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You are here: Home / Desserts / Flourless Chocolate Cake

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Flourless Chocolate Cake

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Flourless Chocolate Cake is a sweet and tasty end to any meal. In fact, this chocolate cake is so decadent, moist, and almost sinful. Not to mention, it’s a breeze to make. Any chocoholics dream come true. One melt-in-your-mouth bite and you will be hooked to this cake. Unbelievably, this cake is also dairy-free. Looking for a way to pump up the chocolate flavor? Add a little brewed coffee to your chocolate baked goods to amplify the chocolate flavor. Needless to say, this cake is a fudgy treat that will melt in your mouth.Flourless Chocolate Cake with fresh fruit on top on a white plate.

Flourless Chocolate Cake Notes:

Needless to say, Yacon Syrup can be found on Amazon and is my new favorite refined sugar-free sweetener. Have you heard about this ingredient? If not, I highly suggest you research this product. Or read my blog post on Yacon Syrup Information. In all honesty, this cake is so good with fresh fruit and a little coconut whipped cream or a little caramel sauce. In conclusion, my favorite way to enjoy this cake is to top it with a little Dairy-Free Espresso Caramel Sauce.

All in all, this is an incredibly decadent dessert for anyone whether gluten-free, grain-free, or dairy-free, a perfect celiac recipe. In summary, if you like chocolate cake you are going to want to give this recipe a try.

Flourless Chocolate Cake

Ingredients

  • 6 egg yolks
  • 1/4 cup maple sugar
  • 1/8 cup monk fruit sweetener
  • 1/8 cup dark brewed coffee
  • 1 tsp vanilla
  • 1/2 cup cocoa
  • 6 egg whites
  • 1/8 cup yacon syrup
  • 1/4 cup coconut milk

Directions:

Preheat oven to 350 F. Grease the bottom of a 9-inch cake pan. Most importantly, line a 9-inch cake pan with parchment paper on the bottom and sides and then grease the top of the parchment paper.

Egg Yolk Directions:

Separate the eggs into two large bowls one for egg whites and one for egg yolks. Whip egg yolks with maple sugar and Yacon Syrup until the mixture is full, voluminous, and beginning to recede slightly. Finally, slowly add coconut milk, brewed coffee, and vanilla into the egg yolk mixture and beat until well combined. Add half of the cocoa into the egg yolk mixture until well combined. Finally, add in the remaining cocoa until well blended.

Egg Whites Directions:

Next, beat egg whites until frothy while slowly adding in the Yacon Syrup. Continue until stiff peaks are formed. Lastly, fold the egg whites into the mixture with cocoa. Using a spatula scrape out the batter into your cake pan. Tap the bottom of the pan on the counter slightly making sure there are no air pockets in the batter. Place the cake pan into the center of the oven and bake for 20 minutes. Reduce the heat to 300 F and bake for an additional 30 minutes.

Check with a toothpick to make sure the center is cooked and the toothpick comes out clean. Remove the cake from the oven and allow the cake to cool for approximately 5 minutes or so. Lastly, flip the cake out onto a cooling rack. Allow the cake to cool before removing the parchment paper from the bottom and the sides.

Serving Suggestions:

Place a plate on top of the cake while holding onto the cooling rack. Gently flip the cake over so that the cake is now on the cooling rack. Slice and serve with whipped coconut cream, vanilla yogurt or whipped cream, and berries of your choice. Shake a little powdered monk fruit over the top to create a snow effect.Close up of a slice of Flourless chocolate cake with whipped coconut cream and fresh berries with a sprig of mint.

 

A picture of the Flourless Chocolate cake decorated with fresh berries
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5 from 1 vote

Flourless Chocolate Cake

Flourless Chocolate Cake Recipe chocolatey, fudgy and dense decadent dessert. Melts in your mouth. A chocoholics favorite sweet treat.
Course Dessert
Cuisine American
Keyword Birthday Cake, Cassava Flour, Cassava Flour Recipe, Chocolate, Chocolate Cake, Dairy Free Flourless Chocolate Cake Recipe, Flourless Chocolate Cake, Flourless Chocolate Cake Recipe, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, Gluten-Free Flourless Chocolate Cake, Grain Free Recipe, Grain-Free, Keto, Keto Recipe, Low Carb Recipe, Low Carb Recipes, Low Fat, Monk Fruit Sweetener, No Wheat, No Wheat No Problem, Paleo Recipe, Recipe For Dairy-Free Flourless Chocolate Cake, Recipe For Flourless Chocolate Cake, Refined Sugar-Free Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 79kcal
Author LaRena Fry

Equipment

1 8-inch cake pan
1 " class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons
1 " class="wprm-recipe-equipment-link" target="_blank">mixing bowls
1 " class="wprm-recipe-equipment-link" target="_blank">Spatula
1 Electric Mixer

Ingredients

  • 6 egg yolks
  • 1/4 cup maple sugar
  • 1/8 cup monk fruit
  • 1/4 cup canned full fat coconut milk
  • 1/8 cup dark brewed coffee
  • 1 tsp vanilla
  • 1/2 cup cocoa
  • 6 egg whites
  • 1/8 cup yacon syrup

Instructions

  • Preheat oven to 350 F. 
  • Grease the bottom of a 9-inch cake pan.
  • Separate the eggs into two large bowls one for egg whites and one for egg yolks. 
  • Whip egg yolks with maple sugar and Yacon Syrup until mixture is full, voluminous, and beginning to recede slightly. 
    6 egg yolks, 1/4 cup maple sugar, 1/8 cup monk fruit
  • Slowly add coconut milk, brewed coffee, and vanilla into the egg yolks mixture and beat until well combined.
    1/4 cup canned full fat coconut milk, 1/8 cup dark brewed coffee, 1 tsp vanilla
  • Add half of the cocoa into the egg yolks until well combined.
    1/2 cup cocoa
  • Finally, add in the remaining cocoa until well blended. 
  • Next, beat egg whites until frothy slowly add in the Yacon Syrup beat until stiff peaks are formed. 
    6 egg whites, 1/8 cup yacon syrup
  • Lastly, fold the egg whites into the mixture with cocoa. 
    6 egg yolks
  • Using a spatula scrape out the batter into your cake pan.
  • Tap the bottom of the pan on the counter slightly making sure there are no air pockets in the batter.
  • Place cake pan into the center of the oven and bake 20 minutes. 
  • Reduce the heat to 300 F and bake for an additional 30 minutes. 
  • Check with a toothpick to make sure the center is cooked and the toothpick comes out clean.
  • Remove cake from the oven and allow the cake to cool approximately 5 minutes or cool to the touch.
  • Flip cake out onto a cooling rack. 
  • Allow the cake to cool before removing the parchment paper from the bottom and the sides. 
  • Place a plate on top of the cake while holding onto the cooling rack gently flip the cake over so that the cake is now on the cooling rack. 
  • Slice and serve with whipped coconut cream, vanilla yogurt or whipped cream and berries of your choice.

Can also dust the cake and any toppings with powdered monk fruit sweetener for recipe see my blog.

    Notes

    Nutrition Facts
    Servings 12.0
    Amount Per Serving
    Calories 79
    % Daily Value *
    Total Fat 3 g 4 %
    Saturated Fat 1 g 6 %
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 92 mg 31 %
    Sodium 90 mg 4 %
    Potassium 64 mg 2 %
    Total Carbohydrate 4 g 2 %
    Dietary Fiber 1 g 5 %
    Sugars 4 g  
    Protein 4 g 8 %
    Vitamin A 3 %
    Vitamin C 0 %
    Calcium 2 %
    Iron 4 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
     
     

    Nutrition

    Serving: 12servings | Calories: 79kcal | Carbohydrates: 4g | Protein: 4g
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    Top: Close up of a slice of Flourless chocolate cake with whipped coconut cream and fresh berries with a sprig of mint. Bottom picture of the cake decorated with freshe berries.

     

     

     

     

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    6 Comments

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    Comments

    1. sunipukadiyil says

      February 18, 2019 at 9:52 pm

      I like this mouth watering recipe!

      Reply
      • LaRena’s Corner says

        February 18, 2019 at 10:52 pm

        Thank you so much for the kind words. It is delicious, low cal and low carb. It’s a win on all sides. Have a wonderful and blessed day!

        Reply
        • sunipukadiyil says

          February 19, 2019 at 8:20 am

          Yes, it is, I will try!

    2. Kevin Foodie says

      March 3, 2021 at 4:51 am

      5 stars
      I am surprised that yoy did not use any form of gluten-free flour. Those who follow a gluten free diet will love this. Not a big fan if chocolate, but this love the presentation. Very appealing.

      Reply

    Trackbacks

    1. Keto Blackberry Balsamic Chicken Recipe is a juicy and sweet dinner dish. says:
      March 2, 2019 at 10:30 pm

      […] Flourless Chocolate Cake is the perfect ending to this […]

      Reply
    2. Yacon Syrup Information answering questions where is it from and etc. says:
      April 1, 2019 at 9:14 am

      […] Flourless Chocolate Cake […]

      Reply

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