Easy Flourless Chocolate Cake Recipe
This cake is trouble, you guys. I want to make it all the time. I want to eat it all the time. I want you to try it so you can join me.
This flourless chocolate cake is perfect for an after-dinner dessert or a birthday celebration. Dress it up with a homemade caramel syrup or a drizzle of homemade strawberry syrup and homemade whipped cream for a fancier occasion.
This delicious cake has only six ingredients and is made without gluten, grains, or any flour at all!
How to Sweeten This Flourless Chocolate Cake
Before I post the recipe for this lovely chocolate dream, let’s talk sweeteners for a minute. This flourless chocolate cake recipe is NOT keto-friendly. It contains coconut sugar (or maple sugar, if you prefer) and that gives it too much fructose to be considered ketogenic.
You can use a different sweetener if you wish, but please know that I have only tried coconut sugar and maple sugar in this recipe and can’t provide you any guidance for using a substitute.
In my experience, using maple sugar in this recipe gives the cake a better texture. I’m not always able to find maple sugar at a price I like, so when I only have coconut sugar on hand, I give it a few pulses in the food processor to make it as finely granulated as possible.
Here’s the recipe!
1. Preheat oven to 325 degrees
2. Melt butter over low heat (it should be melted but not hot)
3. Butter the bottom of a springform pan
4. In a large bowl, mix together eggs, cocoa powder, sugar, butter, vanilla and salt until smooth.
(Don’t overmix or the cake will be rubbery.)
5. Pour mixture into the springform pan.
6. Bake for 35 minutes
Flourless Chocolate Cake
- 1 cup of cocoa powder
- 1.5 cups of unrefined sugar coconut sugar or maple sugar seem to work best
- 8 eggs
- 1/2 c butter or coconut oil for paleo
- 2 tsp vanilla
- 1/2 tsp salt
- Preheat oven to 325 degrees
- Melt butter over low heat (it should be melted but not hot)
- Butter the bottom of a spring form pan
- In a large bowl, mix together eggs, cocoa powder, sugar, butter, vanilla and salt until smooth.
- (Don't over mix or the cake will be rubbery.)
- Pour mixture into the spring form pan.
- Bake for 35 minutes
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!