Healthier Flourless Chocolate Cake

This is my kinda cake.

flourless chocolate cake with a piece cut out of it

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.)

melting chocolate in a bowl

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…)

slice of flourless chocolate cake on a plate

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

4.89 from 27 votes
Print
Healthier Flourless Chocolate Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A rich, fudge-like cake sure to satisfy any chocolate cravings.

Course: Dessert
Servings: 16
Calories: 149 kcal
Author: Detoxinista.com
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
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.
Recipe 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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Comments

Martha

Thank you!

Stephanie Caldwell

Amazing!! I have an insane sweet tooth but I decided to stop eating refined sugars and processed food. The only thing I eat that’s sweet anymore is honey so I am looking for baked items that are sweetened with honey (and don’t have flour). When I saw this recipe I couldn’t wait to try it. It didn’t turn out as dense as I thought it was going to be but the flavor is awesome! I would’ve kept it in the oven for longer to harden it up a bit but the edges were getting kind of dark so I had to take it out. Whipped up some homemade whipped cream sweetened with honey and vanilla extract. Fantastico!!

IcanPeriod

Absolute AMAZING!
We switched up a few things here and there… less butter, a bit of coconut oil Andy some applesauce.
Everyone LOVED IT!!
Definitely a keeper. Will play with it more … maybe try adding walnuts.
Thank you so much!!!

Barbara

I just baked this and it’s absolutely AWESOME! Since I don’t own a 8′ spring pan, I used a 6′ one plus a ramekin. They both turned out perfectly after 25 minutes in the oven.
One question: I’ve always been scared to bake with honey. Some people say it must be consumed raw, since heated honey is toxic. What are your thoughts about this?
Thanks for the wonderful recipes, always! I’ve bought both your books and love them!

Jennifer

This cake has become one of my favorites! It doesn’t take alot of time to prepare with its 5 ingredients and it’s really really good!

Will definitely make this again!

Jenn from Montreal

carrie nelson

i made this with maple syrup instead of honey and it was amazing. thank you.

Nicole

This cake is d.e.l.i.c.i.o.u.s!!! I used quebec maple syrup instead of honey served with fresh picked raspberries OMG we wanted to eat the whole cake. Total keeper. Thank you!!!

JJ

I was wondering if any ‘honey’ flovour comes through in the cake? I’ve never baked with honey and I was just curious ịf it does? Look amazing, by the way!

Grace

Thank you , for posting this recipe.I have a very serious allergy to sugar .
In terms of honey, buy the most neutral honey you can. I buy a local clover honey
because it has almost no honey type flavor, except of course being sweet
I added a couple shakes of cayenne pepper and an extra egg to this recipe it is
really great!
.

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