many recipes.
• Meanwhile, arrowroot powder stabilizes the filling, which leads to clean and professional-looking slices.
• Most importantly, the water bath ensures even baking and prevents cracks. Because of this, the cheesecake stays creamy throughout.
• Finally, chilling the cheesecake overnight allows it to fully set, giving you the perfect texture for slicing and serving.

Ingredients

Cookie Dough

• 2 sticks unsalted butter, room temperature
• 1.5 cups coconut sugar or light brown sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 cups gluten free flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese, room temperature
• 1 cup sour cream
• ½ cup honey
• 2 eggs
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder
• ½ cup mini dark chocolate chips

Chocolate Ganache

• 1 cup heavy cream
• 1 cup dark chocolate chips

Step-by-Step Instructions

Make the Cookie Dough

Start by creaming the butter and coconut sugar until smooth. Then, mix in the applesauce and vanilla extract until fully combined.

Next, add the flour, baking soda, and salt. Stir until a thick dough forms, and fold in the chocolate chips.

After that, press half of the dough into your prepared pan and bake until lightly golden.

Prepare the Cheesecake Filling

While the crust cools, beat the cream cheese and sour cream until smooth and creamy. Then, add the honey, eggs, vanilla, and arrowroot powder.

Be careful not to overmix at this stage, as it can introduce too much air into the batter. Finally, fold in the mini chocolate chips.

Assemble the Cheesecake

Once the crust is ready, pour half of the cheesecake filling over it. Then, add chilled cookie dough balls evenly across the surface.

Afterward, pour the remaining cheesecake batter on top and smooth it out into an even layer.

Bake Using a Water Bath

Reduce the oven temperature and place the cheesecake into a water bath. This step helps create a smooth, crack-free texture.

Bake until the edges are set but the center still has a slight jiggle. Then, allow it to cool gradually before transferring it to the fridge.

Chill and Add Ganache

After chilling overnight, prepare the ganache by heating the cream and mixing it with chocolate chips.

Let it cool slightly before pouring it over the cheesecake. Finally, top with the remaining cookie dough pieces before serving.

Baking Time and Texture Guide

Pro Tips for Perfect Cheesecake

Do not overmix the batter or it will crack

Always use room temperature ingredients

Keep the water bath halfway up the pan

Let this Cookie Dough Cheesecake cool slowly to prevent sinking

Chill overnight for best texture

Troubleshooting Guide

Storage and Freezing

Store this Cookie Dough Cheesecake in the refrigerator for up to 4 days.

To freeze, wrap slices tightly and freeze up to 90 days. Thaw overnight in the fridge before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Cheesecake Bars
• Cookie Dough Brownies
• Gluten Free Cheesecake Bars
• Cookie Dough Bites
• Cookie Dough Cake

If you make this Cookie Dough Cheesecake brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Cookie Dough Cheesecake

Enjoy the sweet, melt-in-your-mouth taste of homemade cookie dough swirled into silky cream cheese. Topped with dark chocolate ganache, this treat is rich, bold, and buttery. A dream come true for every dessert lover!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 1 hour hour

Cook Time 1 hour hour

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 548kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter room temperature
• 1.5 cups coconut sugar or light brown sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese room temperature
• 1 cup sour cream
• ½ cup honey
• 2 eggs
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder
• ½ cup mini dark chocolate chips

Chocolate Ganache

• 1 cup dark chocolate chips
• 1 cup heavy cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Cut a circle of parchment paper and place it in the bottom of a 9 inch springform pan. In addition, generously spray with nonstick spray.
• Then, make the cookie dough. In a stand mixer, add the room temperature butter and coconut sugar. Beat until creamy and mixed. Then, add in the applesauce and vanilla. Stir until combined.
• Mix in the flour, baking soda, and salt until a thick dough is formed. Then, fold in the chocolate chips.
• Take HALF of this mixture and press it into the bottom of the lined springform pan. It should be no more than ½ inch thick. Take the other HALF of the cookie dough, roll it into 1 inch balls, and place those in the fridge while you make the cheesecake filling.
• Bake the crust for 15 to 18 minutes, or until gently golden brown along the edges.
• For the cheesecake filling, add the room temperature cream cheese and sour cream to the bowl of a stand mixer. Beat until creamy.
• Then, add in the honey, eggs, vanilla, and arrowroot powder. Mix together until just mixed. Do not over mix.
• Gently fold in the mini chocolate chips.
• Once the crust has baked, pour HALF of the cheesecake mixture on top. Remove the cookie dough balls from the fridge. Sprinkle 10 to 12 cookie dough balls on top of the cheesecake filling. Then, pour the remainder of the cheesecake filling on top. Smooth into an even layer.
• Turn the oven down to 325 degrees Fahrenheit. Place the springform pan into a larger roasting pan with edges. Pour hot water down into the roasting pan so that the water comes up about halfway on the cheesecake pan.
• Bake for 60 to 70 minutes, or until the edges are just barely set and the middle is still jiggly. Remove from the oven. Allow the cheesecake to sit in the water bath for another 30 minutes at room temperature.
• Then, cool overnight in the fridge.
• When ready to serve, make the chocolate ganache. In a saucepan, add the heavy cream over medium heat. Once lightly bubbling, add in the chocolate chips. Stir until creamy. Remove from the heat and allow the ganache to cool down for 20 minutes.
• Then, pour the ganache on top of the cooled cheesecake. Add the remaining cookie dough balls on top and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For safety concerns, I recommend heat treating your flour. Simply microwave your flour for 45 seconds to remove any bacteria.
• The cheesecake should be slightly jiggly when you remove it from the oven.
• Allow the cheesecake to fully cool overnight. This is vital.
• Store any leftovers in the fridge for up to 4 days. Freeze for 90 days if needed.

Nutrition

Calories: 548kcal | Carbohydrates: 79g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 99mg | Sodium: 474mg | Potassium: 167mg | Fiber: 6g | Sugar: 32g | Vitamin A: 962IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg

The post Cookie Dough Cheesecake appeared first on Organically Addison.