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 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.
Flourless Chocolate Cake
Equipment
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
I like this mouth watering recipe!
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!
Yes, it is, I will try!
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.