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Easy Sugar Free Flourless Chocolate Cake

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My Easy Sugar Free Flourless Chocolate Cake is fudgy, rich, and just as delicious as the classic you’re used to.


Hi Bold Bakers!

I’m Olivia, Bigger Bolder Baking’s resident alternative baker and culinary assistant to Gemma! I’ve never been more excited to share with you a recipe, because this is one for the books. Flourless chocolate cake has always been my favorite dessert — both to make at home and order in restaurants or bakeries.

Flourless chocolate cake, which is gluten free to begin with, is made by combining butter, chocolate, eggs, sugar and cocoa powder. My Easy Sugar Free Flourless Chocolate Cake has been my favorite classic to adapt in a healthier way thus far, as it really is just a few simple swaps away from being a dessert that can be much, much better for you.

Why Use Half Butter, Half Coconut Oil

Typically, this cake starts with a hefty amount of butter. While I really love the flavor and richness that butter adds, I really like to cut down on the butter in this recipe and replace it with a plant-based fat. Coconut oil is a more sustainable and less processed source of fat, so it’s the perfect choice. With the combination of butter and coconut oil, you loose absolutely nothing and you still get the same flavor and fudge-like texture — but gain the added nutritional value of coconut oil.

How to Brown Butter

In my recipe, I give you the option to “brown” the butter. I really like to do this, because even though it’s an extra step it really adds a layer of flavor that is unmistakable. If you’ve never had it before, browned butter is caramel-like and nutty, and it further enhances the chocolate in the cake.

To brown the butter, simply allow it to melt over medium heat in a small sauce pan. Once melted, allow it to sit a little longer over low heat until it’s bubbly and golden brown. Your nose will know when the butter is browned, because the smell is super aromatic like toasted nuts. Once browned, you can add the melted butter to the coconut oil and continue on with the recipe as directed.

If you don’t want to brown the butter, that’s totally fine as well!

How to Make A Flourless Chocolate Cake Without the Sugar

Flourless chocolate cake normally includes a fair amount of sugar to sweeten up the cocoa powder. Well, instead of using sugar, I use a monkfruit-based sugar alternative called Lakanto Sugar in my Easy Sugar Free Flourless Chocolate Cake. If you prefer, you can use Swerve, or coconut sugar, but I highly recommend you experiment with some kind of sugar alternative as this recipe is a great one to start with if you’re interested in sugar-free baking.

Why did my flourless cake “fall?”

Since flourless chocolate cake is fudgy and rich, it’s on the flatter side. This cake should be about an inch and a half tall, and if it doesn’t “rise” up a lot that means you are doing nothing wrong! The cake will rise a bit in the baking process and form that iconic crackly crust on top, but it won’t expand all that much. After coming out of the oven the crust will even fall a bit, and give you a further crackle.

This is exactly what you want. I actually think the over all look of my Easy Sugar Free Flourless Chocolate Cake is really sophisticated.

Can You Decorate an Easy Sugar Free Flourless Chocolate Cake?

Flourless chocolate cake is kept really simple when it comes to decoration. Since the cake is so fudgy and decadent, it really needs no frosting or topping. I like to simply dust the top with powdered sugar or cocoa powder, which ever you prefer! I do like to serve the sliced cake with a dollop of whipped cream, though, because the bright white against the dark chocolate is one of my favorite sweet sights to see!

To make a dairy-free whipped cream, I use coconut cream with the solid white cream that rises to the top of a can of coconut milk. All you do to turn this cream into whipped cream is whip it up with a hand or stand mixture into a light fluffy topping. As the fat content of coconut cream is pretty high, though, it can easily melt — so I keep this whipped up in my fridge until it’s time to serve.

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4.43 from 38 votes
Easy Sugar Free Flourless Chocolate Cake Recipe
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

My Easy Sugar Free Flourless Chocolate Cake is fudgy, rich, and just as delicious as the classic you're used to.

Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 259 kcal
Author: Olivia Crouppen
Ingredients
  • 1/2 cup (4floz/115ml) coconut oil, melted
  • 1/2 cup (4oz/115g) butter, melted, and browned if desired
  • 1 1/3 cups (8oz/225g) sugar free chocolate, chopped
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon instant espresso powder, optional
  • 1 cup (8oz/225g) Lakanto Sugar, Swerve, or coconut sugar
  • 6 eggs, room temperature
  • 1 cup (4oz/115g) cocoa powder
  • 2 tablespoons powdered Lakanto Sugar, or cocoa powder, for dusting
Instructions
  1. Preheat the oven to 350°F (180°C) then line a 9 inch spring form pan with parchment paper, set aside. 

  2. In a large bowl combine the coconut oil and melted butter. Then, add the chocolate and melt it all in the microwave for 40 seconds. If you do not have a microwave you can do this over a bain marie. 

  3. Once the chocolate is melted whisk until smooth and shiny.

  4. Whisk in the vanilla, salt, espresso powder, and Lakanto Sugar at this point.

  5. Add the eggs one at a time, making sure it is fully incorporated between each addition. 

  6. Lastly, sift over the cocoa powder then fold it in with a spatula.

  7. Transfer the batter to the prepared tin and bake for 35-40 minutes or until the top has formed a nice crust and slightly risen. 

  8. Allow the cake to cool for about 10 minutes before releasing from the spring form pan.

  9. Dust with Lakanto Powdered Sugar or cocoa powder for garnish and slice.

  10. Cover and store the cake in the fridge for up to 4 days.

Nutrition Facts
Easy Sugar Free Flourless Chocolate Cake Recipe
Amount Per Serving (1 slice)
Calories 259 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 113mg38%
Sodium 203mg9%
Potassium 147mg4%
Carbohydrates 27g9%
Fiber 8g33%
Protein 6g12%
Vitamin A 350IU7%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Katherine Cowgill by Teren Oddo Oct. 2015

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26 Comments

Write a Comment and Review

  1. Aamin Jamal on June 21, 2019 at 10:10 am

    Hi gemma – will the recipe work if i dont add any sweetner?

    • Gemma Stafford on June 22, 2019 at 10:29 am

      Hi Aamin! Thanks for the question. The recipe might not work without any sweetener. As the sweetener not just adds the sweetness, but also acts as a glue that keeps everything together. While you can also try regular sugar, if you can have it. Happy baking! Gemma 😊

  2. Dita on June 11, 2019 at 9:02 am

    Hi Gemma! I’m planning to make this for my husband’s birthday — he’s GF and sugar-free. Question: Does “sugar-free chocolate” mean unsweetened chocolate, or does it mean chocolate that’s been sweetened with a sugar alternative, such as coconut sugar? I think this should be clarified in the recipe, as it’s confusing. Thanks in advance for letting me know!!

    • Gemma Stafford on June 11, 2019 at 9:43 am

      Hi Dita! Thanks for reaching out. Olivia used a chocolate that has been sweetened with a sugar alternative. But you can absolutely use a completely unsweetened one if you need to. Of course, the chocolate flavor will be stronger. Hope this is of help. Gemma 😊

  3. Kim on May 11, 2019 at 6:19 pm

    I made this today….had to open my door because the oil was burning in the oven. I have made a flourless choc cake before and I don’t remover this occurring.

    • Gemma Stafford on May 12, 2019 at 1:09 am

      Hi Kim,
      at 180c/350f oil would no smoke in the oven. This is the temperature you would roast a chicken at for instance and the fat does not smoke. I am not too sure why this happened but it sounds like an oven thermostat issue. The oil also should have been incorporated into the ingredients, and should not have separated to burn, I am sorry, I am mystified!
      Gemma 🙂

  4. Ellen on April 22, 2019 at 11:05 pm

    Is apple juice (or cider) an acceptable alternative to the Lakanto sweetner? And if so, how does it change the taste or texture? Would you recommend it?

    • Gemma Stafford on April 23, 2019 at 11:00 am

      Hi, i would stick with a powder sweetener for this recipe.

  5. Ellen on April 22, 2019 at 11:01 pm

    Is apple sauce an acceptable alternative to the Lakanto sweetner? And if so, how does it change the taste or texture of the cake?

    • Gemma Stafford on April 23, 2019 at 2:36 pm

      Hi, i would not suggest that as an alternative.

  6. Stephanie on April 22, 2019 at 11:28 am

    Made this for a diabetic friend using Swerve. Had to use all butter due to allergies but did brown 1 stick of the butter. Had not done that before but it definitely added depth. Overall flavor was as good as can be for a sugarless cake.

    • Gemma Stafford on April 22, 2019 at 12:10 pm

      I’m delighted to hear that, thank you!

  7. Darlene on February 21, 2019 at 9:22 am

    Could you use all coconut oil instead of half oil and half butter? My friend is allergic to dairy and I have a butter flavored coconut oil.

    • Gemma Stafford on February 21, 2019 at 10:04 am

      Hi, yes you can use butter or ghee!

  8. May on January 30, 2019 at 8:34 am

    Hi Gemma, I would like to know if you would consider this recipe Gluten Free?

    Thank you!

    • Gemma Stafford on January 30, 2019 at 1:20 pm

      Hi,yes this is gluten free too 😀

  9. Brenna on January 30, 2019 at 8:32 am

    If we don’t have those types of sugar, is there an alternative? Apple sauce? Thanks!

    • Gemma Stafford on January 30, 2019 at 1:26 pm

      Hi there, it is 😀

  10. Sue Stanley on January 29, 2019 at 7:03 pm

    The coconut oil I have tastes like coconut where I have had others in the past that don’t have the coconut flavor. While my family likes the flavor of coconut I know some people don’t.

    Which do you use in this recipe?

    • Gemma Stafford on January 30, 2019 at 1:54 pm

      For this you can use all butter if you like, or the coconut oil, since its cut with the browned butter i think the coconut flavor will be masked. Let me know how you go!

  11. Lana on January 29, 2019 at 6:32 pm

    Hi Gemma Im from Jordan/ middle east love you so much ❤🌹

    • Gemma Stafford on January 30, 2019 at 1:51 pm

      Thank you so much for the lovely message! So glad you found us!

  12. Carolyn Young on January 29, 2019 at 6:28 pm

    Is splenda a possibility? I am not a fan of the erythritol.

    • Gemma Stafford on January 30, 2019 at 1:52 pm

      Hi, yes that will work here or Swerve!

  13. Jemini on December 11, 2018 at 5:12 pm

    Can you use any egg substitutes for this recipe?

    • Gemma Stafford on December 11, 2018 at 5:18 pm

      Hi there, the egg is an not be substituted for an and egg sub in this recipe as this really binds the cake together. Sorry about that!

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