Paleo Flourless Chocolate Cake


  • 8 ounces dark chocolate (100% cacao – roughly chopped)
  • 1 cup dark chocolate chips
  • 1 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup maple syrup or honey
  • 1 shot espresso
  • 2 tablespoons water
  • 6 large eggs (separated)
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 300° F.
  2. Line a 9-inch square cake pan with parchment paper..
  3. Melt the chocolate and coconut oil in a glass bowl in the microwave for 2 minutes. Remove and stir until fully combined.
  4. Stir in the vanilla, maple syrup, espresso, 2 tablespoons of water, and the salt.
  5. Whisk the egg yolks into the chocolate mixture until completely incorporated.
  6. While the chocolate is melting, whisk the egg whites into firm peaks using a whisk or a kitchen aid mixing stand.
  7. Fold the egg whites into the chocolate egg yolk mixture.
  8. Pour the cake batter into the prepared pan.
  9. Place the cake pan into a larger baking dish and fill it with 1/2 inch of water.
  10. Place the cake pan and baking dish in the oven and bake for 45 to 50 minutes, until the cake is set.
  11. Remove the cake pan from the water bath and let the cake cool in the pan at room temperature for about an hour.
  12. Using the exposed parchment paper, gently remove the cake and place on a platter.
  13. Store leftovers in the refrigerator.

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