This Healthy Flourless Chocolate Cake is made with just 6 ingredients and is naturally sweetened with honey. I love its rich and fudgy texture, and how it’s made lighter by swapping out some of the oil for nutrient-rich pumpkin puree. (Trust me, you can’t even tell!)
Flourless Chocolate Cake Ingredients
Since this cake doesn’t require flour, it’s naturally gluten-free. Instead, it uses a simple combination of unsweetened baking chocolate, honey, eggs, coconut oil, and cocoa powder.
I originally made this cake using only coconut oil, but I’ve found that you can lower the calories and overall fat content by swapping half of the oil for pumpkin puree. You can’t even taste it, thanks to the rich chocolate flavor.
Flourless Chocolate Cake with Coconut Oil
Using coconut oil keeps this recipe dairy-free, but you can use real butter, if you prefer. It’s just important that you use a fat that is solid at room temperature, so that the cake will firm up when chilled. Don’t use olive oil, or any other oil that is liquid at room temperature.
Flourless Chocolate Cake without Eggs
This particular recipe calls for eggs, and I don’t think flax eggs will work in this cake. Flourless recipes are tricky! However, I’ve developed a Vegan Flourless Chocolate Cake that doesn’t use eggs, so be sure to check out that option if you need something egg-free.
This cake is the most firm when you serve it chilled from the fridge, but it can sit out at a party for serving. I like serving it with fresh berries and a dollop of coconut whipped cream. Keep in mind that it’s very rich, so a skinny slice goes a long way.
Healthy Flourless Chocolate Cake
- Preheat the oven to 375ºF, and grease an 8" spring-form pan generously with oil.
- Melt the baking chocolate and coconut oil together, stirring until completely smooth. (You can use a double-boiler for this, or the microwave in 30-second intervals.)
- In a large bowl, combine the melted chocolate mixture with the pumpkin puree, cocoa powder, and honey to help it cool down slightly. Then add the eggs and use a whisk to mix until completely smooth.
- Pour the batter into the greased pan, and smooth the top with a spatula. Bake at 375ºF until the center looks firm, about 20 to 25 minutes.
- Allow the cake 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 put the cake in the freezer if I want it to serve it in less than an hour, otherwise place it in the fridge to chill until ready to serve. I recommend covering it tightly and storing it for up to a week in the fridge, if you don't eat it all before then!
Per Serving: Calories: 129, Fat: 8g, Carbohydrates: 16g, Fiber: 1g, Protein: 2g
- If you only have a 9-inch springform pan, that works, too. It simply makes a thinner cake, but that’s what I ended up using in these photos because I couldn’t find my 8-inch pan that I originally used. Either way works!
- If you want to use a granulated sugar in this recipe, I’d recommend trying 1 cup of coconut sugar instead of the honey. Or, for a sweeter cake, try using a 70% dark chocolate instead of the unsweetened baking chocolate.
- For an egg-free cake, try my Vegan Flourless Chocolate Cake recipe instead.
Reader Feedback: Have you tried this cake? Let me know what you think in the comments below! If you made any modifications, please share how they worked for you so we can all benefit from your experience.