Flourless chocolate cake
A rich, flourless chocolate cake made with coconut, almonds, and nut butter for a naturally dense and fudgy texture. Lightly sweet and deeply chocolaty.
Updated : 25 November, 2025
Easy
More than 1 hour.
Ingredients
splash
Vegetable oil
60 grams
Coconut oil
100 grams
Dark chocolate
70 grams
Peanut butter
3
Eggs
100 grams
Sugar
2 tablespoon
Cocoa powder
1 tablespoon
Coconut flakes
2 tablespoon
Almond flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C and lightly grease an 18cm/7in baking tin with oil. A loose-bottom tin works best for easy removal.
Step 2
Melt the coconut oil in a small pan, then add the chocolate and nut butter. Continue to heat gently until everything melts and combines into a smooth mixture, then set aside.
Step 3
Place the eggs and sugar in a bowl and whisk with an electric whisk until pale, very foamy, and significantly increased in volume. This should take about 5 minutes on high speed and reach the ribbon stage - the mixture should form a ribbon that slowly disappears when the whisk is lifted.
Step 4
Gently fold the chocolate mixture into the whisked eggs using a spatula. Sprinkle in the cocoa powder, coconut, and almond flour and fold again until the batter is fully combined and smooth.
Step 5
Pour the mixture into the prepared tin. Bake in the centre of the oven for 10 minutes, then rotate the tin and bake for a further 8 minutes for an even finish. Remove from the oven and let the cake cool completely in the tin for at least 2 hours somewhere cool, but not in the fridge.
Step 6
Carefully remove the cooled cake from the tin. Serve at room temperature for the best texture. If chilled, allow it to come back to room temperature before serving.
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