This cake has no flour, sugar or butter… are you calling BS yet? Before you immediately close this page, please give it a chance. It will honestly change the way you see desserts forever.
I have zero allergies and I’m not a particular heath freak either so obviously when my cousin proposed this cake at a family get-together, my general thoughts were along the lines of, “ehh… can’t we just get a normal cake like every other year?”
But I’m so #blessed this recipe came into my life because it’s absolutely guilt-free and fudgier than any regular cake I’ve ever had. All the taste without adding to your waist.
Flourless Chocolate Cake
- Prep Time:15 minutes
- Cook Time:25 minutes
- Total Time:40 minutes
- 1 1/2 cup almonds
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- pinch Salt
- 1 1/2 cup pitted dates
- 1/2 cup water
- 3 Eggs
- 2 tablespoon coconut oil
- 2 teaspoon vanilla
Preheat the oven to 325°F and collect all the ingredients.
Place almonds in a blender (a Vitamix works the best) and pulse until ground into a coarse powder. Be careful to not blend too much because then you’ll end up with almond butter!
Combine almond meal, cocoa powder and baking soda in a large bowl.
Place dates in the blender and blend until a thick paste has formed.
Combine the date paste, eggs, vanilla and melted coconut oil in a smaller bowl.
Add the wet to the dry slowly while continuously mixing until the batter is consistent.
Note: Batter will be somewhat chunky because of the almonds. Don’t worry, it just makes it better!
Grease up the baking pan well and evenly with coconut oil.
Pour batter into pan and even it out with a spatula.
Bake for approximately 25 minutes, checking to see if a toothpick comes out clean. I personally like to undercook mine (around 20 minutes) so it comes out more fudgy like a brownie.
Top with fresh fruit or nuts and enjoy!