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Flourless Chocolate 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, with fresh berries and a dusting of Cacao Powder for a beautiful presentation.


2 cups blanched Almond Flour (almond meal)

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 melted Coconut Oil

½ cup Maple Syrup

½ cup unsweetened Coconut Yogurt (or other yogurt variety)

4 tablespoons mashed Avocado (measure after mashed)

½ cup Navitas Organics Coconut Palm Sugar

¼ cup unsweetened Almond Milk


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

In a large bowl, mix together the almond flour, Cacao Powder,  Maca Powder, cinnamon, baking powder, and salt.

To a blender, add melted coconut oil, maple syrup, yogurt, mashed avocado, Coconut Palm Sugar, and almond milk. Blend until smooth.

Pour 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