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Flourless Chocolate Cake with Coconut Milk Ganache

By Holly Darnell, RD

February 11, 2022

One of the more decadent desserts is a flourless chocolate cake, as it's a 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 amount 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 Bone Broth Protein Chocolate, which offers gut, skin and joint support.

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.

Flourless Chocolate Cake with Coconut Milk Ganache

Servings

12

Time

2 hours

Calories

312

Author

Holly Darnell, RD

Ingredients

Flourless Chocolate Cake

• 1 cup dairy-free chocolate chips

• ⅔ cup coconut sugar

• ½ cup coconut oil, melted

• 1 scoop Bone Broth Protein Powder Chocolate

• 1 teaspoon sea salt

• ¼ teaspoon cinnamon

• 4 eggs

• ½ cup unsweetened cocoa powder

Coconut Milk Ganache

• ½ cup full-fat coconut milk

• 1 cup dairy-free chocolate chips

• Maldon flaky sea salt

• Optional raspberries

Directions

1. Preheat the oven to 350. Spray a 9-inch round cake pan with coconut oil cooking spray.

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

3. Once chocolate chips have cooled, stir in coconut sugar. Melt the coconut oil in a small pot on the stove and 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.

4. Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until center of the cake comes out clean.

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

6. 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.

7. 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.

8. 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.

9. Top with flaky sea salt and serve with raspberries.

10. Store the cake covered in the refrigerator. The cake lasts up to 4 days.

Nutrition

Calories 312, Carbs 24.6 grams, Fiber 3.7 grams, Sugar 17 grams, Fat 23 grams, Unsaturated Fat 5.1 grams, Saturated Fat 16.1 grams, Trans Fat 0 grams, Cholesterol 55 milligrams, Protein 5.1 grams, Sodium 222 milligrams