This healthy flourless chocolate cake will blow minds and make (many) new friends. The prefect dessert to make with leftover egg whites, it’s gluten and dairy free, as well as paleo. Super chocolatey and ridiculously delicious, it’s bound to impress!
What do you do with 9 leftover egg whites?
Of course, there’s all the usual suspects: soufflés, egg white omelettes, meringues, pavlovas. All fluffy, light, airy… and quite predictable, when you have too many egg whites on hand.
But because we like defying expectations (and have a chocolate obsessed brain), we’ll make something quite different. Something that manages to be both fluffy and fudgy, airy and decadent – we’ll make an easy and healthy flourless chocolate cake with pecans.
A healthy chocolate cake?! That looks this good?!
Why yes, indeed. (Not being smug at all.)
Gluten, dairy and refined sugar free… and utter chocolate bliss. And with only 8 (or 9) ingredients, it honestly couldn’t be easier to make.
We’ll start by melting together chocolate and coconut oil (looks so good. smells so good.) and then we’ll mix in some cocoa powder, maple syrup and salt. In goes the almond flour (but ground almonds work too) and as we mix everything together, the mixture will get all dense and fudgy and lovely.
No, you can’t eat it all. Wait. Put down the spoon.
A “sacrificial” amount (about 1/3) of the whipped egg whites is mixed into the chocolate fudginess to loosen it up until it’s silky and glossy and waaaaay too tempting.
Then we’ll fold in the rest of the egg whites. Careful, gentle now. Don’t lose the air bubbles. The final mixture will be super duper airy. Don’t over-mix. Allow the whipped egg whites to do their job.
At the very last minute, we’ll remember that we still need to add in the chopped pecans and white chocolate (which is optional… but who are we kidding, no it isn’t), so we’ll quickly mix that in, as well. Then we’ll scrape everything into a nicely lined baking tin… and into the oven it goes.
After about half an hour of sitting in front of the oven and staring forlornly at the rising cake that smells sooooo good, the cake can come out of the oven – no you can’t eat it yet. Patience, my friends. Patience.
As the cake cools, it will drop in height. Don’t panic – that’s exactly what’s supposed to happen. It’s the reason for that wonderful combo of fluffiness and fudginess we talked about.
Finally, dust it with a bit of cocoa powder – and you’ve got yourself a delicious healthy flourless chocolate cake. Pat yourself on the back (because you’re awesome and you’ve just made a HEALTHY chocolate cake) and… well… get in there!
This healthy flourless chocolate cake will blow minds and make new friends. Seriously. It’s chocolatey and it’s fluffy and it’s fudgy and in this crazy crazy world… that’s exactly what we need.
Easy & Healthy Flourless Chocolate Cake (Gluten & Dairy Free, Paleo)
- 4 1/2 oz (125 g) 70% dark chocolate (you can use a sugar free chocolate brand for a 100% refined sugar free version)
- 1/4 cup (40 g) coconut oil
- 1/4 cup maple syrup
- 1/4 cup (25 g) cocoa powder
- 1/4 tsp salt
- 1/2 cup (50 g) almond flour (or ground almonds)
- 9 egg whites, whipped until they form stiff peaks
- 1/2 cup (60 g) chopped pecans
- 1 1/2 oz (40 g) chopped white chocolate (optional)
- Pre-heat the oven to 355 ºF (180 ºC) and line a round 8 inch cake baking pan with baking/greaseproof paper. If you use a cake pan with different dimensions, you will need to adjust the baking time.
- In a heatproof bowl above simmering water, melt together the chocolate and coconut oil. Allow to cool slightly.
- Add the maple syrup, cocoa powder and salt. Mix well.
- Add the almond flour and mix until you get a homogeneous, dense mixture.
- Add 1/3 of the whipped egg whites and mix them in to loosen the chocolate mixture.
- Fold in the remaining 2/3 of the whipped egg whites. Fold them in gently, so as to retain as much volume and air in the batter as possible.
- Add the chopped pecans and white chocolate (optional) and mix them in briefly until evenly distributed.
- Transfer the cake batter into the lined cake pan and bake in the pre-heated oven at 355 ºF (180 ºC) for about 25 - 30 minutes or until the middle is no longer wobbly but an inserted toothpick still comes out slightly dirty. 25 minutes gives a fudgy, brownie-like cake, 30 minutes a more "cakey", spongey consistency.
- Allow to cool (the cake will drop a bit), dust with cocoa powder and serve!
- The flourless chocolate cake keeps well in a closed container in a cool dry space for 3 - 4 days (but only if hidden really really well).
Looking for more healthy dessert awesomeness? Look no further!