Calling all chocolate cake fans out there! I’ve got a special one for you that is a much healthier version than the cakes I’m sure you’re used to. Which also means I can’t promise that it doesn’t taste like the cakes you’re used to. However I can promise that it is chocolately, delicious and you’re body will thank you later when you don’t feel sick after eating a more traditional chocolate cake.

I got this inspiration from my girl, Ina Garten. For those of you that don’t know, I adore her, her show and her food. I’ve watched her ever since I was little and she’s so inspiring to me. If you want to know more about my love for Ina check out my about page!

Anyway, I was watching one of her episodes recently where she made a flourless chocolate cake and I have to say, it looked gosh darn delicious. I wanted to see if I could adapt this recipe right away and make it paleo friendly and that’s just what I did!

Ina’s recipe calls for cassis (which I don’t have nor do I want to buy) and a whole lot of butter (which I substitute with coconut oil). I also cut back in the sugar a bit as I don’t like my desserts overly sweet.

There is no better ganache than a ganache made with heavy cream. That shine, texture and taste and uncomparable. However, you can still get a thick chocolate ganache that sets by using some coconut cream. It is still so delicious and I promise it doesn’t taste like coconut.

I bet you already have a lot of these ingredients in your pantry! If you try it out be sure to tag me on Instagram @thewholecrowe. Enjoy!

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



  • 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


  • 6 oz dark chocolate chips
  • 2 TBSP coconut cream



  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.


  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

Like this recipe? Give some of my other chocolate recipes a try!

Comment down below for what chocolate recipe you’d like to see next!

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