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slice of dense chocolate cake on a white plate with a whipped cream and mint garnish

Paleo Flourless Chocolate Cake

*Adapted from Mastering the Art of Paleo Cooking
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16
Calories 333kcal
Author Amee


  • 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 tablespoon water
  • ¼ teaspoon sea salt
  • 6 whole eggs
  • 2 teaspoon good quality vanilla extract


  • 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


  • 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.


Calories: 333kcal | Carbohydrates: 30g | Protein: 3g | Fat: 25g