Magic Flourless Chocolate Cake & Chocolate Frosting

Who doesn’t love a moist decadently delicious piece of chocolate cake? What if I told you that you are one of the lucky ones, who have stumbled across this recipe that’s literally taken me years of various versions to absolutely nail? Yes, you my dear with your eyeballs on this page are the recipient of possibly THE most revolutionary chocolate cake recipe evaaahhhh! 🙂 It’s honestly THAT good! Just wait until you find out what’s in it AND what’s NOT in it! It’s like MAGIC and that’s why i’ve named it so.

Chocolate cake mise en place/ food prep. Hard to believe this will make such a fluffy, moist crumb, less the flour!
baking paper lined spring form pan with chocolate cake filling ready to bake.

When I create a recipe you better believe it has to be better than just good! My Double Chocolate Flourless Cake is Keto, Paleo, Vegetarian and LOW-CARB! ❤️ Its grain/ gluten, dairy, nut AND sugar FREE!! Theres ZERO flour and minimal ingredients. I highly recommend making my super simple decadently-rich Magic Chocolate Frosting, which contains ONLY two ingredients, well three if you count the pinch of salt! Flourless choccy cakes have been my FAV cake for as long as I can remember and this one just got a MAJOR (magical) facelift & upgrade after my tinkering with it for one final time.

All baked and cooled and ready to be frosted. The cake will slightly sink with raised edges, which is part of the distinctive character of a flourless chlorate cake.
My absolute favourite chocolate cake creation of all time is right here.
This is the most moist, light yet wickedly decadent flourless chocolate cake ever!

I highly recommend getting used to using the weighted measurements I have provided (in grams), as this will ensure you get the same result as me. This cannot be overstated, as it will give you replicability and consistency every single time you make it! Follow my directions to a ‘T’ and you will soon be in chocolate cake heaven too! This cake is has brought chocolate-cake MAGIC back into our lives & I hope it brings so much joy to your family too. ~ P xo

Magic Flourless Chocolate Cake & Chocolate Frosting

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Recipe by Priscilla Soligo Course: Bread, Chocolate, Desserts, Snacks

Prep time: 15 minutes 
Bake time: 25-30 minutes

Ingredients

  • 205g 1 ⅓ Cups Dark Vegan Sugar Free Chocolate (stevia or monk fruit sweetened), melted

  • 100g 1 Cup Powdered Erythritol (Organic = non GMO). ½ Cup Erythritol makes 1 Cup Powdered Erythritol. In a dry blender, blend ½ Cup Erythritol, which will give you 1 Cup powdered erythritol for this recipe. Sift before using in this recipe. See notes below*.

  • 227g 6 Egg Whites (separate egg yolks and set aside)

  • 115g 6 Egg Yolks

  • 30g 2 Tbsps Coconut Oil, melted

  • 15g 1 Tbsp Vanilla Extract

  • 2g ½ Tsp Cream of Tar-Tar

  • 3g 1 Tsp Ground Cinnamon

  • 6g 1 Tsp Unrefined Salt

  • Optional Garnish
  • 2 Tbsps Erythritol powder to sift/ sprinkle on top

  • 1 x Recipe Magic Chocolate Frosting

Directions

  • Preheat the oven to 175C/ 347F.
  • Grease a 22cm x 6.5cm spring form baking pan with coconut oil. Next, cut to size baking paper to fit the bottom and sides of the pan. This will prevent sticking.
  • Using a stand mixer with the paddle attachment, (or electric hand mixer) beat the egg whites for 1 minute on low-medium. Add in cream of tar-tar and beat again at high-speed for 4 minutes or until the egg whites form stiff peaks. Transfer to a clean bowl. Set aside.
  • In a separate small bowl, mix the melted chocolate with the coconut oil. Set aside.
  • Using a stand mixer, with a clean bowl and paddle attachment (or electric hand mixer), beat the egg yolks and powdered erythritol. Mix until well combined.
  • Add in vanilla extract, cinnamon, salt and the chocolate/ coconut oil mixture. On high speed, beat until well combined.
  • Add in the frothy egg whites to the chocolate mixture (I prefer to add in 3 separate parts) beat each time egg whites are added to the chocolate until well combined.
  • Pour the mixture into the prepared baking pan. Bake in the oven at 175C/ 347F for 13 minutes then rotate the spring form pan and bake for another 12-17 minutes (approx 26 – 30 minuets total baking time.) Oven times may slightly vary. Make sure you do the toothpick test in step #9.
  • Using a toothpick, insert into the centre of the cake. If it comes out clean it’s done. Remove the cake from the oven. 
  • Leave the cake in the baking pan for 10 minutes. Next, carefully remove the spring form cake pan sides and baking paper. Place the cake on a wire rack to cool down completely.
  • Once completely cooled, it’s time to frost the cake with my keto, paleo, vegan chocolate frosting! If you prefer to leave it plain, that’s fine too. I like to sprinkle a dusting of powdered erythritol on top whether frosted, or left plain.

Notes

  • Storage: This cake stores well in the fridge for up to two weeks. To serve, slice and allow to sit outside of the fridge for approx. 10-15 minutes before serving.
  • Erythritol Powder: I buy Now Foods Organic Erythritol from iherb.com (no affiliation.) I place erythritol into a dry high-speed blender and powder. Powdered erythritol will make double the amount, so if you put into the blender 1 Cup of erythritol from the pack this will make 2 Cups powdered erythritol. For this recipe, I usually put about 1 Cup erythritol into a dry blender, which will make approx 2 Cups powdered erythritol. I keep what I don’t use in a glass jar with a lid on top in my pantry for other future recipes 😉

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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