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 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.
Some of my daughters favorite are:
HOW TO MAKE THS EASY FLOURLESS CHOCOLATE CAKE
- Add all ingredients to a bowl
DIFFERENCES FROM TRADITIONAL CHOCOLATE CAKE
- 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!
- 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.
- 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.
flourless cashew butter chocolate cake
- 1 cup Cashew butter smooth
- 1 tsp Baking soda
- ½ tsp salt
- 4 Eggs
- ½ cup Monk fruit
- 2 tsp vanilla extract
- 5 to 6 tbsp Cocoa powder
- Add all the ingredients to a large bowl
- Whisk for a minute or till well combined
- Pour the batter into a parchment-lined pan
- Bake at 350F for 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
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