Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe

Sinfully rich and delicately soft, this ultra-moist cake is a chocolate lover's dream. Serve with coconut whipped cream or other type of whip, fresh berries, and a dusting of cacao powder for a picture-perfect presentation.

INGREDIENTS

2 cups blanched almond flour

6 Tbsp. Navitas Organics Cacao Powder

1 Tbsp. Navitas Organics Maca Powder

1 Tbsp. ground cinnamon

1 Tbsp. baking powder

½ tsp. sea salt

2 Tbsp. coconut oil, melted

½ cup maple syrup

½ cup coconut yogurt, plain (or other yogurt variety)

¼ cup avocado, mashed

½ cup organic cane sugar

¼ cup plant-based milk of choice

DIRECTIONS

Preheat the oven to 325° F. Spray a 10-inch springform pan with cooking spray and set aside.

In a large bowl, mix together the almond flour, cacao powder,  maca powder, cinnamon, baking powder, and salt.

To a blender, add coconut oil, maple syrup, yogurt, avocado, sugar, and milk. Blend until smooth.

Pour wet mixture into the dry ingredients, using a silicone spatula to scrape out as much of the liquid as possible. Mix until fully combined – batter will be thick.

Spread the batter out into the prepared pan, and smooth into a flat layer. Bake at 325° for one hour. Let the cake rest in the pan for 15 minutes, then remove the side springform shell and let cool completely (still resting on the bottom part of the pan) before serving.

Cake may be made a full day ahead of serving and refrigerated until ready to enjoy.

Makes one 10-inch cake

 

Submitted by Julie Morris | Luminberry

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Image of Flourless Chocolate Cake Recipe

Servings

One 10-inch cake

Sinfully rich and delicately soft, this ultra-moist cake is a chocolate lover's dream. Serve with coconut whipped cream or other type of whip, fresh berries, and a dusting of cacao powder for a picture-perfect presentation.

Ingredients

  • 2 cups blanched almond flour
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. baking powder
  • ½ tsp. sea salt
  • 2 Tbsp. coconut oil, melted
  • ½ cup maple syrup
  • ½ cup coconut yogurt, plain (or other yogurt variety)
  • ¼ cup avocado, mashed
  • ½ cup organic cane sugar
  • ¼ cup plant-based milk of choice

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Directions

  1. Preheat the oven to 325° F. Spray a 10-inch springform pan with cooking spray and set aside.
  2. In a large bowl, mix together the almond flour, cacao powder,  maca powder, cinnamon, baking powder, and salt.
  3. To a blender, add coconut oil, maple syrup, yogurt, avocado, sugar, and milk. Blend until smooth.
  4. Pour wet mixture into the dry ingredients, using a silicone spatula to scrape out as much of the liquid as possible. Mix until fully combined – batter will be thick.
  5. Spread the batter out into the prepared pan, and smooth into a flat layer. Bake at 325° for one hour. Let the cake rest in the pan for 15 minutes, then remove the side springform shell and let cool completely (still resting on the bottom part of the pan) before serving.
  6. Cake may be made a full day ahead of serving and refrigerated until ready to enjoy.