This flourless Chocolate cake has a dense crumb, thick dark crust, with a subtle sweetness from the addition of cashew butter, vanilla, and monk fruit. This is our latest obsession.
The perfect flourless chocolate cake
This flourless chocolate cake is delicious, easy to put together, and ideal for those following a gluten-free diet.
Of course, I enjoy a good traditional chocolate cake, but this flourless, gluten-free chocolate cake is a great way to switch up your usual cake fare.
I have baked this cake over ten times since I developed the recipe, and every time I make it, it’s always gone the same day. I had to hide a slice to check how the cake will be the next day. It’s still as good as the first day I made it.
This is a perfect chocolate cake for valentine’s day, mother’s day birthdays, and even days when the sweet tooth cravings set in and you want something really good without so much guilt.
It can be served as breakfast with a cup of tea. It also makes a good dessert when served along with Coconut Whipped Cream – Diary-free, whipped cream and berries or a scoop of ice cream.
A WHOLE NEW JOURNEY: GLUTEN-FREE BAKING
If you have been following my journey on this blog and my youtube channel, you will know I spoke about my little princess being on a temporary gluten-free diet. It’s a big contrast to our diet in the house, but it has been an exciting journey with all the new recipes we have discovered. With this recent change, I have found that you can be on a special diet and still enjoy good food.
No flour required! Cashew butter is the main ingredient.
Makes a good replacement on days when you crave the amazingly rich, moist, and flavorful pound cake.
You have the flexibility of using any nut butter of your choice.
You can choose to use any sweetener: Sugar, honey, maple, agave, monk fruit…your choice!
CONS:
Not as tender, moist, and luxurious as your glorified chocolate cake
Why cashew Butter?
I used cashew butter because it has a very mild taste and a bit of sweetness. However, you can use any nut butter of your choice; I have also used almond butter and sunflower butter. I have used all these without any problem and without changing any other ingredient.
I try to stay away from nut butters with strong smell like peanut butter. It will also work, but the peanut smell might overshadow the taste of the cake.
Notes:
If you don’t like the hint of bitterness that comes with coca powder, feel free to reduce the quantity you add to your cake.
Monk fruit is naturally very sweet especially when used in baked goods so I used 1/2 cup. You make need to use a bit more if using white sugar.
Are you following my gluten free recipes? Here are some of our favorites:
This flourless cashew butter chocolate cake has a dense crumb, thick dark crust, with a subtle sweetness from the addition of cashew butter, vanilla, and monk fruit. This is our latest obsession.
Let’s connect on YouTube, Facebook, and Instagram. I love keeping in touch with you, and nothing brings me more joy than seeing pictures of your creations. Tag me @cheflolaskitchen on Instagram and Facebook.
I used erythritol to make this cake tonight. I was pleasantly surprised at how tasty it is. I used 5 tablespoons of cocoa powder as instructed to assure sweetness. Thank you Chef Lola. I enjoy your insight.
Lola Osinkolu
Friday 30th of April 2021
Thanks Alfredia, for the kind feedback 😊😊😊😊😊😊
Kathryn
Sunday 28th of February 2021
Are you using erythritol with a tiny bit of monk fruit extract, which I how I see monk fruit sold, or have you found a source for pure monk fruit?? If you are using pure monk fruit where are you getting it?? I have only been able to find products like Lakanto which are labeled monk fruit, but really are almost purely erythritol. Erythritol is OK but I get tired of the cool taste that it adds.
Lola Osinkolu
Monday 1st of March 2021
I used the one labeled as monk fruit (with erythritol). I ordered one from Amazon that claimed to be pure monk fruit. It's so sweet that you only need a pinch of it for anything and I mean anything. I've only tried it in my tea, and I'm trying to get used to it. I'm yet to try it for any baking though. It's here https://amzn.to/3q8Qcnr
Peter
Sunday 14th of February 2021
Made this today and it was delicious. Amazing that it has no flour. Great recipe.
Alfredia
Friday 23rd of April 2021
I used erythritol to make this cake tonight. I was pleasantly surprised at how tasty it is. I used 5 tablespoons of cocoa powder as instructed to assure sweetness. Thank you Chef Lola. I enjoy your insight.
Lola Osinkolu
Friday 30th of April 2021
Thanks Alfredia, for the kind feedback 😊😊😊😊😊😊
Kathryn
Sunday 28th of February 2021
Are you using erythritol with a tiny bit of monk fruit extract, which I how I see monk fruit sold, or have you found a source for pure monk fruit?? If you are using pure monk fruit where are you getting it?? I have only been able to find products like Lakanto which are labeled monk fruit, but really are almost purely erythritol. Erythritol is OK but I get tired of the cool taste that it adds.
Lola Osinkolu
Monday 1st of March 2021
I used the one labeled as monk fruit (with erythritol). I ordered one from Amazon that claimed to be pure monk fruit. It's so sweet that you only need a pinch of it for anything and I mean anything. I've only tried it in my tea, and I'm trying to get used to it. I'm yet to try it for any baking though. It's here https://amzn.to/3q8Qcnr
Peter
Sunday 14th of February 2021
Made this today and it was delicious. Amazing that it has no flour. Great recipe.
Lola Osinkolu
Friday 19th of February 2021
Yesss!! Thanks for the awesome feedback!!! :)