This paleo flourless chocolate cake checks all the boxes. Rich. Chocolatey. Smooth. Also, gluten free, dairy free, and refined sugar free! Serve it at your next dinner party and wow your guests. You don’t even have to tell them it’s healthy!
Friends, I can’t even tell you in words how good this paleo flourless chocolate cake is.
Now, if you’re looking for a fluffy style of chocolate cake, then Lisa over at Downshiftology is your girl. I made her paleo chocolate cake recipe for Brandan for his birthday and it was truly incredible.
But if you’re looking for dense, fudgy, rich chocolate decadence, you’ve come to the right place.
The first few times I made it, I couldn’t get the texture right. It was too dry and crumbly, and was rich but just wasn’t the right consistency.
After three or four failed attempts, I shelved the recipe. Almost a year later, I came back to it, and I am so glad I did, because I found the missing ingredient…
The applesauce took this paleo flourless chocolate cake from a dry, crumbly, disappointing dessert to a decadent, smooth, and delicious dessert you could serve to any guest.
And the best part: they will never know it’s paleo.
What chocolate to use
For the dark chocolate bars, I use Trader Joe’s dark chocolate in the purple wrapper. They are actually some of the cleanest chocolate bars around, without soy lecithin or any other additives.
I recommend trying to hit at least 70% dark if at all possible for the best flavor. Another great option is the Hu brand pure dark chocolate bars over at Thrive Market. Thrive is great for specialty items and they can always be counted on to have options when you’re following a specific type of diet.
Hu bars are dairy free, soy free, and paleo friendly – and perfect for this recipe!
Don’t let it stick to the pan
If your paleo flourless chocolate cake is now a paleo flourless chocolate crumble, one of two things happened: you either didn’t grease the pan enough, or you didn’t let it cool enough.
When you grease the pan, do it LIBERALLY. Don’t be shy. Get in there and lube that sucker up. We don’t want there to be any surface area of the pan that isn’t greased up. We want no areas available for stickage whatsoever.
Second, make sure you let the cake cool completely before taking it out of the pan. If you try to take it out when it’s still hot (or even warm), the ingredients haven’t had a chance to cool and meld together, and the cake just breaks.
I know its hard, I know it looks delish, I know you want to just let it fall apart and shove the pieces into your mouth (which may or may not have happened on a previous recipe attempt) but you have to be patient.
Wait until it’s cool, and you’ll be rewarded with a beautiful, smooth, decadent, flourless chocolate cake.
If you’re having trouble getting it out of the pan, give the sides a little tap with the side of a spoon. It’s an old kitchen trick my mom taught me and it works. Just a gentle tap tap tap around the edges and it should break loose and drop onto your plate or cake stand.
Now, if you’ve listened this far, you’re about to be rewarded. Go ahead and cut yourself a slice.
Then take a bite.
So dense and delicious. The perfect paleo flourless chocolate cake to satisfy any chocolate craving.
- 1/2 cup coconut oil, plus more for the pan
- 2 3.75 oz 75% dark chocolate bars
- 3 large eggs
- 1/2 cup honey
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1/4 cup cacao powder
- 1/2 teaspoon cinnamon
- Preheat the oven to 375°.
- Generously grease a 9-inch cake pan with coconut oil.
- In a double boiler, melt the coconut oil and chocolate bars over medium heat, stirring frequently. You want this just melted; be sure to not let it get hot!
- While the chocolate mixture is melting, combine the eggs, honey, applesauce and vanilla in the bowl of a stand mixer and beat well.
- Add the cacao powder and cinnamon to the egg mixture and combine.
- Your chocolate should be melted by now. Stick a finger in it to make sure it's not hot ( you don't want it to cook your eggs!) and then add it to the mixing bowl. Mix on low to combine.
- Pour the batter into the greased cake pan and bake for 20 minutes or until a toothpick comes out clean.
- Allow cake to cool completely before removing from the pan.
- Serve with fresh berries, coconut cream, or a date caramel sauce for extra delish!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 24gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 32mgCarbohydrates: 30gFiber: 3gSugar: 23gProtein: 5g