Low-Sugar Flourless Chocolate Cake

Low-Sugar Flourless Chocolate Cake

Low-Sugar Flourless Chocolate Cake


I have to admit once in a while I cheat.  Never on gluten, but the occasional teaspoon of honey or sweet treat is allowed just to keep my sanity, especially around the holidays.  This recipe uses a small amount of unrefined sugar, and it is not dairy-free, as it contains butter – the only dairy product I can safely consume without breaking out.  But it is true to its name and is completely flourless, gluten-free, and delicious.  It’s a great dessert to make when you are invited to a party and you know there probably won’t be any desserts that you can eat.  And your hosts will appreciate it too!


1 5.3-oz. bar Green & Black’s organic baking chocolate

1/2 cup (1 stick) organic butter

3 eggs

1/2 cup gluten-free cocoa powder

1/4 cup organic evaporated cane juice (sugar)


Preheat the oven to 375 degrees F.  Cut a piece of parchment or wax paper to line the bottom of an 8-inch baking dish.  Rub the stick of butter around the sides of the dish to coat.  Break the chocolate into pieces and place it and the butter in a double boiler (or a mixing bowl placed over a pan of steaming water).  Over low heat, slowly melt the chocolate and butter, stirring constantly with a whisk.  When thoroughly melted, remove from heat and whisk in the eggs, cocoa powder, and sugar.  Pour into the baking dish and bake for 25 minutes.  Remove from the oven and cool for about 5 minutes, then turn the dish upside down onto a serving plate.  Remove the wax paper and allow to fully cool.  Refrigerate and serve.

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