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Flourless Chocolate Cake Recipe
Melanie | Simple Made Pretty

Flourless Fudge Chocolate Cake Recipe - Sugar-Free, Keto-Friendly & Grain-Free

If you’ve been searching for the ultimate healthy chocolate cake that actually tastes indulgent—you just found it. 🎉 This Flourless Fudge Chocolate Cake has become a family tradition in our home. I make it for every single birthday (yep, even the pickiest eaters request it every year!).
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Servings: 12 people
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked and pureed sweet potato (no skins)6 large eggs
  • 1 cup organic 100% pure maple syrup (I use this brand)
  • 1 cup of melted butter
  • 2 tablespoons of vanilla extract 
  • 1 cup cocoa powder
  • 1.5 teaspoons of pure monk fruit sweetener
  • 1/4 cup of coconut flour
  • 2 tablespoons of psyllium husk powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened (for frosting)
  • 2/3 cup unsweetened cocoa powder (for frosting)
  • 3 tbsp milk of choice (for frosting)
  • 1/2 cup of honey (add more if you'd like, depending on your sweet tooth - for frosting)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans (I prefer these cake pans).
  2. n a large bowl or stand mixer with a whip attachment, mix together the wet ingredients.
  3. Stir in the dry ingredients until smooth.
  4. Use a spatula to scrape the sides and bottom to make sure everything is combined.
  5. Pour the batter into your prepared pans and gently tap the pans on the counter to spread the batter evenly.
  6. Bake for 20-23 minutes, or until the center is set and a toothpick comes out clean. The cake will resemble a sponge-like texture when you touch it.
  7. Let the cake cool completely before frosting.
  8. In a small bowl or stand mixer, mix all the frosting ingredients with a whisk (or whip attachment) until smooth and fluffy.
  9. Add a little extra milk if needed to reach your desired consistency.Once the cake is cool, generously frost the layers.
  10. Place in the refrigerator for at least 2 hours - overnight to get the fudge consistency. Slice and serve!

Notes

This cake tastes better AFTER it's been refrigerated so you can bake it the day before a big event and serve it the next day.