Desserts/ Gluten-free/ Nut-free

Flourless Chocolate Cake

This chocolate cake is a real treat. We usually make it for special occasions or when having friends over for a dinner. The flavor is very deep and dense, each mouthful delivers the essence of chocolate. One small slice should satisfy anyone’s sugar cravings and combined with fresh berries and our Tahini & Date sauce, it makes a complete and indulgent dessert.

We adapted this cake from the recipe, I got from my French friend years ago. We slightly changed the ingredients to make it gluten-free and refined-sugar free (if don’t count the sugar in the chocolate). Also, when it comes to the chocolate, I would definitely recommend using a dark chocolate at least 70% Cacao or higher (I always aim to use at least 85%). As the chocolate and butter are the main ingredients, get the best quality your budget allows.

We like to serve this cake with berries, as berry-fruity flavor nicely balances with this delicious and ‘bold’ taste of chocolate cake. It can be eaten with a dollop of cream or Greek yogurt, however we serve it with our Tahini & Date sauce. I made this sauce initially for pancakes, when we run our of yogurt one morning. Since then we can’t stop eating it. It’s a great pudding or dessert ingredient and can be drizzle on cakes, pancakes or fresh fruits. It’s also vegan and makes a great alternative to a vegan yogurt or maple syrup.


Flourless Chocolate Cake

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Prep Time: 20 minutes Cooking Time: 20 minutes

This cake is very rich, so eat it as a treat and share with loved ones!


  • CAKE:
  • 200g dark chocolate / 7oz (85% Cacao or higher)
  • 160ml / 2/3 cup brown rice syrup
  • 125g / 0.55 cup organic butter, melted
  • 4 eggs
  • 5 tbsp quinoa puffs
  • 1 tsp vanilla
  • 150g/ 1 cup fresh blueberries (or other berries of choice)
  • TAHINI & DATE SAUCE (optional):
  • 80ml / 1/3 cup / 5 tbsp tahini
  • 4 dates, pitted and chopped
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 125ml / 1/2 cup filtered water



Chop roughly the chocolate and melt over a double boiler (au bain marie). Gently keep stirring until the whole chocolate has melted down.


Add melted butter and brown rice syrup. Gently mix until smooth.


Take the pot (the double boiler) from the heat and add quinoa puffs and egg yolks (one by one). Gently mix until smooth.


In a separate bowl beat egg whites.


Put the pot back on the stove (you want the water to simmer again). Fold in egg whites and vanilla extract very gently into the mixture, combine but do not overmix.


Bake for 20 minutes in the preheated oven to 200C / 400F.


While the cake is baking make the sauce. Put all ingredients into a blender and mix until smooth. You may need to adjust slightly the amount of tahini or water, depending how thick is the tahini.


Cool the cake completely before serving. Serve with fresh berries and drizzle of Tahini & Date sauce.


You can store the Tahini & Date sauce in the fridge for up to 2 days. It will thicken in the cold. If it's to thick add a bit of water and mix until it will get a desired consistency.

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