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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.
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
~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.
- 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
- Preheat oven to 325*.
- Mix together all dry ingredients (almond meal, cocoa powder, baking soda, and salt) in a bowl and set aside.
- Place the dates and water in a food processor or strong blender and blend until it forms a smooth paste.
- Mix the date paste with the wet ingredients (eggs, coconut oil, vanilla), and mix until smooth.
- Add the wet to the dry and stir until smooth.
- Grease an 8" round cake pan, and pour in batter.
- 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.
- Serve plain or with fresh fruit and/or coconut whipped cream. May also be served chilled from fridge.
*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.
- 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.
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