Lactose Free Flourless Chocolate Cake
Indulge in the decadence of a rich and velvety lactose-free flourless chocolate cake, perfect for chocolate lovers and those with dietary restrictions alike. Made with just six simple ingredients—including dairy-free 70% dark chocolate and wholesome coconut oil—this naturally gluten-free dessert is a melt-in-your-mouth masterpiece. The recipe combines a light and airy egg-sugar mixture with the luxurious depth of melted chocolate to create a fudgy, slightly soft center that’s irresistibly moist. With only 15 minutes of prep time and 25 minutes in the oven, this quick yet elegant dessert is ideal for celebrations or evenings when you crave something sweet. Finished with a light dusting of unsweetened cocoa powder, it’s as stunning as it is satisfying. Whether served on its own or paired with fresh berries, this cake promises pure indulgence in every bite—all without a hint of dairy or flour.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (dairy-free, 70% cocoa)
- 100 grams Coconut oil (refined or unrefined)
- 150 grams Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Cocoa powder (unsweetened, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch (20cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a heatproof bowl, melt the dark chocolate and coconut oil over a double boiler or in the microwave in 20-second increments, stirring frequently until smooth. Let it cool slightly.
In a medium bowl, whisk the granulated sugar and eggs together until pale and fluffy, about 2-3 minutes. Add the vanilla extract and mix again.
Gradually pour the melted chocolate mixture into the egg-sugar mixture, folding gently with a spatula until fully incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the center is set but still slightly soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Once cool, carefully remove the cake from the pan. Dust the surface lightly with cocoa powder before serving.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 200.6 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
