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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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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 that.

5.0 from 7 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!

92 comments to Healthier Flourless Chocolate Cake

  • Kareena

    Wow! This cake was rich and yum! My daughter and I loved making it as much as we loved eating it.

  • Angela

    I tried this for a birthday brunch and surrounded it with fresh fruit. It was fabulous. I looked like a domestic rockstar!

  • lynnmarie0123

    JUST MADE THIS AND LOVED IT!!!
    I prepared this recipe to the T- as written. The only thing I added was chocolate chips to the top. YUMMO. ok heres my experience: Cooked at 375, it took mine 30 mins and it still wasn’t all the way firm in the center, I used a springform pan, but the edges started to burn, so I removed it from oven after 30 mins. Next time, i will cook at 400. it was a little bitter but still very good, next time I will add some vanilla or peppermint extract. (i love choc mint stuff:) I used a little bit of unsweetened applesauce in place of the coconut oil, but very little maybe 1/8 cup. I think next time I will try all applesauce in lieu of butter or coco oil. To see if the end texture is different. I allowed this cake to cool completely before serving because it was still not firm in the middle, i actually put in fridge for an hour. After an hour it was firm enough to slice and held its shape. I would have called these “brownies” rather than cake, as it didnt rise. it had more of a brownie texture to me but still HEAVENLY!! Will make this one over and over. THANK YOU!!!

    • Taylor

      The purpose of the butter/oil is to keep it more solid and stable. Not only that but butter and coconut oil is HIGHLY nutritious. Won’t contribute to your waistline, rather it will take away from it. :)

  • I have been reading about substituting avocado for butter in some recipes. Do you think it might work here? The applesauce is a fine option, but avocados are so creamy. Just not sure about how they do in the baking.

  • Melanie

    I just made this and it’s so delicious – thanks for sharing. I ran out of honey so added in some maple syrup which worked well. I also had to cook for longer than 30 mins so next time will cook slightly higher temp. Going away today for a week so going to leave it in the freezer so it’s ready for our return (if we don’t eat the whole thing today!!)

  • Haywood

    I didn’t have a spring form on hand, so divvied the batter up into mini-cupcake liners, and they were done at 11 minutes at 375. I also used half coconut oil and half goat butter.
    They turned out like little creamy fudge-brownie bites…. Absolutely divine, a very dangerous recipe! :)
    I actually put half of them in the freezer to stall my husband and I gobbling them up too fast.
    Thanks so much for sharing!

  • Rebekah

    Hi, I read through the comments and didn’t see my question, so I hope I’m not repeating something you’ve already answered!! :)

    I have completely changed my life as far as eating and exercise go. I eat clean and healthy and am trying to find great alternatives for my family to enjoy. This cake takes the cake. haha. :p

    I don’t have a spring form, and I saw you mentioned these could be made as brownies, so I’m curious if it would be okay to put it in a dark glass 8×8 pyrex dish?? And if so, how long should I cook them? I saw others suggestions of raising the temp to 400 .. Any help would be really appreciated!

    Thank you :)

  • melissa

    So I greased pan with coconut oil and there is a crazy amount of smoke in the oven!!! Is that normal?

  • Lori

    I don’t have a spring form pan so I will try this in a glass baking dish or I saw a heart shape pan that may be nice for valentines. Love the recipe.

  • Alisa

    I live in Malawi, Africa, a country that unfortunately has no baking chocolate. I made this cake using 12 tbspns of cocoa powder and 4 tbspns of butter in place of the chocolate and it turned out great! Thought I’d pass it on for those that find themselves without chocolate.

  • Hi!!! Love your blog so much – you really have the best recipes! This cake is amazing – I adapted a few things and posted about it on my blog, just thought I would tell you because it really is soooo good!!!!! :) thank you!!!

  • Myia

    Hi! I just tried this with a lime fused Olive Oil instead of Coconut Oil, and it was amazing. So rich and decadent. Thank you for the recipe! I am going to try it with Orange fused Olive Oil very soon!

  • Stefanie

    Do you know if you could substitute maple syrup for the honey with the same results?

  • Liz

    I can’t believe how good this is!!! never going to fall off the wagon with a sugary chocolate treat– i’ll make this instead!

  • […] I have been having a bit of a chocolate craving, and therefore found a recipe for a flourless chocolate cake that looks […]

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