Flourless Chocolate Cake

IMG_4967Even 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. 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!

We highly recommend serving this cake with our homemade raspberry coulis (recipe can be found in our ‘basics’) and Coyo.



Serves 8

1 cup almond meal
1/2 cup cacao powder
1 tsp baking powder
1/4 cup coconut oil, melted
1/2 cup honey
1/2 cup boiling water
1 tsp vanilla bean paste
3 eggs (separated)
1 tbsp chia seeds
  1. Preheat oven to 170 degrees C
  2. Combine dry ingredients in a large mixing bowl
  3. Once combined, add in melted coconut oil, honey, water, vanilla bean paste, chia seeds and egg yolks and mix until all ingredients are incorporated
  4. Beat egg whites until firm peaks form
  5. Gently fold egg whites into the mixture
  6. Pour into a greased* and lined circular baking tin
  7. Place in the oven and bake for approx. 20 minutes
  8. Turn onto a cooling rack and leave to cool for a few minutes
  9. Serve with our homemade raspberry coulis (recipe in our basics), fresh raspberries and coyo (coconut yogurt).

*Grease using a small amount of coconut oil