This rich, fudgy paleo flourless chocolate cake is easy to make and so satisfying! With a creamy ganache topping, this minimal ingredient chocolate cake is perfect for special events or anytime you’re craving chocolate! Grain free, gluten free and made with clean ingredients.
With Valentine’s Day coming up, I knew I wanted (needed!) a new chocolate recipe!
After putting together this paleo chocolate recipe roundup, I was shocked to realized I’ve never made a flourless chocolate cake!
Since the cake uses no flour to begin with, it’s easy to turn a traditional flourless chocolate cake paleo.
I decided to make a ganache topping for this as well, which is optional but totally recommended because it complements the dense fudgy cake so well.
Along with berries, the super simple ganache makes the perfect topping for this cake!
Let’s get into the details so you can make it ASAP!
What You Need to Make Paleo Flourless Chocolate Cake
This cake is made with simple ingredients and LOTS of chocolate!
Here’s everything you’ll need to prepare this flourless chocolate cake with ganache:
- unsalted butter or ghee
- unsweetened baking chocolate
- maple sugar or coconut sugar
- pure vanilla extract
- eggs
- cocoa powder or cacao powder
- dark chocolate or chocolate chips (paleo friendly if needed)
- coconut cream or heavy cream
- Berries of your choice
- Organic powdered sugar or powdered monk fruit
How To Make Paleo Flourless Chocolate Cake
Preheat your oven to 350°F. Grease an 8” round cake pan with cooking spray, line with parchment paper rounds, then grease the parchment paper with more spray.
If using butter, cut it into pieces so it melts evenly. In a large microwave safe bowl, pace the butter and the chopped chocolate.
In the microwave, melt in 30 second increments, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes.
Whisk the sugar and vanilla extract into the chocolate mixture, then whisk in the eggs until smooth.
Stir in the cocoa powder and salt. The batter will be thick and sticky, similar to a brownie batter.
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Transfer and spread the batter into prepared cake pan. Bake on the middle rack of the preheated oven for 26-38 minutes, or until just set in the center.
A toothpick inserted near the center of the cake should come out with moist crumbs.
Cool the cake in the pan for 10-15 minutes, then run a knife around the edge of the cake pan to release, and carefully turn it over onto a parchment lined wire rack to fully cool.
While the cake cools, prepare the ganache. Place the chocolate in a glass bowl and the cream in a small saucepan.
Heat the cream over medium low heat until it gently simmers, then pour it over the chocolate and allow it to sit for 2 minutes to melt.
Stir with a small rubber spatula until smooth. Allow the ganache to cool for 30 minutes, then spread over the cooled cake.
Serving Flourless Chocolate Cake
Once frosted, you can continue to allow the cake to cool at room temperature, or chill the cake for a dense, fudgier texture.
Top with berries, powdered sugar or whipped cream and enjoy!
Store the cake tightly wrapped in the refrigerator for up to 5 days. I love the texture after it’s been chilled!
I know you’ll love this cake as much as we do!
Paleo Flourless Chocolate Cake with Ganache
Paleo Flourless Chocolate Cake with Ganache
Ingredients
Cake:
- 1/2 cup unsalted butter or ghee
- 6 ounces unsweetened baking chocolate roughly chopped
- 1 cup maple sugar or coconut sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs at room temperature
- 6 tablespoons cocoa powder or cacao powder
- 1/4 teaspoon salt
Ganache:
- 4 oz chopped dark chocolate or chocolate chips, paleo friendly if needed
- 1/2 cup coconut cream or heavy cream
Other Toppings:
- Berries of your choice
- powdered monk fruit or organic powdered sugar
Instructions
-
Preheat your oven to 350°F. Grease an 8” round cake pan with cooking spray, line with parchment paper rounds, then grease the parchment paper with more spray.
-
If using butter, cut it into pieces so it melts evenly. In a large microwave safe bowl, pace the butter and the chopped chocolate.
-
In the microwave, melt in 30 second increments, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. Whisk the sugar and vanilla extract into the chocolate mixture, then whisk in the eggs until smooth. Stir in the cocoa powder and salt. The batter will be thick and sticky, similar to a brownie batter.
-
Transfer and spread the batter into prepared cake pan. Bake on the middle rack of the preheated oven for 26-38 minutes, or until just set in the center. A toothpick inserted near the center of the cake should come out with moist crumbs.
-
Cool the cake in the pan for 10-15 minutes, then run a knife around the edge of the cake pan to release, and carefully turn it over onto a parchment lined wire rack to fully cool.
-
While the cake cools, prepare the ganache. Place the chocolate in a glass bowl and the cream in a small saucepan. Heat the cream over medium low heat until it gently simmers, then pour it over the chocolate and allow it to sit for 2 minutes to melt.
-
Stir with a small rubber spatula until smooth. Allow the ganache to cool for 30 minutes, then spread over the cooled cake. Once frosted, you can continue to allow the cake to cool at room temperature, or chill the cake for a dense, fudgier texture. Top with berries, powdered sugar or whipped cream and enjoy!
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