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Homemade Flourless Chocolate Cake (Paleo) photo

Flourless Chocolate Cake (Paleo)

This Flourless Chocolate Cake is a decadent yet healthy treat! Rich chocolate flavor and simple ingredients make it a must-try dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 8 ounces unsweetened baking chocolate chopped into chunks
  • 1/2 cup unsweetened cocoa powder for that deep chocolate richness
  • 1 cup coconut oil providing moisture and a subtle coconut flavor
  • 1/2 teaspoon ground cinnamon adding warmth and depth to the flavor
  • 1/2 teaspoon sea salt enhancing the sweetness of the cake
  • 2 teaspoons pure vanilla extract for a lovely aromatic touch
  • 1 cup pure maple syrup serving as the natural sweetener
  • 6 large eggs binding everything together and adding richness

Equipment

  • Oven
  • Double Boiler or Microwave
  • Mixing bowls
  • Whisk or Electric Mixer
  • 9-inch round cake pan
  • Parchment paper

Method
 

Instructions:
  1. Step 1: Prepare Your Pan - Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal later.
  2. Step 2: Melt the Chocolate and Coconut Oil - In a double boiler or microwave, gently melt the 8 ounces of unsweetened baking chocolate and 1 cup of coconut oil together. Stir until smooth and fully combined. Allow it to cool slightly.
  3. Step 3: Mix Dry Ingredients - In a separate bowl, whisk together the 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of sea salt. Set aside.
  4. Step 4: Combine Wet Ingredients - In a large mixing bowl, combine the melted chocolate mixture with 1 cup of pure maple syrup, and 2 teaspoons of pure vanilla extract. Mix until well blended.
  5. Step 5: Add Eggs - Add the 6 large eggs, one at a time, to the wet mixture. Be sure to whisk well after each addition until the mixture is smooth and creamy.
  6. Step 6: Incorporate Dry Ingredients - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  7. Step 7: Pour and Bake - Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes. The cake should be set around the edges but slightly soft in the center.
  8. Step 8: Cool and Serve - Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with cocoa powder or top with fresh berries if desired.

Notes

  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate it for up to a week.
  • Freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months.