Gluten Free Chocolate Truffle Cake

slice of flourless chocolate truffle cake with caramel sauce on a white plate

This flourless, dairy-free cake is a cross between a chocolate truffle and a brownie. The cake is so rich only a sliver of a slice is needed to satisfy your chocolate craving!

Course Dessert

Cuisine GAPS, Gluten Free, Paleo, Vegetarian

Diet Gluten Free, Halal, Kosher, Low Lactose, Vegetarian

Keyword chocolate

Prep Time 15 minutes

Cook Time 25 minutes

Chilling Time 5 hours

Total Time 5 hours 40 minutes

Servings slices

Calories 193kcal

Author Carol Lovett | Ditch the Wheat

Equipment

7-inch springform pan

Ingredients

1/2 cup raw honey
1/4 cup virgin coconut oil
4 large egg yolks or 2 large eggs (I recommend 4 egg yolks for a richer batter.)
1/2 cup coconut milk
1/2 cup unsweetened cocoa powder
1/2 tbsp vanilla extract
1/4 tsp cream of tartar
1/8 tsp baking soda
1/8 tsp sea salt

Instructions

Preheat oven to 350°F (177°C). Line the bottom of a 7 inch springform pan with parchment paper.
In a bowl, cream together honey and coconut oil. Mix in the egg yolks (or 2 large eggs).
Add to the mixture coconut milk, cocoa powder, vanilla, cream of tartar, baking soda and salt. Mix until smooth.
Pour the mixture into the spring form pan. Bake for 25–30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. (You want a dense cake when finished so the toothpick should not come out clean.)
Let the cake set for at least 5 hours before cutting and serving.
Serve plain or with a recipe of Double Double Caramel Sauce (also in the book)

Nutrition