Flourless Chocolate Cake


This powder-free chocolate cake is rich, irritating and incredibly easy to make. The perfect dessert for any occasion and very tasty when added with fresh berries and a sprinkle of powdered sugar.


If you are a chocolate lover like me you will love this flourless cake recipe! Rich, decadent and uber-chocolatey!


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The traditional flourless chocolate cake is made with butter, caster sugar and semi-sweet chocolate chips, but I decided to swap a few ingredients to make the touch healthier. I replaced butter with coconut oil, white sugar with coconut sugar and semi-sweet chocolate chips with Lily chocolate chips, sweet and low calories.


Why You Will Love This Recipe

  • It has no flour at all and no gluten + and grain.
  • Rich and irritating ... the best kind of chocolate cake!
  • All you need is 8 simple ingredients (excluding lubricants) that you may already have in your pantry!
  • It is easy enough to make a weekend dessert, but it is also good enough that it can be served for special occasions like birthdays, Valentine's Day, Easter and any holiday really.


Ingredients Needed

dark chocolate chips - for cake and ganache chocolate. I like to use Lily's dark chocolate because it has low calories and sugar, but you can use any chocolate chips you have. Chopped chocolate bar also works here.

coconut oil - helps keep the cake moist! Make sure you measure it in its firmness. If you do not have coconut oil, butter can be a good alternative.

coconut sugar - in sweetener we use coconut sugar instead of white sugar. That being said, you can use sugar cane or powdered sugar if that is what you have. I do not recommend replacing coconut sugar with a liquid sweetener such as maple syrup or honey. It may cause a different texture.

salt - just a little bit.

vanilla extract - an excellent flavor enhancer!

eggs - they help the cake rise and add texture as it does not use flour.

cocoa powder - make sure you use uncooked cocoa powder. Raw cocoa powder is also effective.

ganache chocolate - we combine melted chocolate chips with almond milk to create a rich chocolate that will be spread over the cake because you will never have too many chocolates, right?

optional toppings - sprinkle with powdered sugar and fresh raspberries. The combination of fresh chocolate and raspberries is VERY GOOD!


How to Make a Flourless Chocolate Cake

Step 1: Preheat your oven to 375 ° F and grease an 8-inch cake pan or 8-inch springform pan.


Step 2: Put chocolate chips and coconut oil in a pan over low heat, stirring constantly until completely melted. Alternatively, you can melt chocolate chips and coconut oil in a safe microwave oven for 30 seconds, rolling in until the chocolate melts.


Step 3: Allow the chocolate to cool slightly and add the coconut sugar, salt and vanilla and knead the mixture. Then add your eggs and gently add the cocoa powder and knead the mixture.


Step 4: Pour the chocolate mixture into a greased pan and bake for 22-25 minutes or until the toothpick inserted inside the cake comes out clean.


Step 5: Allow the cake to cool for 10-15 minutes before removing it from the pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it over on a plate or serving plate. The bottom of the cake will now be on top of the cake! Allow to cool completely before filling and serving.


Step 6: While the cake is cooling, make a chocolate ganache by adding the chocolate chips in a safe microwave bowl. Melt the chocolate chips in the microwave oven using 30 seconds increments and stir between each one. It should not take more than 90 seconds or more. When the chocolate is melted, put the milk in a bowl and stir until well combined. Pour the chocolate over the cake when it has cooled and spread to cover. Sprinkle with powdered sugar and serve with fresh berries, if desired.


Notes Recipe

Do not knead the dough over! It may result in dry / cracked cake.

When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it over on a plate or serving plate. Do not try to twist it, otherwise it will break ... the bottom of the cake will now be on top of the cake! Allow to cool completely before serving.

Be sure to grease your cake pan with a non-stick cooking spray and / or glue the pan with parchment paper so that it does not stick to the pan.


Frequently Asked Questions

Is this cake gluten-free?

Yes! There is no gluten in this cake.


Can I make this vegan cake?

Since there are only a few eggs required, I do not recommend trying to replace the eggs with flax eggs.


Can I make this cake in advance?

Yes! This cake can be made 1-2 days in advance. I just kept it in an airtight container in the fridge and spread it on the chocolate ganache before serving.


Why is my cake dry?

If your cake turns dry you may have to bake it for a long time or the dough may be too thick.


Why did my flour-free cake sink in?

Since this cake has no flour, it has a small structure, so it is common for it to dip slightly in the middle as it cools.

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How to Serve Flourless Chocolate Cake

I love serving this powdered chocolate cake with powdered sugar and fresh berries. It can be flavored with whipped cream, whipped coconut cream or a spoonful of ice cream such as banana ice cream or chocolate ice cream. You can't go wrong with a good old vanilla ice cream scoop.


How to Save Remains

Store any remaining cake covered in an airtight container over the counter for 1-2 days or in the fridge for up to 5 days. I have never tried to freeze this cake, but I think it will freeze well (up to 3 months) with or without a ganache of chocolate.