Paleo Flourless Chocolate Cake

*Adapted from Mastering the Art of Paleo Cooking


  • 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


  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


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