Easy Raw Flourless Chocolate Cake

Easy Raw Flourless Chocolate Cake {Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

{Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

This easy raw flourless chocolate cake truly lives up to its name! No flour, no bake, no mess, no weird stuff. Just rich, moist chocolatey goodness and wholesome ingredients. I made this for my mom’s birthday this week {happy birthday, mom!} and chose to keep it simple for the occasion — just dressed it with some cacao nibs and salt flakes {because salted chocolate and I are having a moment…}. I can see so much potential in dressing this cake up in terms of flavors and toppings though — like adding some orange flavor? Or maybe adding in some coconut and topping with coconut shavings? Adding in or topping with some fresh berries {oooh, flourless raspberry chocolate cake?} or dried fruit, etc. You get the drift, I imagine… ;)

Easy Raw Flourless Chocolate Cake {Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

Easy Raw Flourless Chocolate Cake {Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

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Easy Raw Flourless Chocolate Cake {Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

Easy Raw Flourless Chocolate Cake


  • Author:
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6" round cake

Ingredients

Cake:

  • 3 cups almond flour
  • 2 cups medjool dates (pitted + presoaked to soften and strained. Note: soak for a few hours in warm water, or cover with boiling water and soak 15-20 minutes if you don’t care for the recipe to remain raw)
  • ¾ cup cocoa powder
  • ¼ cup maple syrup
  • 1 tbsp lemon juice
  • pinch of salt
  • 1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
  • ½ tbsp kahlua (adds a deeper flavor, but not raw or paleo. For raw/paleo version, add another pinch of raw ground vanilla bean)
  • ⅛ tsp black pepper

Topping Layer:

  • ½ cup coconut oil, very soft or liquified (but not hot!)
  • ¼ cup cocoa powder
  • 3 tbsp liquid sweetener of your choice (I used maple syrup)
  • 1 tsp pure vanilla extract
  • 1 tsp kahlua (for raw/paleo version, add a pinch of raw ground vanilla bean instead)

Optional Toppings:

  • cacao nibs
  • salt flakes
  • Other suggestions: fresh raspberries, coconut shavings, some cocoa powder for dusting, etc.

Instructions

  1. Place all cake ingredients in a food processor and process until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape {see notes below on alternative pans}. {I did this using a spoon first, and then I put a piece or parchment paper on top and pressed the cake down even more using a flat bottomed cup to get the surface nice, even, and smooth}. Place the cake in the freezer while working on the next step.
  2. Place all topping layer ingredients in a glass bowl (I use a tall measuring cup). Mix with a fork (I actually use a wooden stir stick) until all the ingredients are incorporated and the mixture is smooth. This can take a few minutes — just keep stirring until there are no clumps left behind. Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now {Otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead}.
  3. Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit; Careful loosening will prevent any cracks in the cake). Place on a serving plate, top with any additional toppings, and keep cake refrigerated until ready to serve. {Note: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must. I just prefer it chilled + it’s a bit easier to slice when cold}.

Notes

If you don’t have a 6″ springform pan, feel free to use any small container or dish of a similar size (a tupperware container would work well, or a small pan). Just make sure you line it with some parchment or wax paper first so that it’s easier to remove the cake later. Note that the wider the dish, the flatter the cake — the shape is up to you.

Happy {un}baking!

Easy Raw Flourless Chocolate Cake {Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

xo Audrey

P.S. For another variation of this recipe, check out this Fig and Chocolate Flourless Cake.

~~

 This post contains an affiliate link to the 6″ springform pan used.

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