Flourless Chocolate Cake

If you’re after a decadent dessert that feels indulgent but is made with wholesome ingredients, this Flourless Chocolate Cake will be your new favourite. It’s rich, fudgy, and packed with the deep flavour of dark chocolate – yet it contains no butter, no refined sugar, and no flour. Instead, it uses almond meal for a beautiful nutty texture, honey for natural sweetness, and rice bran oil to keep it light and moist.

This recipe is adapted from the talented Emily Rose, who specialises in creating delicious treats without the usual refined ingredients. It’s the perfect choice if you’re looking for a dessert that is gluten free, naturally sweetened, and full of flavour without compromise.

Whether you’re baking for a special occasion, entertaining friends, or simply want a chocolate fix without the guilt, this cake ticks all the boxes. Serve it with a dusting of cocoa, a dollop of cream, or some fresh berries for an elegant finish. It’s a recipe that proves you don’t need flour or refined sugar to make something truly indulgent.

Flourless Chocolate Cake

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Moderate

Servings

Adjust servings

+

–

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

320

kcal

Total time

50

minutes

Rich, fudgy cake made with almond meal, dark chocolate, and honey – no flour, butter, or refined sugar.

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Ingredients

• 4 eggs, separated

• 120 ml rice bran oil

• 160 g 70% dark chocolate, chopped

• 160 ml honey

• 150 g almond meal

Directions

• Preheat oven to 170°C (fan-forced). Grease and line a 20 cm springform cake tin with baking paper.
• Melt chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth, then set aside to cool slightly.
• Beat egg yolks with honey in a large bowl until pale and creamy.
• Add melted chocolate and rice bran oil to yolk mixture and stir to combine.
• Fold in almond meal gently with a spatula until incorporated.
• In a clean bowl, whisk egg whites until stiff peaks form.
• Gently fold one-third of the egg whites into the chocolate mixture to loosen. Then fold in the remaining whites until just combined.
• Pour batter into prepared tin and smooth the top.
• Bake for 30–35 minutes, or until the cake is just set in the centre (a skewer should come out with a few moist crumbs).
• Cool completely in tin before releasing. Serve dusted with cocoa powder or topped with fresh berries.

Notes

• Swap rice bran oil for olive oil or melted coconut oil if preferred.
• Store in an airtight container at room temperature for up to 3 days.
• Add a pinch of sea salt to enhance chocolate flavour.
• Serve with Greek yoghurt or whipped coconut cream for a lighter option.
• For extra richness, drizzle with melted dark chocolate before serving.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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