Making a dessert for any diet was never so easy and delicious! Flourless chocolate cake satisfies the gluten-free, refined sugar-free and low-fat dieters in your life. And seriously, I’ve never met a dessert this delicious.
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This Flourless Chocolate Cake is the perfect dessert to bring to every gathering
Dessert is my favorite. I personally don’t see any reason to eat a meal if there is no dessert to follow. Therefore, if there is ever a potluck or meal where I need to bring something, I bring dessert. One of the biggest reasons I do this is because I don’t trust others to do it right. They bring a “healthy option” which I would rather feed to the birds. Or they bring something they picked up at the store with a list of ingredients a mile long and a slightly stale consistency. Or my biggest fear of all, it won’t be chocolate.
This recipe meets almost every dietary restriction
So last year when Easter rolled around and it was time to contribute, no surprise here, I chose dessert. But I quickly came to regret my decision. Why? Because EVERY SINGLE PERSON had a different dietary restriction. AHHHHHH!!!!! I needed to make a dessert that was gluten-free, dairy-free, with no refined sugar, not to mention it still had to be tasty (tastiness being my dietary guideline). So after pouting about it for 29 minutes, I got to work. This flourless chocolate cake was the incredible result.
Easy to substitute ingredients
The best thing about this cake is that you can substitute as necessary depending on your audience. Vegan? Choose maple syrup instead of honey and an egg substitute. No refined sugar? Make sure to use 100% unsweetened chocolate (use this link to buy unsweet Ghirardelli bars in bulk and save $$$). I use semi-sweet in the recipe because that’s what I prefer, but I have made it both ways.
This cake is rich so make sure to top this with ice cream, whip cream, sorbet, or berries. Now get out there and start baking because everyone deserves to eat some dessert!
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Flourless Chocolate Cake For Every Diet
- 4 Oz Baking Chocolate Unsweetened if doing no refined sugar
- 1/2 C Coconut oil
- 2/3 C Honey
- 3 Eggs
- 1/2 C Cocoa Powder
- Pinch of salt
- Preheat oven to 350°F. Grease or line a pie plate or a spring-form pan with parchment paper.
- Heat coconut oil and chocolate in microwave for 2 minutes, stirring at 30 second intervals to prevent burning. Stir to combine.
- Slowly whisk in honey and eggs.
- Sift in cocoa powder to prevent lumps, and stir in salt.
- Pour into pan and bake for 20 minutes, or until center is firm.