A flourless eggless chocolate cake recipe which happens to be vegan and paleo friendly! Moist yet fluffy, this keto flourless chocolate cake happens to also be low carb and sugar free. Dairy Free, Gluten Free, Grain Free.
Flourless Eggless Chocolate Cake Recipe
Everyone needs a healthy chocolate cake recipe which is easy, quick and needs minimal ingredients. As someone who enjoys eating cake a little too often for my own good, I know that using healthy, filling ingredients will make me feel a little less guilty, and part of my everyday diet!
This comes with two options- A flourless chocolate cake without eggs (the vegan and gluten-free one!) and a keto chocolate cake, made with coconut flour.
The eggless, vegan and gluten-free version is based around rolled oats (flourless!) and sweet potato, giving it the perfect texture. It is also lower in fat and high in fiber.
The keto and low carb version is made using coconut flour and is 100% sugar free, but you’d never tell. It is slightly more dense than the flourless version, but nothing some smooth, creamy frosting can’t help!
Regardless of which version you make, you NEED to give it the frosting treatment. It’s fool-proof and needs just two ingredients- You can even store leftovers in the fridge to frost some other cakes, like this sweet potato vegan chocolate cake and this flourless zucchini chocolate cake.
How to make paleo vegan chocolate frosting (2 Ingredients!)
I often get asked how to make a healthy chocolate frosting without butter or powdered sugar. It’s an easy hack, and as mentioned earlier, needs two ingredients- A chocolate frosting made with chocolate chips and coconut cream!
- 1/2 cup coconut milk (full fat)
- 3/4 chocolate chips of choice
- Place a can of coconut cream or coconut milk in the refrigerator until chilled.
- In a large microwave-safe bowl or stovetop, melt your chocolate chips of choice. Once melted, whisk in your coconut milk or cream until combined.
- Pour over your cake and refrigerate- It will firm up as pictured and when at room temperature, have an ultra fudgy texture.
A note on the chocolate chips- I either use these paleo vegan chocolate chips (they taste great on their own!) or these stevia sweetened chocolate chips. The latter are keto-friendly, low carb and sugar free!
How to make a flax egg
The interwebs are filled with variations of how to make the perfect flax egg. My personal favorite way to do so is as follows-
For one flax egg, I combine 1 tablespoon of ground flax seed (make sure they are ground, it can often be referred to as flax meal) with 3 tablespoons of warm water. I usually refrigerate it for 30 minutes, until a gel texture is formed.
Are all flourless cakes gluten-free?
While this recipe is vegan, paleo and ketogenic friendly, it is also 100% gluten-free!
Saying that, not ALL flourless cakes are gluten-free. They may contain no flour, but other ingredients could have traces of gluten in them. Be cautious and keep a wary eye on the ingredients used.
Can you freeze a flourless chocolate cake?
I can only speak for my own recipes but YES- You can freeze this flourless chocolate cake. In fact, I freeze most of my recipes to not only provide that as an option, but I can only go through so many desserts or breakfasts in one!
To enjoy this flourless chocolate cake from a frozen state, thaw overnight in the fridge, before allowing to thaw at room temperature the day of consumption.
DO NOT reheat using an oven or microwave, as this will thaw and cook it at the same time.
Enjoy a healthy chocolate cake every single day, with this deliciously moist, fluffy and deceptively nutritious cake. Protein packed and 100% sugar free, it’s the guilt-free snack or dessert to enjoy anytime…even for breakfast!
Flourless Paleo Vegan Chocolate Cake (Keto, Low Carb)
For the Flourless Version (Vegan, Gluten Free, Sugar Free)
For the Keto, Paleo, Low Carb option
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celcius. Line and grease an 8 x 8-inch square pan with parchment paper and set aside.
- In a high-speed blender or food processor, combine all your ingredients and blend until a thick batter remains. Ensure you regularly scrape down the sides to ensure all the ingredients are fully incorporated.
- Pour the batter in the lined pan and bake for 25-30 minutes, or until a skewer comes out the center. Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely.
- Once cool, make your frosting and refrigerate to firm up slightly. Once smooth and spreadable, pour over your cake and refrigerate. Cut into slices.
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