Flourless Chocolate Cake Recipe
Flourless chocolate cake recipe. Paleo and dairy free fudgey chocolate cake with a thick layer of chocolate frosting. This easy chocolate cake will win hearts over and make you go back for seconds.
You guys already know how serious I am about my chocolate cakes, but what’s even better than chocolate cake?
… Flourless chocolate cake with a big ol’ fat layer of chocolate frosting!
This cake is coming into our lives at just the right time- right before Valentine’s Day.
I am convinced, the only way to say I love you is: a big slice of homemade chocolate cake. 🙂
I went to bed in a snow storm and woke up in a snow storm.
Currently, there are two more feet of snow piling up in front of all the windows.
As long as I can still see out and there is enough lights for photos, then we are all good.
Stuck in the middle of a snow storm is a perfect excuse to cook though!
I’ve been making some new favorites today; including, this flourless chocolate cake recipe and some epic cashew chicken that is coming your way very soon!
With the increase of chocolate cravings happening this time of year, it’s important to make the right chocolate dessert decision.
Credentials for such perfect chocolate dessert might include:
A dense and fudgey chocolate cake made with more chocolate than your little heart can handle in one sitting.
More and more chocolate than you can ever imagine all piled up in one decadent layer of chocolate frosting-glazy-thing.
And of course, since we are going for perfection here, minimal and real ingredients are a must!
Get ready to win over some serious hearts with this chocolate cake people!
Let the chocolating begin.
- 1 cup chocolate chips
- 1/2 cup butter
- 3/4 cup coconut sugar
- 3 large eggs
- 1/2 cup cocoa powder
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup chocolate chips
- 1/2 cup full fat canned coconut milk
- to taste maple syrup optional- if the frosting is too bitter for your taste
| Info |
| Cook Time | 30 minutes |
| Prep Time | 10 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Cake
Glaze
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- Preheat oven to 375F. Line the bottom of an 8" spring form cake pan with parchment paper.
- In a saucepan, melt butter (or coconut oil) over medium heat then add chocolate chips, remove from heat, and stir until completely smooth.
- Add rest of ingredients for cake and whisk until smooth.
- Pour batter into the cake pan and bake on 375F for 30 minutes, then cool.
- For the frosting, heat coconut milk over medium heat. Once simmering, remove from heat, add chocolate chips, and stir until melted and combined. Whisk until completely smooth, then pour over the cake and chill until it reaches desired consistency (about 1-2 hours in the freezer).
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Nutrition Facts
Flourless Chocolate Cake Recipe
Amount Per Serving
Calories 383
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 14g
70%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 68mg
23%
Sodium 99mg
4%
Potassium 184mg
5%
Total Carbohydrates 46g
15%
Dietary Fiber 6g
24%
Sugars 33g
Protein 7g
14%
Vitamin A
6%
Calcium
1%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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65Comments
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Could you use sugar free chocolate chips to make it work for KETO?
Hmmm, not sure how it would work out. You totally could if you add a keto sweetener in place of the coconut sugar as well.
How many slices make up the calories/carbs listed, please? servings per cake in other words. Is it 12 slices at 46 grams of carbs, and 33 grams of sugar per slice? That is not all that good for a paleo cake???
Hi Tina, yes- it’s 12 slices in the cake and each slice is a serving.
🤤 drooling, this looks amazing. I finally found my valentines dessert! I’m going to load it up with strawberries, blueberries, & raspberries. Thanks!
Yay! Enjoy Carrie!
Can’t wait to try this! Thank you. I’m a chocolate lover and always looking for GF and DF chocolate desserts.
Enjoy!
Can’t wait to try this recipe!! Yummy 😋 I may add fresh strawberries on top too!!
Love that idea Renee! Enjoy 🙂
What is the serving size for the nutritional information?
Hi Sarah, it’s 1 slice out of 12.
What would be a good substitute for the coconut sugar? It’s not an ingredient I use regularly. Would bad ol’ white sugar work?
Hi Kathryn, yes- regular sugar works great too! Enjoy 🙂
Looks amazing! What kind of butter do you use?
Hi Katerina, I use organic butter- it just depends on what I have in my fridge. 🙂
Love the recipe can you please provide the substitute for eggs please
Hi TJ, I haven’t tried this with an egg sub, so I don’t know for sure how it would work out, but I think a flax egg is the best bet! Enjoy 🙂
If replacing butter with coconut oil, how much should you use?
Hi Dee, I would do half coconut oil and half palm oil to get the best sub for butter. 🙂
Can you sub 1:1 coconut oil for butter ?
Yes, that should work well.
Hi
Can use something else instead of chocolate chip
Hi Edita, you can use a chocolate bar. 🙂
To clarify do you use the solid white stuff after you refegeriate a full fat can of coconut milk or the liquid coconut milk from a unrefrigerated can for the frosting?
Hi Asha, I shake the can and use a mix of both in it’s liquid form.
Is it okay to use vegan butter (such as earth balance or Miyoko’s) instead normal butter?
Hi Jillian, that should work, but I have never baked with vegan butter before, so I cannot say for sure about how it will turn out/if it will be the same.
I don’t have that kind of baking pan… can I use a normal round pan? And just put a knife around the tin to get the cake out when it’s done? thanks!!
Yes, that will work Kelsey. 🙂
Hi!
After made the cake should I keep it in a cool place, in the fridge or can I take it out at room temperature?
Hi Arianna, I store it in the freezer or fridge.
Hey Kaylie , thank you for this gorgeous recipe 😻
Im definitely going to try it since Im getting into gluten free baking . I just have a question about the chocolate chips, are they sweet? Semi sweet? What kind exactly .. Thank you so so much and will definitely let you know once I make it 💕💕💕
Hi Fatima, I use a dairy free semi sweet chocolate chip. 🙂
Could this be made into a stacked/layered cake?
Hi Kate, you probably could, but it wouldn’t work the same.. I wouldn’t really suggest it.
Hi Kaylie,
I love this recipe! Thanks for the recipe!
I’m planning on making it again for a friend, but she’s vegan. I was wondering if you know how to substitute the eggs. I tried replacing them with appleasauce, but I may have used the wrong proportions. I read on another blog that 1 egg equals 4 tablespoons of applesauce. It was too watery at the end and didn’t bake well. Do you have any suggestions? Thanks!
Hi Juliana, I love that idea! Maybe try a flax egg?
Hi Kaylie,
I’m planing to make this cake for my b-day so I would assume that it have to be a bit bigger:) You have provided the size\ingredients adjustment and I have a question if I lets say wnat to have 16-20 pieces what should be the size of the backing pan.
I have one more question can I substitute the coconut sugar with honey for more refine sugars free variant.
Thank you in advance, and thank you for thinking about all of us chocolate lovers
Aleksandra
Hi Aleksandra, I haven’t tried baking this cake in larger pans, so I’m not exactly sure- I might just double the recipe and make it in two pans. 🙂
Thank you Kaylie. I’ve made the cake in 24cm pan for 18 pieces used coconut oil instead of butter and the only thing that I can say is its absolutely chocolate cake everybody, especially dark chocolate lover like me, crave for. Thank you for this pleasure
Kaylie,
Do you have a good tip for removing the parchment paper from the cake after baking? I noticed your photo did not have any. I do have a silicone round that fits into my springform pan but even that is difficult to remove without breaking the cake. Thoughts? Thanks.
Hi Susie, good question- I just slide a spatula or knife between the parchment and the pan to pull it out of the cake pan. 🙂
I recently made this and it was incredible! Since then, I have to remove eggs from my diet. I noticed in the comments a few folks asking about egg replacement. I’m wondering if there’s any results for the flax egg? Thank you!
Can I make this the night before and just keep it in the fridge? I won’t have time the day of to make this but since I’ve gone paleo I can’t make my old recipe and really would love to make this!
Hi Brooke, that should work, but I haven’t tried it myself to be sure. I don’t see why it wouldn’t work. 🙂
Oh man I think I could eat my computer screen right now that looks so good. Thanks for sharing, I’ll be making this cake soon!
Thank you!
I was worried about my dessert options this past Thanksgiving, so I decided to make this recipe. And OMG. Everybody at the house party loved it. I loved it too. It’s so chocolate-y and dense, perfect for a chocaholic like me. I thought I would never have a good chocolate cake again after starting paleo. Thank you for the amazing recipe!!
Thank you so much Loryn! So glad everyone enjoyed it!
I made this cake but my butter separated from the rest of the cake while it was baking. I was wondering if that has happened to anyone else? And if not why it happened/how to prevent it.
OMG! This is so similar to the one I buy from Paris hotel in Las Vegas. It is so decadent and delicious.
Thank you Minerva!
Can i use honey instead of coconut sugar?! And how many cups to have similar results texture.
Hi Dora, I haven”t tried that and I’m thinking it will work- you just might have to add some extra coconut flour is it’s too liquidy.
Hi Kaylie! Does it work with an 9” pan?
Hi Daniela, that will work- it will just be a little bit thinner, but will still work!
Do you put the frosting on as soon as the cake comes out of the oven or do you let the cake cool and then do the frosting and then cool again in the fridge?
Hi Amber,
I always let the cake fully cool before frosting. This will help keep the frosting from sliding around. Keeping it either in the fridge or room temperature will keep the frosting from melting before serving. I hope you enjoy!
Hi kaylie, i loved the recipe!! My aunt makes a lot of gluten free meals and treats so for her birthday I decided to make this outstanding cake for her :).
I was really nervous and worried it wouldn’t turn out as good due to me “never making a gluten free dessert! “… but it turned out that she not only loved it but that the rest of my family who never eats gluten free treats actually ended up loving it all so!!. Quote “ my cousin”
( Connor Parkin South) “ it tastes like it would buying from a fancy hotel or restaurant!”. 🙂
Hi Jordan,
I’m so happy to hear that everyone loved the cake! Thank you for sharing 🙂
How long do you think it should bake for cupcakes instead of a cake?
Hey Wendy,
I would start with putting the cupcakes in for 15 minuets. Check with a toothpick and then bake in 5 minuet increments until the toothpick comes out clean. I hope this helps!
These recipes look delicious !
Hi Linda,
Thank you! 🙂