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!
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.