Go Back
+ servings
An overhead view of a flourless chocolate cake topped with raspberries and powdered sugar. A slice of cake is resting on a serving utensil.
Print Recipe
4.80 from 20 votes

Flourless Chocolate Cake

This flourless chocolate cake is rich, fudgy and incredibly easy to make. It's the perfect dessert for any occasion and absolutely delicious when topped with fresh berries and a sprinkle of powdered sugar.
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: flourless chocolate cake
Servings: 16
Calories: 153kcal

Ingredients

Cake

Chocolate ganache

Topping

  • Powdered sugar for topping
  • Fresh raspberries for serving

Instructions

  • Preheat oven to 375°F and grease an 8 inch cake pan or 8 inch springform pan.
    Greasing an 8-inch springform pan.
  • Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until fully melted. Alternatively, you can melt the chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until the chocolate has melted.
    Chocolate chips and coconut oil in a saucepan.
  • Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine.
    Coconut sugar, salt and vanilla added to the melted chocolate and coconut oil in a suacepan.
  • Whisk in eggs.
    Whisking in eggs to the chocolate mixture in a saucepan.
  • Gently add cocoa powder and stir to combine.
    Mixing in cocoa powder to the chocolate mixture in a saucepan.
  • Pour chocolate mixture into greased or parchment-lined pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
    Chocolate mixture in a greased pan.
  • Let cake cool for 10-15 minutes before removing from pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.
    Removing the springform rim from the cake.
  • While cake is cooling, make chocolate ganache by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 90 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled cake and spread to cover.
    Icing the cake with chocolate ganache.
  • Sprinkle with powdered sugar and serve with fresh berries.
    Sprinkling the cake with powdered sugar.

Nutrition

Serving: 1slice | Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 38mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g