Healthy Flourless Chocolate Cake

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 slice on plate with raspberries

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.

flourless chocolate cake ingredients

I originally made this cake using only coconut oil, but I’ve found that you can lower the calories and overall fat content by swapping half of the oil for pumpkin puree.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 batter in a pan

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.

Flourless chocolate cake with raspberries

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 slice on a plate

4.92 from 35 votes
flourless chocolate cake slice on plate with raspberries
Healthy Flourless Chocolate Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This HEALTHY FLOURLESS CHOCOLATE CAKE is naturally-sweetened honey, and has less fat and calories than the traditional version. I love that it's dairy-free, with a rich chocolate flavor.

Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, flourless, nut free, paleo
Servings: 16
Calories: 129 kcal
Author: Megan Gilmore
Ingredients
  • 4 ounces unsweetened baking chocolate
  • 1/4 cup coconut oil
  • 1/4 cup pumpkin puree (or use more coconut oil)
  • 1/4 cup cocoa powder
  • 3/4 cup honey
  • 3 whole eggs
Instructions
  1. Preheat the oven to 375ºF, and grease an 8" spring-form pan generously with oil.

  2. 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.)
  3. 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.

  4. 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.

  5. 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!

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

Per Serving: Calories: 129, Fat: 8g, Carbohydrates: 16g, Fiber: 1g, Protein: 2g

Recipe Notes:

  • 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.

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Comments

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. 🙂

Lorna

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.

    Tammy

    That’s so good to know! Thank you so much for posting from Africa! 🙂

    Lisa

    Ho! Is that 4 tbspns of butter in addition to the half cup of butter or oil the recipe calls for? Thank you!

      Lisa

      Hi*, I meant hi. Lol

Jahna

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?

    SK

    Yes, I read another comment where someone said they didn’t have honey and used maple syrup instead with yummy 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!

Monique

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

    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.

Elle

Could I use ghee instead of butter?

Liz

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!! ❤️❤️❤️❤️

Erin

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!!!!

Kelly

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!!

steph

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.

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?

    Megan

    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

      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 🙂

      damita

      what is grass-fed butter

        Anu

        It’s butter made from milk from cows that were fed grass..therefore much healthier and nutrient dense

Rachelle

Could you use chocolate chips instead of the baking chocolate?

    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!

Holly

Oh wow, this looks amazing and sounds so simple!! Definitely on my list of things to try!

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!!

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.

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

    Debbie

    What is the sugar amount?

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!!

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.

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

Julie

What about maple syrup or brown rice syrup in lieu of honey? Equal amounts?

    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…

Suzi Fisher

Is the cocoa powder sweetened or unsweetened?

    Megan

    It’s unsweetened.

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?

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!

Hannah

Is there anyway to sub the cocoa powder. I don’t have any, but really want to make this

Kate

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

Stephanie

This is going to be made sooner rather than later! Thanks for making it healthier!

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