Description
This low-carb flourless chocolate cake is rich, moist, and packed with intense chocolate flavor without using traditional flour. Made with almond and coconut flours along with raw cacao and a natural sweetener, this recipe is perfect for those seeking a gluten-free, low-carb dessert option. Finished with a luscious dark chocolate coconut milk frosting and fresh raspberries, it’s a decadent yet healthy treat suitable for various dietary preferences.
Ingredients
Scale
Dry Ingredients
- 2¼ cups blanched almond flour/meal
- 3 tablespoons coconut flour
- 6 tablespoons raw cacao powder
- ⅓ cup natural sweetener (xylitol) or ⅓ cup coconut sugar (not low-carb)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (118g) fresh raspberries
- ⅓ cup + 2 tablespoons full-fat coconut milk (canned)
- ⅓ cup coconut oil, melted
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 whole eggs, room temperature
For the Topping
- 1 cup dark chocolate bar (75% cocoa or higher) or sugar-free chocolate bar
- 6 tablespoons full-fat coconut milk (canned)
- 1 cup fresh berries for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, raw cacao powder, natural sweetener, baking soda, and salt. Stir well to evenly distribute all dry elements.
- Blend Raspberry Mixture: In a food processor or blender, add the fresh raspberries, ⅓ cup plus 2 tablespoons of full-fat coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract. Pulse until smooth and well combined, creating a creamy raspberry liquid.
- Combine Wet and Dry: Pour the raspberry mixture into the bowl with the dry ingredients and mix until fully incorporated.
- Whisk Eggs: Using a handheld or stand mixer, whisk the two whole eggs on medium speed for approximately 3 minutes until they become pale and slightly fluffy. This helps to lighten the batter.
- Fold Eggs into Batter: Gently fold the whisked eggs into the batter, ensuring everything is combined without deflating the air you’ve just incorporated.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 20-25 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for at least 20 minutes. This makes it easier to handle and prevents breaking.
- Prepare Chocolate Frosting: Place chocolate chunks and 6 tablespoons of full-fat coconut milk in a heatproof bowl. Set this bowl over a pot of barely simmering water, stirring until the chocolate melts and becomes smooth. Remove from heat and let cool for 5 minutes.
- Frost and Garnish: Pour the cooled chocolate frosting evenly over the cake. Garnish with 1 cup of fresh berries. Serve at room temperature or chilled as preferred.
Notes
- Recipe adapted from Living Healthy with Chocolate.
- Ensure your baking soda is fresh to guarantee proper cake texture.
- Use canned full-fat coconut milk for the best texture and flavor; avoid carton coconut milk.
- Handle the cake carefully when hot as it is delicate before fully set.
- Store the cake tightly wrapped in the refrigerator for up to 5 days.
- For freezing, cool the cake completely, omit the fresh berries before wrapping tightly, and freeze for up to 3 months.
