Flourless Chocolate Cake

Today, Tasty Plan turns five years old.

In the past, I have gone down memory lane as a way of memorializing the paths I have taken that led to here. I am not going to do that today. I am going to let the photographs and the recipe do all the work for me. I am going to have my cake and eat it too.

This cake is life changing, mainly because It is made with very few, unprocessed ingredients, it is naturally sweetened, and has no flour. Almond flour, eggs, dates, and cocoa powder come together in a moist, rich batter that is then topped with a coconut milk, chocolate frosting that is as creamy as the real thing and light as air. Because this is an anniversary cake, I splurged, and decorated it with edible gold leaf, blackberries, and sesame seeds. The combination of these makes for a delicious, super chocolatey cake that looks as good as it tastes.

Thanks for cooking and sharing these past half decade with me. It’s been fucking delicious!

Flourless Chocolate Cake

Serves 8

Cook time 1 ½ hours

* Prior to making this cake, refrigerate a can of full fat coconut milk! 

For the cake

Ingredients

  • 2 tbsp. coconut oil, plus more for greasing pan
  • 1 cup almond flour
  • 20 medjool dates, pitted
  • 5 eggs, separated
  • juice and zest of one orange
  • 1 tbsp. cinnamon
  • ¼ cup good quality cocoa powder
  • ½ tsp. baking soda

Process

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease the baking pan with a teaspoon of coconut oil. Cut the parchment paper into a 10” diameter round piece. Place round piece of parchment into baking sheet and set aside.
  3. Separate the egg yolks and whites into two bowls.
  4. Place the almond flour, pitted medjool dates, egg yolks, juice, zest of one orange, and coconut oil into the bowl of a food processor. Pulse until everything comes together. Add cinnamon, cocoa powder, and baking soda into the batter. 
  5. Place the egg whites in a stand mixer with the whisk attachment. Whip until hard peaks form, for about 5 minutes. 
  6. Using a rubber spatula gently fold the batter into egg whites until evenly distributed.
  7. Transfer the batter into the prepared baking pan.
  8. Bake for 40-45 minutes.
  9. Cake is ready when firm and golden on top. To test, insert a toothpick, or a knife, into the center of the cake. If it comes out clean, the cake is done! Otherwise bake for five minutes at a time, until desired consistency is achieved. 
  10. Remove from oven and let cool completely.

For the Frosting

  • 1 can coconut milk, refrigerated for 24 hours
  • 1 tbsp. maple syrup
  • ¼ cup cacao powder
  1. Gently remove coconut milk from the refrigerator. Without shaking the can, open the can, then scoop the coconut cream into a stand mixer. The coconut cream should have separated from the water and risen to the top. (Reserve the coconut water for smoothies, curries, or soup!).
  2. Using the whisk attachment, whip coconut cream until aerated. Stiff peaks should form.
  3. Add the maple syrup and the cocoa powder, whisk until just well incorporated.

To Garnish

  • edible gold leaf
  • 5-6 blackberries
  •  1 tsp. black sesame seeds
  1. Let cake cool completely before frosting, then transfer onto a serving plate before garnishing!
  2. Once ready, spread frosting over the top of a cake using a spoon.
  3. Slice blackberries in half and scatter them over the frosting.
  4. Sprinkle sesame seeds and edible gold leaf.
  5. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
  6. Keeps for up to 5 days in the refrigerator.