This chocolate apple cake is made with 2 ingredients, only chocolate and apples. The resulting creamy chocolate apple mousse makes an easy no bake dessert that is also dairy free, gluten free, egg free, flour-free and refined sugar free. No cooking of apples is necessary, store-bought applesauce is fine!
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Chocolate apple cake made from 2 ingredients is a dream come true. And you don't need fresh apples - applesauce works too!
The resulting cake is smooth and creamy, like a chocolate apple mousse. Serve it chilled, dusted with cocoa powder. Mix them in a blender, and freeze until solid in anything from cake pans, muffin pans to silicon molds.
Ingredients
- Apples. Use applesauce that is store-bought and unsweetened. You can blend fresh apples into apple puree and use that instead.
- Chocolate chips.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Chocolate Apple Cake
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Prep applesauce. Measure out the applesauce into a paper towel in a bowl, and allow some of the water of the applesauce to get soaked up by the paper towel.
Step 2: Prep chocolate. Add the chocolate chips to a microwave safe cup - I use a pyrex measuring cup - and microwave for 1 minute. Stir until creamy.
Make Chocolate Apple Cake
Step 1: Add ingredients to blender: Add the melted chocolate and applesauce to a blender. I use a small jar for this recipe because it only makes 5 small (2-inch) cakes. Double the recipe if you want to use a larger blender.
Step 2: Blend until creamy. You can also stir the ingredients together in a bowl, but the texture won't be as smooth.
Pro-tip: Make it easy to blend this chocolate apple mousse in a smaller blender jar - I use a wildside jar with my Blendtec which makes it easy to blend up small amounts.
Step 3: Pour. Pour the chocolate apple cake batter into your mold or muffin cup pan, or even into round cake tins.
Step 4: Freeze. Freeze for at least 2 hours or overnight - however long it takes to get the cakes out of your container.
Recipe Tips
- About applesauce: Use the healthiest applesauce you can, such as one with no added sugar or other ingredients. Or blend a fresh apple into a puree and use that as applesauce for this cake recipe.
- About the chocolate: You can use any chocolate chips or chocolate bar you want to influence the chocolate half of this cake. Since apple is sweet, it is probably best to use a chocolate that is 60% cacao or higher - the higher it is, the more bitter the chocolate.
- Use a silicon mold or cake or cupcake pan, or line a metal one with paper to be able to the mousse after it is frozen.
Serve & Storage
- Serve: Dust the cakes with cocoa powder or drizzle with your favorite frosting lines. Serve chilled.
- Storage: Store them refrigerated in a sealed container, not touching, for 2 days. Freeze long-term, not touching, in a sealed container for up to 3 months.
FAQS
Yes, apple is sweet and warm, and balances well with the cool rich flavors of chocolate.
Yes. This recipe only uses chocolate and apples. Applesauce is fine. It is dairy free, egg free, gluten free, vegan, flour free.
Yes this chocolate apple cake does not use eggs or flour. It only uses chocolate and apples.
Yes, core apples until you have 2 cups of chunks. Boil apples for 10 minutes until soft. Blend the apples into a puree and allow to cool. Use that in place of applesauce.
More No Bake Treats
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📖 Recipe
Chocolate Apple Cake (2 ingredients)
Equipment
Ingredients
- 1 cup chocolate chips
- ⅔ cup applesauce, drained
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Instructions
Prep
- Prep applesauce. Measure out the applesauce into a paper towel in a bowl, and allow some of the water of the applesauce to get soaked up by the paper towel.
- Prep chocolate. Add the chocolate chips to a microwave safe cup - I use a pyrex measuring cup - and microwave for 1 minute. Stir until creamy.
Make chocolate apple cake
- Add ingredients to blender: Add the melted chocolate and applesauce to a blender. I use a small jar for this recipe because it only makes 5 small (2-inch) cakes. Double the recipe if you want to use a larger blender.
- Blend. Blend until creamy. You can also stir the ingredients together in a bowl, but the texture won't be as smooth.
- Pour. Pour the chocolate apple cake batter into your mold or muffin cup pan, or even into round cake tins. The cakes will be frozen so it is important you use a container that will be easy to remove the cakes from. Don't use a metal pan without parchment paper or you'll never get them out - the end resulting cake is still slightly sticking and malleable.
- Freeze. Freeze for at least 2 hours or overnight - however long it takes to get the cakes out of your container. I used silicon molds and I needed to freeze at least 2 hours before I could remove the cakes undamaged so I'd recommend overnight.
Serve & Store
- Dust the cakes with cocoa powder or drizzle with your favorite frosting lines. Serve chilled. Store them refrigerated in a sealed container, not touching, for 2 days. Freeze long-term, not touching, in a sealed container for up to 3 months.
Dee Dine
This recipe works with store-bought applesauce! Just be sure it is unsweetened.