Grain-Free Flourless Chocolate Cake

Tall, light, moist, and tender, this flourless chocolate cake is extraordinary.


    Yield: one 8 x 8-inch square or 8-inch round cake (double recipe to make 2 layers)

    • ½ cup (55 g) Pamela's Almond Flour
    • 1 teaspoon instant coffee
    • 1 teaspoon baking powder
    • 7 tablespoons butter
    • ½ cup plus 2 tablespoons cocoa powder
    • ¾ cup white sugar
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • 6 eggs, large

    Preheat oven to 350° with rack in center of oven. Line the bottom of the cake pan with parchment paper and spray with nonstick cooking spray; set aside.

    In a small bowl, whisk together Nut Flour Blend, instant coffee, and baking powder; set aside.

    Melt butter in a small pan over low heat, mix in cocoa powder, and stir until smooth; remove from heat and let cool.

    In the bowl of a stand mixer with the paddle attachment, mix sugar, cooled cocoa butter mixture, salt, and vanilla until evenly combined. Add eggs, one at a time, scraping down the sides of the bowl, and mixing completely between each one. Add Almond Flour mixture and beat until smooth; the batter will be thin. Pour into prepared baking pan and use a spatula to smooth top evenly.

    Bake for about 30 minutes, until cake is firm to the touch, sides start to pull away from the pan, and a toothpick inserted near the center comes out clean. Cool cake in pan on rack for 30 minutes, then run a knife or offset spatula around the outside edge before removing cake carefully from pan. Serve dusted with powdered sugar or frosted with your favorite frosting.

    NOTE: This makes a nice tall layer. Double this recipe to create a double-layer cake or the extravagant Raspberry Chocolate Tower Cake.

Customer Reviews

Based on 1 review
Blaire Mootz

Made 12 cupcakes. Put in for 15 minutes. Should have checked at 10