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by Stella on
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If you’re looking for a healthier dessert option, this cake is for you!
@hungryhappens 3 Ingredient Flouress Chocolate Cake (full recipe is on: HungryHappens.Net)
♬ original sound – Stella Drivas
This cake is made with only a few ingredients and tastes like a dream. It all comes together in your food processor in less than 5 minutes. The baking time is also super quick at 30 minutes. You definitely do not want to overbake this cake.
If you like this recipe you will love my Healthy Chocolate Lovers Cake or my Flourless Chocolate Cake aka Sokolatopita. They are all decadent and perfect to satiate that sweet tooth.
Thank you for swinging by Hungry Happens! If you create this dish or any other we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
3 Ingredients Flourless Chocolate Cake
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4.86 from 7 votes
Servings: 8
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
Equipment
Ingredients
- 2 cups medjool dates, pitted
- 6 tbs cacao powder
- 2 tsp baking powder
- 1/4 tsp salt
- 3 eggs
Chocolate Frosting:
- 3 tbs coconut oil
- 6 tbs cacao powder
- 3 tbs maple syrup
Instructions
Preheat oven to 350℉. Line a 6 inch cake pan with parchment paper.
Add the dates to a food processor and blend until a paste forms (if your dates are stiff, soak them in water water for 10 minutes and drain). Next add in the cacao and pulse until incorporated and a ball forms. Lastly add in the baking powder, salt and eggs. Pulse again until smooth – about 1 minute +. Transfer the batter to the pan and smooth out the top evenly. Bake for 30-35 minutes – do not over bake. Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Frosting:
Whisk together the oil and cacao powder until incorprated. Then add in the maple syrup and whisk til smooth. Add it to your cooled cake and spread out evenly.
Notes
Nutritional Information INCLUDES the Frosting!
Nutrition
Calories: 207kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 205mg | Potassium: 410mg | Fiber: 5g | Sugar: 29g | Vitamin A: 144IU | Calcium: 109mg | Iron: 2mg
Author: Stella
- Dairy Free
- Gluten Free
- Vegetarian
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27 comments
- John
very nice und interessant
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- Stella
Thanks John!
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- Katie
This is my kind of cake! Quick to make and quick to bake!
Could I swap soft prunes for the medjool dates?- Reply
- Stella
Hi Katie, I havent tried the cake out with prunes and I’m not sure how the flavor would be. As far as texture though, it should stay the same! Enjoy!
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- Rochelle MacDonald
I’m sure it’s a silly question but what if you don’t have a food processor🙈?
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- Stella
Hi Rochelle, Keep in mind I havent tried it any other way but you need to be able to get your dates into paste format. If you have a hand immersion blender that would work no problem. A mortar and pestle will probably work too… let me know what you do!
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is Cacao different from Cocoa powder? are they interchangeable??
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- Stella
Hi Caroline, Yes they are! Unsweetened cocoa powder is the same as raw cacao powder
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- kathleen
I made this easy recipe for Valentine’s Day. Results were excellent. Cake is very chocolatey…..you’d never know there are dates in it. Hardest thing for me was removing pits from dates. Soaking the dates made a big difference. It was done in 32 minutes. Icing is very tasty—maple syrup was perfect sweetener. I hope it stays silky and shiny as I used melted solid coconut oil. Great recipe!
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- Stella
Hi Kathleen, thats fantastic! Glad it was a winner for you! Thanks for the kind rating <3
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- Natasha
Thank you for your chocolate cake recipe. I made it today and it was very delicious.
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- Stella
HI Natasha, glad the cake was a winner!
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- Katheryn
This cake was excellent and so easy to make. Made for my husband and I on Valentine’s Day. Has a cake texture and that icing is amazing. Would make for company, I would double the recipe to make a bigger cake. I only had a 7inch pan, baked for 30 mins but could have brought out a few mins earlier. Amazing, thank you!
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- Stella
Hi Katheryn so happy you both enjoyed the cake on Valentines Day! Thanks for tryin git!
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- Rachel
It looked like you baked it in the air fryer?? Can you give me a he time?
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- Stella
Hi Rachel, I baked this in a standard oven.
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- Michele
LOVE LOVE!! I added some vanilla bean paste and cinnamon to both the cake batter and the icing. It went together very well. I topped with dry toasted pecan pieces. My next try I want to add a touch of chipotle pepper powder to the cake and a little jalapeño jam in the icing. Once again thanks so much.
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- Stella
HI Michele, Sounds delicious! Love your additions! Thanks for sharing them with us!
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- Zachary Scherr
is it two cups of dates pureed or two cups on crushed?
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- Stephen
It’s two cups of pitted dates (pre-puree).
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- Anne
I made it twice and it was so easy n delicious even without the frosting but replaced with Greek yogurt and strawberries
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- Stella
Hi Anne, sounds AMAZING with the Greek yogurt! Thanks for sharing the tip!
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- Jana
Best flourless cake I have ever had! I can’t believe its made out of a few healthy ingredients and is so tasteful!
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- Stella
Hi Jana, glad you liked the cake recipe! Thank you for the kind rating!
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- Elizabeth
I served this at a dinner party and my guests loved the cake. When I told them how it was made, they were stunned. It tastes very elegant!
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- Stella
Hi Elizabeth, So glad it went over well with everyone! Thannks for the kind rating!
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- Michele
Love this recipe. It is decadently rich. I modified it slightly by adding my eggs to the date purée versus the cacao powder. It creates a dense soufflé like textured cake. I then folded in the dry ingredients. I also added a tsp of cinnamon and vanilla. I have also substituted a tablespoon of instant expresó for a tablespoon of cacao to deepen the chocolate flavor. I topped the frosting with toasted coconut. It’s been a hit every time. Was the star of an annual spring brunch.
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