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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I originally made this cake using only coconut oil, but I’ve found that you can lower the calories and overall fat content by swapping half of the oil for pumpkin puree.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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Hi. I don’t have any pumpkin puree and not enough coconut oil to replace it . Do you think I can put some mashed banana instead ?
Thanks so much! I love your receipes

    Megan Gilmore

    Sure, it’s worth a shot! The banana flavor might come through a bit, so as long as that’s alright with you, the texture should be okay with that swap.


What did you use to make the icing for this cake?


Loved it! Made this for my hubby’s birthday with semi sweet dark chocolate since we have kids. My topping was puréed mixed berries heated with Agave then drizzled over just before we served. Huge hit with everyone

    Megan Gilmore

    That sounds delicious with the berry topping! Glad it was a hit!! 🙂


What can i use in the place of pumpkin puree?

    Megan Gilmore

    You can use coconut oil instead, or another puree– but keep in mind that another puree could change the flavor slightly. Butternut would be the most even swap, but applesauce or mashed banana will add their flavor to the cake.


Ridiculously good! I made it extra heavy, calorie-wise, because of adding a lot of ganache on top. I wonder if you can get away with even a little more applesauce (which I substituted for pumpkin purée) to replace some of the fat? I used some stevia in the raw and it’s still really high in calories! Thanks so much!

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