This paleo Flourless Chocolate Cake with Chocolate Ganache Frosting is a rich and elegant dessert. It’s easy to make and totally decadent. Great for any celebration. Everyone will love it, they won’t even know it’s gluten-free, paleo and refined sugar free.
Chocolate cake is one of those special treats I love for celebrations.
After all the cooking and baking over the holiday I wanted an amazing dessert for New Years that was truly special but easy to make.
This chocolate cake is so good it tastes like you bought it a bakery. It’s an elegant cake you can easily make at home. The cake is fudgy and chocolaty and the Chocolate Ganache Frosting is smooth and velvety.
This cake is made with simple ingredients and NO MIXER required.
The flourless chocolate cake has only 6 ingredients, you may have most of them in your kitchen already:
- Grass fed butter – you can substitute coconut oil or palm oil.
- Semi-sweet chocolate chips – use high quality chocolate for the best flavor and health promoting qualities. I like gluten free, diary free chocolate.
- Coconut sugar – has a lower glycemic level than cane sugar. It contains potassium, magnesium, and sodium, which are all essential for regulating your body’s water content as well as many heart, nerve, and muscle functions.
- Raw cacao powder – has a deep chocolate flavor and is processed at low temperatures so it retains all of its enzymes, vitamins, and nutrients. It raises your serotonin making you feel calmer and happier.
- Pastured eggs – chickens that are grown humanely taste better and make our world a kinder place.
- Organic vanilla extract – is anti-inflammatory and calms your mind.
Tips for Making Paleo Flourless Chocolate Cake
- Bake the cake in an 8″ round springform pan. Line your pan with parchment paper.
- In a medium bowl, mix the cacao powder, coconut sugar and salt together until they’re evenly combined, breaking up any lumps.
- In a small bowl, whisk together the eggs and vanilla.
- Melt the butter or oil in a saucepan on low. Remove it from the heat and add the chocolate chips. Stir until completely smooth. The butter will be warm enough to melt the chocolate without it being on the heat. This way you won’t burn the chocolate.
- Add the butter/chocolate chips, eggs/vanilla to the coconut sugar/cacao mixture.
- Pour into the prepared pan and bake at 350° for 25-30 minutes. Don’t over bake the cake. You want it to be nice and fudgy.
- Let the cake cool completely before topping it with the chocolate ganache frosting.
- Serve at room temperature.
The chocolate ganache frosting for this cake makes it elegant and divine, but don’t worry it’s easy to make. You only need chocolate and coconut milk.
How to Make Chocolate Ganache Frosting
Start with a can of full fat coconut milk. Shake it up so it’s evenly combined. If part of it is solid, heat a pot of boiling water, turn off the heat, place the can in the boiling water, just enough to come half way up the can. Stir until it’s evenly combined.
In a small saucepan, heat the coconut milk until it begins to bubble a little on the side.
Turn off the heat. Add your chocolate chips. Stir until smooth. You want it to be thick but pourable.
Once your cake is cooled pour the frosting over the top of the cake and spread it evenly. Don’t let it drip down the sides. You’re only frosting the top.
After the cake is frosted, put it in the refrigerator for a at least 2 hours so the frosting can firm up. If you’re in a hurry put it in the freezer for 1 hour.
The cake tastes best at room temperature. Once the frosting is set you can let it sit out of the refrigerator for 3-4 hours.
This Flourless Chocolate Cake will stay fresh in the refrigerator for up to 5 days. Let it come to room temperature for 30 minutes before serving. You can also freeze it in an air tight container for up to 2 months.
Once you make this cake you will love it. It’s perfect for entertaining because it’s so easy to make and elegant to serve. Everyone will love it. Since it’s gluten free it’s great for Passover.
It’s truly a divine cake, chocolaty, dense, and fudgy with a smooth and velvety frosting
If you like this recipe, try these other delicious chocolate dessserts:
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Recipe Updated 12/31/2022Print
This paleo Flourless Chocolate Cake with Chocolate Ganache Frosting is a rich and elegant dessert. It’s easy to make and totally decadent.
Flourless Chocolate Cake
- 3/4 cup coconut sugar, 144 grams
- 1/2 cup raw cacao powder, 46 grams
- 1/2 teaspoon Celtic sea salt
- 4 large pastured eggs, room temperature
- 1 tablespoon organic vanilla extract
- 1/2 cup grass feed butter (1 stick=4 ounces=113 grams) or coconut oil (110 grams ) or palm shortening (103 grams)
- 1 1/4 cups semi-sweet chocolate chips, 210 grams
Chocolate Ganache Frosting
- Line the bottom of an 8″ spring form cake pan with parchment paper.
- Preheat oven to 375° F.
- In a medium bowl, mix the coconut sugar, cacao powder and salt together, breaking up any lumps.
- In a small bowl, whisk the eggs together with the vanilla.
- In a small saucepan, melt butter (or coconut oil) over low heat then add chocolate chips, remove from heat, and stir until completely smooth.
- Add the butter/chocolate chips, eggs/vanilla to the coconut sugar/cacao mixture. Whisk until smooth. Use a rubber spatula to incorporate anything that sticks to the side of the bowl.
- Pour batter into the cake pan and bake on 375° F for 25-30 minutes until center is set. Don’t let it get brown on the edges.
- Let cool 30-60 minutes. Remove the sides of the cake pan.
Chocolate Ganache Frosting
- Once the cake is cool, heat coconut milk over medium heat in a small saucepan.
- When it begins to bubble on the side, remove from the heat, add chocolate chips, and stir until melted and completely smooth, it should be thick and spreadable. If it’s too thin to spread let it cool until thickened. Taste and add maple syrup if desired.
- Pour the frosting over top of the cake and spread evenly, but don’t let it drip down the sides.
- Chill until it is firm (about 1 hour in the freezer or 2 hours in the refrigerator).
- Remove from the refrigerator and let sit for for at least 30 minutes before serving for best texture. Serve at room temperature. It can sit out for 4 -6 hours.
- Serve alone or with whipped cream.
- Store in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Paleo, Gluten Free, Refined Sugar Free
Keywords: flourless chocolate cake, paleo flourless chocolate cake, gluten free chocolate cake