Slice of Cake on a plate with a bite on a fork
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Flourless Chocolate Cake

Flip the cake back over so the top of the cake is facing upright and slice and serve with whipped coconut cream, vanilla yogurt of whipped cream and berries of your choice.
Prep Time15 mins
Cook Time50 mins
Resting Time5 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
Servings: 12 servings
Calories: 79kcal

Ingredients

  • 6 egg yolks
  • 1/4 cup maple sugar
  • 1/8 cup yacon syrup
  • 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. 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. 
  • 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. 
  • Slowly add coconut milk, brewed coffee, and vanilla into the egg yolks mixture and beat until well combined. Add in half of the cocoa into the egg yolks until well combined. 
  • Add half of the cocoa into the egg yolks mixture until well combined. 
  • 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. 
  • 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 cake pan into the center of the oven and bake 20 minutes. 
  • Reduce the heat to 300 F and bake 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.