Flourless Chocolate Cake
User Reviews
4.8
75 reviews
Excellent
Flourless Chocolate Cake
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This flourless chocolate cake is rich, fudgy and incredibly easy to make. It's the perfect dessert for any occasion and absolutely delicious when topped with fresh berries and a sprinkle of powdered sugar.
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Ingredients
Cake
- 1 cup dark chocolate chips
- ½ cup solidified coconut oil
- ½ cup coconut sugar
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup cocoa powder
Chocolate ganache
- ½ cup dark chocolate chips
- ¼ cup non-dairy milk almond, oat or coconut milk work
Topping
- powdered sugar for topping
- fresh raspberries for serving
Instructions
- Preheat oven to 375°F and grease an 8 inch cake pan or 8 inch springform pan.
- Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until fully melted. Alternatively, you can melt the chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until the chocolate has melted.
- Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine.
- Whisk in eggs.
- Gently add cocoa powder and stir to combine.
- Pour chocolate mixture into greased or parchment-lined pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let cake cool for 10-15 minutes before removing from pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.
- While cake is cooling, make chocolate ganache by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 90 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled cake and spread to cover.
- Sprinkle with powdered sugar and serve with fresh berries.
Notes
- chocolate ganache
- chocolate buttercream frosting
- peanut butter Greek yogurt frosting
- Storage: Store any leftover cake covered in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days.
- Frosting: I love the chocolate ganache with this cake, but you could try my chocolate buttercream frosting, or my peanut butter Greek yogurt frosting to switch things up.
Nutrition Information
Show Details
Serving
1slice
Calories
153kcal
(8%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
1g
Cholesterol
35mg
(12%)
Sodium
38mg
(2%)
Potassium
125mg
(4%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 153kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 38mg | 2% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
75 reviews
Excellent
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