Paleo Flourless Chocolate Cake

My sweet friend, Laurissa, brought a piece of this decadent flourless chocolate cake for me to sample at the gym last week. It’s, honestly, one of the best desserts that I’ve had in a long time.  It’s called a flourless chocolate cake, but it’s more like a decadent large chocolate truffle….the rich and creamy inside with a texture like velvet, smooth, dense and flavorful.  This dessert is very rich, so a small piece goes a long way!  I cannot take credit for this recipe, she got it from Mastering the Art of Paleo Cooking and the only thing that I changed in the recipe was the addition of vanilla extract.  I love vanilla in chocolate recipes, but other than that simple tweak, I kept it as is…I didn’t want to mess with perfection!  Next time I make it, I may try adding toasted hazelnuts, almonds or walnuts…yum.  Kudos to Jessica over at Mastering the Art of Paleo Cooking.  Go visit her lovely page, but I am warning you, she’ll make you hungry! 

It’s hard not to eat more than one slice of this chocolate bliss! :)

Paleo Flourless Chocolate Cake
*Adapted from Mastering the Art of Paleo Cooking
  • 18 oz Bittersweet Chocolate (Ghirardelli chocolate chips recommended)
  • 1 cup coconut oil
  • ¾ cup real maple syrup (can sub with organic,raw agave nectar or local honey)
  • 2 tbsp water
  • ¼ tsp sea salt
  • 6 whole eggs
  • 2 tsp good quality vanilla extract
  1. Melt the chocolate and coconut oil in a double boiler
  2. Let melt slowly and stir constantly to avoid burning the chocolate
  3. Remove from heat when the chocolate is just fully melted
  4. Beat in the maple syrup, water, vanilla and salt
  5. Beat in the eggs, one by one, until completely incorporated into the mixture (a whisk attachment is recommended)
  6. Grease a 9 inch springform pan and dust it with cocoa powder
  7. Surround the base of the pan (on the outside) with foil *make sure pan is sealed tight! You don't want water leaking into the pan
  8. Pour the cake batter into the pan
  9. Cook in a water bath reaching halfway up the side of the cake
  10. Bake at 275 for 50 minutes
  11. Cake should be set, but still look a little shiny and wet in the middle when done
  12. Let cool at room temperature for about an hour, then refrigerate 5 hours before removing pan siding and serving
  13. Cut with a clean, warm knife (run the knife under hot water and dry between slices)
  14. Serve with homemade organic whip cream (if you do dairy) or almond milk ice cream


  1. Anonymous says

    I just made this for my hubs’ paleo birthday feast tonight, and it looks outstanding. I think I’m going to sift some cocoa powder over the top before I serve it. :) Thanks so much for posting!


    • Anonymous says

      Sorry for doubting this recipe slightly, but 18oz is an awful lot of chocolate, hmmm just wondering if this is a typo

      I wanted to make this tonight, but I only have 200grams of chocolate 7.6oz…

      thanks in advance

    • nancy says

      oh, it’s really 18 oz of chocolate? i thought it meant 1- 8oz chocolate. i made it a few days ago with 8 oz of chocolate and it was very rich and delicious. i can’t imagine it being denser!

  2. says

    My dear friend made this cake for me tonight. I am on the paleo diet, and recently suffered a loss. I have to tell you, this is exactly what I needed. Which may sound bizarre, but I just needed something divine, something I could sink my sorrows into. Thank you so much for this wonderful treat. It’s incredible, and while enjoying it with my friend I had some great laughs that I truly needed. <3

  3. Anonymous says

    Amee, I made this cake last week and it was loved by all. Even my parents gardener (who definitely is NOT the cooking type) has asked for the recipe.
    I think next time, I might make it in a square tin and cut it up like brownies to make it go even further!

    Thanks Amee!


  4. Anonymous says

    Stealing paleo recipes to put in my personal paleo recipe-book, to make things easier. This cake looks amazing.. Is it 275 degrees fahrenheit or celcius?

  5. says

    My hubby just got back from deployment. Has a birthday in two days. He is a big chocolate lover.Since his return has not yet indulged on any chocolate. So, I’m really excited to try this recipe! Thanks for sharing!

  6. Anonymous says

    Lots of lucky hubby’s getting this decadent looking treat. It’s on my birthday love list for September 8th.

  7. Anonymous says

    This looks amazing! I recently had whipped coconut cream on a dessert at True Food…I might try this recipe with a dollop of that.

    • says

      Hi Missey! It cooks in the water bath the entire time in the oven. When it comes out of the oven, let it cool for a few minutes, then remove it from the water bath to cool on a wire rack.

  8. says

    I’m going to try this one. Please don’t use Agave, it’s higher on the glycemic index than HFCS and it damages the liver. Also causes miscarriages in pregnant women.

  9. says

    I made this cake with 15 oz. unsweetened (fair-trade certified) baking chocolate, since bittersweet chocolate generally has some refined sugar in it. I left the honey the same. It was super chocolatey without being too sweet – just what I wanted. :)

  10. Anonymous says

    Just made a half batch and added a half a teaspoon of cinni and 1 1/2 teaspoons of espresso. Cooling, can hardly wait till tomorrow to taste it. The batter was tasty. Hope you don’t mind, I shared on my fb page Good Life Bites with a link to this page.

  11. Kim says

    I am baking this cake now but when I went to take it out of the oven after 50mins, it was not set and it is still very wobbly after leaving it in an additional 10 minutes … where do you think I may have gone wrong and how long more is it safe to bake without ruining it? I usually bake using Metric measurement not with US Cups but a friend of mine recently bought me a US cup measurng set which I utilised for this recipe. I am baking at 135c which is 275f.

    • Amee Livingston says

      Hi Kim! It’s possible that some of the water from the water bath got into the pan if it wasn’t wrapped really tight. This happened to me once and now I make sure that the pan is really sealed with the foil prior to baking. The temperature should be fine. It will look a little shiny and wet when done, but shouldn’t be too soft. It will continue to set when cooled and chilled. I hope that helps!

  12. ChefMiller says

    Lovely! We’re much too educated to do foolish, discredited fad diets like ‘paleo’ (see the TED talks that debunked it!) but we love to do flourless now and again; what fun!

    • Amee Livingston says

      Chef Miller, I’m not a Paleo eater, but I love some Paleo recipes! I eat clean and healthy, including all food groups. :)

  13. Mandy says

    Thanks so much for this AMAZING recipe! I have made it multiple times & it always turns out perfect and everybody loves it. It tastes spectacular with coconut cream. I have also cut it up & stuck it in the freezer & it still tastes fabulous when it defrosts. Great for last minute company.


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