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Healthy Chocolate Flourless Cake {GF, RSF, DF}

Filed in: sweet

This healthy flourless chocolate cake is everything a chocolate cake should be. Rich, moist, sweet and decadent. Made using olive oil and almond meal, it’s gluten free and refined sugar free. Healthy Flourless Chocolate Cake | Anisa Sabet | The Macadames-7





































I can’t believe I have never made a chocolate cake on the blog before. I think i’ve always been a bit intimidated about how to style a cake. There are always such amazing cakes styled on all the blogs I follow and it’s kind of embarrassing just to serve up a bland chocolate cake. I mean seriously look at this black sesame kumquat financier by the Bojon Gourmet or this strawberry thyme cake by The Cake Blog.

Although this doesn’t remotely compare, I do like how this chocolate cake turned out, and the photos are ok too. I love rose petals for styling, they give such a romantic feel don’t you think?

To make this a healthy chocolate cake, I’ve substituted traditional ingredients for healthier alternatives. I’ve used almond meal in place of flour, making it completely gluten free, perfect if you’re intolerant. You can use coconut or olive oil but I used olive and love the moist consistency it created.

The method is super simple so you really can’t mess it up, even for the most novice of bakers. I liked serving mine with a simple chocolate sauce but coconut whipped cream would work too.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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What you need:

  • Stand mixer or large mixing bowl + whisk
  • Large mixing bowl
  • Medium mixing bowl
  • 20-23cm cake tin
  • Small saucepan

Ingredients (makes 1 cake):

For the cake:

  • 2 1/2 cups almond meal
  • 1/2 cup raw cacao
  • 1/2 teaspoon bi carb soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup pure maple syrup
  • 1/2 cup olive oil/coconut oil (I used olive)
  • 1/2 cup your choice of milk (I used almond)
  • 3 medium sized eggs
  • 1/2 teaspoon vanilla extract

For the chocolate sauce: 

  •  1/4 cup coconut oil
  • 1/4 cup raw cacao
  • 1/4 cup pure maple syrup
  • 1 and 1/2 tablespoons almond butter


1. To make the cake: Preheat oven to 160°C. Prepare the cake tin with with coconut or olive oil + dust with almond meal/dessicated coconut to help preventing the cake sticking.

2. Mix the dry ingredients (almond meal, cacao, baking soda, baking powder, sea salt)  in the large mixing bowl.

3. Whisk together the wet ingredients (maple syrup, olive oil, milk, eggs, vanilla extract) in the medium mixing bowl.

4. Add the wet ingredients to the dry ingredients and mix until well combined, either using the stand mixer or a whisk.

5. Pour the batter into the cake tin and pop into the oven. Bake for 30-40 minutes or until a skewer comes out clean.

6. Remove from the oven and allow to cool in the tin for 30 minutes then transfer to the wire rack to cool completely.

7. To make the chocolate sauce: in a saucepan melt the chocolate ingredients on a very low heat. When melted and combined, set aside to cool slightly.

8. To serve: serve a slice of chocolate cake and drizzle with warm chocolate sauce.

Storage: the cake can be kept in an airtight container for up to a week.

Bon appétit!

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For another “Naked Treat” recipe, try my Persian orange and almond cake.

Persian Orange and Almond Cake | Anisa Sabet | The Macadames-17

Or this healthy peanut butter cup cake.

Giant Healthy Peanut Butter Cup Cake | The Macadames - 07

Anisa – The Macadames. xx

comments +

  1. Raheela Fernandes says:

    I made this chocolate cake last weekend as a healthy alternative to the traditional chocolate cake and it a super tasty. The only amend I made was sub oatmeal for almond meal as I had some left to use up! As I’m
    an athlete, I track my macros everyday. Would you be able to provide the nutritional content for this cake per slice? Thank you:!

  2. anna says:

    is it really 4 cups of coconut oil?

    • Anisa says:

      Gosh no it isn’t. 1/4 cup. Will fix this error immediately. So sorry!

      • Anna says:

        Thank you! Thank you! Your reply was so quick! I’m going to make this for my nieces school graduation, it looks beautiful. I was skimming through the ingredients and thought hmmm.. that seems like a lot of coconut oil, just wanted to make sure. Hope you’ve had a great day ?.

      • Darrel says:

        Oh I wish this had been corrected. I’ve just wasted a large amount of coconut oil to make a very unpleasant tasting sauce. Hopefully there’s no errors in the cake which is still in the oven

        • Anisa says:

          Oh my word – I have NO IDEA how this happened. The published one does in fact say 4 cups (insane!). My version has very different measurements. I suspect because I am porting my entire blog to another site, it’s pulled it from another recipe. So very strange!

          I suggest keeping the coconut oil and using it in another cake or cookies. The other ingredients will just make it slightly thicker but you should be able to substitute it easily. I am so very sorry for this. Where do you live? If you are in Australia, I would love to send you a little gift for the mistake.

          • Darrel says:

            Thanks for the quick response. No need to send anything. It was a lesson for me too as I should have trusted my gut. It’s always a little tricky when trying new receipes however to know whether it’s a error or a different way of doing things. In any even the cake itself did turn out lovely.

          • says:

            I am so glad, thanks so much for understanding!

  3. Anisa says:

    Pleasure. I’m so sorry it was incorrect. I’d love to know what you think of the recipe. Hope you’ve had a great day too xx

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