Low-Carb Flourless Chocolate Cake

This Low-carb Flourless Chocolate Cake is made with Almond flour, which means it's also gluten-free and full of flavour!

Course Dessert

Cuisine American

Keyword dessert, gluten-free, low-carb, summer, vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 295kcal

2¼ cups (248g) blanched almond flour/meal
3 tablespoons coconut flour
6 tablespoons raw cacao powder
⅓ cup natural sweetener xylitol or any other sweetener of your preference 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

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.

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.

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.