Healthier Flourless Chocolate Cake

This is my kinda cake.

Rich and totally indulgent.

It’s the kind of cake you can bring to a party, and no one would be able to tell that you’ve upgraded the ingredients!

While it’s definitely still on the decadent side of things, this fudge-y treat is properly combined, and free of refined flours and sugars. With only five ingredients, it’s also quick and easy to prepare!

A definite perk when a chocolate-craving strikes.

Healthier Flourless Chocolate Cake (refined-sugar-free)
makes one 8-inch cake

adapted from this recipe

Ingredients:

4 oz. unsweetened baking chocolate
3 whole eggs
1/2 cup grass-fed butter, or coconut oil
1/4 cup cocoa powder
3/4 cup honey

Directions:

Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter.

Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)

Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms. Pour the batter into the greased pan, and smooth the top with a spatula.

Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.

I recommend cutting and serving small slices… this cake is RICH! (A little goes a long way…)

This cake should keep for up to a week… if you don’t eat it all before then.

4.9 from 22 reviews
Healthier Flourless Chocolate Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A rich, fudge-like cake sure to satisfy any chocolate cravings.
Ingredients
  • 4 oz. unsweetened baking chocolate
  • 3 whole eggs
  • ½ cup grass-fed butter, or coconut oil
  • ¼ cup cocoa powder
  • ¾ cup honey
Instructions
  1. Preheat the oven to 375F, and grease an 8" spring-form pan generously with coconut oil or butter.
  2. Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)
  3. Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.
  4. Pour the batter into the greased pan, and smooth the top with a spatula.
  5. Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.
Notes
This makes a less-sweet, dark chocolate cake. If you'd like it to be a little sweeter, I'd recommend using 70% dark chocolate instead of the unsweetened baking chocolate. ©Detoxinista.com

Hope you enjoy it!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

171 thoughts on “Healthier Flourless Chocolate Cake

  1. Sangeeta

    Hi Megan,

    Thank you for recipe will try it tonight for my husband’s bday 😀 hope it turns out as good as urs or half as good. any tips for the first time experiment? can i add olive oil instead of coconut oil?

    Reply
    1. Megan Post author

      I think olive oil has a pretty strong flavor, so you might be able to taste it in this cake. I prefer to stick to coconut oil or real butter, as they both help the cake solidify when it cools, too.

      Reply
      1. Sangeeta

        Ok I tried it last night. N it turned out just amazing. I add butter and olive oil so there is no taste of it in the cake. Thank you so much for the recipe my husband thinks it’s a masterpiece and I couldn’t agree more 🙂

        Reply
    1. Rachelle

      Tried it with choc chips last night, turned out very good, but definetly buying some bakers chocolate to try for next time. Also, unfortunently I burnt it a bit. And it had been in for 26 min. ( I set the timer for 22, but was in the middle of putting daughter to bed so I couldn’t run out and grab it, lol ) even so, it was very hard to stop eating! Very good!

      Reply
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  9. Mandi

    Wow!! Just made this, but tweaked it to suit my tastes after reading a few comments. I used Old Gold 70% Dark Chocolate, 1/4 cup of coconut oil, 1/4 cup of homemade sugar-free apple sauce, 1/4 cup of maple syrup and 1/4 cup of Natvia. I divided the batter into 3 mini round springform tins (10cm diameter). My hubby and I ate 1 mini cake between us still warm for dessert, and the other 2 are in the freezer. Tastes sooooo good!! Next time I’m going to use Lindt 85% Dark Chocolate and 1/4tsp of vanilla stevia as a bit of extra flavour and sweetness, maybe add a few fresh mint leaves. So nice to have a cake that’s healthy!!

    Reply
  10. Amanda

    This recipe is a hit! I have made it multiple times as cupcakes for pot lucks and birthdays and everyone loves it.I whip the eggs first then add the ingredients. I added 1/4tsp of baking soda to fluff it. Finish with a light dusting of icing sugar for presentation.

    Reply
  11. Taylorli

    Used myfitness app to determine nutritional value. Following the recipie exactly, below are the details per thin slice:(1/16 of the cake)
    Calories: 171
    Fat: 10.5
    Cholesterol: 35
    Sodium: 38.5
    Potassium: 20.7
    Carbs: 10.5
    Protein: 2.9
    Iron: 7.1

    Reply
  12. Brianne

    I made this for my birthday. Followed the recipe to the T and within 10 minutes the whole top of the cake was a burnt black mess!! I was so sad. Any thoughts as to why?? It seems the honey just burned like crazy. I want to try again. I love all of your other recipes I have tried!!

    Reply
  13. Linda

    I will try substituting applesauce as you suggested for the butter or coconut oil. Way too much bad fat in coconut oil! I will let you know in a week how it turns out.

    Reply
  14. Lourdes

    Hi!
    Im making this cake tonite, will use coconut sugar instead of honey, but Id like to make it sugar free, anybody knows how much stevia? liquid or powder? I have no experience baking with stevia.
    thank you!
    Lourdes

    Reply
    1. Lourdes

      Thank for the advice! U sully i use honey, maple or coconut sugar, but when im cutting on sugar and still want to have a sweet treat I thin stevia is tyne best option out there. I have baked with it following a recipe but for this one I have no clue and wouldn’t like to mess it up…

      Reply
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  16. Val

    I tried this with flax eggs since I am allergic to all things eggs, and it came out so gooey. It tasted good but gooey. I also used my own homemade coconut sugar syrup in the place for honey because it won’t raise my blood sugar like honey does. Anyway, that could be also why this was so super gooey! I think next I will try different baking egg alternatives and less coconut syrup or replace with maple syrup. Whenever I use coconut oil for baking I also get a lot of it that doesn’t cook in and just liquefies on the top. Any idea why?

    Reply
  17. Britt

    I made this for Thanksgiving, it was incredible! I want to make it for Christmas, do you think it would be okay to add some peppermint extract? If so, how much would you suggest? Thanks!

    Reply
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  19. Kate

    Can I substitute applesauce for the honey> Should it be the 1:1 ratio? Also, what’s the calories count?
    Thanks,
    Kate.

    Reply
  20. Sasha

    Hi megan all your recipes are amazing . But i prefere to use cacao or cocoa its healthier i believe than chocolate ? Can i substitue ? And what is the ratio ? Thanks a lot

    Reply
  21. Anika

    Hi I have a few questions and would love if u could let me know what u think:-

    1. can I add coffee to give the cake a coffee-ish flavour.
    2. And if so would I need to replace the cocoa powder with coffe
    3. and does coffee flavour enhance or reduce or stay the same after baking
    4. Finally should I use instant coffee or Brewed coffee

    Thanks in advance 🙂

    Reply
      1. Emily

        I have made this a couple of times… the recipe seems pretty versatile. I’ve added crushed cacao nibs each time and plum butter once, cinnamon and cayenne once and natural peanut butter. The peanut butter one turned out more like a giant cookie than a cake but I think it was because I put more cacao nibs in. Next time I think I’ll substitute the cocoa powder for crushed cacao nibs. My goal is to make this into a breakfast cake of sorts lol… individually each of the ingredients could technically be part of a breakfast food right? 🙂

        Reply
  22. Sasha

    Hi Megan

    Can I use cacao butter instead of grass feb butter I can’t find it and I think that coconut oil will have a more coconut pronounced taste

    Please can u let me know

    Thanks a lotttt

    Reply
  23. Sara

    Soo my SO and I just tried making this tonight. Added all the ingredients, whisked them together well…but it came out with scrambled egg bits throughout the cake. Do you need to have an electric mixer to make this work? Or separate the whites and yolks and beat them before mixing in? helpppp meeee

    The cake bits around the egg were super tasty, though.

    Reply
    1. Nancy

      when adding the hot melted chocolate to the cocoa, honey and eggs..you have to add very little and whisk at the same time. Pretty much let it stream slowly into the egg mixture and slowly incorporate otherwise just pouring the hot chocolate into the egg mixture will make scrambled eggs. It’s called tempering. There are many youtube videos that can show you how to temper. good luck!

      Reply
  24. Just Me

    I just made this. I used 4 eggs (instead of 3) & used pure maple syrup instead of honey. DELISH!!! The extra egg makes the cake rise more.

    Reply
  25. Mary

    I just made this. It’s delicious. It tastes like brownies. I’m making this for our thanksgiving dinner too. I think I’m going to add some chocolate chips though and will use 70% dark chocolate instead for everyone’s liking.

    Reply
  26. Nan

    Thank you for a great recipe. It is a Father’s day here in Thailand today and my dad is a diabetic so I was searching for a cake recipe with no flour and no sugar dessert and your blog came up at the top of the page so I gave it a try. I halved the recipe and use Frey’s dark chocolate because it’s all I have. I substituted honey with maple syrup (I only use 50 g. of it) with 5 drops of vanilla stevia and topped with macadamia nuts. The result comes out so great. Love the richness and the texture. This is a keeper and I will sure make a full recipe next time. Thank you!!!!

    Reply
  27. Gabriella

    I have been on an all natural, organic, non-GMO diet but LOVE chocolate. So in an attempt to be able to enjoy my favorite things i made this cake and it was AMAZING. My family loved it, even chose to eat it over a whole foods cheesecake (which is delicious). Super easy and quick to make.

    Reply
  28. Amara

    I love love love this recipe! I’ve made it 4 times so far with coconut oil. What I love even more is after making the cake I make little balls out of it, put in freezer till cold, then roll in melted dark chocolate. I then keep the little bites in the freezer for a little treat.

    Reply
  29. Theresa

    I never had a flourless cake before. I made this today and I like it! Next time I will try it with espresso powder!!

    Reply
  30. Sheila

    This truly is a keeper of a recipe. I use coconut oil and maple syrup. It’s a pretty simpe and resilient recipe; lesser experienced cooks need to be reminded to let the chocolate cool a little before whisking with eggs to avoid the scrambled egg effect. My VERY health conscious daughter devours this cake, as does pretty much anyone who gets introduced to it. It’s delicious with a cashew cream drizzled on top!!

    Reply
  31. Joyce Bailey

    Very strong chocolate taste…and I love chocolate Next time I will omit the cocoa powder and add some stevia. Delicious!

    Reply
  32. Sharon

    Subbed out a quarter of the sweetener with stevia. I’m happy with it but want it for low carb company, doesn’t meet my standards, has that stevia aftertaste. I’m sure it’s best with full sugar. The texture is to die for, very chocolatey and smooth. Will keep this recipe. Want to try those dipped balls as suggested by someone, that sounds heavenly, like a truffle.

    Reply
  33. Carol wade

    We made this cake in an effort to have a low sugar dessert. It was so bitter that we had to cover it in ice cream and hot fudge

    Reply
  34. tara

    Hi! I just made this for thanksgiving for my Gluten free family. It was great! I did end up using 4 eggs, 1/3 cup honey and 1/3 cup maple syrup but the rest of the recipe was the same. I will be making this again! Thanks!!

    Reply
  35. Kate

    We love this cake! I’ve topped it with a peanut butter “mousse” (whipped heavy cream, natural peanut butter, maple syrup) and it is sooooo good!!! I’m going to try it with peppermint extract next.

    I did realize that I’ve been making it with 8oz of baking chocolate instead of 4, but I love it so much I’m afraid to try it the proper way!

    Reply
  36. Yecca

    I made this with coconut sugar instead, I just melted it with the butter and chocolate, then slowly added the eggs. I didn’t have cocoa powder so didn’t use that, but added a handful of frozen cherries into the batter to make it a little different! YUMMM!

    Reply

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