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Flourless Chocolate Cake with Coconut Milk Ganache

By Holly Darnell, RD

October 5, 2026

One of the more decadent desserts is a flourless chocolate cake, as it's very dense, high in calories and often extremely high-carb. But not this version that's still dense and delicious but is relatively low calorie and has equal amounts of fats to carbs. It's also both gluten-free and dairy-free.

This flourless chocolate cake recipe comes with a divine coconut milk ganache. Ganache is typically made with heavy cream and chocolate, and thus is extremely high in calories and sugar. But ours is made with nutrition-packed coconut milk and dairy-free chocolate chips. 

Each slice registers at only 312 calories, with 24 grams of carbs, 23 grams of fat and 5 grams of protein. Part of the protein comes from Ancient Nutrition's Bone Broth Protein Chocolate, which offers gut, skin and joint support. (You can substitute Whey Protein Chocolate.)

Key ingredients

• Dairy-free chocolate chips: Dark or dairy-free chocolate chips can provide antioxidant plant compounds along with minerals such as iron, magnesium and copper, although amounts vary by product. The chocolate provides rich flavor and sweetness while creating a smooth, decadent texture in both the cake and ganache.

• Coconut sugar: It provides carbohydrates and energy, along with trace amounts of minerals, but nutritionally it's still considered an added sugar. Coconut sugar sweetens the cake and contributes subtle caramel-like notes that complement the chocolate.

• Coconut oil: It provides dietary fat, primarily saturated fat, which supplies energy and helps with the absorption of fat-soluble nutrients. Coconut oil adds richness and moisture while helping give the flourless cake its dense, fudgy texture.

• Bone Broth Protein Chocolate or Whey Protein Chocolate: Bone Broth Protein Chocolate provides protein and collagen-derived amino acids, while Whey Protein Chocolate provides complete protein with all nine essential amino acids. Either protein powder increases the cake's protein content while adding chocolate flavor and contributing structure and body.

• Eggs: They provide complete protein, healthy fats, choline, selenium and several B vitamins. Because there's no flour, eggs are especially important for binding the ingredients and giving the cake structure while maintaining a rich, tender texture.

• Unsweetened cocoa powder: Cocoa provides flavanol antioxidants as well as minerals including magnesium, iron, copper and manganese. It delivers concentrated chocolate flavor and also provides dry matter that helps give the flourless cake structure.

• Full-fat coconut milk: It provides dietary fat along with small amounts of minerals such as manganese and copper. Coconut milk combines with melted chocolate to create a smooth, creamy ganache for topping the cake.

How to make flourless chocolate cake  

Preheat the oven to 350 F and spray a 9-inch round cake pan with cooking spray (coconut oil) or rub some coconut oil on the pan.

Melt the chocolate chips. They can be melted in the microwave for 30-second increments or on the stovetop in a double broiler. Add the melted chocolate chips to a mixing bowl.

Once chocolate chips are cooled, stir in the coconut sugar. Melt the coconut oil in a small pot on the stove and then stir into chocolate and sugar mix. Add in Chocolate Bone Broth Protein Powder, sea salt, cinnamon and eggs. Whisk the eggs and stir until smooth. Then add in the unsweetened cocoa powder and stir until combined. Don’t overmix. 

Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until center of the cake comes out clean (use a toothpick to test).

Place the cake on a cooling rack and let it cool for at least 30 minutes. 

While the cake is cooling, make the coconut milk ganache. In a small bowl, heat the coconut milk until almost bubbling, not boiling, about 1–2 minutes. You can heat in the microwave or on the stovetop. 

Take the coconut milk off of the heat and place chocolate chips in the same bowl or pan. Cover and allow to rest for 5 minutes. After 5 minutes, stir to combine and chocolate will melt into the coconut milk to form a smooth, glossy ganache.

Spread the ganache evenly over the cooled cake, and allow to set for at least 30 minutes. You can place the cake in the refrigerator to speed up the ganache setting process.

Top with flaky sea salt and serve with raspberries. Store the cake covered in the refrigerator. The cake lasts up to 4 days.

Other fancy yet healthy desserts

• Mexican chocolate cake with cinnamon buttercream

• Lemon tart

• Gluten-free apple pie

• Lemon cheesecake bars

• Raspberry swirl sweet rolls

• Coconut chocolate mousse

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.