Introduction
If you’re looking for a decadent dessert that’s also gluten-free and made with wholesome ingredients, you’ve come to the right place. We have not one but two delicious whole foods flourless chocolate cake recipes that will satisfy your sweet tooth without any of the guilt.
Recipe 1: Simple Whole Foods Flourless Chocolate Cake
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Grease a 9-inch cake pan with coconut oil and dust with cocoa powder.
- In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- In a separate bowl, beat the eggs until fluffy.
- Add the melted coconut oil, applesauce, and vanilla extract to the eggs and beat until well combined.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan.
- Serve with whipped cream or fresh berries, if desired.
Nutritional Information
- Serving size: 1 slice (1/12 of the cake)
- Calories: 190
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 47mg
- Sodium: 152mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Total Sugars: 6g
- Protein: 4g
Cooking Time
25-30 minutes
Equipment
- 9-inch cake pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer
- Cooking spray
Serving Suggestions
Serve with whipped cream or fresh berries for a touch of sweetness.
Variations
Add chopped nuts or chocolate chips to the batter for an extra crunch.
Substitutions
You can substitute coconut sugar with any other natural sweetener of your choice.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
Tips
Make sure to let the cake cool for at least 10 minutes before removing it from the pan to avoid it breaking.
Frequently Asked Questions
Can I use regular sugar instead of coconut sugar?
Yes, you can substitute coconut sugar with any other natural sweetener of your choice.
Can I use another type of flour instead of almond flour?
We recommend using almond flour for the best texture and flavor, but you can experiment with other gluten-free flours.
Recipe 2: Vegan Whole Foods Flourless Chocolate Cake
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water)
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Grease a 9-inch cake pan with coconut oil and dust with cocoa powder.
- In a large bowl, whisk together the almond flour, cocoa powder, maple syrup, baking soda, and salt.
- In a separate bowl, mix the flax eggs until well combined.
- Add the melted coconut oil, applesauce, and vanilla extract to the flax eggs and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan.
- Serve with coconut whipped cream or fresh berries, if desired.
Nutritional Information
- Serving size: 1 slice (1/12 of the cake)
- Calories: 190
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 152mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Total Sugars: 6g
- Protein: 4g
Cooking Time
25-30 minutes
Equipment
- 9-inch cake pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cooking spray
Serving Suggestions
Serve with coconut whipped cream or fresh berries for a touch of sweetness.
Variations
Add chopped nuts or chocolate chips to the batter for an extra crunch.
Substitutions
You can substitute maple syrup with any other natural sweetener of your choice.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
Tips
Make sure to let the cake cool for at least 10 minutes before removing it from the pan to avoid it breaking.
Frequently Asked Questions
Can I use regular eggs instead of flax eggs?
Yes, you can use regular eggs if you’re not vegan.
Can I use another type of flour instead of almond flour?
We recommend using almond flour for the best texture and flavor, but you can experiment with other gluten-free flours.
Conclusion
Indulge in a decadent dessert that’s also healthy and gluten-free with our two whole foods flourless chocolate cake recipes. These cakes are easy to make, filled with wholesome ingredients, and perfect for satisfying your sweet tooth. Give them a try and let us know what you think.