Flourless Chocolate Cake (Paleo)
This Flourless Chocolate Cake is a rich, guilt-free delight! Indulge in a fudgy treat that’s perfect for any occasion.
Servings: 8 servings
Ingredients
- 8 ounces unsweetened baking chocolate chopped into chunks
- 1/2 cup unsweetened cocoa powder
- 1 cup coconut oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 cup pure maple syrup
- 6 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Step 3: In a double boiler or microwave-safe bowl, melt the chopped baking chocolate and coconut oil.
- Step 4: Whisk together cocoa powder, ground cinnamon, and sea salt in a separate bowl.
- Step 5: Combine melted chocolate and coconut oil with pure maple syrup and vanilla extract.
- Step 6: Add eggs one at a time, whisking well after each addition.
- Step 7: Gradually fold the dry ingredients into the wet mixture using a spatula.
- Step 8: Pour the batter into the prepared cake pan and smooth the top.
- Step 9: Bake for 25-30 minutes until the edges are set and the center is slightly soft.
- Step 10: Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Equipment
- Mixing Bowls
- Whisk
- 9-inch round cake pan
- Parchment Paper
- Double boiler or microwave-safe bowl
- Spatula
Notes
- Use high-quality chocolate for the best flavor.
- Add a splash of espresso for an extra layer of taste.
- Let the cake cool completely before slicing for the best texture.
- Experiment with toppings like fresh fruits or dairy-free ganache.