The Best Paleo Flourless Chocolate Cake
This Paleo Flourless Chocolate Cake recipe makes a rich and fudgy chocolate cake with healthier gluten-free and dairy-free ingredients. This cake is the perfect decadent dessert to satisfy your sweet tooth!
Rich, velvety, dark chocolatey goodness -this paleo flourless chocolate cake is honestly one of the best desserts I’ve ever had. A friend of mine brought a slice to the gym for me to try and I have been hooked ever since.
The recipe is inspired by the flourless chocolate cake by Jessica over at Mastering the Art of Paleo Cooking. I added vanilla extract to the cake batter for another layer of crave-worthy, sweet flavor but other than that, I didn’t tweak much. Why mess with perfection? Kudos to Jessica for such an amazing recipe!
This healthy flourless chocolate cake is super moist and dense -it’s almost like biting into a decadent dark chocolate truffle. Each bite is smooth, rich, and creamy much like a moist chocolate torte. A small slice of this luscious chocolate cake goes a long way. However, it’s hard not to indulge in more than one slice! Topping paleo flourless chocolate cake with homemade vanilla whipped cream is just an added bonus. Enjoy!
Why You’ll Love This Recipe
- It’s the perfect cake for special occasions -it’s indulgent but made with healthier ingredients.
- You can make it ahead of time and it freezes beautifully.
- This simple cake is easy to customize. The topping possibilities are endless.
- It’s made with just 6 gluten-free and dairy-free ingredients.
Ingredients You’ll Need
- Bittersweet Chocolate – I recommend using Ghirardelli chocolate chips. 18 ounces of chocolate chips might seem like a lot but this flourless cake is meant to be a VERY rich and chocolatey dessert!
- Coconut Oil – is what gives this cake its super dense, truffle-like texture.
- Real Maple Syrup – gives the cake the perfect amount of natural sweetness. It can be substituted with raw agave nectar or honey.
- Water – adds moisture.
- Vanilla Extract – adds another layer of sweetness and deepens the rich dark chocolate flavor.
- Sea Salt – A small amount of salt enhances the flavor and sweetness of the whole dessert.
- Eggs – create a thick, heavy cake.
- Cocoa Powder – dusts the baking pan to prevent sticking and add more chocolate flavor.
Recommended Equipment
- Double – Boiler
- Handheld Mixer
- 9″ Springform Pan
- Sifter
- Roil
- Roasting Pan
- Cooling Rack
How To Make Paleo Flourless Chocolate Cake
Step 1: Preheat oven and assemble double-boiler:
Preheat oven to 275 degrees. Meanwhile, in a medium saucepan, bring a few inches of water to a simmer. Place a heat-safe mixing bowl larger than the saucepan above the saucepan to create a double-boiler.
Step 2: Melt chocolate with coconut oil:
Add chocolate and coconut oil to the bowl and melt, stirring constantly. As soon as a smooth chocolate sauce forms, carefully remove the bowl from the heat.
Step 3: Begin mixing flourless cake batter:
To the mixing bowl, add maple syrup, water, vanilla extract, and salt. Beat well to combine.
Step 4: Beat in eggs:
One by one, crack eggs into the bowl. Beat each egg well with the whisk attachment, incorporating completely, before moving on to the next egg.
Step 5: Prepare springform pan:
Grease a 9″ springform pan with coconut oil and then coat with a dusting of cocoa powder. Tightly wrap the outside of the pan with enough foil so that all crevices are sealed tight and the pan is leak-proof.
Pour the cake batter into the pan. Submerge pan in a roasting pan filled with an inch or so of water (water should reach halfway up the springform pan when submerged).
Step 6: Bake cake:
Bake cake in a water bath in preheated 275 degree F oven for 50 minutes or until cake is firm but still appears slightly uncooked and wet in the center.
Step 7: Let cake rest:
Let cake cool for a few minutes in the water bath and then remove the pan from the water. Transfer to a cooling rack and let the cake cool at room temperature for at least an hour. Once cooled, transfer the cake to the refrigerator for 5 hours to finish setting completely.
Step 8: Slice and serve:
Remove the sides of the pan and slice the cake with a warm knife (run the knife under hot water and dry between each slice). Serve with your favorite paleo-friendly whipped cream.
Recipe Tips
- Be sure to stir the chocolate and coconut oil consistently while it’s melting to prevent the chocolate from burning.
- The key to baking a moist grain-free flourless cake in the water bath, but I can not emphasize enough how important it is to seal the springform pan with foil. The water bath helps create a soft and creamy evenly baked texture.
- To prevent a soggy cake, It’s SUPER important that the springform pan is completely sealed with foil to prevent any water from seeping into the pan or any cake batter from seeping out of the pan.
- Using pure maple syrup not only adds sweetness and flavor but also helps create a thicker, more fudgy flourless cake. For a fluffier, more cake-like paleo flourless cake, you can use coconut sugar or date sugar. However, I have not tested this recipe with alternative sweetener ingredients.
Flourless Chocolate Cake Topping Ideas
Next time I make it, I may try adding toasted hazelnuts, almonds or walnuts. Hazelnuts will make it like a Ferrero Rocher candy and that sounds amazing. You could also top your flourless cake with:
- A dusting of powdered sugar
- Fresh sliced fruit and berries
- Sprinkles
- Chocolate shavings
- Whipped cream
- Chocolate sauce
- Raspberry sauce
- Fresh berry compote: blackberry compote, raspberry compote, or blueberry compote
Variations & Substitutes
- A reader mentioned adding cinnamon and espresso grounds to the batter and that truly sounds incredible.
- Adding a dash of cayenne pepper to the cake mix gives it a more Mexican chocolate cake-inspired flavor.
- Feel free to switch up the chocolate. You can use dark, semi-sweet, or bittersweet chocolate depending on how sweet you like your chocolate (be sure to use refined sugar-free and dairy-free chocolate for paleo purposes).
Storing & Freezing
Storing: Flourless chocolate cake can be stored in the refrigerator for 5 to 7 days.
Freezing: This is a great cake to make ahead, freeze and thaw as needed. Once the cake has firmed completely, wrap the cake (whole or slices) tightly in plastic wrap and store in a freezer-safe bag in the freezer for up to 3 months. Thaw in the fridge before serving.
Recipe FAQ
The two names are often used interchangeably but torte recipes often replace flour with a ground nut mixture and are commonly topped with sweet creams and fruit spreads.
Yes! This particular flourless chocolate cake recipe is made with gluten-free ingredients.
No, flourless chocolate cake is not vegan because of the eggs. I have not tested this recipe with flax eggs or a vegan egg replacement.
Because it’s rich and decadent, it can be cut into 16 small slices
This cake is baked at a low temperature of 275F.
While you can bake it with less, 18oz of chocolate is what is used to make this exact recipe.
More Chocolate Recipes
Double Chocolate Gluten-Free Mug Cake
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Paleo Flourless Chocolate Cake
Ingredients
- 18 oz Bittersweet Chocolate Ghirardelli chocolate chips recommended
- 1 cup coconut oil
- 3/4 cup real maple syrup can sub with organic,raw agave nectar or local honey
- 2 tbsp water
- 1/4 tsp sea salt
- 6 whole eggs
- 2 tsp good quality vanilla extract
Instructions
- Melt the chocolate and coconut oil in a double boiler
- Let melt slowly and stir constantly to avoid burning the chocolate
- Remove from heat when the chocolate is just fully melted
- Beat in the maple syrup, water, vanilla and salt
- Beat in the eggs, one by one, until completely incorporated into the mixture (a whisk attachment is recommended)
- Grease a 9 inch springform pan and dust it with cocoa powder
- 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
- Pour the cake batter into the pan
- Cook in a water bath reaching halfway up the side of the cake
- Bake at 275 for 50 minutes
- Cake should be set, but still look a little shiny and wet in the middle when done
- Let cool at room temperature for about an hour, then refrigerate 5 hours before removing pan siding and serving
- Cut with a clean, warm knife (run the knife under hot water and dry between slices)
- Serve with homemade organic whip cream (if you do dairy) or almond milk ice cream
Notes
- Be sure to stir the chocolate and coconut oil consistently while it’s melting to prevent the chocolate from burning.
- The key to baking a moist grain-free flourless cake in the water bath, but I can not emphasize enough how important it is to seal the springform pan with foil. The water bath helps create a soft and creamy evenly baked texture.
- To prevent a soggy cake, It’s SUPER important that the springform pan is completely sealed with foil to prevent any water from seeping into the pan or any cake batter from seeping out of the pan.
- Using pure maple syrup not only adds sweetness and flavor but also helps create a thicker, more fudgy flourless cake. For a fluffier, more cake-like paleo flourless cake, you can use coconut sugar or date sugar. However, I have not tested this recipe with alternative sweetener ingredients.
Nutrition
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This cake looks incredible Amee! Wow it truly looks and I am sure tastes divine.
Totally yummmmmm!!!! I would love a piece right now.
Thank you so much Laura! Minnie, it’s truly decadent! xo~
So, what is the carb count with this cake?
I don’t have macro calculations on my site right now. You can plug it into an app, like My Fitness Pal, for the macro counts. This is a decadent recipe, so I’m sure it’s high. 😉
this looks delicious. I just pinned it.
Debi
Oh yummers!! Featuring you today!
Yay!! Thank you so much Kristi!! 🙂
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!
Lindsay
So happy that you guys enjoyed it Lindsay!! You’re very welcome! 🙂
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
No, it’s not a typo, it’s a very rich chocolate dessert. My “truffle-like” texture is not an exaggeration, it’s decadent!
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!
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
Felicia, I am so sorry for your loss. I am so glad that you enjoyed this dessert so much that it brightened your day. 🙂 Sometimes we just really need chocolate! xo~
Just took it out of the oven. It looks exactly like the photo YIPPEE!
Thank you for this recipe.
My son is doing Paleo and I am thinking real hard about starting 🙂 this looks wonderful!
Thank you! I hope that you enjoy it!!
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!
-Laura
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?
Hi! It’s 275 degrees Fahrenheit 🙂
I made this for my daughter’s 16th birthday and it was fantastic! Thank you!Should I just store it in the fridge?
Great! I’m so glad you all loved it! Yes, store in the fridge for up to a week. 🙂
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!
I hope that you both enjoy this recipe Ursula! Please thank your husband for his service to our country!
Lots of lucky hubby’s getting this decadent looking treat. It’s on my birthday love list for September 8th.
Happy early birthday! I hope you enjoy your present! 🙂
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.
Whipped coconut cream would be amazing!
Do I bake at 275F or 275C. Sorry just getting the hang of baking.
Hi Jaqueline! It cooks at 275 F. I hope that you enjoy it!
How long should it be in the water bath?
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.
My pan leaks and I have everything ready to bake. Do I have to do the water bath?
Hi Joyce! It’s important to use the water bath for the best texture. I have to make sure that my pan is wrapped really well in foil before baking or it will leak.
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.
Yikes Karin. I haven’t heard those claims before. I don’t use it often, but I’ll be sure and do some research.
This looks amazing and so decadent! I will have to try it soon!
Thank you Lisa! Let me know how you like it!
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. 🙂
So glad that you enjoyed it Priscilla!
Just pulled mine out of the oven and it looks and smells amazing! Have had it before and love it! Can’t wait to share at dinner. 🙂
Great! I hope you enjoy it Yvette! 🙂
my daughter made this cake for my 75th birthday. BEST ever, I loved the cake!
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.
Thanks for sharing, I hope that you enjoyed it!
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.
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!
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!
Chef Miller, I’m not a Paleo eater, but I love some Paleo recipes! I eat clean and healthy, including all food groups. 🙂
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.
Mandy, love this feedback! Thank you! The coconut cream is a fabulous addition!
This was our Thanksgiving dessert and it was way beyond a hit! It was super simple and amazingly good. Thanks for sharing it!
So glad you enjoyed it Kristine!!
I’ve made this recipe dozens of times! Everyone who ever tastes it loves it! As per an expecting mom’s request, I’m making this for a baby shower. I was wondering if you’ve ever tried to do two layers and how it turned out? P.S. I always use Trader Joe’s 72% Pound Plus bar with great success.
I just found this recipe and I have a feeling it may change my life for the better. One quick question. Will it freeze well?
Yes, it should freeze well. I would recommend thawing overnight in the refrigerator before serving.
Let’s just try it
This is very very yummuy!!! I got a big refreshment after taking it.Thankyou for this awesome recipe.
You are welcome! Glad you enjoyed it!
How many will this serve?
Easily 10-12. It’s very rich, so I cut it into small slices.