No FLOUR, No OIL, No BUTTER, No REFINED-SUGAR Chocolate Cake
I walked into the store, my eyes glued on the large containers of colored foil paper. Each neatly wrapped bundle contained a delicate piece of Lindt chocolate. I glanced at the labels: Lindor Milk Chocolate Truffles, Strawberry & Cream White Chocolate, Caramel with Sea Salt Dark Chocolate… I longed to taste the small morsels of deliciousness wrapped inside. I saw my mother reach out to grab a bar of 90% dark chocolate from the chestnut wood shelf. It was her favourite.
I smiled and picked up a bar of their Intense Orange Dark Chocolate – this was one of my favorites.
The smell of cocoa drifted in the air as the crowds in the store intensified. They were having a huge sale and I wasn’t surprised to see it so packed full of hopeful shoppers. Delicious goodies lined the shelves wrapped ever so carefully in intricately designed boxes – a perfect gift for loved ones and even for yourself. Like Willa Wonka’s Chocolate Factory, this was yet another world of childhood dreams to escape to. A world where the creamy, silky sweetness of chocolate satisfies both the tastebud and the soul. A world where the rich, dark tones of cocoa can magically mold loving hearts together.
As Valentines Day approaches, the wonders of chocolate has yet to unfold. This gorgeous flourless chocolate cake is a beautiful, light dessert for those of you hoping to plan a romantic evening with that special someone. The tartness of the Berries paired with the Luscious Coconut Whipped Cream and Moist Chocolate Sponge Cake is a matchmade in heaven. The best thing is there is no flour, no oil, no butter, no refined sugar! A completely guilt-free dessert that tastes just as good as any store-brought chocolate cake! And as if it couldn’t get more indulgent, the final drizzle of sweet melted chocolate adds a profound depth of richness to your valentines evening. A evening to remember, a dessert to remember – this chocolate cake is the perfect solution.
The Verdict: The cake exceeded all expectations. Zoe and I were just planning on a simple dessert. But after smelling the cake as it was baking in the oven, we couldn’t resist to add a little flair. After all, the cake was too good to be JUST ANY CAKE. To be quite honest, I have no experience or talent at making fancy decorations/piping. So for those of you who are amateurs at cake decorating (like Zoe and I) I promise this is really simple because you really only need two things: a spoon and a makeshift piping bag (ziplock bag). When we first brought it out to our guests, they were blown away at the beauty of this cake, insisting on taking photos before we cut into it.
As for our visit in the Lindt store? We left with almost 20 bars (I’m not talking about the small truffles, but BARS) of chocolate stuffed in our arms – happily content and completely satisfied. It was probably the best day of my life. For a moment I felt exactly like Charlie when he found his golden ticket. You could say we’re crazy, but maybe you’ll change your mind after tasting this cake.
“This Chocolate Cake is one of the simplest and healthiest cake I have made. I fell in love with Laura’s recipe after spotting it on Pinterest. The great thing is the ingredients are simple and accessible. The natural contrast of colors of the earthy, dark chocolate cake to the snow-white cream and the intensely colorful berries are simply wonderful. Nothing artificial or fancy. Just plain simple. Since this cake is flourless – it is oh-so-moist, fluffy, light. Trust me, the texture is incredible. My favorite part about this cake is that it is not overly sweet or rich. Best thing is this recipe is ever so easy and tastes just as good as it looks. Simply put: it is professional, drool-worthy and utterly addictive.”
Adapted from Laurafuentes
- 1/2 cup Coconut Flour
- 1/4 cup Almond flour
- 2 tsp Baking Powder (GF)
- 1/2 cup unsweetened Cocoa Powder
- 1 can (13.5 oz) Full-fat Coconut milk
- 1/2 cup Honey
- 4 large Eggs
- 2 tsp Vanilla
- Optional Garnish: Melted Chocolate, raspberries, blueberries, blackberries, Toasted almond flakes, Coconut Whipped Cream (sweetened with 3 tbsp honey)
How to Make:
- Preheat oven to 350F.
- Line a 8″ cake pan with parchment paper.
- Sift the flour, baking powder, cocoa powder into a KitchenAid/large mixing bowl/blender.
- Add coconut milk, honey, eggs, vanilla to the blender and blend/whisk till just combined.
- Pour into the prepared tin and bake for 45-50 minutes. Test to see if your knife comes out clean.
- Set aside and allow it cool completely.
For the “MakeShift” Piping Bag:
- Scoop your cool melted chocolate into your ziplock bag.
- Snip off one corner of the bag. Squeeze and pipe!
- Dollop cream onto of the cake.
- Arrange berries on top.
- Pipe your melted chocolate and sprinkle on almond flakes.
- Refrigerate till ready to serve.
Zoe & Mia
(This post is featured on Gluten Free Fridays, Weekend Potluck, Traffic Jam Weekend, Food Friday, fancy Friday, Sunday Food and Fitness, Inspiration Mondays, Modest Mondays, Inspire Me Mondays, Mix It Up Mondays, Twinkly Tuesday, Hearth and Soul, Moonlight & Mason Jars)