Moist, decadent, and impossibly easy to make, this flourless chocolate cake doesn’t use any refined wheat flour, but makes use of just a bit of low-carb coconut flour instead. Tastes and looks amazing topped with crunchy coconut flakes and fresh raspberries, and makes the perfect dessert for Christmas, the holidays or any special occasion! Gluten-free and dairy-free, but no one would care!
Chocolate Cake for Any Occasion
I don’t know about you, but when I think of special occasions, I think of chocolate.
From a creamy chocolate pudding, to homemade chocolate, to chocolate truffles, as long as chocolate’s involved, it’s always a good idea.
And of course, we have chocolate cake. There’s just something decadent, rich and so festive about a rich chocolate cake that is a great way to celebrate any thing – whether it’s Christmas, New Year’s, Valentine’s Day or birthdays.
Flourless, Gluten-Free and Dairy-Free
Slightly adapted from the King Arthur Flour recipe, this flourless chocolate cake recipe is possibly one of the easiest and delicious chocolate cakes you’ll ever make.
It’s flourless in the sense that it doesn’t use any refined flours (neither wheat flour nor refined gluten-free flours such as rice flour). Instead, it’s made with a base of high-fiber, low-carb coconut flour. Incredibly moist, absolutely decadent, and tastes so darn good topped with fresh berries and sprinkled with coconut chips. You’re definitely going to love it!
Best of all this delicious cake is both gluten-free and dairy-free, so even those who are Celiac or have gluten or lactose intolerances can still enjoy it!
Ingredients You’ll Need:
Ingredient Notes/Substitutions:
- Coconut Flour: We are not using any refined flour in this recipe, but we will use a bit of low-carb coconut flour (which is both grain-free and gluten-free) to absorb the moisture and give the cake body. I do not recommend you substituting coconut flour for other flours, as it works in very different ways from other flours.
- Coconut Oil: I prefer using refined coconut oil in my baking because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell).
- Cacao Powder: I used unsweetened cacao powder here since the recipe includes sugar for sweetening.
- Sugar: I used light brown sugar in this recipe, but feel free to use normal white sugar or dark brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).
- Vanilla Extract: This is to add a hint of vanilla to the cake. However, if you don’t like vanilla, or don’t have vanilla extract on hand, feel free to leave it out.
- Eggs:Â This recipe uses a total of 6 eggs, because we need them both as a binder for the ingredients, as well as to provide moisture since coconut flour naturally absorbs a lot of moisture. I have never tried this recipe without the eggs, so I don’t know how that would turn out.
- Toasted Coconut Chips: I like garnishing the cake with toasted coconut chips for a super crunchy texture.
Step by Step Instructions
1. Preheat and Line
Preheat oven to 350F (180C) and grease and line the base of an 8-inch round cake pan with parchment paper.
2. Sift
In a medium bowl, sift the coconut flour and baking powder together, and mix well to combine.
3. Stir
In a large bowl, melt the coconut oil and mix in the raw cacao powder, stirring until well blended.
4. Whisk Well
Whisk the sugar, vanilla extract, eggs, and salt into the coconut oil-cacao mixture and mix well.
5. Prepare the Batter
Add the coconut flour-baking powder mixture to the bowl with the wet ingredients and whisk very well until you get a smooth and homogeneous batter. Let the batter rest for 10 minutes to allow the coconut flour to absorb some of the moisture.
6. Bake
Transfer the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool Completely
Allow the flourless chocolate cake to cool completely in the pan for at least 30 minutes before removing (this is important as the cake with continuing cooking with the residual heat, and a cooled cake is also easier to slice).
8. Garnish and Enjoy
Garnish the flourless chocolate cake with coconut chips and fresh raspberries before slicing and enjoying.
Helpful Tips/Tricks:
- Bake a Loaf:Â If you would like to use this batter to make a chocolate loaf instead, simply pour in the batter into a greased and lined medium loaf pan. Bake it at 350F (180C) for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
- Bake Muffins: To make muffins, pour the batter into a lined muffin tin and bake at 350F (180C) for 20 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Recipe FAQs:
To store, wrap the flourless chocolate cake in plastic wrap or place it an airtight container and store in the refrigerator for up to 5 days.
To freeze, wrap the chocolate cake in plastic wrap or place it in a freezer-safe container and freeze for up to 3 months. Let the cake fully thaw overnight in the refrigerator before serving or eating.
Other Chocolate Recipes You’ll Love:
- 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
- Easy Homemade Chocolate (Gluten-Free, Vegan)
- Fudgy Chocolate Beetroot Cake (Gluten-Free, Vegan)
- Almond Coconut Chocolate Chunk Cookies (Gluten-Free)
- Easy Chocolate Truffles
Dessert Recipes to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintFlourless Chocolate Cake (Gluten-Free, Dairy-Free)
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Moist, decadent, and impossibly easy to make, this flourless chocolate cake doesn’t use any refined wheat flour, but makes use of just a bit of low-carb coconut flour instead. Tastes and looks amazing topped with crunchy coconut flakes and fresh raspberries, and makes the perfect dessert for Christmas, the holidays or any special occasion.. Gluten-free and dairy-free, but no one would care!
Ingredients
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 6 tablespoons coconut oil, melted
- 1/2 cup unsweetened cacao powder
- 3/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 large eggs
- Toasted coconut chips, for garnish, optional
- Fresh raspberries for accompanying, optional
Instructions
- Preheat and Line: Preheat oven to 350F (180C) and grease and line an 8-inch round cake pan with parchment paper.
- Sift: In a medium bowl, sift the coconut flour and baking powder together, and mix well to combine.
- Stir: In a large bowl, melt the coconut oil and mix in the raw cacao powder, stirring until well blended.
- Whisk Well: Whisk the sugar, vanilla extract, eggs, and salt into the coconut oil-cacao mixture and mix well.
- Prepare the Batter: Add the coconut flour-baking powder mixture to the bowl with the wet ingredients and whisk very well until you get a smooth and homogeneous batter. Let the batter rest for 10 minutes to allow the coconut flour to absorb some of the moisture.
- Bake: Transfer the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool Completely: Allow the cake to cool completely in the pan for at least 30 minutes before removing (this is important as the cake with continuing cooking with the residual heat, and a cooled cake is also easier to slice).
- Garnish and Enjoy! Slice the cake into pieces and garnish with toasted coconut chips and fresh raspberries.
Notes
Coconut Flour: We are not using any refined flour in this recipe, but we will use a bit of low-carb coconut flour (which is both grain-free and gluten-free) to absorb the moisture and give the cake body. I do not recommend you substituting coconut flour for other flours, as it works in very different ways from other flours.
Coconut Oil: I prefer using refined coconut oil in my baking because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell).
Cacao Powder: I used unsweetened cacao powder here since the recipe includes sugar for sweetening.
Sugar: I used light brown sugar in this recipe, but feel free to use normal white sugar or dark brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).
Vanilla Extract: This is to add a hint of vanilla to the cake. However, if you don’t like vanilla, or don’t have vanilla extract on hand, feel free to leave it out.
Eggs: This recipe uses a total of 6 eggs, because we need them both as a binder for the ingredients, as well as to provide moisture since coconut flour naturally absorbs a lot of moisture. I have never tried this recipe without the eggs, so I don’t know how that would turn out.
Toasted Coconut Chips: I like garnishing the cake with toasted coconut chips for a super crunchy texture.
Bake a Loaf/Muffins Instead: If you would like to use this batter to make a chocolate loaf or muffins instead, you definitely cane! Simply pour in the batter into a greased and lined medium loaf pan or regular muffin tin. For the loaf, bake it at 350F (180C) for 35 to 40 minutes until a toothpick inserted in the middle comes out clean. For muffins, bake at 350F (180C) for 20 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Storing/Freezing: To store, wrap the cake in plastic wrap or place it an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cake in plastic wrap or place it in a freezer-safe container and freeze for up to 3 months. Let the cake fully thaw overnight in the refrigerator before serving or eating.Â
Adapted from King Arthur Flour
This recipe was originally published in June 2019 but I’ve since updated it with clearer instructions and recipe notes.
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: flourless chocolate cake, gluten-free chocolate cake
Not sure if I did something wrong but didn’t love this. Was hoping for it to be a bit decadent.
★★★
Hi Donna, sorry to hear that you didn’t enjoy this. It’s a healthier chocolate cake, but still delicious in my opinion! perhaps it’s not as fudgy as you were hoping for. Thank you for letting me know how it went, though. Have a great week ahead!
Hello Felicia,
I have tried out this recipe previously based on your earlier post and was totally satisfied with its outcome – so moist and yummy! Thanks!
Your current update of your post with clearer instructions and recipe notes is definitely a plus for your reader. Well done Felicia!
Merry Christmas and blessings from all of us in SG
Mum
★★★★★
Hi mummy! Glad you love the chocolate cake. Will definitely miss you and the rest of the family in Singapore this Christmas and New Year’s..! Love you all very much mummy!
This sounds fun.
★★★★★