Paleo Flourless Chocolate Cake

    4
    14481

    Here’s a great recipe from our friend Julia at The Roasted Root. There are plenty of ways you can make this cake your own. For instance..

    => Add some orange extract + orange zest to make it a chocolate-orange experience.
    => The same goes for peppermint or almond extract, or really any flavor you’re going for.
    => Add fresh raspberries to the cake batter and bake them in for a berry-studded treat.
    => Add a tablespoon or two of coffee grinds for an even richer cake
    => Use any sweetener you prefer in place of pure maple syrup, such as honey (avoid for low FODMAP), coconut palm syrup, or agave nectar.

    I recommend topping the cake with a glaze (you can prepare a powder sugar-based glaze for an un-paleo cake, or whip up a coconut milk-based frosting/glaze), fresh seasonal fruit, and some roasted nuts. I went the coconut milk glaze + blueberries + dark chocolate shavings + maple-candied pecans route.

    Paleo Flourless Chocolate Cake
    Print Recipe
    Servings Prep Time
    12 people 20 mins
    Cook Time
    50 mins
    Servings Prep Time
    12 people 20 mins
    Cook Time
    50 mins
    Paleo Flourless Chocolate Cake
    Print Recipe
    Servings Prep Time
    12 people 20 mins
    Cook Time
    50 mins
    Servings Prep Time
    12 people 20 mins
    Cook Time
    50 mins
    Ingredients
    Servings: people
    Instructions
    1. Preheat the oven to 375 degrees Fahrenheit, and line an 8-inch spring form pan with parchment paper. Melt the chocolate, cocoa powder, and coconut oil in a saucepan over low heat, stirring constantly just until melted. Remove from heat and add the sea salt, ground cinnamon, vanilla extract, and pure maple syrup. Stir well to combine, transfer chocolate mixture to a mixing bowl, and allow it to cool 8 to 10 minutes. In a small bowl, whisk together the eggs until well beaten. Pour the eggs into the bowl with the chocolate mixture and stir well until a thick batter forms. Transfer the cake batter into the prepared spring form pan and place on the center rack of the preheated oven. Bake 30 to 35 minutes, or until cake has set up in the center. Allow cake to cool for 1 hour before slicing and serving. You can serve the cake with a simple glaze, seasonal fruit, and/or roasted or candied nuts.
    Recipe Notes

    Recommended Articles and Videos

    Share this Recipe
    SHARE

    4 COMMENTS

    1. Thanks for sharing I am going to make this for myself for Easter time coz I cannot eat Easter chocolate at it make me sick. Thanks again looking forward

    LEAVE A REPLY