This seven-ingredient flourless chocolate cake is beyond decadent, and is made with all natural ingredients. A marvelous gluten-free, paleo-friendly treat for Valentine’s Day.
You guys are going to flip your lid when you try this cake. It’s rich, it’s sweet, it’s creamy, it’s decadent, feels thick and melty on your tongue…you savor every single bite and are left feeling more than satisfied…and sinfully addicted.
This is what I imagine it’s like when universes collide.
Honestly, I’m somewhat ill-qualified to be discussing Valentine’s Day foods and carryings on, considering I don’t really partake, but I’m completely confident this cake will be a show-stopper for any romantic, casual, any day/everyday encounter.
I mean, it only requires 7 ingredients and tastes like a chocolate factory exploded in your mouth…we’ll do that 25/8, no probz.
What you need to know about this cake is..
Recipe Highlights:
- Gluten-free, grain-free, flourless, and paleo-friendly
- Uses coconut oil instead of butter, making it dairy-free
- Naturally sweetened with pure maple syrup (you can use honey, too!)
- Naturally addicting
While I normally prepare all my treats in a blender, this cake requires a little extra preparation. I promise, it’s worth the effort! We need to do a little melting action, some whisking magic, some stirring, and some waiting. So long as we leave ourselves ample time to complete the process, the procedure isn’t such a big deal.
There are plenty of ways you can make this cake your own. For instance..
Recipe Adaptations:
- Add some orange extract + orange zest to make it a chocolate-orange experience.
- The same goes for peppermint or almond extract, or really any flavor you’re going for.
- Add fresh raspberries to the cake batter and bake them in for a berry-studded treat.
- Toss in 1 tablespoon of Instant Coffee granules for an even richer cake.
- Use any sweetener you prefer in place of pure maple syrup, such as honey (avoid for low FODMAP), coconut palm syrup, or agave nectar.
Top the cake with a powder sugar glaze or whip up a coconut milk-based frosting/glaze, fresh seasonal fruit, and some roasted nuts.
I went the coconut milk glaze + blueberries + dark chocolate shavings + maple-candied pecans route.
Prepare for your universe to split.
More Romantic Desserts:
- Healthy 4-Ingredient Chocolate Mousse (Paleo)
- Double Chocolate Chickpea or Black Bean Brownies
- Dark Chocolate Beet Pots de Creme
- Rum Cardamom Fig Truffles
- Paleo Strawberry Crumble
Flourless Chocolate Cake
Ingredients
- 8 ounces unsweetened baking chocolate , chopped into chunks
- 1/2 cup unsweetened cocoa powder
- 1 cup coconut oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 cup pure maple syrup
- 6 large eggs
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and line an 8-inch spring form pan with parchment paper.
- Melt the chocolate, cocoa powder, and coconut oil in a saucepan over low heat, stirring constantly just until melted.
- Remove from heat and add the sea salt, ground cinnamon, vanilla extract, and pure maple syrup. Stir well to combine, transfer chocolate mixture to a mixing bowl, and allow it to cool 8 to 10 minutes.
- In a small bowl, whisk together the eggs until well beaten. Pour the eggs into the bowl with the chocolate mixture and stir well until a thick batter forms.
- Transfer the cake batter into the prepared spring form pan and place on the center rack of the preheated oven. Bake 30 to 35 minutes, or until cake has set up in the center.
- Allow cake to cool for 1 hour before slicing and serving. You can serve the cake with a simple glaze, seasonal fruit, and/or roasted or candied nuts.
Nutrition
Hello lover! This cake looks like a fudgy disc of decadent deliciousness that I want to sensually stuff into my face. I love the simple ingredient list too. Will you be my valentine and make me this cake? 😉
I flipped my lid when I looked at this cake so I can only imagine what I’d do actually eating a piece! I LOVE flourless chocolate cake and that’s great that it’s refined sugar free too. I couldn’t care less about Valentine’s Day but chocolate is an entirely differently story. V-Day gives me just another excuse to eat more and I want this cake!
I love healthier versions of my favorite treats! Amazing!
YUM!!! Chocolate cake is my all-time favorite dessert. Love how you’ve healthified (I make up words!) it here. And putting fresh raspberries in the batter sounds like an awesome idea!
If I want to make cupcakes do I need to decrease temperature?
Hi Karolina, I would use the same temperature but decrease the bake time. I haven’t tried this myself, so I’m not sure how they’ll turn out. Let me know if you try it!
Second recipe of yours I’ve made this week — another winner!! I needed a quick cake to make after work for a birthday and not being a super experienced baker, I didn’t want to take on anything too risky. I love that the ingredients are all ‘clean’ but it’s still a really indulgent treat, and looks impressive, too! I added about a tablespoon of freshly ground coffee and some raspberries (chopped up a bit) to the batter — definitely recommend both. And I topped it with a simple chocolate glaze, toasted coconut and slivered almonds, and some more raspberries. Also served it with a scoop of vanilla ice cream to balance out the rich chocolate. Not to flatter myself too much but my guests didn’t believe it was homemade 🙂
I’m so happy to hear you like it, Siobhan! The addition of raspberries and coffee sounds amazing – I’ll have to try this, myself! Thanks for the sweet note!! xoxo
Could you please send the nutritional counts…Carbs, sugars, etc
Thank you
Hi! If I wanted to use monk fruit sweetener, how much would you recommend and should I change any of the other quantities?