Flourless Chocolate Cake (Paleo)
An incredibly delicious, moist, and healthy flourless chocolate cake! This Paleo chocolate cake recipe is gluten-free, refined sugar-free, and dairy-free!
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!
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.
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.
Calories: 207kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 99mg | Potassium: 143mg | Fiber: 1g | Sugar: 10g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg