Best 3 Flourless No Sugar Added Chocolate Cake Recipes
Indulge in a delightful culinary experience with our flourless, no-sugar-added chocolate cake, a symphony of rich flavors and textures that will tantalize your taste buds. This heavenly creation is not just any ordinary cake; it's a masterpiece crafted with wholesome ingredients, ensuring a guilt-free indulgence. Dive into the decadent world of chocolate, where each bite unravels a symphony of intense flavors, complemented by a velvety texture that melts in your mouth. Brace yourself for a journey of pure bliss as you explore our collection of flourless, no-sugar-added chocolate cake recipes, each offering a unique twist on this classic dessert. From the classic dark chocolate cake to the indulgent white chocolate version, and the innovative avocado chocolate cake, every recipe promises an extraordinary taste experience. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you effortlessly through the baking process, ensuring perfect results every time. Get ready to embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
HEALTHY EXTRA MOIST CHOCOLATE CAKE
Flourless, butter free and naturally fruity sweetened... this is what this incredibly tasty and extra moist chocolate cake is all about.
Provided by Delphine Fortin
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C).
- In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand.
- Pulse pitted dates, then eggs, coconut oil and vanilla.
- Transfer the batter into a 8×8 inch (20 x 20 cm) baking dish.
- Bake for about 25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Nutrition Facts : ServingSize 8 servings, Calories 166 kcal, Sugar 3.7g, Sodium 103mg, Fat 15g, SaturatedFat 10.7g, UnsaturatedFat 9.3g, TransFat 0g, Carbohydrate 17.1g, Fiber 4.7g, Protein 6.5g, Cholesterol 61mg
FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE
If you use a sugar free vanilla extract like Since Singing Dog Vanilla, the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat.
Provided by weirdoguyboy808
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
- Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
- With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
- Pour into prepared pan and smooth the top.
- Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
- Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
- This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
- *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
- 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
- 1 g. Sugar.
- www.ycchocolate.com.
Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 8.3, Cholesterol 57.5, Sodium 121.4, Carbohydrate 19.9, Fiber 2.1, Sugar 15.8, Protein 4.6
3-INGREDIENT FLOURLESS CHOCOLATE CAKE
This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.
Provided by Molly Baz
Categories 3-Ingredient Recipes Cake Dessert Bake Wheat/Gluten-Free Chocolate Back to School
Yield Makes 1 (10-inch) cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
- Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
- Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
- Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
- Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
- Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30-40 minutes. Let cool before serving.
Tips:
- Use high-quality, unsweetened cocoa powder. This will give your cake a rich, chocolatey flavor.
- Make sure your eggs are at room temperature. This will help them emulsify with the other ingredients and create a smooth batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a water bath. This will help prevent the cake from drying out.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This flourless, no-sugar-added chocolate cake is a delicious and decadent dessert that is perfect for any occasion. It is rich, chocolatey, and moist, and it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this cake a try. You won't be disappointed!
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