Flourless Chocolate Cake – Healthy Fitness Meals
This velvety dessert shines during Valentine’s Day, holidays, dinner parties, or those Tuesdays when you just need something amazing. My flourless chocolate muffins inspired it and pair beautifully with this mixed berry salad for a romantic touch or a girls’ night in.
If you are a chocolate fan then you will love my chocolate cake made with any flour or butter. It comes out so good and it will definitlely take care of all your chocolate cravings.
As for the glaze, you can make the glaze that I usually make by blending cooked sweet potatoes and melted chocolate. I made it for this chocolate zucchini cake.
Ingredients Needed
This cake keeps it simple just a handful of pantry staples turn into something fancy-dinner-worthy. Here’s what you’ll need. Full measurements are listed further down below in the recipe card.
- Dark chocolate (70% cocoa): you can also use dark chocolate chips
- Coconut oil, or any other oil
- Peanut butter
- Cane or coconut sugar, or you can use a sweetener used for baking.
- Vanilla extract
- Eggs
- Unsweetened cocoa powder
- Salt
- Powdered sugar: Makes the glaze smooth and sweet.
- Milk of choice: Thins out the glaze to drizzle perfection.
How to make flourless chocolate cake
This cake is surprisingly easy. Below is the step-by-step guide, and you’ll find the full recipe card at the bottom.
Step 1: Melt chocolate, coconut oil, and peanut butter until smooth. Stir in vanilla and sugar while still warm.
Step 2: Sift in the cocoa powder.
Step 3: Fold the mixture until smooth.
Step 4: Pour the batter into a pan and bake. Allow to cool, then slice and serve with strawberries.
Variations
Make it your own and impress your guests.
- Swap peanut butter for almond or sunflower seed butter.
- Add instant coffee powder to the batter for a mocha twist.
- Top with crushed peppermint for a holiday vibe.
- Top with sprinkles to impress the kids.
- Serve with a dollop of whipped coconut cream or vanilla Greek yogurt.
- Serve with some vanilla icecream.
Substitutions
Need to switch it up? I got you.
- Coconut oil → Use butter or avocado oil for a similar texture.
- Peanut butter → Almond butter for a more neutral flavor or tahini for a nut-free option.
- Cane sugar → Try maple sugar or monk fruit sweetener for lower glycemic options.
- Milk in glaze → Use almond, oat, or coconut milk to keep it dairy-free.
Frequently Asked Questions
Yes! This cake is 100% gluten-free—no flour, no problem.
You can use a natural sweetener like monk fruit or stevia, but it may slightly change the cake’s texture.
That’s normal! The center sinks slightly as it cools, giving it that rich, dense texture we love. If cooked well until a toothpick comes out clean, you should be fine. A cake made without flour will reduce its size and fluff a bit as it cools.
You can make this cake up to 2 days in advance and keep it covered in the fridge. It’s even better the next day. The glaze sets beautifully, and the flavors deepen over time.
To freeze, wrap slices tightly and store for up to 2 months. Thaw in the fridge overnight before serving.
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