Flourless Dark Chocolate Cake

I have made manyflourless dark chocolate cake before making this recipe, some healthy and others not at all. But what can I say for sure today is that this recipe right here is an epic one! That is, for many reasons. The first one, because the texture of this cake is just divine. The second reason, because it is made only with wholesome and clean ingredients. And the third one, well the main ingredient is chocolate! Duh! So, if you are a dark chocolate lover just like me, and you love cake, we have another thing in common. There is a big chance that you will enjoy this flourless dark chocolate cake healthy recipe.

I made this one for my favorite person, my husband Kyle, for his 40th birthday this year, and oh boy, let’s say that he was pretty pleased. Besides the cake, I made a frosting with almond butter (recipe below) and added many fresh berries on top. The cake looked so cute! And knowing that it is as healthy as a dark chocolate cake can feel pretty awesome.

Ok, let’s get down to business. Here’s how to make it!

Flourless Dark Chocolate Cake Recipe


For the cake:

  • 1/4 cup coconut flour
  • 1/4 cocoa powder
  • 1/2 sugar of choice (I used coconut sugar)
  • 1/4 tsp baking soda
  • 1/2 baking powder
  • 1/4 shredded zucchini
  • 3 pasture-raised eggs
  • 3 tbsp coconut oil
  • 3 tbsp warm water 

For the icing:

  • 1/2 cup almond butter
  • 4-6 tbsp maple syrup or raw honey
  • 1/4 cup cocoa powder
  • 4 tbsp milk
  • 1 tsp vanilla extract

Note* I triple the ingredients to make a medium size double layer cake 🙂 Also, if you are diabetic or keto, you can use your regular sugar substitutes. 


 Steps to make the cake:

  1. Heat over to 180C/350F. Grease a cake pan and set it aside. 
  2. Mix the coconut flour, cocoa powder, baking soda, and baking powder in a large bowl.
  3. Add the zucchini, eggs, oil, and water. Mix evenly.
  4. Pour the batter into the greased baking pan and cook for 25 minutes. 
  5. Let it cool for 20 minutes before adding the icing. 

Steps to make the icing:

  1. Process or blend all the ingredients. 

Spread the icing on the cake and add some berries on the top

And that is a wrap! Now important, due to the icing and the berries, this cake must be refrigerated and last for a maximum of three days. 

Hope you enjoy it,

with love


Other Cakes Recipes

Zucchini chocolate muffins

Ready for More?

Raw Chocolate Avocado Pudding

Raw Chocolate Avocado Pudding

As a chocolate lover with an autoimmune disease, I do know chocolate is not the best food for me. Still, I love it so much, and it makes me happy. So, when I eat cacao, I ensure I'm taking it from a good source. That's why I enjoy searching for ways to use cocoa...

Air Fryer Peaches

Air Fryer Peaches

As summer comes in, peaches season is on, and oh boy, do I love peaches! And probably you too! So I'm sure you will love this extremely easy air fryer peaches recipe. This one goes well with coconut whipping cream, regular whipping cream, yogurt, or alone. Eat them as...

Coconut Whipped Cream

Coconut Whipped Cream

Since I was vegan (clearly not anymore), I have always loved to make this coconut whipped cream recipe. I don't know about you, but the coconut flavour is one of my favourites, and I use it all the time. It has the perfect sweetness and is super nutritious, a source...