Our other flourless cake recipes include Austrian-style tortes and our famous flourless choclate cake. So happy you enjoyed it, Bec! It’s become a tradition to make it for some family members’ birthdays for us too :). The Two Peas & Their Pod Cookbook is here. Remove from pan (carefully, as it can stick to the sides a bit; careful loosening will prevent any cracks in the cake). Thank you. Can’t wait to make it again! A cookie crust and fluffy cream cheese filling garnished with shiny chocolate glaze make a show-stopping homemade treat. The food processor would be much better, because it doesn’t just mix but also breaks things down in the process and helps them bind better. Thanks for the feedback — I’m glad you enjoyed it :). And because it’s flourless and sans butter, … No flour, no baking, and so easy to make. Even the beginner can bake this wonderful cake. I’m not sure whether you mean the topping got frost bite and turned white as a result? Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. This Flourless Chocolate Cake recipe creates a rich, mousse, and fudge-like texture. Make this your special signature dessert. We also like to serve whipped cream or ice cream on the side balance out the rich chocolate cake. I just prefer it chilled + it’s a bit easier to slice gracefully when cold. I like to put it in the refrigerator for a few hours so the glaze can set up. Or something like this coconut cream pie, which is very “light” tasting: https://www.unconventionalbaker.com/recipes/oil-free-vegan-coconut-cream-pie/, Calling this a cake is a stretch, its more brownie . :) It’s one of my favorite go-to recipes. I used organic ingredients for this recipe, since he and I follow a plant based diet. I really recommend this one. It is the perfect dessert for any occasion. Just make sure you line it with some parchment or wax paper first so that it’s easier to remove the cake later. Raspberry whip crepe cake: https://www.unconventionalbaker.com/recipes/gluten-free-vegan-crepe-cake-recipe/ If you’re looking for a floruless chocolate cake made with fresh blueberries, by some odd coincidence my blogging pal Natalie @ Feasting on Fruit just shared a recipe for a blueberry flourless chocolate cake that looks amazing — check out her recipe here {note: I haven’t made that recipe yet, though it’s on my to make ASAP list :) }. You might enjoy a different style of raw cake, like this kind of cheesecake for example: https://www.unconventionalbaker.com/recipes/vegan-chocolate-papaya-cheesecake/ Or this one https://www.unconventionalbaker.com/recipes/oil-free-vegan-coconut-lime-cheesecake/ , etc. Your desserts not only look so inviting and delicious, but have beautiful photography, too. This looks so amazing – I want to make sure I make it correctly; is there a difference between cacao powder (for the cake layer) and cocoa powder (for the topping)? Wow this cake looks amazing! While not quite a conventional cake, and maybe even brownie-like in some ways, it’s always an enjoyable treat to share with others. Lightly butter a 6-inch / 15cm springform pan or equivalent. I dressed it with blueberries and cherries to cut through the richness and I added a tablespoon of GF icing sugar to the icing, as the aftertaste was too bitter for me. Turned out so delicious!! It’ll keep well covered in the fridge for a few weeks, but you can also definitely freeze it. If so, then sounds like you would have needed to cover it or put it in a freezer-safe container to set to avoid having that happen. I’m sorry the frosting didn’t work out as planned though. Hi, what do you use as the liquid for blending the ingredients in the cake base? Grease an 8-inch springform pan. I always put it in the refrigerator to speed up the process. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. It is done when the center reads 200°F on an instant-read thermometer. Absolutely, Sharon :) Either one will work great here. Not sure if that’s what you’ve used? this topping is seriously one of the best raw chocolate mousse-like topping recipes ever! And also, did it begin to form into a ball at all in the blender? My birthday is National Brownie Day, so it’s a divine sign that I’d love them! You can try cacao butter — you’ll get a very nice strong chocolatey flavor to the cake that way. It looks like it’s potentially 2.5x the volume? hi, i wanna make this for a friend, can i use blueberries instead of the dates? Thank you for doing what you do. Below are affiliate links to products that will assist you in making our tahini and chocolate flourless cake recipe. I’m looking forward to these being go-to recipes for when a sweet treat is needed. https://www.thespruceeats.com/flourless-chocolate-cake-recipe-4158976 Well, I don’t mind that at all, because my patience is somewhat limited! You can use chocolate chips or chopped up chocolate. Rate this recipe ★☆ It can be difficult to get almond flour where I live. So rich, Hi Bev. semisweet chocolate chips or chopped chocolate. The Two Peas & Their Pod Cookbook is here. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Hi Audrey, just found your blog as I searched for an eggless flourless cake to make for my boyfriend’s birthday tomorrow. You can’t go wrong with this flourless chocolate cake. Made with sugar-free chocolate and your sweetener of choice, this is the best flourless chocolate cake recipe ever! Thanks for your feedback. Hope you’re going well. I made this for my mom’s birthday a few years ago and chose to keep it simple for the occasion — just dressed it with some cacao nibs and salt flakes (because salted chocolate and I were having a long moment back then…). I think the topping would be fantastic with the fig & chocolate flourless cake. Like almost as easy as a box mix. Audrey!! You could try an online conversion calculator to find the measurement equivalents though via google. etc. Ha. Thank you!! You can get them everywhere, even in Poundland! Quinoa? :), I was just searching for inspiration for a flourless cake recipe and I thought “Oh wow, a raw version! And it looks so pretty!” And I clicked on it and whadya know it here I am! Glad you enjoyed it :). Hi Hope, I think hazelnut flour would be wonderful here. Disclaimer: this post contains affiliat lints to the following products:  almond flour, medjool dates, cocoa powder, maple syrup, salt, pure vanilla extract, raw ground vanilla bean, black pepper, coconut oil, cacao nibs, salt flakes, food processor, springform pan. I would like to try out this recipe but I’m in the UK only know how to measure ingredients using weighing scales. or dried fruit, etc. As for the pepper, if it makes you nervous, you can just omit it :) It’s not very noticeable — just adds a bit of an accent flavor to the chocolate cake. Hi Greeshma. If so, I will be sure to get both. Awesome. So happy you’re enjoying this recipe! It was absolutely delicious! Whenever you are craving chocolate like mad, make THIS cake. Still, I *wish* I could post the pictures because the possibilities in terms of customizing this recipe ran wild in my head and I am beyond pleased with the end result and I am not, by any means, a baker or someone who “knows” what they’re doing in the kitchen but this was so much fun and so flippin’ easy to make. Add the cocoa powder and stir until just combined. I’m so sorry but I don’t know what the weight measurements would be as I just used cup measurements to make this. When you’re processing it you want it to turn into a fine sticky crumble that begins to lump into a ball — if the mixture seems too wet for that, add more cocoa powder. Flourless Chocolate Cake with Berries Ananás e Hortelã sugar, hot water, berries, sugar, vanilla extract, semi sweet chocolate and 4 more Bakers Brothers’ Chocolate Cake La Cocina de Babel cake flour, sugar, baking soda, golden syrup, large eggs, cocoa powder and 5 more Really excited to make this, Audrey! My ingedients didn’t bind, I didn’t want to add any liquid as had no idea what the outcome would be. Mines very unhappy. Audrey, would cashew nuts or pistachios work..these are the only nuts my son can have. Thank you :D. Oh great — so happy you enjoyed it! Sorry, I must have edited a part of the recipe at some point, and left the cacao powder words in that part by accident (just fixed it). And I love serving this cake when we entertain because it is easy to make, pretty to serve, and everyone loves it! I feel so blessed to find the correct cake for my toddler who suffers from eczema and os allergic to dairy, food colorants and several conservatives. :) And thanks so much for hosting Hearth and Soul! Get Flourless Chocolate Cake Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Let me know if you try it — I’d love to hear how you go. If you were to try it though (I’d never deter someone from exploring :) ), I’d start with 1 cup coconut flour and see what happens… and add more as needed from there. Hi Audrey, Welcome to Full Plate Thursday, we are so happy to meet you! Can also use pecan flour, or cashew flour as an alternative. After the cake is glazed, let the glaze set up before cutting. Add the sugar, salt, and vanilla extract and stir to combine. Let the glaze set up for a few hours before cutting and serving the cake. If so it will work if you soak them for a bit first to soften them up. I only use the ingredients listed, so no water added. Thank you so much for this recipe! In the top of a double boiler over lightly simmering water, melt chocolate and butter. I’m so happy the cake worked for you, even without the processor. Pour this chocolate mixture over the cake and use a spatula or the back of a spoon to spread it evenly and smoothly over the top. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer. Adjust as needed until it can “ball-up” and then proceed with the remaining directions. This looks amazing! https://www.unconventionalbaker.com/recipes/blood-orange-bundt-cake-with-salted-chocolate-ganache-gluten-free-vegan-refined-sugar-free/ Thank you thank you thank you, Hi Dora, so happy to hear that both you and your little one could enjoy this cake — thanks so much for the lovely comment :). You get the drift, I imagine… ;). Seriously! It is the perfect dessert for any occasion-birthdays, Valentine’s Day, Passover because there is no flour, really any holiday or any day! Can just dust the cake with a layer of cocoa powder to keep it looking pretty and still enjoy it. So not only will you love the cake, but you will love the easy clean up too! Let the cake cool on a wire cooling rack for 10 minutes. Will this work if i use blender instead of food processor? COmes outperfectly every time. I get compliments every single time I make this! Mix with a fork until all the ingredients are incorporated and the mixture is smooth. It depends! I’m glad you liked the taste though :). Thank you Audrey for this and other wonderful recipes you shared with us! You can also do a mix — some dates {because they’re typically sweeter} + some blueberries, for example. Many Thanks. ★☆ Here are a few examples: To achieve the texture you see in the photos (completely set edges and a little creamy at the center) you’ll have to bake it at 320°F … It’s since become a blog favorite recipe, and for a reason — who can resist all this fuss-free chocolatiness, right? How do You Like Your Flourless Cake? It was my partner’s turn to bring a birthday cake for a colleague’s birthday. If I don’t have vanilla beans can I substitute it with something else? Hi Rachel, you can just double it for a 9″ cake. Pinning and will share :-). incredible consistency and so perfectly decadent tasty. Please could you also provide the measurements in grams and ml? This recipe is so good! The pepper brings nothing to it either, Too bad it wasn’t to your liking, Chris, but thanks for sharing . Any ideas would be appreciated! Order Now. Remove from … It is made in ONE bowl and you don’t need a mixer! I made it last night for a dinner party and everyone loved it. An easy no-bake flourless chocolate cake recipe topped with a layer of salted chocolate shell. Coming back to this recipe, most dried fruit/berries will work provided they are softened enough to blend. Great recipe! Stir until the chocolate is melted and the mixture is smooth. In this flourless cake recipe, can egg substitute be used? You only need chocolate and heavy cream. Mix with a fork until … I’m allergic to dates, can I use dried figs instead? Let the cake cool completely before adding the chocolate ganache glaze. The ingredients are standard ingredients, nothing crazy. :) I can’t wait to see what you share next time! Mmm… orange zest sounds amazing. If you try to blend it in a blender, I can see it struggling. Yum yum yum. https://www.unconventionalbaker.com/recipes/gluten-free-vegan-texas-sheet-cake/ YES, there is no flour in the recipe. You want it to be nice and fudgy. Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth. But if I had to take a stab at it I would increase the maple syrup to 1/2 cup and add 1 1/2 cup (or a bit more as needed) coconut sugar to replace the dates. Naturally keto and low carb. Raw tigernut cheesecake: https://www.unconventionalbaker.com/recipes/raw-tigernut-cheesecake-nut-free-dairy-free/ We love sitting around the table with good food, good conversation, and good friends and family! This flourless chocolate cake is my choice for this time. Make it and you will fall in love too! I think the dryness of the mixture would overwhelm the blender, so I’d say best to go with a food processor in this case (unless you do it in very small batches and pulse to mix so that the mixture doesn’t get over-processed). That’s awesome — so glad to hear everyone at the party loved it! Too bad it wasn’t to your liking, but I understand — raw cakes are a lot more nutrient dense, generally. I don’t have a very good food processor at the moment, but it’s able to handle a cake like this no problem, so most processors should be fine for the purpose. I love this cake because it is SO easy to make and tastes SO gourmet. Well, maybe it could, but you’d basically need to redevelop the whole recipe because coconut flour works differently to every other flour in baking. Hello!This cake looks awesome. This looks so good. I use semi-sweet chocolate but if you like darker chocolate, bittersweet would work well too. The first step in this flourless chocolate cake recipe is combining the water, sugar and salt and heating it until the sugar and salt are dissolved. Otherwise, assuming freezer is not a problem, then it sounds like the fat separated from the rest of the contents in the topping, which can happen if one or more of the ingredients are hot or too warm (is it possible your coconut oil was warmed up beforehand and not cooled back down to room temperature? I am normally not a big cake person, I am a cookie gal, but this cake from King Arthur Flour is my FAVORITE! Preheat the oven to 275 degrees with the rack in the center. Thank you so much for sharing this delicious recipe with us at the Hearth and Soul hop. Thanks, April! Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. No Bake Chocolate Crust: 2 cups pecans 1/4 cup cocoa powder 2 tbsp coconut oil (other light taste oil may work) Add the eggs and stir until smooth. - Life Made Full. I’m don’t have dates, so I will try apple butter in place of them, cooked down well. This sounds so good but in addition to wheat,eggs,yeast, soy, vinegar, oats etc etc I am allergic to dates, grapes and any dried fruit. ★☆. as my first choice. It thaws out very well — just recommend pre-slicing it first, so it’s easier to defrost a slice or two at a time. Naturally gluten-free and paleo friendly. Serve the cake with a dusting of powdered sugar and fresh raspberries. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. Kids and adults LOVED it. Butter the bottom and sides of a 9-inch … Could I use almond meal instead? Place all topping layer ingredients in a glass bowl (I use a tall measuring cup). Aw, thanks so much for the lovely comment — best cake feedback ever :). Let’s get into the details. Place on a serving plate, top with any additional toppings if using, and keep the cake refrigerated until ready to serve. Big price differencebetween them here so I’m hoping it’s not the latter ;). Sorry the cake didn’t work out for you as planned. Wrap the bottom and sides of the pan with one large piece of foil, then repeat with another piece. thanks :). Thanks for linking up at our Gluten Free Fridays Party! I will be making as is but I’m also needing a birthday cake for 2 teens with nut allergies….. Can I make this a day ahead and keep it covered in the fridge? Surprisingly light, but satisfyingly decadent, this Italian flourless chocolate cake makes the perfect companion for berries and whipped cream. Hi Paula, yes, you can definitely make this cake in advance and freeze it. It is easy to make, gluten-free, and oh so decadent! The cake is gluten-free and super decadent. ***. We enjoy creating recipes that are simple, fresh, and family friendly. So happy everyone enjoyed it :). Its dense, rich and delicious. It’s extremely absorbent and tends to such all the moisture out, so the amount is crucial. Thanks so much for the sweet comment, Denise. I always start with 30 seconds and check it. It sounds very pretty with the almond flowers on top. :). Miz Helen, Thanks so much, Miz Helen! Looks amazing :) Similar question however…would coconut flour work instead of almond flour? Place all topping layer ingredients in a glass bowl (I use a tall measuring cup). I love dark chocolate and this was so intensely chocolatey. Could I use oat flour instead, or maybe hazelnut flour? Hi Tracey. I looks really delicious! Baked this cake for my birthday and it was an absolute hit! :) Thanks so much for the feedback. I’m not great in the kitchen, but this was surprisingly simple to make! Can anybody come up with a substitute for the dates in this recipe? And of course, as always, I love that it suits so many different diets and special needs (as it’s gluten-free, vegan, paleo & grain-free, raw, etc.). I process it all in a food processor though, not a blender, which is meant for processing drier ingredients. Thanks so much, Jessica! Sorry couldn’t be of more help in this regard. Naturally gluten-free, this dense chocolate cake is quite easy to make and is always a crowd favorite. Thank you so much for the lovely feedback, Diana — so glad you’ve been enjoying it :). Look forward to trying some other recipes x, Ho Sarah. I can’t say it enough. A stand mixer wouldn’t do that. Also can I use pitted deglet noor dates instead? This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. With that ruin your recipe? Thanks so much, Genevieve! Our kitchen is always open! Do you know how long it will stay good in the refrigerator and/or if it is possible to freeze and eat later? There are numerous reasons to love this chocolate cake, its gooey, chocolaty rich, fancy, luscious, and most importantly easy to bake in your home oven. :). It powdered on the plate when I sliced it. I used the chart to size up this recipe to a 9″ pan and again, it worked out perfectly. So happy it worked out well. Thanks! Leave a comment below and share a photo on Instagram. Are seeds out of the question as well? It's gluten free but you definitely wont miss the flour in this one. This Flourless Chocolate Cake Recipe is rich and decadent. All rights reserved. Chocolate This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. P.S. The cake … I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! I can see that working and would give it a try in a pinch. It will WOW you! Is this flourless chocolate cake gluten-free? This classic method of separating eggs and creating a ‘mousse’ to bake is essential to the light and fluffy texture so many recipes miss. Still tasted amazing. Tastes amazing and definitely dangerous as its too easy to eat and I think still pretty heavy on the calories lol, Thanks so much for sharing what worked for you, Talia. So, so happy to hear you enjoyed it! Hi Audrey This gluten-free sugar-free flourless chocolate cake recipe needs just FIVE INGREDIENTS! Pour … Thanks for the recipe. I bet you have them all in your kitchen right now! They might be in search of flourless recipes as they follow a grain-free, keto or paleo diet Or people could be in search of flourless baking recipes when they simply have no flour in the cupboard. Thank you! This looks so delicious. Those are just initial thoughts — how I’d approach it :). P.S. The mixture is also fairly dry, so not sure the hand held mixer would handle it well, even with the dates broken down. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. If you are having trouble with this in a processor, I wonder if you just need to keep pausing to scrape down the sides and let it keep process until the mixture combines properly. **If you don’t have a 6″ springform pan, feel free to use any small container or dish of a similar size (a tupperware container would work well, or a small pan). Loved the topping! It is really easy to do and looks like a bought cake. 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