This Easy Sugar-Free Flourless Chocolate Cake is a decadent treat that’s as simple as it is indulgent. Rich, velvety, and intensely chocolatey, it’s perfect for anyone craving a guilt-free dessert.
The absence of flour creates a dense, fudgy texture that melts in your mouth, while natural sweeteners keep it light and balanced. In just 25 minutes of prep, you’ll have a batter ready to bake into pure bliss.
With a 35-minute bake time, this cake emerges with a crackly top and a moist, tender center that’s impossible to resist. Its deep cocoa flavor is enhanced by a hint of warmth, making it a crowd-pleaser for any occasion. Whether you’re gluten-free, sugar-conscious, or just a chocolate lover, this cake is a must-try. It’s proof that simplicity can be utterly luxurious.
Ingredients for Easy Sugar-Free Flourless Chocolate Cake
- ½ cup (4 oz/120 g) butter (browned for extra flavor, if desired)
- ½ cup (4 fl oz/120 ml) coconut oil, melted
- 1 ⅓ cups (8 oz/225 g) sugar-free chocolate, chopped (use dark chocolate for a richer taste)
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (8 oz/225 g) granulated monk fruit sugar (or substitute with another sugar-free sweetener)
- 1 cup (4 oz/115 g) cocoa powder
- ¼ teaspoon instant espresso powder (optional, enhances chocolate flavor)
- ¼ teaspoon salt
- 2 tablespoons powdered monk fruit sugar or cocoa powder, for dusting
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9-inch springform pan and line it with parchment paper. Set aside.
- Melt the butter, coconut oil, and chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted. Let cool for 10 minutes.
- Add the eggs one at a time to the chocolate mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine the dry ingredients in a separate bowl: monk fruit sugar, cocoa powder, espresso powder, and salt. Whisk this mixture into the wet ingredients until smooth.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a crust forms and the cake rises slightly.
- Cool the cake for 10 minutes before releasing it from the springform pan.
- Dust with powdered monk fruit sugar or cocoa powder for garnish. Slice and enjoy! Store covered in the fridge for up to 4 days.
Sweet and Simple Topping Ideas
Enhance your *Sugar-Free Flourless Chocolate Cake* with a variety of toppings. Try a dollop of whipped cream sweetened with monk fruit for a creamy contrast, or drizzle with sugar-free caramel or chocolate sauce. Fresh berries like raspberries or strawberries add a refreshing, tangy twist that complements the rich chocolate flavor.
Perfect Pairings for Serving
This cake pairs beautifully with a scoop of sugar-free vanilla ice cream or a cup of freshly brewed coffee for an indulgent dessert experience. For a lighter option, serve with a side of herbal tea or a glass of almond milk. It’s also perfect as a standalone treat for those who love deep, chocolatey flavors.
Storage and Reheating Made Easy
Store your cake in an airtight container in the refrigerator for up to *4 days* to keep it fresh. If you prefer it warm, reheat individual slices in the microwave for 10agle-15 seconds. For a fudgier texture, let the cake come to room temperature before serving. Freezing is also an option—wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to *3 months*.
Customize Your Cake with These Variations
Experiment with different flavors by adding a teaspoon of orange zest or a splash of almond extract to the batter. For a nutty twist, fold in a handful of chopped walnuts or pecans before baking. If you’re a fan of spice, a pinch of cinnamon or chili powder can add a unique depth to the chocolatey richness.
Choosing the Right Equipment
A *9-inch springform pan* is ideal for this recipe, ensuring easy release and a clean presentation. If you don’t have one, a regular cake pan lined with parchment paper works too. For smoother batter, use a whisk or hand mixer to blend ingredients thoroughly. And don’t forget a cooling rack to let your cake rest perfectly after baking!
Easy Sugar Free Flourless Chocolate Cake
Ingredients
- ½ cup butter (browned, if desired) 4 oz/120 g
- ½ cup coconut oil, melted 4 fl oz/120 ml
- 1 ⅓ cups sugar free chocolate, chopped 8 oz/225 g
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup granulated monk fruit sugar 8 oz/225 g
- 1 cup cocoa powder 4 oz/115 g
- ¼ teaspoon instant espresso powder
- ¼ teaspoon salt
- 2 tablespoons powdered monk fruit sugar (or cocoa powder), for dusting
Instructions
- Preheat the oven to 350°F (180°C). Butter and line a 9 inch spring form pan with parchment paper. Set aside.
- Combine the butter, coconut oil and chopped chocolate in a microwave safe bowl and heat in 30-second intervals, stirring in between, until the chocolate is melted. Set aside to cool for 10 minutes.
- Add the eggs one at a time, making sure it is fully incorporated between each addition, then stir in the vanilla extract.
- In a separate bowl, combine the monk fruit sugar, cocoa powder, espresso powder and salt, then whisk this into the wet ingredients until smooth.
- Transfer the batter to the prepared pan and bake for 35-40 minutes or until a crust has formed and the cake has risen slightly.
- Allow the cake to cool for 10 minutes before releasing from the spring form pan.
- Dust with powdered monk fruit sugar or cocoa powder for garnish. Slice and enjoy! Cover and store the cake in the fridge for up to 4 days.
