flourless chocolate cake

When it comes to trying different desserts, I feel like I’m years behind my age.

At 30, I should have already had homemade rice pudding or creme brulee, but I haven’t. I’ve never made real homemade ice cream or a souffle or baked alaska.

flourless chocolate cake

I seem to get stuck on desserts, and most of them involve chocolate.

What can I say? I come from a long line of sugar-lovers, especially in chocolate form. But I love other desserts. Really love them! Lemon cake and ice creams and fruit tarts – there is room for everything on my dessert table. It’s equal opportunity in this house when it comes to sweets, but somehow, chocolate always seems to edge everything else out.

flourless chocolate cake

And now, after years of hearing about flourless chocolate cakes and then finally trying one in a restaurant a few years ago, I decided to try to make one at home.

And because I’m me, I also tried to make it using a non-traditional ingredient: coconut oil – one of my current obsessions. Chocolate + coconut oil is like, pure magic. Remember that magic shell? Well, it’s like that flavor….baked into this rich, fudgy, cake.

flourless chocolate cake

I don’t have many words for cakes like this. Honestly, I feel strange even calling it a cake.

A tart? Straight up baked ganache? A round dish of fudge? Whatever you want to call it, it is decadent. Silky. Creamy. Waiting for you to make it and top it with some fruit or whipped cream or, oooh, salted caramel and a scoop of ice cream.

I may need to make this again, just to do that topping.

flourless chocolate cake

One of the best things about this dessert is that it’s also naturally gluten free/nut free/dairy free (depending on the chocolate you use)! Perfect for holiday parties or dinners, and a dessert that’s safe for everyone.

Flourless Chocolate Cake

This cake is rich, and I don't say that very often. It's rare that a dessert is too rich for me, and this cake takes it just to the edge. The deep, dark chocolate melds perfectly with the sweetness from the coconut oil and the depth from the espresso. We love it topped with some fresh fruit (to lighten it up a bit), but it's also delicious with just a spoonful of freshly whipped cream or a small scoop of ice cream.


  • 4 oz. 70% chocolate
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1/4 cup unsweetened cocoa powder
  • 3 large eggs
  • 2 tsp ground espresso
  • 1 tsp vanilla
  • 1/4 tsp salt


  1. Melt the chocolate and coconut oil in a medium saucepan or double boiler until the mixture is smooth.
  2. Remove the pan from heat.
  3. Stir in the honey and cocoa powder.
  4. In a separate bowl, beat the eggs with the espresso, vanilla, and salt.
  5. Take 2 Tbsp of the egg mixture and whisk it into the chocolate until blended. Slowly pour in the remaining eggs, whisking constantly, until the mixture has thickened a little and is smooth.
  6. Preheat the oven to 375 degrees.
  7. Pour the batter into a greased 8-inch springform pan.
  8. Bake at 375 for 30-40 minutes or until the center looks just set.
  9. Let the cake cool at least 1 hour before slicing.


  1. I’d like a slice of this with my cappuccino. It’s practically healthy because it’s flourless so perfect for breakfast right ; )

  2. Looks good! I love this recipe so much! I’ve been into coconut oil a lot lately and I LOVE, LOVE, LOVE chocolate haha

  3. Hey, there’s no *should* in cooking delicious things! You can make whatever you want and it’s all good–especially if what you’re making is this amazing-looking cake. Chocolate for the win!

  4. Making it! Making it. I’ve always wanted to make this. I can’t wait.

  5. I’m the exact opposite – I’ve mastered all the tough stuff like croissants but rarely make cakes because I know if I make them I will eat them!

    • same here! done croissants (and really – i don’t think anything smells as good as croissants baking), but i need to get back to some basics!

  6. I’m a chocolate lover too and I looooveee flourless chocolate cake!

  7. Holy chocolate decadence. I want a big slice!

  8. this is something i have yet to try making (along with baked alaska…i have the homemade ice cream down and you have GOT to go for that soon…your life will be changed :))

    this looks fab, even in my sugar-induced coma of too many sweets today!

  9. Oh, I love flourless chocolate cake! Yours looks perfectly decadent and fudgy!

  10. What temperature do you bake the cake at?

  11. Oh yes, this looks amazingly decadent :) I am dying to get a slice or three

  12. I want this all! all to myself!!

  13. Gluten-free can be SO good! Love this flourless chocolate cake!

  14. hi! This looks like an awesome cake, but mine didn’t come out well. I had huge bubbles in the cake. I read that I should try dropping the cake a few times befor I bake it. I may try this. Also, I couldn’t find 70% caoco-only 65%. Might that have had something to do with it?

    Thanks! I will try this one again!!

    • Hi Catherine! I would definitely try it again and make sure to tap it on the counter a few times. This will help get any bubbles out of the batter before it goes in the oven. Let me know how the next one turns out!

      Happy New Year!

  15. I have looked at this recipe several times. I have another flourless chocolate cake recipe that I’ve made but it is a little dry. Yours looks so moist. I want to try it but have a question about the 70% chocolate – is it sweetened, semi-sweet, or Baker’s chocolate and does it make a difference which one is used.


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