This Flourless Chocolate Cake has been in the works in the Pastured Test Kitchen for quite some time now. It started back several years ago when at my cousin’s birthday party in LA, she served this delicious flourless cake! Then there was another LA family get-together, and that cake was served again! Upon about the 3rd or 4th time I enjoyed this chocolatey delight, I had to ask for the recipe. She’s had it in her family for years, so when she gave it to me, I was beyond excited to modify it a bit to make it even more paleo-friendly!
The cake is a deep, decadent treat to make any party or dinner feel way more fancy pants but couldn’t be simpler to make! It’s dairy-free and nut-free but FULL of chocolatey flavor.
I used the Guittard semi-sweet baking chocolate but Enjoy Life or Eating Evolved would work as well! The flavor of the cake will likely change depending on which chocolate you choose, since they have different levels of sweetness.
Also, dusting the top with powdered sugar just makes it extra pretty – you can make your own powdered sugar by placing some maple sugar in a (clean) coffee grinder until powdered OR buy a brand that uses tapioca starch and not cornstarch. Both Trader Joe’e and Target’s Simply Balanced brands use tapioca!
After the cake cools, serve with whipped coconut cream, fresh berries or if you’re feeling extra indulgent, serve it a la mode with Vanilla Ice Cream.
Enjoy!
Flourless Chocolate Cake
Prep time
Cook time
Total time
Serves: 12
Ingredients
Chocolate Cake
Chocolate Cake
- 1 pound semisweet chocolate, chopped
- 1 pound semisweet chocolate, chopped
- 1 cup coconut oil, melted
- 1 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 7 large eggs, room temperature
- 7 large eggs, room temperature
- 1 cup maple sugar
- 1 cup maple sugar
- ¼ cup coffee liqeuer replacement
- ¼ cup coffee liqeuer replacement
- powdered sugar for dusting
- powdered sugar for dusting
Coffee Liqeuer Replacement
Coffee Liqeuer Replacement
- 2 tbsp instant espresso
- 2 tbsp instant espresso
- ¼ cup water
- ¼ cup water
- 2 tsp cocoa powder
Instructions
- Preheat oven to 350º.
- Grease a 9-inch springform pan with coconut oil. Line bottom with parchment paper. Make sure it's cinched closed!
- In a large saucepan over low heat, combine chocolate, butter, coffee mixture and vanilla until melted and smooth, stirring occasionally to prevent any burning.
- Once melted, remove from heat and set aside.
- While chocolate is cooling, beat eggs and 1 cup sugar in large bowl with an electric mixer until well combined about 5 minutes. Be careful not to over mix the egg mixture or the cake won't rise properly.
- Next, fold in ⅓ of the egg mixture into the chocolate mixture and combine well.
- Add in rest of egg mixture to chocolate and fold until no egg mixture is visible.
- Place pan on a baking sheet and poor mixture into pan. (ensures that if any spills out, it'll catch in the pan).
- Bake for 50-55 minutes, or until a tester comes out mostly clean (a couple moist crumbs are ok!)
- Remove for the oven and let cool for 5 minutes.
- Keep cake in the cake pan, and transfer to a cooling rack and cool an additional 5 minutes.
- Run a knife around the sides of the cake and remove the springform sides and cool completely.
- Once completely cooled, flip cake onto your cake plate and remove the bottom of the pan as well as the parchment round.
- Dust on powdered sugar all over the top of the cake.
- Serve with fresh berries, a warm berry compote or whipped cream!
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