This Flourless Chocolate Cake is made with Almond flour, which means it’s also gluten-free and full of flavor!
A few weeks ago I had a visit from my in-laws. They drove 6 hours from Montreal to Toronto and I thought it would be a great reason to make this delicious and Flourless Chocolate Cake for them.
But, I have to be honest I was a little nervous to see their reaction when they had their first bite. I say that because my mother-in-law is a pro baker. She makes perfect cakes for every family occasion and everybody loves her recipes. Also, they have never tried gluten-free baking before. So, I was a little afraid that they wouldn’t like the texture of a flourless chocolate cake.
You can’t even image how relieved I was when my mom-in-law said “Mm… So good! Can I have the recipe for this cake?” Wow… Do you believe that she liked it and she even ate a second piece? I was so happy.
My father-in-law loved the texture of it too, however, he didn’t like the coconut flavor of the cake. So, my advice to you is to replace the coconut milk with half & half in case you don’t like coconut milk. And when you make the topping instead of using coconut oil you can use butter. But if you love coconut flavor like me, this low-carb flourless chocolate cake is perfect for you.
This Flourless Chocolate Cake is one of those desserts that when you say it’s guilt-free, people make a funny face, like my Flourless Pumpkin Chocolate Chip Cookies, Flourless Chocolate Chip Brownies, and Flourless Chocolate Torte Recipe. And I totally get it because it looks so decadent. But it is better because instead of using white flour you’re going to use almond flour like my Almond Cake with Berries Recipe.
I used coconut milk and oil instead of cow milk and butter. The dark chocolate is melted with coconut oil and with all the berries on top, you won’t miss any sugar in there.
Want to try another delectable treat? Try my Chocolate Pumpkin Cake!
Low-Carb Flourless Chocolate Cake
Ingredients
- 2¼ cups blanched almond flour/meal
- 3 tablespoons coconut flour
- 6 tablespoons raw cacao powder
- ⅓ cup natural sweetener xylitol you also can use 1/3 cup coconut sugar, but it won’t be low-carb
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (118g) fresh raspberries
- ⅓ cup + 2 tablespoons coconut milk full fat
- ⅓ cup coconut oil melted
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 whole eggs room temperature
- 1 cup berries for topping
For the frosting
- 1 cup dark chocolate bar 75% or higher or sugar-free chocolate bar
- 6 tablespoons coconut milk from a can full fat.
Instructions
- Pre-heat the oven to 350°F.
- Using a cooking spray, grease an 8-inch round cake pan and then place a piece of parchment paper on the bottom of the cake pan.
- In a large bowl add all the dry ingredients and mix well to combine.
- In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract. Pulse until all the ingredients are combine and the mixture is smooth.
- Pour the raspberry mixture with the dry ingredients and mix well to combine.
- Using a handheld or stand mixer whisk the two whole eggs (yolk and or white egg) until they are pale. It’s about 3 minutes.
- Pour the eggs into the batter and gently mix to combine everything together.
- Spread batter evenly into the prepared cake pan and bake for 20-25 minutes. The cake will be ready when it is golden brown and when a toothpick is inserted in the center and comes out clean. Do not over cook the cake because this cake should stay moist on the inside after cooled.
- Before removing the cake from the pan, let the cake cool on a cooling rack for at least 20 minutes.
- Top cake with the melted dark chocolate and raspberries.
Topping
Stove method
- In a heatproof bowl add chocolate chunks and coconut milk. Place this bowl over a pot of barely simmering water.
- Stir until the chocolate is melted and smooth.
- Remove from the heat and allow it to cool for 5 minutes before pouring over the cake.
Notes
- Recipe adapted from Living Healthy with Chocolate.
- Make sure the baking soda is fresh and not expired, as it'll affect the texture of the cake.
- Do not get coconut milk from the carton. The texture is not the same as coconut milk from the can.
- Be careful when removing the cake from the pan as it can be delicate when hot.
- To store: Tightly wrap up the cake and store it in the fridge for up to 5 days.
- To freeze: Once the cake is cooled, skip adding the berries and tightly wrap the cake. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We'd love to see your recreation.
Your recipe states blueberries but your instructions says raspberries
I just adjusted the recipe to clear further confusion. Thanks for pointing it out!
Hi, I have a quick question as I want to make this tomorrow (8-24-2018) for my husband’s birthday – we are both on keto since Jan 1 and we do not cheat. I know he would love to have a safe treat! Our daughter cannot have eggs so I wondered if this could work with a chia goo egg sub, especially since it’s only 2 eggs in the recipe. So many of the keto cake recipes I found called for up to 8 eggs, or for separated eggs (whites are beaten and folded in) so that wouldn’t work for us. Thanks in advance for any help or suggestions.
Hi, Sandra. Thanks for your question. I think it would work but I can say for sure since I’ve never made this recipe with chia goo egg sub. If you try it please let me know.
Hi! May I make this without the berries?
I don’t think so. You need the berries to make the dough otherwise the cake would be very dry.
I subbed avocado for the berries in the cake yesterday and it turned out well and couldn’t taste it
Can I use frozen berries instead of fresh ones?
Yes you can!