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Healthy Flourless Chocolate Cake

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I originally made this cake using only coconut oil, but I’ve found that you can lower the calories and overall fat content by swapping half of the oil for pumpkin puree.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

flourless chocolate cake slice on plate with raspberries
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4.92 from 37 votes

Healthy Flourless Chocolate Cake

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 129kcal


  • 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


  • 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!


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. ©


Calories: 129kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 14mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 640IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1.7mg
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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I made it last weekend. It’s amazing!


    I don’t have an 8 inch spring form pan. What other size pan can i use?


      parchment paper to line your pan!


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

    Megan Gilmore

    I personally use them interchangeably, so I wouldn’t change the ratio.


      So instead of 4oz of chocolate it’s ok to use 4oz of cacao or cocoa powder?


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 🙂


    I would keep the recipe as is and add 1tsp-1T instant espresso powder. Hope this helps!


      I have made this a couple of times… the recipe seems pretty versatile. I’ve added crushed cacao nibs each time and plum butter once, cinnamon and cayenne once and natural peanut butter. The peanut butter one turned out more like a giant cookie than a cake but I think it was because I put more cacao nibs in. Next time I think I’ll substitute the cocoa powder for crushed cacao nibs. My goal is to make this into a breakfast cake of sorts lol… individually each of the ingredients could technically be part of a breakfast food right? 🙂


Hi Megan

Can I use cacao butter instead of grass feb butter I can’t find it and I think that coconut oil will have a more coconut pronounced taste

Please can u let me know

Thanks a lotttt


Soo my SO and I just tried making this tonight. Added all the ingredients, whisked them together well…but it came out with scrambled egg bits throughout the cake. Do you need to have an electric mixer to make this work? Or separate the whites and yolks and beat them before mixing in? helpppp meeee

The cake bits around the egg were super tasty, though.


    when adding the hot melted chocolate to the cocoa, honey and have to add very little and whisk at the same time. Pretty much let it stream slowly into the egg mixture and slowly incorporate otherwise just pouring the hot chocolate into the egg mixture will make scrambled eggs. It’s called tempering. There are many youtube videos that can show you how to temper. good luck!

Just Me

I just made this. I used 4 eggs (instead of 3) & used pure maple syrup instead of honey. DELISH!!! The extra egg makes the cake rise more.


I just made this. It’s delicious. It tastes like brownies. I’m making this for our thanksgiving dinner too. I think I’m going to add some chocolate chips though and will use 70% dark chocolate instead for everyone’s liking.


Thank you for a great recipe. It is a Father’s day here in Thailand today and my dad is a diabetic so I was searching for a cake recipe with no flour and no sugar dessert and your blog came up at the top of the page so I gave it a try. I halved the recipe and use Frey’s dark chocolate because it’s all I have. I substituted honey with maple syrup (I only use 50 g. of it) with 5 drops of vanilla stevia and topped with macadamia nuts. The result comes out so great. Love the richness and the texture. This is a keeper and I will sure make a full recipe next time. Thank you!!!!


I have been on an all natural, organic, non-GMO diet but LOVE chocolate. So in an attempt to be able to enjoy my favorite things i made this cake and it was AMAZING. My family loved it, even chose to eat it over a whole foods cheesecake (which is delicious). Super easy and quick to make.

Honey, What's Cooking?

Looks amazing.. Would love to try this with coconut oil, cause I’m sure it’ll be amazing with butter. 🙂


I love love love this recipe! I’ve made it 4 times so far with coconut oil. What I love even more is after making the cake I make little balls out of it, put in freezer till cold, then roll in melted dark chocolate. I then keep the little bites in the freezer for a little treat.


I never had a flourless cake before. I made this today and I like it! Next time I will try it with espresso powder!!


This truly is a keeper of a recipe. I use coconut oil and maple syrup. It’s a pretty simpe and resilient recipe; lesser experienced cooks need to be reminded to let the chocolate cool a little before whisking with eggs to avoid the scrambled egg effect. My VERY health conscious daughter devours this cake, as does pretty much anyone who gets introduced to it. It’s delicious with a cashew cream drizzled on top!!

Joyce Bailey

Very strong chocolate taste…and I love chocolate Next time I will omit the cocoa powder and add some stevia. Delicious!


Subbed out a quarter of the sweetener with stevia. I’m happy with it but want it for low carb company, doesn’t meet my standards, has that stevia aftertaste. I’m sure it’s best with full sugar. The texture is to die for, very chocolatey and smooth. Will keep this recipe. Want to try those dipped balls as suggested by someone, that sounds heavenly, like a truffle.

Carol wade

We made this cake in an effort to have a low sugar dessert. It was so bitter that we had to cover it in ice cream and hot fudge


Hi! I just made this for thanksgiving for my Gluten free family. It was great! I did end up using 4 eggs, 1/3 cup honey and 1/3 cup maple syrup but the rest of the recipe was the same. I will be making this again! Thanks!!


We love this cake! I’ve topped it with a peanut butter “mousse” (whipped heavy cream, natural peanut butter, maple syrup) and it is sooooo good!!! I’m going to try it with peppermint extract next.

I did realize that I’ve been making it with 8oz of baking chocolate instead of 4, but I love it so much I’m afraid to try it the proper way!


I made this with coconut sugar instead, I just melted it with the butter and chocolate, then slowly added the eggs. I didn’t have cocoa powder so didn’t use that, but added a handful of frozen cherries into the batter to make it a little different! YUMMM!




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!!


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!!!


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!


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.


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!!!


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!


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!


How doI add this to the Yum app?


Recipe looks great, how far in advance can I make it? It should be stored in frig, right?


well, this ROCKED and totally satisfied my cravings. I even put in 1/4 cup less honey and used cacao powder= extra rich goodness.

Thank you!

with gratitude–


This was delicious!! Thank you for sharing!!


Do you think I could use pure maple syrup instead of honey? My daughter cant have honey.

    Megan Gilmore

    Possibly? Maple syrup is less sweet than honey, so you might try using 1/2 cup of maple syrup and 1/2 cup of coconut sugar for similar texture.


Thank you so much for this recipe. It was fantastic!
I have been Gluten-Free, No Sugar for a little over a year. Honey is allowed because it comes in the form God created it 🙂 but not every recipe adapts easily to it. The holidays were making me miss my traditional Red Velvet Cake with it’s Cream Cheese icing. So, I made your cake using the butter option as I am not a big fan of coconut oil and topped it with Cream Cheese Icing made with honey. It was delicious and a hit at the party! Thank you bunches! I will be sharing your link!


Best flourless recipe! I used 70% chocolate, 1/2 cup powdered stevia and 1/4 cup maple syrup. Out of this world! Grown children loved too even though it was healthy!

Katy Castanos

Hi Megan ! I made your cake for Passover and it turned out delicious, in spite of the fact that I forgot to add the cocoa powder! It was extra moist ! I’ll bet a little coffee would be good added too ! God bless you ! Katy

Anne Millington

If I don’t have a spring foam pan is there another option?

    Megan Gilmore

    You could line a pan with parchment paper, so you can easily pull the finished cake out of the pan later!

Anne Millington

This was SO good, I can’t bake to save my life and I DID IT! Easy, delicious, can’t wait to have another piece tonight! My husband loved it too! I didn’t have a spring foan pan so used a quiche dish greased with coconut oil.

Faith Nitzel

IS it possible to bake this in a normal cake pan, and still take get it out with no complications, or would I have to freeze it first?

    Megan Gilmore

    I would line a normal pan with parchment paper, so that you can guarantee that it will come out!

Cindy @ A uniquely edible magic

I substituted half of the butter with applesauce and it was a huge success! I served it to my family and they devoured it in a single meal (so thankfully it was healthy!)


what can l use instead honey?


Can this recipe be made without eggs and using condensed milk as a substitute? I have a relative allergic to eggs. Also, I’ve heard that coffee enhances the flavor of chocolate and that it’s good to add a half cup to chocolate cake recipes, so would coffee also be good to add to this torte recipe? Please reply ASAP as I want yo make this for Thanksgiving tomorrow. Thanks so much!


Do you think I could use applesauce instead of the pumpkin puree?

    Megan Gilmore

    Yes, texture-wise that will work, but I can always taste applesauce in the final result, so just keep that in mind.


Didn’t you have this recipe with only butter, chocolate and honey? I can’t find it and I loved it….help!! I was going to make it for Valentines Day in a heart shaped pan. 😫

    Megan Gilmore

    This recipe has always called for 3 eggs, too. I now swap half of the oil for pumpkin, but you can use 1/2 cup of butter if you prefer and skip the pumpkin. The rest of the recipe is the same as it always has been!


I printed this recipe out and it is different from what you have posted. It doesn’t have the pumpkin puree. It’s title is Healthier Flourless Chocolate Cake. I need help and wanted to read thru your blog.

Also, i once had a print out of your chocolate hummus but i can no longer find. Do you know where i can find it? Ive searched your blog with no luck.

If this posted twice forgive me. My tablet said I duplicated it but it’s not updating and reflected so i did this one on my phone. 🙂

    Megan Gilmore

    Yes, I updated this recipe sharing that I’ve used pumpkin puree in place of half the coconut oil, to help make it a little healthier. You can use a full 1/2 cup of coconut oil or butter if you prefer to leave out the pumpkin, though. That’s the only change I’ve made to the recipe, but the original option is still there for you. I don’t have a chocolate hummus recipe on my site, so that must have come from somewhere else. (Sounds good, though!)


      Well, sorry. I use more of your recipes then any other so i thought it was yours. Lol. Could you come up with one. The ones i have use nut butters and i was trying to stay away from that. 🙂

Danielle Berman

can you use maple syrup instead of honey?

    Megan Gilmore

    Probably! Maple syrup is slightly less sweet than honey, so the result will be a slightly darker chocolate flavor.


What other pan can we use. I can’t find a springform pan that’s not non stick !


I believe you had this cake without pumpkin purée before. I had made it several times, even remember how the picture of the cake looked like. Did you modify the recipe? I wonder if I make it with pumpkin puree, would I be able to taste it or is it added to the recipe just for texture? Thanks.

    Megan Gilmore

    Yes, the original method is still here in the notes! Just use coconut oil if you don’t want to use the pumpkin puree, in the same amount. You can’t taste the pumpkin either way, I just use that now to reduce the saturated fat in this recipe. Hope you enjoy it!

Laura Leighton

We substituted maple syrup for the honey and 1/2 cup butter in place of the coconut oil and pumpkin since we didn’t need to worry about dairy, just trying to avoid cane sugar. It was. Amazing. Thank you!

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