Flourless CHoc Cake with Caramel

“Yes, I would like to see the dessert menu.” Whenever I get the rare pleasure to go out the one thing I always anticipate is dessert.  I have come to expect that every place I go should always have a decent flourless chocolate cake on their menu. I should note that I am a FCCC (Flourless Chocolate Cake Connoisseur), and if a restaurant doesn’t serve it on their menu or their nightly specials I am thoroughly disappointed.  Sidebar, I should start putting that in my OpenTable special comments section when I make reservations = Special Instructions: Gluten Free Patron requires Flourless Chocolate Cake be provided.

Let’s be real, it is the only reliably delicious paleo/primal/grain-free-ISH dessert that tastes incredible and even the hostess can make delicious in a pinch. But alas, I have become spoiled and delusional that all places have the FCCC needs in mind, and I have an inner pout fest inside my head when they have nothing on the menu that I can enjoy. “Yes,” the waiter says, “… we have…Apple Crumble?!? -No,  Key Lime Cheesecake?!? – No, Deconstructed Banana Split?!? NO!” Therefore, I have learned to make it myself.

Most flourless chocolate cakes are made from chocolate, butter, sugar, and eggs. How can you go wrong? I made mine dairy free and processed sugar free. Since this cake is so rich, I made mine in regular size muffin tins so I could serve it easier and freeze the leftovers without having to deal with a cake pan.  You could even do a mini muffin size for a smaller treat or for a large party. You can also make this in larger sizes, and I give instructions about those in the recipe.

I added the Sea Salt Caramel Sauce because I absolutely love sea salt, caramel, and dark chocolate together, plus I really wanted the challenge of making dairy free, process sugar free caramel sauce. The caramel is more time intensive than the cake, but it’s a crowd pleaser and a little goes a long way.

Dairy Free Flourless Chocolate Cake

Serving Size: 12-14 muffin size or 1-9 inch cake pan


  • 6 ounces 100% chocolate (2-3 bars) or unsweetened baking chocolate (find my favorite chocolate here)
  • 1 cup Coconut Oil (find here)
  • 3/4 cup Honey or Maple Syrup (find here)
  • 2 tsp. organic vanilla (find here)
  • 2 Tablespoons Water
  • 1/4 teaspoon Sea Salt
  • 6 Eggs (find soy-free eggs here)
1. Melt the chocolate and coconut oil by putting a stainless steel bowl over a small pot of boiling water (click here for more how to) or use a double boiler if you have one. Let the chocolate and oil melt slowly and stir constantly to avoid burning the chocolate.
2. IMPORTANT: When the water starts boiling in the bottom pot, remove double boiler from heat and continue stirring until chocolate and oil have melted.
3. Beat in the honey, water, vanilla, and salt.
4. Beat in the eggs, one by one, until completely incorporated into the mixture.
5. Grease a 12 cup muffin pan, 6-8 one cup ramekins, 9″ inch cake pan, or a 9″ springform pan and dust it with cocoa powder.* This cake only rises a tiny bit, so you can fill the muffins cups or ramekins about 3/4 full (this cake is very rich, and a little goes a long way).
*If using springform pan, wrap the base of the pan (on the outside) with foil. Pour the cake batter into the pan. Cook in a water bath reaching halfway up the side of the cake.
**If using a cake pan, line bottom of cake pan with wax paper to ease removal.
6. Bake at 275 for 50 minutes. Cake should be set, but still look a little shiny and wet in the middle when done.
7. Let cool at room temperature for about an hour, then refrigerate 1-2 hours before removing pan siding and serving. Serve at room temperature.
***Tip for cutting a larger cake: cut with a clean, warm knife (run the knife under hot water and dry between slices).

Dairy Free Sea Salt Caramel Sauce

Serving Size: About 1 1/4 cups


  • 1 14oz. can full-fat, unsweetened coconut milk
  • 1/4 cup  pure maple syrup or honey
  • 1/4 cup coconut palm sugar/coconut crystals
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon coconut oil or unsalted butter

1. Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat.

2. Bring to a boil, then turn heat down so it doesn’t boil over, and boil until thickened. It should eventually become a darker color, think caramel apple, and reduced to between 1 to 1 1/4 cups, about 15-30 minutes, whisking frequently.

3. Turn off heat and whisk in the vanilla, salt, and oil or butter until smooth.

4. Cool completely, and then use or store in lidded glass jar in the fridge for up to 2 weeks.