Flourless Chocolate Cake with Coconut Milk Ganache

Posted by Ethan Boldt on

One of the more decadent desserts is a flourless chocolate cake, as it's a very dense, high in calories and often extremely high-carb. But not this version that's still dense and delicious but is relatively low calorie and has equal amount of fats to carbs. It's also both gluten-free and dairy-free.

This flourless chocolate cake recipe comes with a divine coconut milk ganache. Ganache is typically made with heavy cream and chocolate, and thus is extremely high in calories and sugar. But ours is made with nutrition-packed coconut milk and dairy-free chocolate chips. 

Each slice registers at only 312 calories, with 24 grams of carbs, 23 grams of fat and 5 grams of protein. Part of the protein comes from Bone Broth Protein Chocolate, which offers gut, skin and joint support.

Flourless chocolate cake ingredients

How to Make Flourless Chocolate Cake  

Preheat the oven to 350 F and spray a 9-inch round cake pan with cooking spray (coconut oil) or rub some coconut oil on the pan.

Melt the chocolate chips. They can be melted in the microwave for 30-second increments or on the stovetop in a double broiler. Add the melted chocolate chips to a mixing bowl.

Once chocolate chips are cooled, stir in the coconut sugar. Melt the coconut oil in a small pot on the stove and then stir into chocolate and sugar mix. Add in Chocolate Bone Broth Protein Powder, sea salt, cinnamon and eggs. Whisk the eggs and stir until smooth. Then add in the unsweetened cocoa powder and stir until combined. Don’t overmix. 

Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until center of the cake comes out clean (use a toothpick to test).

Place the cake on a cooling rack and let it cool for at least 30 minutes. 

While the cake is cooling, make the coconut milk ganache. In a small bowl, heat the coconut milk until almost bubbling, not boiling, about 1–2 minutes. You can heat in the microwave or on the stovetop. 

Take the coconut milk off of the heat and place chocolate chips in the same bowl or pan. Cover and allow to rest for 5 minutes. After 5 minutes, stir to combine and chocolate will melt into the coconut milk to form a smooth, glossy ganache.

Spread the ganache evenly over the cooled cake, and allow to set for at least 30 minutes. You can place the cake in the refrigerator to speed up the ganache setting process.

Top with flaky sea salt and serve with raspberries. Store the cake covered in the refrigerator. The cake lasts up to 4 days.

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.