Flourless Chocolate Cake – Eating Bird Food

This flourless chocolate cake is rich, fudgy and incredibly easy to make. It’s the perfect dessert for any occasion and absolutely delicious when topped with fresh berries and a sprinkle of powdered sugar.

If you are a chocolate lover like me you are going to fall in love with this flourless cake recipe! It’s rich, decadent and uber-chocolatey!

Traditional flourless chocolate cake is made with butter, granulated sugar and semi-sweet chocolate chips, but I decided to swap a few ingredients to make it a touch healthier. I swapped the butter for coconut oil, white sugar for coconut sugar and semi-sweet chocolate chips for Lily’s chocolate chips, which are low in sugar and calories.

Why You’ll Love This Recipe

• It’s totally flourless so it’s also gluten-free + grain-free.
• It’s rich and fudgy… the best kind of chocolate cake!
• All you need are 8 simple ingredients (not including the toppings) that you probably already have in your pantry!
• It’s simple enough to make for a weeknight dessert, but also fancy enough to be served for special occasions like birthdays, Valentine’s Day, Passover or really any holiday.

Ingredients Needed

• dark chocolate chips – for the cake and chocolate ganache. I like using Lily’s dark chocolate chips because they are low in calories and sugar, but you can use whatever chocolate chips you have on hand. A chopped up chocolate bar also works here.
• coconut oil – helps keep the cake moist! Make sure you measure it in its solidified state. If you don’t have coconut oil, butter would be a good substitute.
• coconut sugar – for the sweetener we’re using coconut sugar instead of white sugar. That said, you can definitely use cane sugar or granulated sugar if that’s what you have on hand. I don’t recommend swapping the coconut sugar for a liquid sweetener like maple syrup or honey. It would likely result in a different texture.
• salt – just a pinch.
• vanilla extract – a great flavor enhancer!
• eggs – helps the cake to rise and to add structure since we’re not using flour.
• cocoa powder – make sure you’re using unsweetened cocoa powder. Raw cacao powder works as well.
• chocolate ganache – we’re whisking together melted chocolate chips with almond milk to create a rich chocolate topping to spread over the cake because you can never have too much chocolate, am I right?
• optional toppings – a sprinkle of powdered sugar and fresh raspberries. The combo of chocolate and fresh raspberries is SO good!

How to Make Flourless Chocolate Cake

Step 1: Preheat your oven to 375°F and grease an 8-inch cake pan or 8-inch springform pan.

Step 2: Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until fully melted. Alternatively, you can melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second increments, stirring in between until the chocolate has melted.

Step 3: Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine. Then whisk in your eggs and gently add cocoa powder and stir to combine.

Step 4: Pour chocolate mixture into greased pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 5: Let cake cool for 10-15 minutes before removing from pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.

Step 6: While cake is cooling, make chocolate ganache by adding chocolate chips to a microwave-safe bowl. Melt chocolate chips in the microwave using 30-second increments and stir between each. It shouldn’t take more than 90 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cake once it’s cooled and spread to cover. Sprinkle with powdered sugar and serve with fresh berries, if desired.

Recipe Notes

• Don’t over mix the batter! It could result in a cake that’s dry/crumbly.
• When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. Don’t try to flip it back over, otherwise it’ll likely break… the bottom of the cake will now be the top of the cake! Let it cool completely before serving.
• Make sure to grease your cake pan with nonstick cooking spray and/or line the pan with parchment paper so it doesn’t stick to the pan.

Frequently Asked Questions

How to Serve Flourless Chocolate Cake

I like serving this flourless chocolate cake with a dusting of powdered sugar and fresh raspberries. It would also be delicious topped with whipped cream, coconut whipped cream or with a scoop of ice cream like this banana ice cream or chocolate banana ice cream. You can’t go wrong with a scoop of good old-fashioned vanilla ice cream either.

How to Store Leftovers

Store any leftover cake covered in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. I haven’t tried freezing this cake, but I would imagine it would freeze just fine (up to 3 months) with or without the chocolate ganache.

pro tip!
If your cake has berries on top I would remove those before storing so your cake doesn't end up getting soggy. 

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Be sure to check out my full collection of dessert recipes here on EBF!