Flourless Cacao Fudge Cake

No flour needed to whip up this super-fudgy chocolate cake!

If you like your cakes less cake-y and more brownie-like, this flourless cacao fudge cake is just for you! It’s decadently rich for a sweet and dense cake reminiscent of chocolate fudge.

Instead of refined wheat flour, this recipe uses almond meal and a small amount of coconut flour, which provides plenty of protein for a healthier dessert.

The raw cacao powder lends its rich taste, and is sweetened with fiber-rich coconut sugar instead of the processed sugars that come with many store-bought cocoa powders.

I recommend making this cake over the weekend to use as a quick and healthy dessert throughout the week. Begin by melting the coconut oil and the cacao powder in a skillet, whisking well until the cacao is fully dissolved. In a large mixing bowl, whisk the eggs with the coconut sugar until light and frothy.

Add the cacao-coconut oil mixture and remaining ingredients, whisking thoroughly. Pour the batter into a parchment-lined cake pan and bake at 350°F for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool fully before removing it from the pan. Sprinkle a light dusting of cacao powder over the top, then slice and serve!

Tip: I used a nine-inch round cake pan for this recipe, but you can also use a square or rectangle cake pan

Love coconut flour recipes? Try these light and fluffy coconut flour pancakes for breakfast!

Flourless Cacao Fudge Cake

Prep Time: 10 mins

Cooking Time: 40 mins

Total Time: 50 mins

Serves: 8

Tools:

9” round cake pan

Parchment paper

Whisk

Large skillet

Large mixing bowl

Ingredients

¾ cup coconut oil

¾ cup Cacao Bliss or raw cacao powder + extra for dusting

6 eggs

1¼ cup coconut sugar

1 cup almond meal

2 T coconut flour

Directions

1. Preheat oven to 350°F, and line a 9” round cake pan with parchment paper.
2. Melt coconut oil and cacao powder in a skillet over low heat, and whisk until smooth.
3. In a large mixing bowl, whisk eggs and coconut sugar very well until light and frothy. Add the warm cacao mixture, almond meal, and coconut flour, whisking until you get a homogeneous batter.
4. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool fully before removing from the pan. Dust the cake with extra cacao powder to serve.