Flourless Chocolate Cake (almonds)

Craving a dense, fudgy chocolate cake? I’ve got just the recipe for you. This is made with no flour, sugar, or butter. Instead it is made with ground up whole foods like dates and almonds. A glance at the ingredient list doesn’t scream, “I am a chocolate cake!”, but it definitely is. It might even be one of my favorite recipes on my site right now.

Flourless Chocolate Cake (almonds)

It is very dense, so it doesn’t really need any frosting in my opinion. I love topping it with homemade coconut whipped cream, or chopped fresh fruit. Whatever fruit is in season works, but I really like blueberries and strawberries to top with this time of year. It also tastes great plain and/or chilled. It’s so healthy and delicious that I’ll eat the leftovers for breakfast! (Shhhh….don’t tell anyone!).

Flourless Chocolate Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 1 cake. 8-10 slices

Flourless Chocolate Cake

~This flourless chocolate cake is dense, fudgy, and rich! It is gluten-free, grain-free, dairy-free, paleo, soy-free, corn-free, and sugar-free.

Ingredients

  • 1 1/2 cup packed almond meal*
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1 1/2 cup packed pitted dates**
  • 1/2 cup water
  • 3 eggs
  • 2 Tablespoons coconut oil
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 325*.
  2. Mix together all dry ingredients (almond meal, cocoa powder, baking soda, and salt) in a bowl and set aside.
  3. Place the dates and water in a food processor or strong blender and blend until it forms a smooth paste.
  4. Mix the date paste with the wet ingredients (eggs, coconut oil, vanilla), and mix until smooth.
  5. Add the wet to the dry and stir until smooth.
  6. Grease an 8" round cake pan, and pour in batter.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.
  8. Serve plain or with fresh fruit and/or coconut whipped cream. May also be served chilled from fridge.

Notes

*Make your own almond meal by processing raw almonds until no large chunks remain. Don't over process because it will turn into almond butter. **You may soak the dates for a few hours or overnight to make them softer and easier to blend.

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Flourless Chocolate Cake (almonds)

Health Benefits:

  • Almonds: Almonds are a major superfood, and they are full of monounsaturated, good-for-you fats. It contains many nutrients that benefit the brain, and regulate cholesterol. The monounsaturated fats and vitamin E reduce the risk of heart disease.
  • Chocolate: Click Here for a post I wrote about the benefits of chocolate.
  • Dates: A laxative food with a high-fiber content, so it can help those suffering from constipation. They are digested quite easily and are great for when you need quick energy. Also, regular consumption of dates has been found to help the growth of friendly bacteria in the intestines.
  • Coconut Oil: Coconut is widely misunderstood because of it’s high fat content; however, coconut’s saturated fat is made up of medium-chain fatty acids. These medium-chains are easy to absorb and digest, and are converted quickly into energy. This means that the body is less likely to store the medium-chain as fat. It is also great for healthy skin and hair.

Thought-provoking, mind-prodding question of the day:

What are you topping your chocolate cake with?

P.S. try this Chocolate Cake with Peanut Butter Frosting, too! It’s made with coconut flour.

 

59 Responses to Flourless Chocolate Cake {Made with Almonds}

  1. Carol Ann says:

    This sounds great! Think I’ll make it to take along to my daughters this week. Thank you!

  2. Karyn says:

    Lovely. absolutely lovely. indulgent, without being bad!

    NB: i didn’t have any coconut oil, so i added about 1 dessertspoon of rice bran oil and extra water, and it is lovely. I’m sure the coconut oil would be a nice additional flavour, but I’m on an extremely low fat diet – so i thought i’d share!

    :)

  3. Tandi says:

    This was amazing! Even my husband who eats sugar thought it was good. I don’t feel like I am left out anymore (of the crowd that eats treats.) Thank you so much! I shared it with everyone in my neighborhood that is trying to cut back on sugar. Everyone liked it. I loooooved it!

  4. Ally says:

    For a Vegan, what do you suggest I substitute the eggs with?

    • Sugar Free Alex says:

      Ally,

      I’m not sure that this recipe can be made with an egg substitute, sorry. If you do want to try it, maybe use a chia gel mix? I’m really not sure if it would work, though.

  5. Kiwi says:

    I have just made this, it smells and looks Devine ( and just like your picture above)
    Will eat it tomorrow…with cream and some defrosted frozen berries.
    Bring it on!
    Looks like a French torte.
    Thanks for sharing.

  6. Kiwi says:

    It was divine!

  7. Bri says:

    I made this last week and it is AMAZING!! I’m making it right now for my son’s 1st birthday party tomorrow and I’m wondering if I should put it in the fridge or if I can leave it out? Thoughts?

  8. sophie says:

    absolutely delicious!! just as good as any chocolate cake… so moist and dense… everyone loved it, i even think that if i didn’t tell people it was sugar free etc. they wouldn’t of known. definitely keeping this recipe, thanks!!!

  9. Mariella says:

    Hi,all. I just made this cake. It is AMAZING! The only thing I changed, was I used 1 cup of unsweetened applesauce instead of the 3 eggs, so now it is amazing AND vegan. :) You can’t taste the apple – the chocolate taste is too strong, but it rose as it should, baked as it should, etc. It looks exactly like the picture, texture is as described, etc. I’m going to take this to a retirement potluck we are having at work on Monday. Thanks, Alex, for this recipe! I’m 28 days sugar free so always looking for good things, esp. to share with doubting friends/family who think it can’t be done without losing all the yummy tastes.

  10. Nik says:

    Awesome – thanks. Just had some with creme fraiche – delicious.

  11. Kate says:

    Looks delicious. Lucky I have some eggs I need to use up and.. well I might as well make them into a cake instead of just boiling them!!!

  12. julie says:

    i made this the other day! it was so yum! i accidentally used a cake tin that was way too big and it ended up a bit flat. I ended up cutting it in half and layering it! i also layered it with a avocado-cacao chocolate frosting and strawberries. it was soooooo good.

  13. Hilary says:

    This looks great what cups are they? USA? I m trying to convert to uk measurements. Can you help
    Thanks very much indeed

    Hilary

    • Sugar Free Alex says:

      HI Hilary,
      Sorry for the delay in response, your comment was lost in my spam folder. Yes, they are US measurements, though. Enjoy!

  14. Stacey says:

    Can stevia be used instead of dates?

    • Sugar Free Alex says:

      Hi Stacey,

      Sorry for the delay in response, your comment was lost in my spam folder. I’ve tried substituting half of the dates for stevia and it worked well, but I have never tried all stevia. If you try it out let me know how it works!

  15. Jessica says:

    This looks soooo delicious, I am going to make it tomorrow!
    How long (if it does last that long) can the cake be kept for? Does it freeze? Do you know the calories per serving?
    Thank you for this amazing website. Going sugar free next year (in a few days time) and I’m so excited :)

    • Sugar Free Alex says:

      Hi Jessica,

      The kept can be kept for 2 days room temp, a week in the fridge, and a month or more frozen. They’re about 150 calories per slice.

  16. Shelly campbell says:

    Made this and it was a hit…hot or cold its so yummy! Do you know how many calories per piece by any chance?

  17. Beth says:

    Yum! Thanks for sharing this! My mum was feeling sick today and in need of some comfort food so I made this for her!
    Beth xx

  18. Stacey says:

    I tried it with all stevia because dates are too sweet for me (I have candida). I put coconut cream on top and it was great! Thanks for the recipe:)

  19. Melissa says:

    Oh my gosh, cannot get over how AMAZING this cake is! Was a little skeptical after seeing what ingredients went on, but the resultant beauty tastes divine and not at all like you would expect a ‘healthy’ cake to taste.I made mine vegan with 1 cup of applesauce instead of eggs, but it still turned out great!

    Thank you!

  20. snowgirl says:

    I made this cake at Christmas (along with a really healthy meal!), and it was a hit! I didn’t miss the overwhelming taste of sugar and the dates gave it a nice richness. Topped with some homemade whipped cream, and it was divine!

  21. […] usually post links to recipes that I didn’t come up with myself but oh my god, I just made this chocolate cake tonight and it is […]

  22. Rose says:

    Made this and LOVED it, so so good. Will definitely be making it again. Just like one of those chocolate tortes/lava cakes (without the lava, of course!) Too bad Almond flour/meal is triple the price of other flours….

    • Sugar Free Alex says:

      So glad you enjoyed it, Rose! You can also try grinding raw almonds until powder in a blender. Buying almonds in bulk tends to be cheaper than buying the flour.

      • Rose says:

        Good idea!

        I also tried adding frozen raspberries to the batter the last time I made this cake (I’ve made it three times now :P), and oh my, so so good. Best recipe ever, thanks again.

  23. katherine says:

    Hi I made the cake it is very well balanced however it was well cooked on the outside and soft in the inside. I had it on 150 degrees Celsius in forced fan oven for 30min but preheated oven. Is yours fairly firm in the inside? Did you preheat your oven?

    • Sugar Free Alex says:

      Katherine,

      Yes, I did preheat my oven and it was firm on the inside. Not sure what the difference was between my cakes and yours, maybe just try cooking it a bit longer.

  24. katherine says:

    Yes after the cake cooled and the coconut solidified it became harder inside. Also tastes much better in the fridge after 2 days. Thanks for the recipe I’ll definately try it again.

  25. cucadesucre says:

    Utterly delicious! I must admit I was a bit sceptical, but it has turned out super spongy and very very chocolaty. A keeper!

    Thanks for your amazing website!

  26. mary kay says:

    Love this recipe and have made it many times. The only thing I add is a few walnuts to make more like a brownie. My question is have you ever tried to make this with prunes? or even figs? just wondering what other fruit could be used instead of dates.

    • Sugar Free Alex says:

      I’ve tried using a mixture of prunes and raisins before, which worked pretty well. The figs might be a bit too seedy, but it would still make a good chocolate-fig bar I’m sure.

    • BH says:

      It is good with 1 cup of prunes and 1/2 cup of apricots. My husband and I love it!

  27. Madiha says:

    this looks absolutely delicious! can you tell a substitute for coconut oil please? it’s not available easily where i live. can i use olive oil? thanks! :)

  28. Sleepy says:

    I just made this cake yesterday and OMG it is sooo good. Thanks for the recipe!

  29. […] preheating oven, that saves getting an extra sauce pan messy. I found the original recipe here: Spoonful of Sugarfree (The frosting was basic buttercream using vegan butter and almond […]

  30. Heidi says:

    I think next time I’ll make it myself and see if it turns out better. I got my daughter to make it today for my birthday and it has turned me off cake……could be a good thing

  31. Jess says:

    I made this tonight for my friend. Amazing! I didn’t expect it to be as good as it came out. I didn’t have enough dates, but I made it up with some dried blueberries that I had and that worked. Thank you! Will definitely be making this again and recommending it to my friends.

  32. Anna says:

    Just made this however since I didn’t have dates I replaced them with 1/2 cup of agave nectar. Served with a straberry sauce and it was simply delicious!!! Thank you for sharing this wonderful recipe!

  33. Moira says:

    Made this as a birthday cake for my 25 year old daughter who is on a diet. The whole family loved it and could not believe that it was so everything-bad-free! As it was a birthday cake I iced it with home-made sugar-free chocolate and hazelnut spread and served strawberries and blueberries on the side. Thank you so much for such a great recipe Alex!

  34. Sal says:

    Wow! This cake turned out beyond expectations! It’s better than any ordinary choc cake I’ve made and it’s healthy too!….what a bonus! Can’t wait to share it with my friends if it lasts that long. Thank you for sharing.

  35. Pip Hanbury says:

    Best chocolate cake I have made in a long time!!!! Yum!!!
    Everyone loved it after dinner!
    Thankyou!

  36. AJ says:

    great receipe thanks – substituted half the dates for sweet potato and it came out really well

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