Flourless Chocolate Cake (Dairy Free, Gluten Free)
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!
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Servings: 1 (8-9 inch) cake (12 slices)
Calories: 205kcal
Ingredients
For the Cake:
- 4 oz unsweetened baking chocolate
- 1/2 cup (8 Tablespoons) coconut oil - measure solid
- 3/4 cup pure maple syrup
- 3 large eggs
- 1/4 cup unsweetened cocoa powder*
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For Raspberry Sauce:
- 1 (10 oz) package of frozen raspberries, slightly thawed (or 10 oz fresh raspberries)
- 2-3 Tablespoons honey
- 2 Tablespoons fresh lemon juice
Other Optional Toppings:
- Fresh strawberries
- Dairy-free whipped cream
- Toasted almonds or hazelnuts
- Flaky sea salt like Maldon
- Shaved chocolate
- Powdered sugar
- Toasted coconut
- Vanilla ice cream
Instructions
Make The Cake:
- Preheat & Prep. To start, preheat the oven to 375 degrees F. 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.
- Melt Chocolate & Coconut Oil. In a medium microwave safe bowl (or a medium saucepan), melt unsweetened chocolate and coconut oil together over low heat until completely smooth.
- Whisk Eggs. 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")
- Combine. When the chocolate is melted, remove from heat. Stir in maple syrup to cool the chocolate mixture down slightly, then slowly whisk in the eggs. Stir in vanilla extract and salt. Sift in the cocoa powder (to avoid lumps) using a sifter or fine mesh sieve and stir to just combine.
- Transfer The Batter. Pour cake batter into your prepared pan, gently shake the pan back and forth a bit to settle the batter, and transfer to the oven.
- Bake 15-20 minutes, or until the middle is just set. (if using a 9 inch pan, you'll want to check it at 13-15 minutes as it may cook slightly faster) Remove from oven and allow to cool 5-10 minutes in the pan before transferring out of the pan and onto a cooling rack. 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.
- Serve. Enjoy this cake with your favorite toppings, like raspberry sauce, powdered sugar, dairy-free whipped cream, etc. Store leftover cake (without toppings!) in an airtight container at room temperature 1-2 days, in the refrigerator 3-4 days, or freeze up to 2 months.
Make The Raspberry Sauce:
- Blend. Place raspberries, honey, and lemon juice in a blender. Puree until smooth, adding a few tablespoons of water, if needed.
- Strain the mixture through a fine mesh strainer to remove the seeds and refrigerate until ready to serve!
- Serve & Store. Raspberry sauce can be made in advance and will keep in an airtight container in the refrigerator 3-4 days, or frozen up to 2 months.
Notes
- Chocolate. Be sure to use UNSWEETENED chocolate for this recipe. Semi-sweet chocolate, dark chocolate, etc. are not recommended.
- Coconut Oil. Butter or vegan butter can be substituted here, depending on your dietary needs. I don't recommend substituting other oils, like vegetable oil or olive oil here.
- Cocoa Powder. I recommend natural cocoa powder (like Hershey's or Ghirardelli), rather than Dutch-processed cocoa powder.
Video
Nutrition
Serving: 1Slice (1/12 cake, calculated without toppings) | Calories: 205kcal | Carbohydrates: 16.9g | Protein: 3.2g | Fat: 15.5g | Saturated Fat: 11.1g | Cholesterol: 46.5mg | Sodium: 68.9mg | Potassium: 104.2mg | Fiber: 1.8g | Sugar: 12g | Calcium: 29.2mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/flourless-chocolate-cake/