Flourless Frosted Chocolate Cake

This flourless frosted chocolate cake is made without any flour and clean ingredients. Yup, that’s right. No one would even guess this cake is a healthy version. Anyone who loves chocolate is going to go crazy for this cake. It’s also a really simple and easy recipe.

This cake is so rich and delicious you won’t believe that there is no flour in the recipe and it’s actually made with healthy ingredients.  

Using unsweetened cocoa powder acts as the flour for a great dense texture with a deep chocolate flavor. Then, the two ingredient chocolate frosting tops this cake off to bring it to the next level of chocolate deliciousness. 

When I first decided to try making a flourless cake, I didn’t know how this was going to turn out but, I just wanted to give it a try.

I was so happy with the results. The very first time it came out so good!

My family loved it and now I make it for company too. Looks fancy when decorated with some fresh berries. Always a hit. 

Give this easy, and oh so yummy recipe a try. Hope you love as much as we all do around here.

If there is a chocoholic out there, they will adore this cake.

 

 Flourless Frosted Chocolate Cake

Yields: 10 thin slices or, 8 medium slices

Nutrition Per Slice (10) :  calories 149, fat 6.7 g, carbs 26 g, fiber 3.1 g, sugars 22 g, sodium 127 mg, protein 3.7 g

 

 

 

This slice was drizzled with the chocolate mixture and topped with some chocolate chips instead of spread over the whole cake. Just a little variation is a nice change once in a while. 

 

 

This slice has a light coating of the frosting and then sprinkled with powdered sugar, you can use powdered allulose or monk fruit powdered sugar too. Some light whipped cream and fresh strawberries. 

Ingredients:

• 1 cup unsweetened cocoa powder
• 3/4 cup maple syrup, you can also use honey, agave nectar, or allulose  
• 3 tablespoons coconut, avocado ( I used avocado this time)
• 3 large eggs
• 1 large egg white
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon this is optional
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• Stevia to taste, I used 2 droppers of chocolate Stevia, this is optional
• 1 tablespoon cold water
• 1/4 cup semisweet chocolate chips
• 1 – 2  tablespoons almond milk, cream, half and half or milk of choice
• 2 tablespoons chocolate chips for garnish, optional

 

 

 

Directions:

1. Preheat oven to 340 degrees, mist a 9 inch round cake pan with cooking spray. I used a coconut spray. Set pan aside.
2. In a medium mixing bowl, break the eggs and egg white and mix well with a whisk. Add the oil, maple syrup, vanilla, and water. Mix well.
3. In a small mixing bowl, add the dry ingredients and incorporate well.
4. Add the dry into the wet ingredients and mix with a rubber spatula until well incorporated. Make sure you dig to the bottom of the bowl to get all the cocoa power mixed in well.
5. Pour batter into prepared pan and bake for 15 to 20 minutes. Try not to over bake. Turn the pan around after 10 minutes for even baking. Check after 15 minutes with a wooden skewer or toothpick. Moist to dry crumbs are what you are looking for. Place pan on a cooling rack.
6. While the cake is cooling, place the chips and milk in a microwave safe bowl and heat for about 20 seconds. Take out mix, put back in for another 10 seconds until the chocolate is melted. Stir until shiny and smooth. Using a small rubber spatula, spread over the cake. Toss some chips over top for garnish.

 

 

 

Here’s a few more delicious chocolate cake recipes to enjoy…

Single Layer Rustic Chocolate Cake

Copycat Entenmann’s Chocolate Pound Cake 

Amazing Flourless Chocolate Molten Cake

 

 

 

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