Flourless Chocolate Cake: Quick & Easy
Dive into chocolate heaven with our Flourless Chocolate Cake recipe. With just six pantry staples and 20 minutes of prep time, this rich and indulgent dessert is a must-try for any chocolate lover.
While most of the ingredients for this recipe are pantry staples, there’s a delightful twist: pumpkin puree. Surprisingly, it doesn’t overwhelm with a strong pumpkin flavor, but rather offers subtle hints that enhance the overall richness. Plus, it works wonders in keeping this flourless chocolate cake incredibly moist.
It’s also great for guests! Baked in individual ramekins and served warm with coconut whipped cream and fresh strawberries, it’s an irresistible and impressive treat.
KID APPROVED!My kids love helping out with this recipe, and who can blame them? What kid doesn’t adore chocolate cake? And let me tell you, they didn’t waste any time devouring it once it was ready!
key ingredient notes
HU Milk Chocolate Chips: Choose high-quality milk chocolate chips, such as HU brand, for a rich and creamy flavor. The quality of chocolate significantly impacts the taste of the cake, so opt for a brand you trust.
Melted Coconut Oil: Coconut oil adds a subtle hint of coconut flavor and helps to keep the cake moist. Ensure it’s melted smoothly with the chocolate for even distribution throughout the batter.
Pumpkin Puree: The pumpkin puree contributes to the cake’s moist texture without overpowering the chocolate flavor. It also adds natural sweetness and a slight earthy undertone.
Coconut Sugar: Use coconut sugar for its natural sweetness and caramel-like flavor, which complements the chocolate beautifully. It’s a healthier alternative to refined sugar and adds depth to the cake’s taste.
Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and complexity. Use pure vanilla extract for the best results.
Whole Egg: The whole egg provides structure and richness to the cake. Be sure to mix it well with the chocolate mixture to ensure even incorporation.
Egg Whites: Beating the egg whites to soft peaks before folding them into the batter adds lightness and airiness to the cake. This step is crucial for achieving the desired texture.
Pinch of Salt: A pinch of salt balances the sweetness of the cake and enhances the chocolate’s flavor. It’s a small but essential ingredient for achieving a well-rounded taste.
For Serving:
Coconut Whipped Cream: Top the cake with coconut whipped cream for a dairy-free and indulgent finish. Its creamy texture and hint of coconut pair perfectly with the chocolate cake.
Fresh Strawberries: Garnish each serving with fresh strawberries to add a burst of freshness and a pop of color. The juicy sweetness of the strawberries complements the rich chocolate flavor, creating a delightful contrast.
Ingredients
3/4 cup HU milk chocolate chips
1 tablespoon melted coconut oil
1/4 cup pumpkin puree
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 whole egg
3 egg whites, beaten to soft peaks
Pinch of salt
For serving:
Coconut whipped cream
Fresh strawberries
Instructions
Preheat your oven to 350°F. Grease 6 ramekins with cooking spray and place them on a large baking tray.
In a medium microwaveable bowl, melt the chocolate chips and coconut oil together in 45-second intervals, stirring until smooth. Set aside to cool slightly.
Stir the pumpkin puree, coconut sugar, vanilla extract, and whole egg into the melted chocolate mixture until well combined.
In a separate bowl, use a hand mixer to beat the egg whites until soft peaks form. Fold the beaten egg whites gently into the chocolate mixture, along with a pinch of salt.
Spoon about 1/4 cup of the batter into each prepared ramekin. Bake for approximately 15 minutes, or until the cakes have risen.
Serve the cakes warm from the oven, topped with coconut whipped cream and fresh strawberries for a delightful finishing touch.
Recipe Variations
Enjoy these flourless chocolate cakes warm for the ultimate indulgence.
For an extra treat, top them with a scoop of vanilla ice cream.
Turn these cakes into sundaes with a cherry on top, or extra fruit for a burst of flavor, raspberries would be delicious too!
Prep & Storage Tips
Store any leftover cake covered in the fridge for up to 3 days. Reheat individual servings in the microwave for about 30 seconds to warm them through.
Allow the melted chocolate to cool slightly before adding the egg to prevent scrambling.
Beat the egg whites until soft peaks form to ensure a light and airy texture in the finished cake.
Ingredients
- 3/4 cup HU milk chocolate chips
- 1 tablespoon melted coconut oil
- 1/4 cup pumpkin puree
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 whole egg
- 3 egg whites beaten to soft peaks
- Pinch of salt
For Serving
- Coconut whipped cream
- Fresh strawberries or other preferred fruits
- Enjoy these flourless chocolate cakes warm for the ultimate indulgence. For an extra treat top them with a dollop of coconut whipped cream or a scoop of vanilla ice cream & nuts if you like!
Instructions
- Preheat your oven to 350°F. Grease 6 ramekins with cooking spray and place them on a large baking tray.
- In a medium microwaveable bowl, melt the chocolate chips and coconut oil together in 45-second intervals, stirring until smooth. Set aside to cool slightly.
- Stir the pumpkin puree, coconut sugar, vanilla extract, and whole egg into the melted chocolate mixture until well combined.
- In a separate bowl, use a hand mixer to beat the egg whites until soft peaks form. Fold the beaten egg whites gently into the chocolate mixture, along with a pinch of salt.
- Spoon about 1/4 cup of the batter into each prepared ramekin. Bake for approximately 15 minutes, or until the cakes have risen.
- Serve the cakes warm from the oven, topped with coconut whipped cream and fresh strawberries for a delightful finishing touch.
Notes
- While most of the ingredients for this recipe are pantry staples, there’s a delightful twist: pumpkin puree. Surprisingly, it doesn’t overwhelm with a strong pumpkin flavor, but rather offers subtle hints that enhance the overall richness. Plus, it works wonders in keeping this flourless chocolate cake incredibly moist and irresistible.
- Allow the melted chocolate to cool slightly before adding the egg to prevent scrambling.
- Beat the egg whites until soft peaks form to ensure a light and airy texture in the finished cake.
- Store any leftover cake covered in the fridge for up to 3 days. Reheat individual servings in the microwave for about 30 seconds to warm them through.
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