Homemade Flourless Chocolate Cake – rich, decadent, and extra chocolatey… without the flour!
Try topping it with any of my Healthy Ice Cream Recipes.
This recipe is dedicated to one of my best friends.
When we met two years ago at a party, I’d just moved to DC and knew only a handful of people here. From that first night, he always made sure to include me in things, introducing me to everyone he knew until suddenly I found myself with a huge circle of friends.
He’s the kind of guy with whom you can’t go out and not run into at least one person who recognizes him.
In the two years I’ve known him, he has helped me fix my computer, been supportive and listened to all of my dating stories, and not only bought my book the day it came out but told everyone else to buy it too.
Last year when coding issues on the website were taking up most of my nights and weekends to fix, I got a text from him one Saturday that said, “I’m having people over to my pool. You need to get out, and I’m calling you an Uber. My treat.”
When I threw a rooftop party last month and was worried about having enough alcohol, he showed up with half his liquor cabinet.
That is just the kind of guy he is.
Wanting to dedicate a recipe to him, I asked what were some of his favorite desserts, and flourless chocolate cake came up in our discussion.
The following chocolate cake recipe–adapted from my Chocolate Zucchini Brownies–can be vegan, gluten-free, grain-free, and also, if I’m not mistaken, kosher and parve. It is dense and fudgy, almost more like a brownie than a cake.
Instead of flour, this healthy chocolate cake is made with nutritious coconut flour, which is really just ground-up coconut, not actually flour at all!
Flourless Chocolate Cake
Adapted from Chocolate Zucchini Brownies
Flourless Chocolate Cake – Healthy & Vegan!
Print This Recipe
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Ingredients
- 1 1/2 cups water
- 1/2 cup + 2 tbsp applesauce
- 2 tsp pure vanilla extract
- 2 tbsp ground flax
- 1/4 cup oil
- 1/2 cup + 1 tbsp cocoa powder
- 1 cup coconut flour (105g)
- 1/4 tsp + 1/8 tsp salt
- 1/4 tsp + 1/8 tsp baking soda
- 1/2 cup granulated sugar or xylitol
- pinch uncut stevia or 2 additional tbsp sugar
- optional 1/2 tsp instant coffee granules
- optional 1/2 cup mini chocolate chips
Instructions
Preheat oven to 350 F. Grease an 8-inch pan–round or square–and set aside. Whisk together first 5 ingredients. In a separate bowl, stir all remaining ingredients. Pour wet into dry, stir until well-mixed, and pour into the prepared pan. Bake on the center rack 40 minutes. Let cool, then refrigerate only loosely covered overnight to firm up much more.
Link Of The Day:
Girl Scout Cookie Peanut Butter Bars
Linda P. says
Such lovely recipes. I am going to explore some more yumminess. Coconut flour is new to me.
I would if you shared some of these treats at Dishing It & Digging It. The party is live now. I know our readers would love to explore your blog.
Heather says
Hello,
Your recipe looks perfect for an experiment I want to try. I have been searching for a vegan red velvet cake recipe that only uses coconut flour instead of a mixture of different flours or all-purpose. I would prefer to use actual beetroots to color the cake instead of using red food dye or beetroot juice. And substitutive water for vegan buttermilk. Do you think this would work?
Belsante says
I don’t have flax. What could I use as a substitute
Evie says
Could I substitute the applesauce for banana?
Julie Dove says
You can definitely experiment! Sounds good!
Hansee says
I tried it yesterday, and could not help but try a little bit while it just come out from oven! it taste really great! then i put it into fridge overnight, and it turned out amazing! could not stop eating it ! i am not a vegan, and I love it!
I did add more applesauce, because the coconut flour absorb a lot liquid, and use coconut sugar and add few drop of Stevia from trader joe!
yum! will do it again
Rachel says
Would this hold up in the freezer?
Julie Dove says
Not sure but be sure to report back if you experiment!
CM says
Of course you should feel guilty! Blogging is unnecessary! All your needs can be met by the church. Quit blogging, and spend all that time home teaching! (Ouch! Quit hitting me! I was only joking!)
Audrey Schlegel says
Soooooooo delicious! Actually I used to make your “100 calories chocolate cake” with a flour mix of half coconut flour, one quarter almond flour and one quarter buckwheat flour and I loved the texture. But this is even better!! Only that I a considering replacing the oil with nut butter… has anyone tried this previously? Or maybe half oil and half nut butter? Hint for those who are baking for an audience who distrusts “exotic” ingredients: my husband loved it. He once took half the cake to work and his colleagues asked for the recipe.
Last but not least: tastes delicious with some dried cranberries in it!!
Melissa Olsen says
Can I make this cake the day of instead of putting in the fridge overnight?
Caroline Jordan says
what kind of oil do you suggest using Katie?
Jason Sanford says
Vegetable oil, melted coconut oil, non gmo canola oil, sunflower oil… all of those work here!