Cake Recipes

3-Ingredient Flourless Chocolate Cake


Indulge in decadent Chocolate Flourless Cake without sacrificing health! This 3-ingredient wonder uses Medjool dates for natural sweetness and whips up in your food processor in just 5 minutes. Bake for 30 minutes and you’ll have a rich, moist cake perfect for any occasion. Plus, a simple dairy-free frosting adds an extra touch of deliciousness.


Is Chocolate Flourless Cake Healthy?

Here’s a breakdown of the pros to help you decide if it fits your definition of “healthy“:

Advantages of Chocolate Cake

Flourless: Eliminates refined carbohydrates often linked to blood sugar spikes.
Dark chocolate: Offers antioxidants and potential health benefits.
Date-sweetened: Uses natural sweetness.
No dairy: Can be suitable for those with lactose intolerance.

read also

Whole Lemon Blender Cake

Almond Flour Cake

Blender Cake with Whole Orange


This recipe can be a moderately healthy dessert option in moderation, especially if you:

  • Use high-quality, minimally processed ingredients.
  • Control portion sizes to avoid excess sugar and fat.
  • Pair it with fruits or protein for a more balanced snack.

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3-Ingredient Flourless Chocolate Cake

This is a 3-ingredient flourless chocolate cake that is perfect for a healthy dessert. It is made with Medjool dates, cacao powder, and eggs, and can be whipped up in your food processor in just 5 minutes. The cake is baked for 30 minutes and is then topped with a simple dairy-free frosting made with coconut oil, cacao powder, and maple syrup.
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Course Dessert
Cuisine American, Gluten-free, Healthy, Vegan
Servings 8
Calories 207 kcal


  • Food processor
  • 6-inch cake pan
  • Parchment paper



  • 2 cups pitted Medjool dates
  • 6 tablespoons cacao powder
  • 2 tablespoons baking powder
  • ¼ tablespoon salt
  • 3 eggs

Chocolate Frosting (optional):

  • 3 tablespoons coconut oil, melted
  • 6 tablespoons cacao powder
  • 3 tablespoons maple syrup


  • Preheat oven to 350°F (175°C). Line your cake pan with parchment paper.
  • Blitz the dates: In a food processor, blend the dates until they form a smooth paste. If they're dry, soak them in warm water for 10 minutes before blending.
  • Add the dry ingredients: Pulse in the cacao powder, baking powder, and salt until combined.
  • Add the dry ingredients: Pulse in the cacao powder, baking powder, and salt until combined.
  • Bake to perfection: Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking.
  • Cool and frost (optional): Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For a decadent finish, stir together the melted coconut oil, cacao powder, and maple syrup for a smooth frosting. Spread over the cooled cake and enjoy!


  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • Substitute different nut butters like almond or cashew for the coconut oil in the frosting.
  • Experiment with various toppings like fresh berries, chopped nuts, or a sprinkle of sea salt.
  • For a richer flavor, use dark chocolate instead of regular cacao powder.
Keyword 3-ingredient recipe, Flourless chocolate cake, gluten-free, healthy dessert, Quick and Easy Vegan Dinner

Nutritional Information (per slice without frosting):

  • Calories: 207kcal
  • Carbohydrates: 37g
  • Protein: 4g
  • Fat: 8g
  • Fiber: 5g
  • Sugar: 29g

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