Even though all of our desserts are made without flour, we wanted to make a cake to resemble the traditional flourless chocolate cake. I love how light and spongey flourless cakes are, and I LOVE how rich and chocolatey this one is.
We have used organic, raw honey as a sweetener for this flourless chocolate cake. We find the quantity suggested in the recipe provides ample sweetness (we sometimes use only 1/4 cup) but you can adjust according to desired sweetness level.
For those of you with nut intolerances, flaxseed meal is a great substitute for almond meal, which would make this a nut-free dessert… And we know how hard they are to come across. We are currently working to create more nut-free variations of our recipes, so stay tuned!
1 cup almond meal
1/2 cup cacao powder1 tsp baking powder1/4 cup coconut oil, melted1/2 cup honey1/2 cup boiling water1 tsp vanilla bean paste3 organic eggs (separated)1 tbsp chia seeds
- Preheat oven to 170 degrees C.
- Combine dry ingredients in a large mixing bowl.
- Once combined, add in melted coconut oil, honey, water, vanilla bean paste, chia seeds and egg yolks and mix until all ingredients are incorporated.
- Beat egg whites until firm peaks form. Gently fold into the mixture.
- Pour into a greased and lined circular baking tin.
- Place in the oven and bake for approx. 20 minutes.
- Turn onto a cooling rack and leave to cool for a few minutes.
- Serve with fresh raspberries, coconut yogurt or you can make your own chocolate coyo frosting simply by mixing a few tablespoons of cacao powder with 1 cup coconut yoghurt.
We recommend serving our flourless chocolate cake with raspberry coulis. The sweetness of the berries is the perfect complement to the subtle bitterness of the dark chocolate.