Flourless Chocolate Cake (No Butter)
Category: Desserts
Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dark chocolate (55% cocoa) | 50g |
| All-purpose flour | 200g |
| Brown sugar | 180g |
| Eggs | 110g (about 2 large eggs) |
| Almond milk | 100g |
| Sunflower oil | 60g |
| Dark chocolate chips | 100g |
| Baking powder | 8g |
| Powdered sugar (for decoration) | As needed |
Instructions:
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Prepare the chocolate: Start by gently melting the dark chocolate (55% cocoa) either in a double boiler or in the microwave, stirring occasionally. Once melted, set it aside to cool slightly.
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Mix the wet ingredients: In a medium-sized bowl, crack the eggs and whisk them together. Add the brown sugar to the eggs and mix until the sugar is fully dissolved. Next, stir in the melted chocolate that has cooled down a bit, followed by the almond milk and sunflower oil. Ensure the mixture is smooth and well combined.
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Add the dry ingredients: Sift in the all-purpose flour and baking powder to the wet mixture. Stir until everything is fully incorporated, and you have a smooth batter.
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Fold in the chocolate chips: Gently fold the dark chocolate chips into the batter using a spatula, ensuring they are evenly distributed throughout the mixture.
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Bake: Preheat your oven to 180°C (350°F). Grease and line a 22 cm (9-inch) round cake pan with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake the cake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
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Decorate and serve: Once cooled, carefully remove the cake from the pan. For decoration, you can lightly dust the top with powdered sugar. If you’d like an extra touch, decorate with fresh leaves, like laurel, that have been washed and dried. Slice and serve your delicious, buttery-free chocolate cake!
Tips for Success:
- Alternative sweeteners: If you prefer, you can substitute the brown sugar with coconut sugar or another natural sweetener.
- Vegan-friendly option: To make this cake fully vegan, swap the eggs for flaxseed eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg) and use a plant-based milk and chocolate chips.
- Storage: This cake can be stored at room temperature for 2-3 days or refrigerated for up to a week. If kept in the fridge, let it come to room temperature before serving for the best texture.
Nutritional Information (per serving)
Approximate values based on the ingredients used.
| Nutrient | Amount per serving |
|---|---|
| Calories | 310 kcal |
| Protein | 3g |
| Carbohydrates | 40g |
| Sugars | 26g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 35mg |
This simple yet decadent Flourless Chocolate Cake is perfect for anyone looking to indulge in a rich dessert without butter. Its moist texture and deep chocolate flavor make it a crowd favorite, while the almond milk keeps it dairy-free, and the sunflower oil ensures a lightness that’s simply irresistible. Enjoy a slice after dinner or serve it at your next gathering—either way, it’s sure to be a hit!
