This paleo flourless chocolate cake is chewy and moist and has a rich chocolate flavor. Each slice is fluffy and pairs perfectly with a scoop of dairy-free ice cream or some fresh raspberries.
Something you should know about me is that I am a huge chocolate lover. I love to bake brownies, rich chocolate chip cookies, and decadent chocolate truffles.
With that said, when it comes to paleo flourless chocolate cake, I become weak.
This recipe was born after I consumed the most exquisite flourless chocolate cake at a restaurant in Chicago called Ema.
That restaurant serves a flourless chocolate cake with a tahini glaze on top.
I made these chocolate salted caramel brownie bars that are very similar to the flavor profile of that cake at Ema. If you want to check that recipe, I’ll link it right here.
The best part about this paleo flourless chocolate cake is that it is the perfect dessert to make if you are having guest over .
This Paleo flourless chocolate cake will truly impress your guest and send everyone into a dessert coma.
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Ingredients
You will not feel guilty while biting into this Paleo flourless chocolate cake because all of the ingredients are Paleo gluten-free and dairy-free
- Paleo Flour Blend
- Baking Powder
- Baking Soda
- Salt
- Dark Chocolate Chips
- Coconut Oil
- Date Sugar or Coconut Sugar
- Vanilla Extract
- Almond Milk
- Eggs
See recipe card for quantities.
How to make Paleo Flourless Chocolate Cake
The first step is to melt the chocolate chip with coconut oil. I do this by using a double burner, which is essentially boiling water in a small pot and putting a larger glass bowl on top of the pot so the chocolate chips begin to melt as the glass begins to heat up from the boiled water below. Make sure you’re whisking frequently; otherwise, the chocolate could start to harden and form this glob of chocolate instead of smooth and silky chocolate.
- Then remove the melted chocolate chips from the double burner and put on the countertop surface. Add in the date sugar, vanilla extract and eggs. Whisk until the wet batter is completely smooth.
- The next step is to sift your dry ingredients into the wet ingredients. I am using Red Mills Paleo flour blend. You can also use any gluten-free flour that you have on hand, but I wanted to keep things Paleo.
- Pour the batter into a cake pan and bake in the oven at 350° for 30 to 45 minutes. You will know the cake is done when you shake the pan and the center does not wiggle at all.
- Allow the cake to cool on the countertop. For presentation purposes, I love to sift monk, fruit, and powdered sugar on top of the cake and also add fresh berries. In my opinion, raspberries do the trick.
Paleo Flourless Chocolate Cake Substitutions
If you don’t have all of the ingredients on hand, I got you. Here are some substitutes that work well for this recipe.
- Dairy-Free Chocoalte Chips -If you don’t have dairy-free chocolate chips, you can use a dairy-free chocolate bar. I love the Lilies brand as well as the Hu chocolate brand. Both brands do not use refined sugar, and they utilize Splenda or coconut sugar.
- Paleo Flour – If you don’t have the Paleo flour blend, then you can utilize almond flour or other gluten-free flowers. The Red Mills, Paleo flower blend includes coconut, flour, almond flour, and arrowroot starch
- Date Sugar – If you don’t have date sugar, you can use coconut sugar, maple syrup, or monk fruit sugar. I tried to use the most wholesome version of sugar and that’s why I have been baking with date sugar recently. Obviously, date Sugar is still processed because 1 tablespoon of Date sugar is not equivalent to one whole date. I pick and choose my battles and I believe that it is the best choice when it comes to baking with sugar.
How to store the paleo flourless chocolate cake
You can store the paleo flourless chocolate cake on your countertop for two days and it will remain fresh.
Your other option is to put the Paleo flourless chocolate cake into the fridge and it can last up to four days.
Please note that if you put the fresh berries on top of the cake, then the center of the cake might become soggy, and not desirable.
The best thing you should do is remove the fresh berries after you were done serving for your party and then reassemble when you want to eat.
Top tip
If you want to up level this Paleo flourless chocolate cake, I would recommend adding Paleo chocolate chips to your cake batter before you put the batter into the cake pan. This way when you bake the cake, you will have melted chocolate chips with an each slice of your cake. Talk about chocolate heaven!!!!
FAQ
This flourless cake is made from a paleo flour blend which consists of coconut flour, almond flour, arrowroot starch, and salt.
Yes, if there is no flour (i.e. gluten) in the recipe, then it is also considered flourless.
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📖 Recipe
Paleo Flourless Chocolate Cake
Ingredients
- 1 Cup Paleo Flour Blend
- 1 teaspoon Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1.5 Cups Dark Chocolate Chips (You can also use a chopped up chocolate bar)
- ½ Cup Coconut Oil
- 1 Cup Date Sugar (Or coconut sugar)
- 2 teaspoon Vanilla Extract
- 2 Eggs
- ½ Cup Almond. Milk
Instructions
- Melt the chocolate chip with coconut oil. I do this by using a double burner. Make sure you’re whisking frequently, otherwise the chocolate could start to harden and form this glob of chocolate instead of smooth and silky chocolate.
- Then remove the melted chocolate chips from the double burner and put on the countertop surface.
- Add in the date sugar, vanilla extract and eggs. Whisk until the wet batter is completely smooth.
- Sift your dry ingredients into the wet ingredients. I am using Red Mills Paleo flour blend.
- Pour the batter into a cake pan and bake in the oven at 350° for 30 to 45 minutes. You will know the cake is done when you shake the pan and the center does not wiggle at all.
- Allow the cake to cool on the countertop. For presentation purposes, I love to sift monk, fruit, powdered sugar on top of the cake and also add fresh berries. In my opinion raspberries do the trick