The Best Paleo Flourless Chocolate Cake

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

More Chocolate Recipes

Double Chocolate Gluten-Free Mug Cake

Easy Vegan No-Bake Cookies

Amazing Cool Whip Chocolate Pie with Hazelnuts

Healthier Chocolate Tiramisu

Decadent Flourless Chocolate Tahini Brownies

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