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

flourless chocolate cake ingredients

Directions

cake batter in silver mixing bowl1. 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.

Special thanks to Felicia Lim at PaleoHacks for contributing this yummy recipe to share with you!

flourless chocolate cake on parchment lined cooling rack

You might also like:

No Bake Cacao Fudge

Quick & Easy No Bake Cacao Dusted Truffles

5 Sure-Fire Ways to Outsmart Food Cravings

Yours in health and happiness,

Danette

P.S. Please share this chocolatey goodness with your friends and I invite your comments below. How often do you bake sweet treats?

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Total 10 comments
  1. Kim

    Do you have an alternative to the almond meal in this recipe? Would really like to make this but we have a tree but allergy in the family

    1. Danette May

      Perhaps add coconut flour here for a start. You might have to play around with the liquid ratio, but this would probably be delicious substitute! – Let us know how it turns out! – Admin Ivy

  2. Lyn Davis

    What other sweetener (NOT sugar) would you recommend in place of Coconut Sugar. and the portion to use?

  3. Mazal

    Hi there ok I backed Flourless Cacao Fudge Cake it’s Heavenly good my Hasbend like it too usually he like others yucks stuff
    Any way Amazing Amazing yummy
    This recipe I email it to my friends all over the world
    Best mazal k.