Paleo Flourless Chocolate Cake

When I first stumbled upon the recipe for Paleo Flourless Chocolate Cake, I was immediately intrigued. A cake that promised the richness of chocolate without the guilt of flour? It felt like a dream. I remember the first time I made it for a gathering—it was a last-minute decision. With some friends coming over, I wanted to impress them with a dessert that was both decadent and healthy. As I stirred the melting dark chocolate and coconut oil, the aromatic bliss filled my kitchen. And when it came out of the oven, perfectly puffed and with a glossy top, I knew I had struck gold. This cake is more than just a dessert; it’s an experience, a moment of indulgence without compromise.

What Goes Into Paleo Flourless Chocolate Cake

To create a truly remarkable Paleo Flourless Chocolate Cake, we need to focus on the quality and combination of ingredients. Each component plays a vital role in achieving the perfect texture and flavor. The key players include rich dark chocolate, which provides the cake’s intensity, and coconut oil, which adds moisture. Together with honey for sweetness and eggs for binding, these ingredients work in harmony to create a decadent dessert.

• 6 oz. dark chocolate chopped – The heart of this cake, providing deep chocolate flavors.
• 1/4 cup coconut oil – Adds richness and moisture to the cake without the use of dairy.
• 1/4 cup unsweetened apple sauce – A great substitute for oil, contributing to a moist texture.
• 2 tablespoons hot coffee – Enhances the chocolate flavor without being detectable.
• 3/4 cup honey – The primary sweetener, offering a natural and rich sweetness.
• 3 eggs – Acts as a binder and helps the cake rise.
• 1/2 cup + 2 tablespoons unsweetened cocoa powder – Reinforces the chocolate flavor and adds depth.
• 1 teaspoon vanilla extract – A classic flavor enhancer that rounds out the sweetness.
• 1/2 teaspoon cinnamon – Adds a warm spice note to the cake.
• Pinch of fine sea salt – Balances the sweetness and enhances all the flavors.
• Additional cocoa powder for dusting – For a beautiful presentation.
• 1/2 cup diced strawberries – Optionally used in a fruit compote to add freshness.
• 1/2 cup raspberries – Similar to strawberries, they brighten up the dish.
• 1 teaspoon honey – Used in the optional berry compote for sweetness.

How to Prepare Paleo Flourless Chocolate Cake

Preparing the Paleo Flourless Chocolate Cake is a delightful experience. It’s all about combining ingredients in just the right way to create a rich and fluffy cake. Let’s dive into the step-by-step process.

1. Preheat your oven to 350ºF. Grease a 9-inch springform pan with coconut oil to ensure easy removal later. The coconut oil adds a subtle flavor to the crust while allowing the cake to release easily.
2. Bring a small saucepan of water to a gentle boil on the stove. Take a medium heatproof bowl and place it over the saucepan, creating a double boiler. Add the chopped dark chocolate and coconut oil into the bowl. Stir with a rubber spatula until the chocolate and oil melt together smoothly. The heat from the steam will do its magic here.
3. Once melted, remove the bowl from the heat. Allow it to cool for about 3 to 5 minutes until it’s no longer very hot. This step is crucial because we don’t want to scramble the eggs when we add them!
4. Whisk in the unsweetened apple sauce, hot coffee, and honey. Mix until well combined. The warmth of the mixture will help blend these ingredients seamlessly with the chocolate.
5. Next, add the eggs one at a time, whisking vigorously after each addition. You want the mixture to become smooth and well emulsified, creating a uniform batter.
6. Now, it’s time to incorporate the dry ingredients! Gradually whisk in the unsweetened cocoa powder, vanilla extract, cinnamon, and a pinch of fine sea salt. The batter will thicken and darken as you mix.
7. Pour the rich chocolate mixture into the prepared springform pan. Make sure to spread it evenly, giving it a gentle shake to settle the batter. This will ensure an even rise during baking.
8. Bake for 25 to 30 minutes. You’ll know it’s ready when the edges look set and the center is slightly puffed. It should not jiggle when you gently shake the pan. Let it cool completely in the pan.
9. Meanwhile, prepare the optional berry compote. In a small saucepan, combine the diced strawberries, raspberries, and a teaspoon of honey. Cook on medium heat for about 1 minute, then mash the fruit with a fork. Cook for another minute until it comes to a boil, then shut off the heat and let cool.
10. Once cooled, run a dull knife around the edge of the cake to release it from the pan. Unhook the springform and gently lift the cake out. Transfer it to a serving platter and dust generously with cocoa powder for a beautiful finish. Serve with the berry compote if desired.

Variations to Try

If you’re feeling adventurous, there are many ways to customize your Paleo Flourless Chocolate Cake. Here are some exciting variations and tips:

• Different Sweeteners: Instead of honey, try using maple syrup or agave nectar for a different flavor profile.
• Nut Butters: Swirling in a tablespoon of your favorite nut butter, like almond or cashew, can add a delicious creaminess.
• Flavor Enhancements: Consider adding a splash of fresh orange juice or zest for a refreshing citrus twist.
• Additional Spices: Experiment with spices like cardamom or nutmeg to introduce unique flavor notes.
• Flourless Brownies: Turn this recipe into brownies by baking it in a square pan instead of a round one.
• Berry Bliss: Top the cake with a mix of fresh berries for a colorful and tasty presentation.
• Chocolate Ganache: For an extra indulgent treat, top the cooled cake with a simple ganache made from melted chocolate and coconut cream.

Serving Ideas for Paleo Flourless Chocolate Cake

Serving the Paleo Flourless Chocolate Cake can be as creative as the recipe itself. Here are some delightful ideas:

• With Fresh Berries: Serve slices with a side of mixed raspberries and strawberries. Their tartness complements the sweetness of the cake beautifully.
• Enjoy with Coconut Cream: A dollop of fluffy coconut cream adds a tropical twist, making each bite even more satisfying.
• Garnish with Mint: A sprig of fresh mint can elevate the presentation and add a refreshing flavor.
• Ideal for Special Occasions: This cake is perfect for birthdays, anniversaries, or holiday gatherings. It’s sure to impress your guests!
• Storing Leftovers: If you happen to have leftovers, store them in an airtight container. They’ll keep well for up to two days at room temperature or longer in the fridge.
• Pair with Coffee: A slice of this cake enjoyed with a steaming cup of coffee makes for a perfect afternoon treat.
• Seasonal Serving: For a festive touch, consider serving it during holidays with drizzled chocolate or a sprinkle of festive toppings.

FAQ

Conclusion

The Paleo Flourless Chocolate Cake is truly a unique dessert that combines the richness of chocolate with the benefits of being flourless and gluten-free. It’s not only a treat for chocolate lovers but also a healthier option that everyone can enjoy. I encourage you to give this cake a try—it’s simple to make and incredibly satisfying. You won’t be disappointed; your taste buds will thank you for this delightful indulgence!

Paleo Flourless Chocolate Cake

The ultimate chocolate indulgence awaits with this Paleo Flourless Chocolate Cake. Rich, fudgy, and completely flourless, this dessert is not only gluten-free but also incredibly satisfying. Perfect for any occasion, it's a guilt-free treat that everyone will love—make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine American

Servings 10 slices

Calories 250 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Whisk
• Baking Sheet
• Cutting Board
• Large Pot
• Oven

Ingredients

  

• 6 oz dark chocolate chopped
• 1/4 cup coconut oil
• 1/4 cup unsweetened apple sauce
• 2 tablespoons hot coffee
• 3/4 cup honey
• 3 pieces eggs
• 1/2 cup unsweetened cocoa powder + 2 tablespoons
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 pinch fine sea salt
• 1/2 cup diced strawberries
• 1/2 cup raspberries
• 1 teaspoon honey

Instructions

 

• Preheat your oven to 350ºF. Grease a 9-inch springform pan with coconut oil to ensure easy removal later.
• Bring a small saucepan of water to a gentle boil on the stove. Add the chopped dark chocolate and coconut oil into a medium heatproof bowl. Stir with a rubber spatula until the chocolate and oil melt together smoothly.
• Once melted, remove the bowl from the heat. Allow it to cool for about 3 to 5 minutes until it’s no longer very hot.
• Whisk in the unsweetened apple sauce, hot coffee, and honey. Mix until well combined.
• Add the eggs one at a time, whisking vigorously after each addition.
• Gradually whisk in the unsweetened cocoa powder, vanilla extract, cinnamon, and a pinch of fine sea salt.
• Pour the rich chocolate mixture into the prepared springform pan. Spread it evenly, giving it a gentle shake to settle the batter.
• Bake for 25 to 30 minutes. You’ll know it’s ready when the edges look set and the center is slightly puffed.
• Meanwhile, prepare the optional berry compote by cooking the diced strawberries, raspberries, and a teaspoon of honey until it boils, then let it cool.
• Once cooled, run a dull knife around the edge of the cake to release it from the pan. Unhook the springform and gently lift the cake out.

Notes

• Best eaten fresh: This cake is best eaten within a day or two.
• Storage: It will keep at room temperature for one day or in the refrigerator for a super fudgy cake.
• History: This recipe was originally published in 2014 and updated with new photos in 2021.

Keyword Flourless Cake Recipe, Gluten-Free Cake, Healthy Chocolate Dessert, Paleo Chocolate Cake