Flourless Chocolate Cake {paleo}

flourless chocolate cake

When I was going to nutrition school in New York, I ate my first piece of flourless chocolate cake. I can’t even find words to describe how amazing it was. It was like eating rainbows and magic. I have never found it at another restaurant again, not one that tasted that good anyway! I have been putting off making it in my own kitchen because I was a bit intimidated to make one. Well, turns out they are not hard to make….and I even came up with a version that has healthy ingredients. You can thank me later.



  • Preheat oven to 350°F
  • Line a 9-inch springform pan with parchment paper and grease the whole thing with coconut oil
  • Chop the chocolate into small pieces so they melt easier



  • Remove double boiler from heat and set aside


  • In a large bowl, beat the egg yolks and honey until liquefied


  • Combine egg yolks, vanilla and melted chocolate


  • In a medium bowl, beat the egg-whites until stiff peaks form


  • Slowly add coconut sugar to egg-whites
  • Using a rubber spatula, fold egg-white mixture into melted chocolate, making sure not to work the batter too much
  • Transfer batter into the prepared pan and bake for 40 to 45 minutes until set


chocolate cake

  • Allow the cake to cool completely and transfer to a serving plate, the cake will settle once it is cooled and the center will sink a bit


  • Serve with a dusting of coco powder, whipped cream (or coconut whipped cream), or chocolate ganache




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flourless chocolate cake pin

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This post is part of: Thank Goodness it’s Monday

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  1. says

    I have the coconut oil, but I never heard of coconut sugar. Will have to get some. I love the flavor or coconut and eating real coconut, but I don’t like the shredded coconut. I think it’s a texture thing. LOL Plus that stuff is usually too sugary.

    • says

      Hi! By now you have probably figured this all out, but I wanted you to know about a couple of great things! Coconut sugar is low-glycemic and is the perfect replacement for brown sugar. It doesn’t taste like coconut whatsoever. As for the shredded coconut, you’ve got to get your hands on the unsweetened kind! That’s the kind I use, and you will love it. No need for all that excess sugar. Happy baking!

  2. Dunia says

    Hi Kate, thanks for sharing this recipe, it looks absolutely divine! My only concern is with regards to heating honey. According to the principles of Ayurvedic nutrition, honey should never be heated as it turns into a harmful substance. This was further investigated and confirmed by a number of scientific studies such as the following:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215355/ What is your opinion?

    • says

      I have also heard this before and I think it is from a particular kind of honey. I will post your question to my Facebook page tomorrow, I usually get great answers that way!


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