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  • VALENTINE’S DAY IDEAS

Flourless Chocolate Cake (Gluten Free, Dairy Free, Paleo)

February 6, 2017 by Emily 85 Comments

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Flourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesdayFlourless Chocolate Cake - This dense, perfectly rich chocolate cake is gluten free, dairy free, and naturally sweetened, but has all the indulgent decadence you're looking for on a special occasion. Pro tip: don't skip the raspberry sauce! // dairy free flourless chocolate cake recipe // paleo flourless chocolate cake // gluten free flourless chocolate cake // paleo chocolate cake // gluten free chocolate cake #flourlesschocolate cake #chocolatecake #valentinesday

Dairy Free Flourless Chocolate Cake – This dense, perfectly rich chocolate cake is gluten free, dairy free, paleo, and naturally sweetened, but has all the indulgent decadence you’re looking for on a special occasion. Pro tip: don’t skip the raspberry sauce! 

Overhead view of slices of flourless chocolate cake with different toppings
I need very few excuses to make something chocolate, but Valentine’s Day is one of my favorites. So, I did it up right–a dense, perfectly rich flourless chocolate cake. And, because I couldn’t resist, a bright, beautiful raspberry sauce to drizzle over top.

This, dear reader, is what chocolate dreams are made of.

Front view of a flourless chocolate cake topped with raspberries on a white cake standOverhead view of a bowl of raspberry coulis for flourless chocolate cake

DELICIOUS TOPPINGS FOR FLOURLESS CHOCOLATE CAKE:

I love flourless chocolate cake for its fudgy texture and the delicious richness that’s perfect in small doses. A thin little slice feels just decadent enough without being too much. This flourless chocolate cake is made from gluten and dairy free ingredients and couldn’t be easier.

Flourless chocolate cakes are very no-fuss, but they feel really indulgent and a little bit fancy, which makes them perfect for dinner parties or holidays. They stand on their own beautifully, but there are also a TON of ways you could serve this to take it to the next level…

TOPPING IDEAS FOR OUR GLUTEN-FREE FLOURLESS CHOCOLATE CAKE:

  • With fresh raspberry sauce (see below!)
  • Sliced strawberries
  • Whipped coconut cream or whipped cream
  • Shaved chocolate
  • A pinch of coarse sea salt
  • Toasted almonds or hazelnuts
  • Vegan caramel sauce
  • A sprinkle of powdered sugar
  • Coconut (especially toasted coconut)

However you plan to serve it, trust me that a thin little slice goes a long way. And the final result will be close-your-eyes good.

Front view of slices of flourless chocolate cake with different toppingsOverhead view of a slice of flourless chocolate cake

TIPS & TRICKS FOR THE BEST FLOURLESS CHOCOLATE CAKE:

THIS IS A DENSE CAKE. This flourless chocolate cake won’t rise much at all, and it’ll be very fudgy and rich (somewhere between fudge and a brownie). That’s the beauty of flourless chocolate cake. It’s a little bit different, and it’s SO GOOD. Don’t panic if it doesn’t puff up much in the oven. That’s exactly how it’s supposed to be.

IT FREEZES LIKE A DREAM! You can slice and freeze flourless chocolate cake with no trouble, which means it’s great for making ahead of time (or pulling out a single slice on a day when it would hit the spot). Similarly, you can make the raspberry sauce ahead of time. You can freeze it, or refrigerate it.

TIPS FOR GETTING FLOURLESS CHOCOLATE CAKE OUT OF THE PAN. You can certainly use a spring-form pan for this. I’ve also made it with an 8-inch or 9-inch cake pan and haven’t had any problems.

The trick is to use parchment paper. First, grease your pan (or spray it with nonstick spray). Cut two long strips of parchment and make an “X” on the bottom of the pan. Fold them over the edge of the pan a bit so they don’t flop right into your batter. Then, layer in a circle that’s been cut to fit the bottom of your pan (I just trace the pan on parchment and cut it out) and pour in your batter. When the cake has cooled a few minutes on a cooling rack, you’ll use the “X” strips as handles to lift the cake out.

To review: spray/grease pan > place an “X” of parchment strips and fold the ends over the edge of the pan > place a circle of parchment cut to fit the bottom of the pan on top of the “X” > pour in batter. It’s my formula for perfect cakes every time–for this cake or any cake!

Overhead view of slices of flourless chocolate cake with different toppings

LOVE CHOCOLATE? YOU MIGHT ALSO LOVE…

  • Dairy Free Chocolate Fondue
  • Perfect Gluten-Free Brownies
  • Paleo & Gluten-Free Lava Cake (Dairy-Free!)
  • The BEST Vegan Chocolate Pudding
  • No-Bake Chocolate Berry Tart
  • Vegan Hot Fudge Sauce

HELPFUL TOOLS + INGREDIENTS FOR THIS FLOURLESS CHOCOLATE CAKE RECIPE:

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Overhead view of slices of flourless chocolate cake with different toppings

Flourless Chocolate Cake (Dairy Free, Gluten Free)


★★★★★

4.8 from 19 reviews

  • Author: One Lovely Life
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 (8-9 inch) cake 1x
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Description

A chocolate lover’s dream! This dense, chocolatey cake is perfect for a special occasion. Dairy free, naturally gluten free, paleo friendly, and naturally sweetened, it tastes like all the rich indulgence you love!


Ingredients

Scale

For the cake:

  • 4 oz unsweetened baking chocolate
  • 8 Tbsp (1/2 cup) coconut oil (can sub butter, or vegan butter)
  • 3/4 cup pure maple syrup (or honey)
  • 3 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

For the raspberry sauce:

  • 1 (10oz) package of frozen raspberries, slightly thawed (or 10oz fresh raspberries)
  • 2–3 Tbsp honey
  • juice of 1/2 a lemon

Instructions

For the cake:

  1. Preheat the oven to 375 degrees F.
  2. Prepare your pan. Grease an 8 or 9 inch springform pan, or grease an 8 or 9 inch round cake pan. If using a cake pan instead of a springform, cut two long strips of parchment paper and make an “X” on the bottom of the pan. Fold them over the edge of the pan a bit so they don’t flop right into your batter. Then, layer in a circle that’s been cut to fit the bottom of your pan (I just trace the pan on parchment and cut it out). When the cake has cooled a few minutes on a cooling rack, you’ll use the “X” strips as handles to lift the cake out.
  3. Next make your batter. Melt chocolate and coconut oil (or butter) together over low heat in a medium saucepan until completely smooth. While the chocolate is melting, whisk eggs together in a bowl until they are slightly lighter in color. (When you lift your whisk up, the eggs should fall in a thin stream instead of in clumps–this is called the “ribbon test”)
  4. When the chocolate is melted, remove from heat. Stir in syrup, then slowly whisk in the eggs. Stir in vanilla and salt. Sift in the cocoa powder (to avoid lumps) using a sifter or fine mesh sieve and stir to just combine.
  5. Pour into your prepared pan, gently shake the pan back and forth a bit to settle the batter, and transfer to the oven.
  6. Bake 15-20 minutes, or until the middle is just set. (if using a 9 inch pan, you’ll want to check it at 15 minutes as it may cook slightly faster)
  7. Remove from oven and allow to cool 5-10 minutes in the pan before transferring out of the pan and onto a cooling rack.
  8. If you’ve used a springform pan, you’ll open the ring and allow the cake to finish cooling on the cooling rack that way. If you’ve used the parchment trick, use the “handles” you made with the parchment to gently lift the cake out and transfer to a cooling rack.

For raspberry sauce:

  1. Place raspberries, honey, and lemon juice in a blender. Puree until smooth, adding a few tablespoons of water if needed.
  2. Strain the mixture through a fine mesh strainer to remove the seeds and refrigerate until ready to serve!
  • Category: Dessert, Chocolate
  • Method: Stovetop, Oven
  • Cuisine: American

Keywords: Flourless chocolate cake, dairy free flourless chocolate cake, paleo flourless chocolate cake, gluten free flourless chocolate cake, gluten free chocolate cake,

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

 

 

Filed Under: cakes, Chocolate, Dairy Free, desserts, Gluten Free, Paleo, Recipes by Dietary Needs, VALENTINE'S DAY IDEAS

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Comments

  1. Virginia says

    February 17, 2017 at 6:08 am

    I tried this recipe and loved it. Found the taste a bit bitter for me though. What would you suggest gfor next time? Should I add more maple? Use a dufferent chocolate to melt?

    I will be trying the dirty risotto next!

    Reply
    • Emily says

      February 17, 2017 at 7:25 am

      It’s definitely on the darker side. You can try using semi-sweet chocolate instead of unsweetened next time which will give it a sweeter taste. Adding more syrup would probably mess with the consistency, but you’ll be safe using semi-sweet chocolate instead!

      Reply
    • Zigrid says

      February 16, 2019 at 4:10 pm

      I have made this before also and preferred a bit more sweetnes also. I made a chocolate gance topping w whipping cream and a few semisweet choc chips melted to pour over it. Was pleasant . I wonder if 1/2 monk fruit syrup w 1/2 honey wd work too. It’s worth experimenting to get our g-gree lower carb chocolate fix, rt? .

      Reply
      • Emily says

        February 17, 2019 at 5:02 am

        Great suggestion Zigrid! Thanks for sharing!!

        Reply
    • Catherine Nardi says

      March 11, 2019 at 6:34 am

      I made this recipe using a 9 inch springform pan. I chose the honey option, rather than the maple syrup. I baked it for 15 minutes, bubbly and gooey. Added 5 minutes. Still not “set” in the center. Added 5 minutes. Still not set. I finally took it out at the 25 minute mark. It was a gooey disaster. The flavor was wonderful, but the thing fell apart and was gooey. Also, it was very, very flat – more like a torte than a flourless. Finally, it was difficult to get out of the pan. I had greased the pan with coconut oil to keep it vegan. What did I do wrong?

      ★★

      Reply
      • Emily says

        March 11, 2019 at 10:42 am

        Catherine – I’m confused, but I’d love to help. You used honey (which isn’t vegan) and coconut oil to grease the pan (which is). Did you put coconut oil in the cake or just greasing the pan? Did you use an egg substitute or eggs for the cake?

        Reply
  2. April Edwards says

    March 31, 2017 at 10:54 am

    Emily dearest, my coworker made this cake for me for my birthday after I gave her the recipe. You are a goddess! It’s so good! I hadn’t tried it before she made it, but knew that if it came from you, it would be delicious. Thank you, once again, for having fantastic recipes that are things I can eat!

    ★★★★★

    Reply
    • Emily says

      March 31, 2017 at 12:41 pm

      Oh, this makes me SO SO HAPPY!!! I wish *I* could have been the one to make it for you, but I’m so glad you got to enjoy it. LOVE LOVE LOVE YOU!!!

      Reply
      • April Edwards says

        April 10, 2017 at 3:13 pm

        I wish you could’ve been the one to make it for me as well, but alas, we live in different states. Luff you!

        Reply
  3. Laura says

    February 9, 2018 at 8:51 pm

    Maybe I missed something, but this cake is not dairy free-it has 3 eggs in it..it looks great, though!

    Reply
    • Emily says

      February 9, 2018 at 8:54 pm

      Laura – You didn’t miss anything! Eggs aren’t dairy 🙂 They don’t contain any milk or milk proteins, but they are considered meat. They’re just sold in the same area as milk. So, while this cake is 100% dairy free, it is not vegan. Hope that helps!

      Reply
    • Susana says

      October 4, 2019 at 7:59 pm

      I’ve heard you can substitute eggs with apple sauce for baking..

      ★★★★★

      Reply
      • Emily says

        October 6, 2019 at 6:48 am

        Susana – You can, though I’ve found in a recipe like this (or brownies), you loose a lot of the fudginess and get a more moist, dense cake-y texture.

        Reply
  4. K. says

    February 10, 2018 at 4:24 pm

    This was delicious and easy! I’m a low carber so I used a cup of swerve sweetener ( I like sweet, rich chocolate) otherwise followed the recipe- used butter just for ease of measurement. Served it with fresh whipped cream and 2 sliced strawberries and it’s heavenly. Thank you for this recipe! It’ll be my go to for chocolate cravings.

    Reply
    • Emily says

      February 11, 2018 at 5:53 am

      That sounds delicious!

      Reply
  5. Mary says

    February 17, 2018 at 1:36 pm

    How far ahead can this be made?

    Reply
    • Emily says

      February 17, 2018 at 7:09 pm

      I’ve made it a day ahead of time to serve later without it losing anything in taste or texture, but it’ll last several days in the fridge (at least 4) before it dries out. 🙂

      Reply
  6. Robin says

    February 24, 2018 at 2:01 pm

    Hi Emily,
    You’re a real life saver with this recipe. I’m teaching a Sunday School class tomorrow. Since February is “Love Month” I’m going to make this cake recipe for two reasons: #1 soooooo delicious and #2 I have 3 out of 6 children in the class who cannot have gluten, soy, corn or dairy products. I’ll be baking this cake in a sweet little heart shaped cake pan I’ve had for years and I know the kiddles will love this. All of them LOVE chocolate. Sure hope I can get this out the door tomorrow morning before “Mr Robin” finds its overnight hiding place. 😉
    xoxo ~ Robin

    ★★★★★

    Reply
    • Emily says

      February 25, 2018 at 6:52 pm

      Robin – You just MADE my day! Thank you so much for sharing this with me! I hope all your Sunday School helpers loved it!

      Reply
  7. Katie says

    March 2, 2018 at 7:08 pm

    Can we use a sugar substitute?

    Reply
    • Emily says

      March 2, 2018 at 7:30 pm

      I haven’t tested it with sugar alternatives, but my friend Carolyn LOVES using Swerve to keep things low-carb! It’s supposed to be a 1-to-1 substitute. Hope that helps!

      Reply
      • Katie says

        March 3, 2018 at 8:42 am

        Thanks! That is where I got it from!! I am going to try for tonight! Looks easy enough!

        Reply
        • Emily says

          March 3, 2018 at 1:00 pm

          Yay! Hope you love it!

          Reply
  8. Kathy says

    March 13, 2018 at 3:48 pm

    I made the cake and it was delish but it came out super flat….. like pizza slice thin haha. Any tips? Or is it supposed to be like that.

    Reply
    • Emily says

      March 13, 2018 at 7:11 pm

      Hmm… it’s typically pretty flat, but I’d say mine’s at least 1″ tall. What size pan did you bake it in? I baked mine in a 10″ pan once and it was REALLY flat!

      Reply
  9. Rachel Phillips says

    March 19, 2018 at 5:32 am

    How many carbs are there per slice please?

    ★★★★★

    Reply
    • Emily says

      March 19, 2018 at 8:39 am

      I don’t have nutrition facts on this one yet, but you’re welcome to plug it into any free online calculator! My favorite is MyFitnessPal (the free site or app).

      Reply
      • Rachel Phillips says

        March 21, 2018 at 2:35 am

        I baked the cake in a square tin and cut it into small squares so hoping not to many carbs.

        Reply
  10. Linda says

    April 8, 2018 at 5:40 pm

    Do you think this cake would work as cupcakes in the cupcake wrappers or would it stick to the papers?

    ★★★★

    Reply
    • Emily says

      April 8, 2018 at 7:09 pm

      Linda – Great question! I probably wouldn’t do this as cupcakes since it doesn’t rise at all. I think it’d just kind of be a mess, and the baking would be thrown off a bit. But, if you’re hoping to serve it to a group, my mom sometimes cuts up cakes/brownies/bars and puts the cut squares in little cupcake liners to serve. They look adorable and are easy to pick up at a get-together. You could even top them with different toppings in the liners!

      Reply
  11. Tina says

    April 23, 2018 at 11:42 am

    Hi

    I am dairy free but not gluten free. I have almost two cups almond flour can I use reg flour to get to a full two cups?

    Thanks

    Tina

    Reply
    • Emily says

      April 23, 2018 at 12:12 pm

      Tina – This one is a flourless chocolate cake. You won’t want to add any flour at all, or it’ll throw off the texture 🙂

      Reply
  12. Kathy says

    May 26, 2018 at 11:07 am

    I followed directions, greased the 9″ pan, cooled entirely , but it’s so moist that I’m having trouble trying to get it off the flat bottom section of the springform pan. I used a knife to go under the cake to try to get it off the pan. Afraid it will break if I slide it off . Any suggestions? The cake that got on the knife is out of this world.

    (Guess I could get some tiny cups and scoop it into them, top with a raspberry if it does fall apart. )

    Reply
    • Emily says

      May 26, 2018 at 3:21 pm

      Kathy – Hm… I don’t usually take it off the springform pan! I just remove the edges/casing and leave the cake on the bottom. I usually slice and serve right from the bottom of the pan (I put it on a pretty plate or something while it’s still on the pan). You might try that? Your cups and raspberry idea is adorable!

      Reply
  13. Steve says

    July 3, 2018 at 2:02 pm

    I’m a little confused about beating the eggs. I can’t get them to “ribbon”. Instead they fluff and bubble. The recipe works even so, but I’m wondering if it would be better if the eggs “ribboned”.
    I beat them by hand with a whisk.
    I’ve looked online for tips, but they all say that eggs only ribbon when mixed with sugar.
    I don’t want to add sugar, so I’m wondering you have any advice.
    Thanks for your time.

    ★★★★★

    Reply
    • Emily says

      July 3, 2018 at 2:09 pm

      Steve – So sorry for the confusion! I don’t add sugar to mine either. When I whisk them (by hand with a whisk), mine get lighter in color and do get bubbly as well. But the big thing to look for is that when I lift up my whisk, the eggs stream down in a smooth stream instead of in lumps. If you haven’t whisked them very much, they’ll plop off your whisk instead of streaming off the whisk. Does that help at all?

      Reply
      • Anonymous says

        July 5, 2018 at 5:53 am

        That does help, thanks! Now I’m more sure of what to look for.

        Reply
  14. Emily says

    July 16, 2018 at 8:14 pm

    Might this work by subbing gelatin for the eggs?

    Reply
    • Emily says

      July 17, 2018 at 2:06 pm

      Emily – I’ve never tried using gelatin as a substitute for eggs! That’s a smart idea. I’m not sure about how it would work in this recipe since it’s a pretty essential part of the structure, but if you give it a try, I’d love to know how it goes!

      Reply
  15. Yannick says

    August 7, 2018 at 2:36 am

    Hi Emily,

    I tried baking this for the office for my birthday yesterday, but I failed badly. haha. I went for the honey option instead of maple syrup and I used egg replacement instead of egg and unfortunately the cake ended up hilariously flat. About 1-2mm.

    It tastes delicious, but I’m wondering if you have any advice or ideas of what might have gone wrong…

    …If it helps, I did cook it a bit too hot for the last 10 minutes (~going up from 375F slowly to 482F, because my ovens thermostat is broken, so I have to turn it up a little to keep it on). I then later tried to keep baking for a while, when it hadn’t risen… :s

    Any tips appreciated! Thanks!

    ★★★★★

    Reply
    • Emily says

      August 8, 2018 at 5:53 am

      Yannick – I’ve been thinking about this for the last few days wondering what to recommend… I’m wondering if the egg replacer is the problem. The egg itself binds, but it also does puff up a bit and expand while cooking. I’m not sure which egg replace you used, but that may have had an impact. I also think the temperature issue probably had an impact. I’m so sorry it didn’t work out for you!

      Reply
      • Yannick says

        August 8, 2018 at 1:19 pm

        Hi Emily,

        Thank you so much for getting back to me. I used orgran no egg, egg replacer. That makes sense. Thanks for explaining. If the egg puffs up, maybe I’ll try to use some baking powder next time and get our oven fixed.

        Thanks again. And rising apart, the cake tastes delicious! We are eating it anyway. We just keep it in the freezer too keep it together and then scrape it off and eat it with fresh raspberries. Haha. Thanks for me first vegan cake recipe. I’ll try to remember to write an update if I find a solution that works.

        Yannick

        ★★★★★

        Reply
        • Emily says

          August 8, 2018 at 7:44 pm

          I hope it does, Yannick! Thank you again for sharing!

          Reply
  16. Meredith says

    September 1, 2018 at 5:52 pm

    I made this for my friend’s birthday. Between she and he husband, they can’t eat grains, soy, nuts, dairy, night shades, strawberries, apples, etc. I was really excited for this recipe. When I made this recipe, the eggs seemed to separate out and formed a gelatenous goo on the bottom of the cake. I scraped it all off and the remaining cake was still yummy, just really thin! (and the gooey egg bits were delicious– almost had a creme brulee taste). But it was strange. I don’t think I would make it again.

    Reply
    • Emily says

      September 1, 2018 at 7:05 pm

      That’s so strange! That’s never happened to me in all the times I’ve made this. I wonder if they didn’t get beaten in solidly enough at the start?

      Reply
  17. Jessica Flory says

    November 28, 2018 at 7:09 pm

    I made this for my little guy’s first birthday cake 🙂 He LOVED it!! (And so did the rest of the family!) We love super dark chocolate so I cut the pure maple syrup in half. It was divine! Thank you, Emily!

    Reply
    • Emily says

      November 29, 2018 at 5:08 am

      YUM! (and HAPPY BIRTHDAY to your little guy!!!)

      Reply
  18. Tori says

    January 1, 2019 at 11:07 am

    Seriously—this cake is BEYOND amazing. I used the coconut oil and maple syrup and everyone that tried it RAVED ❤️ … we also did the raspberry sauce and whipped cream!

    ★★★★★

    Reply
    • Emily says

      January 2, 2019 at 5:15 am

      Yaaaaaay! I love hearing that. So glad you loved it as much as we do!

      Reply
  19. Rebecca says

    January 1, 2019 at 1:29 pm

    I made this for a holiday dessert as my son in law is dairy and gluten free. It was a major hit! I did use semi sweet chocolate and baked it in a torte pan with a removable bottom and it came out of the pan without a problem. The raspberry sauce was perfect with it.

    ★★★★★

    Reply
    • Emily says

      January 2, 2019 at 5:15 am

      I’m SO GLAD you guys loved it! It’s my favorite for special occasions!

      Reply
  20. Cassandra says

    January 30, 2019 at 4:12 pm

    Can this cake be successfully frosted? I’m assuming no, but …
    Also, I assume this is less sweet than your brownies?

    💕

    Reply
    • Emily says

      January 30, 2019 at 4:18 pm

      Hi Cassandra! It *is* less sweet than the brownies (it’s more dark chocolate/bittersweet in taste, where the brownies are more semi-sweet).

      The top is a bit light and crackly, so a frosting might be a bit thick for it (and peel off the top layer), but you could probably get along with a thinner glaze or ganache!

      Reply
      • Cassandra says

        January 30, 2019 at 7:00 pm

        Great! 😁

        Thanks for the reply.

        Reply
  21. Linda says

    February 2, 2019 at 8:07 pm

    Many thanks for this recipe! I’ve been searching for some kind of cake for my adult son who avoids flour, dairy and table sugar. I made this for his birthday (so easy, too) and he was so impressed. He had two pieces. He asked to see the recipe! My grandkids ate theirs with whipped cream. So good!

    ★★★★★

    Reply
    • Emily says

      February 3, 2019 at 9:58 am

      Oh how wonderful! I’m so glad to hear that.

      Reply
  22. Heather says

    February 21, 2019 at 1:14 pm

    Should I use refined or unrefined/virgin coconut oil?

    Reply
    • Emily says

      February 21, 2019 at 2:03 pm

      Either will work! I use virgin when I make it. 🙂

      Reply
  23. Kathleen Yonehiro says

    March 8, 2019 at 5:24 pm

    It says this recipe is dairy free, but 3 eggs are required

    Reply
    • Emily says

      March 9, 2019 at 5:11 am

      Yep! Eggs aren’t dairy. Dairy is defined as “containing or made from milk.” Since eggs come from chickens and don’t contain any milk (dairy), they aren’t considered dairy. (They’re just typically sold in the dairy section at the grocery store). I hope that helps!

      Reply
  24. Cay says

    March 9, 2019 at 10:10 pm

    My doctor recently told me to not eat gluten and dairy! It’s been a rough adjustment as those were two staples of my diet 🙂 thank you for this recipe! It is nice to still have sweets to enjoy. One question: what’s the best way to store the leftovers?

    ★★★★★

    Reply
    • Emily says

      March 10, 2019 at 5:32 am

      Cay – I TOTALLY understand! It was so overwhelming to us at first, but it gets easier and easier all the time. Hopefully it will to you, too! As for storing the cake, I usually keep my leftovers in the fridge or freezer. I like freezing individual slices so I can pull one out when the cravings hit 😉

      Reply
  25. Mandy Lacher says

    April 12, 2019 at 5:56 pm

    I don’t normally comment online, but this recipe is so outstanding that I had to leave a review and praise Emily!! I often wonder why sweets with maple syrup or honey aren’t more popular. My husband and I loooove sweets, but want to keep our sugar down…and this cake delivers! He loved it! I only had a small bell shaped cake pan, maybe 8″, but it worked perfectly! In fact, it ended up being about 1 1/2″ tall. It looks and tastes like a dessert from a high-end restaurant. I think it will be even more amazing when I add a little whip cream or something! I was worried about some of the comments that said it wasn’t sweet enough, but ours was. We used JRiley maple syrup out of Redlands, CA — not a product plug, but important to mention because it is all natural, but the sweetest maple syrup I’ve ever had. What a great result!

    ★★★★★

    Reply
    • Emily says

      April 13, 2019 at 5:14 am

      WOW! Mandy- Thank you so much for leaving this comment! You totally made my day. I’m SO happy you enjoyed it! (And I’m off to check out JRiley syrup!)

      Reply
  26. Gigi suhanic says

    August 6, 2019 at 7:16 pm

    Delicious cake. I ended up making it twice in one day because the first time I made it some of the batter leaked out of the spring form and there was smoke in the oven. Both times it turned out perfectly. I used gluten free 70% cocoa chips, coconut oil, and the maple syrup. Cake was super light but rich. Would make it again in a heart beat.

    ★★★★★

    Reply
    • Emily says

      August 7, 2019 at 8:01 am

      Gigi – I’m SO glad you enjoyed it! It’s one of my favorite desserts for a special occasion 🙂

      Reply
  27. Antoinette says

    November 23, 2019 at 4:15 am

    By now my number one choc cake recipe. I use butter and 70% dark chocolate and 1/2 a cup of honey and it’s AMAZING! Everyone says Wow and goes for another piece! Brilliant, thank you.

    ★★★★★

    Reply
    • Emily says

      November 24, 2019 at 6:07 am

      I’m so happy to hear that Antoinette! Thank you so much for sharing 🙂 You made my day!

      Reply
  28. Anonymous says

    December 29, 2019 at 3:55 pm

    Made this today and my friends loved it! I used sweetened dark baking chocolate and grade A maple syrup and it was perfect. Not too bitter, not too sweet. My friend’s discerning 3 year old boy loved it too! The raspberry sauce was deemed unnecessary as it detracted from the chocolate brownie as they called it which was rich and fudgy and moist but not overwhelmingly sweet. Friends did suggest ice cream or whipped cream as listed in the website which I may consider.

    Thanks very much for this easy win to dinner parties! It’s my go-to chocolate perfection now!

    ★★★★★

    Reply
    • Emily says

      December 29, 2019 at 4:16 pm

      How fantastic! I’m so glad you all loved it! We LOVE this one so much! (I love the whipped cream + toasted almonds combo or a scoop of vanilla or salted caramel ice cream!)

      Reply
  29. Rob says

    February 8, 2020 at 10:57 am

    Can I substitute date paste for the maple syrup/honey?
    This may be my bday cake…

    Reply
    • Emily says

      February 9, 2020 at 10:12 am

      Rob – I haven’t tested it with date paste. Usually, date paste isn’t quite a 1:1 substitute texture-wise for recipes like this, but I’d love to know how it goes if you give it a try!

      Reply
  30. Evelyn says

    April 11, 2020 at 4:21 pm

    This turned out perfect! The people who had problems obviously can’t read. Her directions are great – just read them and follow them! I loved the taste of this rich cake with fresh raspberries and dairy free whipped cream – perfect for my dairy free gluten free daughter and grand daughter because I didn’t have to go to the store and purchase some obscure ingredients that will only go bad in my cupboard. Plus, I learned a new trick to get difficult cakes out of the pan – it worked just great.

    ★★★★★

    Reply
    • Emily says

      April 13, 2020 at 9:58 am

      Evelyn – I’m glad you enjoyed the cake! It’s one of our favorites for special occasions. So glad it was a hit for you, too! 🙂

      Reply
  31. Sacha says

    August 10, 2020 at 2:30 am

    This looks great! could the eggs be possibly substituted for applesauce or a chia egg (to keep it vegan)? thank you

    Reply
    • Emily says

      August 10, 2020 at 12:45 pm

      Sacha – I haven’t tested it with egg substitutes, but I don’t think it would work for this cake. Applesauce and chia eggs would likely both impact the texture of the cake and you wouldn’t get the same puff that you get with an egg. I’m sorry!

      Reply
  32. Joy Beeman says

    September 23, 2020 at 9:14 am

    How would this turn out if I doubled the recipe and put it in a 9 inch spring form?

    ★★★★★

    Reply
    • Emily says

      September 23, 2020 at 11:25 am

      Joy – That’s a great question. I haven’t tried it that way, so I don’t feel like I could advise you for sure. You’d definitely need to bake it a bit longer. I’m not sure how the rise might go. It might go totally fine, or it might be a bit heavy and not rise as much. If you try it, I’d love to know how it goes!

      Reply
  33. JP says

    November 6, 2020 at 9:45 am

    Can I use avocado oil instead of coconut oil?
    Trying to limit saturated fats.

    Reply
    • Emily says

      November 6, 2020 at 1:19 pm

      I wouldn’t recommend it here because it’s structurally slightly different. (Coconut oil, like butter) goes solid at room temperature. It also adds a complementary slight sweetness to the cake and if you use avocado oil it’ll taste a bit flat. I’m sorry!

      Reply
  34. Shaina says

    December 29, 2020 at 4:54 pm

    I’m excited to try this! Do you think it would work to add some ground coffee and make it a chocolate espresso cake? I’ve usually done that by mixing instant espresso with a tablespoon or two of hot water, before adding it into the batter. I’m hoping that’s not too much extra liquid? Also, any thoughts on whether coconut oil or a vegan butter like Earth Balance might work better?

    Reply
    • Emily says

      December 30, 2020 at 12:20 pm

      Shaina – Hi! I’m not a coffee person, so I’m not totally sure how to advise you on adding an espresso twist. I’d love to know how it goes if you give it a try! As for coconut oil or butter–I’ve done both and they both work great! I made the ones I photographed and made in the video with coconut oil. It adds a very subtle flavor, but doesn’t overwhelm the flavor of the cake to me. Otherwise, vegan butter works great!

      Reply
  35. Kim says

    February 9, 2021 at 8:24 pm

    Amazing recipe! My whole family is obsessed! Thank you Emily! I have made it 3 times following the exact directions and it is perfect. This is a new “go to” for holidays!

    Reply
    • Emily says

      February 10, 2021 at 9:10 am

      Hooray! I am so happy to hear it. Thank you for sharing!

      Reply
  36. Sabina says

    February 14, 2021 at 6:33 pm

    Perfect Valentine’s Day cake! So fudge-y, rich, moist, and not too sweet. Made a powdered sugar heart on top. And I can’t believe it’s both gluten-free AND dairy free! The whole family loved it! Thank you so much. I’ll be making this again for sure!

    Reply

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