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


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


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.

4.9 from 15 reviews
Healthier Flourless Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16
A rich, fudge-like cake sure to satisfy any chocolate cravings.
  • 4 oz. unsweetened baking chocolate
  • 3 whole eggs
  • ½ cup grass-fed butter, or coconut oil
  • ¼ cup cocoa powder
  • ¾ cup honey
  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.
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. ©

Hope you enjoy it!


    • Kerry says

      I made it in ramekin cups, which I sprayed with canola oil, for individual servings and made a mixed berry sauce from frozen berries with a bit of Truvia in for sweetness. You just let sit a bit to cool and you can turn them out on a plate to serve with the sauce poured over. Yummy.

      I also substituted all the honey for 3/4 cup of Truvia in the recipe. It came out awesome.
      20 min baking. Made 5 short little cakes. One was just perfect to satisfy. I will double the recipe for guests when I make it again!

      Thanks so much.

  1. says

    Yum! I want to lick my screen right now. I’m always craving chocolate, but don’t like eating the refined sugar that’s in more chocolate bars. Thanks for posting this. Have a great day!

  2. Lauren says

    Made these tonight, substituted organic applesauce for the butter, and upped the cocoa powder a tiny bit. Came out delicious! Thanks for the recipe–definite keeper!

    • says

      For my first attempt, I used only 1/2 cup of honey and it was too bitter to serve! If you don’t mind adding some stevia to the batter, you could experiment with that, but if you do, make sure you add more than you think you need– stevia loses some of the sweetness with baking.

      I’d also like to experiment with subbing some applesauce for the butter, which may reduce the need for some of that honey, too.

      If you have any luck, please come back and let us all know! :)

  3. says

    Wow, this look amazing! It’s definitely my kinda recipe too!! Thanks much for sharing! I just might have to try it this weekend-if I can wait that long! :)

  4. says

    Let me just wipe that drool off my keyboard now. This looks insane. In a good way! I think this is a must make for a future dinner party!

  5. Sherry says

    Is there any other way to print out these recipes without all the pictures included? It uses up so much of the ink in my printer when the pictures of the prep are included.

    • Lynette says

      Sherry, I copy/paste the recipe into a Word document, then delete the pictures before I print. Hope that helps.

    • Debbie says

      I also copy and paste into Word. I delete the photos I don’t want and shrink the ones I do want. I also move the photos next to one another so they take up less space. On Word, I try to fit all on one page, so sometimes I change the layout to narrow margins. I also change the font sizes. The recipe title I make 14, the recipe 12 (I am older!), any explanation I want 10. I also keep any comments I like in size 10 as well. You can really tailor the recipe to how you want it to look.

      This cake is a version of what my mom always made for us, though her recipe has no eggs as my brother was and is highly allergic to eggs. He recipe is yummy and always a hit when I make it.

      • Ilse says

        What is the version without eggs? I’m allergic to eggs and would love to attempt this with an egg substitute!

  6. says

    Thank you! Thank you! Thank you! I can’t say that enough!

    Flourless chocolate cakes are such favourites in my family and amongst friends, but we can hardly make them on a regular basis [cake that uses 1/2-pound of chocolate, on a regular basis…if only!] because of the whopping amount of butter. And to be honest, waiting around for a special occasion just to have some flourless chocolate cake is a hint that we need to prioritize our lives!

    But honey instead of sugar and coconut oil instead of butter? This is totally do-able!

  7. says

    I love the look of this! Rich and sounds super simple to make. I’m usually lazy and will resort to just eating my dark chocolate after dinner but this looks worth the effort :D.

  8. Evelyn says

    This looks delicious! Has anyone tried making this with either just egg whites or flax eggs? Bf and I don’t keep “real” eggs in the house.

    • says

      I would think egg whites should work as a substitute, using 2 eggwhites for each egg. Flax eggs are trickier, so that would take some experimenting!

      Please come back and let us know if you have any success! :)

  9. Caroline says

    I made this last night and it was great! My dad was in town and he has high cholesterol, so I used 4 egg whites. It turned out really well!

  10. says

    I actually just had flourless chocolate cake for the first time last night and fortunately came across your recipe on tastespotting. So excited to try it!

    • says

      Yes, I think that would work just fine! I’m not sure how the sweetness compares to honey, so you may want to adjust the amount to your tastes.

      Please let us know if you have any success! :)

      • Linda says

        The sweetness is a lot milder than honey. That’s why I like it. But would I have to substitute for the liquid? Palm sugar is kind of moist anyway, just not as liquid-y as honey.

        • says

          I don’t think you’ll need to add any additional liquid– I was actually surprised the honey worked! Most recipes call for traditional sugar, and the result might be a slightly firmer cake.

  11. Alison says

    Hi Megan!

    I have just baked this delish treat!…I am currently 4 days into a detox and am crrrrrraving chocolate and each ingredient in here is allowed for my detox. I substituted apple sauce for the butter. Its so tasty!!! Its rich and moist, I cant believe how “healthy” it is. Thank You!

  12. Melly says

    This was the best chocolate cake I have ever had! I felt well satiated with a tiny piece. Fantastic! 1/2 a cup of orange rind is a nice addition too.

  13. Jules says

    I’m always a bit hesitant to use honey when cooking for others…want to make sure it turns out tasting as close to ‘normal’ cake as possible. Any recommendations on the amount of sugar if I go that way instead of honey?

    Also, am making this for a birthday cake, and want to get it looking extra special. Recommendations for toppings that would go well?

    Thanks! Always love your recipes.

    • says

      Traditional flourless chocolate cakes call for granulated sugar, so I’d do a search on Google to find a more traditional recipe to follow. I think some shaved chocolate would make a beautiful topping!

  14. Jesse says

    Do you have the nutrition facts? I really would like to make this recipe, but I need to know if it’s healthy enough. Thanks! :)

  15. Anna says

    Oh my gosh! This cake is delicious! I made it last night and I’m eating one of the last few slices now. My husband and I really enjoyed it. So rich!

    • says

      I haven’t worked with xylitol, because it’s so poisonous for dogs, but I think I’ve heard the ratio is similar to sugar? If that’s the case, I’d try a similar ratio to the honey– maybe start with a little less, and adjust it to your taste. Please let us know if you have any success!

    • says

      No, the cake is too rich and dark in chocolate to taste the honey much. The honey acts as the sweetener, and I use honey in my recipes because it’s one of the only natural sweeteners that is a monosaccharide– a single sugar that is easy on the digestive system, and safe for people on special diets.

  16. Lindsey says

    I have never used coconut oil, but am interested in trying it. Can you add it in its’ solid form and melt it with the chocolate or should it be in its liquid form? Thanks! Can’t wait to try it.

    • says

      If you’re adding it directly to the melted chocolate, then the solid form of coconut oil should work, since it would melt immediately in the warm chocolate. Just make sure to mix very well, so you don’t wind up with chunks of un-melted coconut oil!

  17. karen says

    glad it contains butter– don’t be afraid to use it and forget the applesauce- get your healthy fats in!! Unless you are subbing with coconut oil– that’s good too. Or, at least that’s my opinion…
    sometimes we think we are doing a better thing by making something “healthier”, but in fact, we’re not.
    Thanks for sharing– I’ll make this weekend with pastured butter and raw honey!

    • Debbie says

      Karen – I can have nothing that comes from cow milk, so butter is out of the question! It is not a matter of fat for me and for many others. My son gets seriously ill (as in call the ambulance) from cow milk products. Interestingly, we can both have goat milk and goat milk products. I also can’t have honey, it gives me migraines and I feel awful. “Healthier” is a very individual concept.

  18. Miranda says

    I just discovered your site the other day and have been checking out your recipes. I have a serious sweet tooth and I don’t mess around when it comes to dessert. I have to admit, I made this expecting it to taste “pretty good for being healthier” and was completely surprised, bordering on blown away by how amazing it tastes. It was unbelievably easy to make and tastes as good as the flourless chocolate cake I order at my favorite restaurant. Thanks a million – I look forward to cooking and baking my way through the rest of your site.

  19. Angel says

    This is delicious! I cut the honey down to a 1/3 of a cup and added a few drops of vanilla stevia. I had to force myself to stop eating it.

  20. Vanessa says

    Do you know how many carbs this cake has ? I am on the Atkins diet
    Wonder if I could have a smll piece everyday !

  21. Christie says

    For the 1/4 cocoa powder, I know the link is for raw cacoa. But would Ghirardelli unsweetened cocoa powder work the same? Thanks!

  22. says

    Yum! I had pinned this recipe a couple of months ago and had yet to try it. I considering it as a healthy dessert recipe for hosting my sister & brother-in-law on Sat. Then my sister mentioned that she’s been avoiding gluten for the last 6 wks- so it was settled.
    If was delicious- even the men, who aren’t really looking for healthy when they’re scarfing down dessert, loved it.
    I successfully made mine into individual serving sizes by using a silicone muffin pan. I had recently donated my seldom-used spring form pan in a purging spree. The mini cakes worked beautifully.

    thanks for the delicious dessert.

  23. Robbi says

    This cake is just what I’ve been looking for! Easy, flourless, rich, elegant, and good healthy ingredients. I used coconut oil instead of butter and dark chocolate chips in lieu of unsweetened baking chocolate. Came out beautifully now chilling in fridge until I serve it tomorrow night. I’ll probobaly dust with some,powder sugar and raspberries. Thanks!! I’ll be back to this site!

  24. Debbie says

    Hi, This cake looks great! I want to try it but cannot tolerate honey and was thinking about trying to sub pure maple syrup. Do you think that would work? How many servings dose the recipe make. Thank you

  25. MICHELE says

    I made this today for my boss’ birthday, she doesn’t eat grains or sugar…she LOVED it and sooo did I. So easy to make…I added fresh raspberries on and around the cake for decoration. I was worried at first because I only have a 9′ spring-form pan and I thought it would be too flat but it came out great…Thanks for the wonderful recipe :)

    • Lucia says

      Hi Michele- I am glad to here that a 9′ springform pan worked out. That is all I could get and I was worried it may come out flat. I will be baking tonight! Thanks!

  26. Angela says

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

  27. lynnmarie0123 says

    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 says

      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. :)

  28. says

    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.

  29. Melanie says

    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!!)

  30. Haywood says

    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!

  31. Rebekah says

    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 :)

  32. Lori says

    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.

  33. Alisa says

    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.

  34. says

    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!!!

  35. Myia says

    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!

  36. says

    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!

  37. Monique says

    I make this recipe about once a week and then bring it to whatever meeting I go to share (and I am guaranteed something I can nibble on).

    There’s one thing I can’t seem to correct. The cake does a beautiful job of rising; I check that it’s firm in the middle before removing from the oven, and then as it cools it all sinks. When I leave it in longer, it starts to burn around the edges. Any suggestions (or maybe it’s supposed to do this…). Thank you for your wonderful recipe.

    • Megan says

      Most flourless cakes I’ve tried sink in the middle– I think it’s just the nature of the dessert. However, you might try lowering the oven temperature and baking longer to see if that helps at all.

  38. Liz says

    This cake is amazing and easy I whip up!! It’s so rich delicious! One slice satisfies any sweet tooth!! I’m making it for the second time this week!! ❤️❤️❤️❤️

  39. Erin says

    I put two ripe bananas through my omega juicer and substituted this for the honey to make it nearly sugar free and added 8 drops of stevia. Also added a pinch of salt. Yum!!!!

  40. says

    Thank you for this amazing & tasty recipe! My mom has had a few back surgeries and is trying to get the down time weight off, I have always made special fun cakes for special occasions but wanted something that would be tasty and a little healthier. This was perfect! I jazzed it up and added walnuts, topped with mashed mixed berries, and made rose strawberry to top it off! Turned out spectacular! I’ve included a link to the picture of how it turned out! Thank you!!

  41. steph says

    I tried this today and although it did not come out of the pan easily, it still tasted yummy! I have a few questions…should the eggs be whisked before being added to the mixture, or does it make a difference? My cake was firm in the middle, but also very wet looking. I took it out early since I was afraid it would burn. I think I will leave it in longer next time.

  42. Sangeeta says

    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?

    • Megan says

      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.

      • Sangeeta says

        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 :)

    • Rachelle says

      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!

  43. says

    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!!

  44. Amanda says

    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.

  45. Taylorli says

    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

  46. Brianne says

    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!!

  47. Linda says

    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.

  48. Lourdes says

    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 says

      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…

  49. Val says

    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?

  50. Britt says

    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!

  51. Kate says

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

  52. Sasha says

    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

  53. Anika says

    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 :)


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