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Flourless Chocolate Cake | Paleo

Course Dessert
Keyword cake, chocolate, flourless, glutenfree, paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients

Cake

  • 3/4 cup coconut oil melted
  • 9 oz dark chocolate chips
  • 1/2 cup cocao powder
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 5 eggs room temperature
  • 3/4 cup coconut sugar
  • 1/4 tsp salt

Ganache

  • 6 oz dark chocolate chips
  • 2 TBSP coconut cream

Instructions

Cake

  1. Preheat the oven to 350 degrees. Line a 10-inch springform pan with parchment paper and grease the sides of the pan. Set aside. 

  2. In a large glass measuring cup melt the coconut oil in the microwave until you get 3/4 of a cup. Add in 9oz of dark chocolate chips to the hot oil and mix until the chips melt and the mixture is smooth.

  3. Add in the cocao powder, almond milk, and vanilla to the chocolate mixture. Mix well and set aside. 

  4. In a stand mixer fitted with the whisk attachment, beat the eggs, coconut sugar and salt for about 3-5 minutes until the eggs turn a pale yellow color and are thick and fluffy. Fold in the chocolate mixture carefully not to deflate the eggs. 

  5. Pour into your prepared pan and cook for about 25 minutes until the cake is set and a toothpick comes out clean. Let cool.

Ganache

  1. For the ganache, simply melt 6oz of chocolate chips in the microwave in 30 second increments, stirring after each time until they are melted. Add in the coconut cream and mix together. The chocolate will start to seize up and get stiff. Carefully spread on top of the cake. Garnish with your favorite fruit, or chocolate shavings and enjoy!

Recipe Notes

*Recipe adapted from Ina Garten