Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Craving a dessert that’s both indulgent and guilt-free? Dive into our Easy Sugar Free Flourless Chocolate Cake—a truly irresistible treat that’s sure to impress. Already have an account?
Expertly Crafted: A masterful blend of flavors and textures, ensuring every bite is indulgent and satisfying. Natural Sweetness: Sweetened with zero-calorie monk fruit sweetener for a healthier twist without compromising on taste. Gluten-Free Delight: Perfect for those avoiding gluten, yet loved by everyone for its deep chocolate flavor.
If you want more treats that are gluten-free and sugar-free desserts but still deliciously indulgent like this, check out our Ultimate Cowboy Cookies, Gluten-Free Chocolate Cupcakes and Gluten-Free Carrot Cake Cupcakes (Refined Sugar Free) IMPORTANT NOTE: This recipe was improved and updated on 8/21/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
Bold Bakers Love it!
“I made this today & it smells, looks & tastes ???? amazing!” “I baked this sugar free cake recipe today and it’s perfect as we are on a strict eating plan. It came out perfect and smells incredible while baking in the oven.” “I tried this cake today and everyone loved it! I’ve been devouring it ever since it came out of the oven! “
What is Sugar-Free Flourless Chocolate Cake?
Sugar-Free Flourless Chocolate Cake is a decadent dessert made without flour or refined sugar, offering a rich, fudgy texture and deep chocolate flavor.
Gluten-Free: Naturally gluten-free, as it doesn’t contain any wheat flour, coconut flour, or almond flour. Sugar-Free: Sweetened with monk fruit-based alternatives for a healthier option. Rich Flavor: Combines chocolate, butter, and coconut oil for a luxurious taste. Simple Ingredients: Uses basic pantry staples for an easy-to-make treat. Indulgent and Guilt-Free: Perfect for those seeking a satisfying dessert without compromising dietary needs.
Tools You Need
9-inch springform pan Parchment paper Mixing bowls Measuring cups Measuring spoons Small saucepan Whisk Microwave or Bain Marie
Key Ingredients & Substitutes of Sugar Free Chocolate Cake Recipe
Butter Melted butter adds richness, moisture, and flavor. If used, browned butter adds a nutty, and caramel-like flavor to baked goods. It enhances the chocolate flavor in this gluten-free, sugar-free cake and gives it a deeper, more complex taste. Substitute: You can use coconut oil or ghee instead. Coconut Oil Coconut oil provides a plant-based fat source, adds moisture, and enhances the cake’s flavor and texture. Substitute: Additional butter or another neutral oil, such as avocado oil. Surprisingly, olive oil or even extra virgin olive oil will pair well with chocolate. Sugar-Free Chocolate It provides the primary chocolate flavor and helps bind the ingredients. Eggs Eggs act as a binding agent and provide structure and richness. Substitute: 1 tablespoon ground flaxseed + 3 tablespoon water, ¼ cup (4 tablespoons) Silken Tofu, or ¼ cup (4 tablespoons) Yogurt (vegan or regular) from our Egg Substitute Chart will work. Granulated Monk Fruit Sugar Monk fruit sweetens this healthy chocolate cake without adding calories from sugar. Substitute: Allulose is natural and has a similar sweetness level and can mimic its texture and taste closely. Swerve: A popular sugar replacement with a similar sweetness level. Erythritol: Another sugar alcohol that is commonly used in sugar-free baking. Stevia: A natural sweetener that is much sweeter than sugar, so use less. Cocoa Powder Unsweetened cocoa powder enhances the chocolate flavor and contributes to the sugar-free cake’s structure. Substitute: Dutch-process cocoa powder for a deeper flavor. Vanilla Extract Vanilla extract adds depth and enhances the overall flavor. Instant Espresso Powder It intensifies the chocolate flavor without adding a coffee taste. Substitute: Omit if desired or use brewed espresso for a similar effect. Salt Balances sweetness and enhances the flavors. Powdered Monk Fruit Sugar (or Cocoa Powder) for Dusting Provides a decorative finish and a touch of sweetness or additional chocolate flavor. Substitute: Use our recipe to make other sugar-free powdered sweeteners.
How to Make Sugar Free Flourless Chocolate Cake
Prep
Make the cake batter
Bake the sugar-free chocolate cake
Serve the cake
Gemma’s Pro Chef Tips
If you do choose to brown the butter (see the method above) be sure to remeasure the butter as you will lose volume because water in the butter evaporates during this process. You can make up the loss in volume with some additional butter or more coconut oil. Coconut oil is solid at room temperature. To most easily get an accurate measurement, either use a scale to measure by weight or melt the oil to measure by volume. Although we have only tested this recipe with monk fruit sweetener, you can try a different sweetener if you like. Allulose, Swerve Sweetener and coconut sugar are all options to explore if you choose. Leave your experiment results in the comments! Using espresso powder in chocolate cakes helps bring out the chocolate flavor. If you don’t have any, its okay to leave it out. This cake will still be very chocolaty! For the best texture, don’t overbake this cake – it is done once it has risen and the top is just set but still slightly jiggly. Try serving this cake with a big scoop of our Sugar Free Ice Cream!
Make Ahead and Storage Instructions
Make-Ahead:
You can prepare the cake batter and refrigerate it in an airtight container for up to 24 hours. Bake per this recipe. Once baked and cooled, cover it with plastic wrap or store it in an airtight container.
Storage
Keep the cake in the refrigerator in an airtight container for up to 4 days. If you want to store it for a longer period, you can freeze it. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Why Use Half Butter, Half Coconut Oil
Using half butter and half coconut oil balances flavor, texture, and health benefits, making the sugar free flourless chocolate cake both delicious and a bit more nutritious.
Rich Flavor and Texture: Butter adds richness and flavor to the cake, contributing to its indulgent taste and creamy texture. Reduced Butter Content: By cutting down on the butter and replacing part of it with coconut oil, you reduce the overall saturated fat content. Sustainable Fat Source: Coconut oil is a plant-based fat that is more sustainable compared to butter. It offers a healthier alternative while maintaining the cake’s quality. Maintains Flavor and Texture: The combination of butter and coconut oil ensures that you retain the rich, fudge-like texture and flavor of the cake. Nutritional Benefits: Coconut oil provides added nutritional value, such as medium-chain triglycerides (MCTs), which are thought to have health benefits.
Why Did my Flourless Chocolate Cake “Fall”?
This cake should be about an inch and a half tall and will not expand so much for the following reasons:
Naturally Flat: Flourless chocolate cake is dense and fudgy, so it tends to be on the flatter side and doesn’t rise significantly. Minimal Rising: The cake will rise slightly during baking and form a crackly crust, but it won’t expand much. Post-Baking Crust: After baking, the crust may sink a bit, which is normal and adds to the cake’s characteristic crackle. Desired Result: The flatness and crackly appearance are expected and contribute to the cake’s sophisticated look and texture. Sophisticated Appearance: The overall look of the cake is intentionally refined, with a slightly sunken crust enhancing its aesthetic appeal.
Why is my flourless chocolate cake dense?
Flourless chocolate cake is naturally dense due to the lack of flour, which typically provides structure. The density is part of its rich, fudgy texture.
Can I make flourless chocolate cake dairy-free?
Yes, you can substitute the butter with dairy-free alternatives like coconut oil or vegan butter to make the cake dairy-free.
What type of sugar-free chocolate frosting goes well with this recipe?
To make a Sugar Free Fudge Frosting:
You will need:
1( 14oz) can coconut cream,cold 3/4 cup (3oz/85g)cocoa powder 1cup (4oz/115g)confectioners swerve, or Lakanto confectioner’s Sugar
Follow the instructions:
Using a hand or stand mixer beat the coconut cream until very light and fluffy, 3-5 minutes. Once the cream is whipped add in the Swerve and beat to stiff peaks. Once the frosting has reached stiff peaks, gradually add the cocoa powder and continue to whip until a thick rich frosting forms.
More Healthy Dessert Recipes!
Gluten Free Pumpkin Pie Vegan Pecan Pie Bars Truly Skinny Peppermint Mocha Sugar-Free Ice Cream (Dairy-Free) Vegan Sugar FreeChocolate Bars
IMPORTANT NOTE: This recipe was improved and updated on 8/21/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
