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An incredibly delicious, moist, and healthy flourless chocolate cake! This Paleo chocolate cake recipe is gluten-free, refined sugar-free, and dairy-free!
Hello Chocolate Lovers! 🙋♀️ Here comes the ultimate recipe for one of the best gluten-free chocolate cake without flour! It’s so delicious, chocolaty, moist, gooey, and made with the best ingredients.
It’s a dream come true, and even though it’s made with healthier ingredients than regular chocolate cake, it doesn’t compromise in taste.
Paleo & Gluten-Free
Since this cake is made without flour, it’s not only gluten-free but also very moist. Win-Win! Sweet comfort food at its best. 🥰
Furthermore, this recipe is suitable for a paleo diet. Meaning, it doesn’t contain refined sugar, wheat, or dairy. Coconut oil and coconut sugar are your best friends here, generally when it comes to paleo baking. They can be purchased at any major grocery store.
I highly recommend going for virgin coconut oil, since this one is deodorized and therefore has a neutral taste. Regular coconut oil always comes with a coconut flavor, leaving your cake with a slight coconut taste.
When buying chocolate, make sure to go for a dark one (at least 70% cocoa content) and check the label for ingredients such as milk powder or refined sugar, which are not desired on a paleo diet.
If you don’t care about paleo and are only on the look for a gluten-free & dairy-free flourless chocolate cake, feel free to use the appropriate substitutions listed in the note section of the recipe card.
Just to be sure that we are on the same page, this recipe uses less sugar than regular chocolate cake. Thus it’s less sweet. I do think that less is often more, especially when it comes to our health! 😉 Plus, I personally dislike overly sweet dessert and can live very well without that extra sugar & calorie tag!
Fresh Berries & Whipped Cream
Let’s be clear, this chocolate cake is magical on its own. But if you sprinkle it with additional cacao powder (once it’s cold!!!), you instantly make it look more beautiful.
Now, if you are in a good mood, top it with whipped cream (go for coconut cream which is paleo-friendly) and fresh berries (raspberries are my favorite). Hello beautiful! 🙋♀️
These extra steps not only make your chocolate cake instantly more beautiful (a real eye-catcher) but also provide for an ultimate taste sensation!
Perfect for a dinner party, coffee & cake with friends, or as a birthday cake!
By now, you can guess how much I do love this cake! Hopefully, you are going to like it as much as I do – just give it a try, and let’s find out.
Flourless Chocolate Cake Recipe – Step-by-Step
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 320°F (160°C). Line an 8-inch (20cm) springform pan with parchment paper and grease with some coconut oil.
- Melt the chocolate and coconut oil over a water bath or in the microwave.
- Mix egg yolk, sugar, and vanilla extract in a bowl of a stand mixer until pale and airy. Add melted chocolate, coconut oil, and cacao powder.
- Whisk egg whites and salt until stiff peaks form. Fold into the batter.
- Pour into the prepared springform pan.
- Bake for 35 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan.
- Dust with additional cacao powder (optional) and indulge! → Feel free to top it with dairy-free whipped coconut cream and raspberries!
Recipe FAQ & Tips
How long does it stay fresh? Store leftovers in an airtight container in the refrigerator for up to 2 days. → Although this chocolate cake tastes best when eaten within the same day.
Sugar: This chocolate cake is made with less sugar than regular flourless chocolate cake. Thus it’s less sweet and healthier. Feel free to use up to ¾ cup (140g) coconut sugar for a sweeter cake!
Coconut Sugar Substitution: Use ½ cup (100g) brown sugar instead of coconut sugar! → Be aware; brown sugar is not paleo-friendly!
Coconut Oil Substitution: Use ½ cup regular or dairy-free butter. → Be aware; butter or margarine (even if dairy-free) is not paleo-friendly! Can also be substituted with olive oil for a paleo-friendly option.
More Chocolate Recipes You’ll Love:
- Pear Chocolate Olive Oil Cake (Paleo, Gluten-Free)
- Paleo Brownies
- Chocolate Chip Zucchini Bread
- Vegan Chocolate Pie
- Healthy Avocado Chocolate Mousse
- Vegan Oatmeal Chocolate Chip Cookies
Did You Try This Recipe?
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Flourless Chocolate Cake (Paleo)
Ingredients
- ½ cup (120 g) coconut oil preferably virgin (neutral taste)
- 1 cup (180 g) dark chocolate chips sugar- & dairy-free
- 4 organic eggs egg yolks and whites separated
- ½ cup (95 g) coconut sugar
- 1 tsp vanilla extract
- ¼ cup (25 g) cacao powder
- ¼ tsp salt
Instructions
- Preheat the oven to 320°F (160°C). Line an 8-inch (20cm) springform pan with parchment paper and grease with some coconut oil.
- Melt the chocolate and coconut oil over a water bath or in the microwave.
- Mix egg yolk, sugar, and vanilla extract in a bowl of a stand mixer until pale and airy. Add melted chocolate, coconut oil, and cacao powder.
- Whisk egg whites and salt until stiff peaks form. Fold into the batter and pour into the prepared springform pan.
- Bake for 35 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan.
- Dust with additional cacao powder (optional) and indulge! → Feel free to top it with dairy-free whipped coconut cream and raspberries!
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