Healthy Flourless Chocolate Cake

I recently saw on Facebook a yummy-looking flourless chocolate cake recipe. I couldn’t wait to make it, and I finally made it yesterday. I will say that it definitely tastes as good as it looks!
It reminded me of the dessert we chose to serve at a friends wedding a few years ago. We had a few different choices for dessert and during our taste testing at our reception venue, we decided to go with a flourless chocolate cake.
At the time, I wasn’t much of a baker and hadn’t tried a flourless cake before. I didn’t expect a cake that didn’t have any flour to taste anything like real cake, but it did – super moist and fluffy and decadent all at the same time.
The secret is the eggs and plenty of GOOD fat from coconut milk and avocados. The facebook flourless cake is probably higher on the calorie content because of all the fat, but don’t be afraid of a higher fat intake if it’s coming from a good source. The fat will make you feel full and satisfied and actually boost your metabolic rate, making you burn more of your belly/thigh/body fat.
Here’s the chocolate cake recipe from:
Healthy Flourless Chocolate Cake
Servings: 12
For the cake:
3 ripe avocados
1 cup date paste (chopped and pureed dried dates)
6 large eggs
¾ cup (6) egg whites (you can use 2 extra whole eggs here instead)
1½ cup organic cacao powder
¾ cup full fat coconut milk
½ cup water
2 tsp pure vanilla extract
½ tsp Himalayan salt
For the icing:
½ cup date paste
½ cup full fat coconut milk
¼ cup coconut oil, melted
½ cup warm water
1 cup organic cacao powder
For the cake:
1. Preheat oven to 375F
2. Line bottom part of a spring form pan with aluminum foil (or parchment paper) and fold the edges under it. Assemble pan by putting rim back in place, then bring aluminum foil up around the exterior of the pan.
Grease bottom and interior of the pan with coconut oil. Set aside.
3. In your food processor, add avocados and date paste and blend until well combined and super smooth and creamy.
4. Add eggs and process until smooth.
5. Add the rest of the ingredients and process until well incorporated.
6. Transfer your cake batter to reserved pan and bake in the oven for 28-30 minutes, until top appears darker pretty much all over. Be careful not to overcook.
7. Turn the oven off, crack the door open and leave your cake in to cool for an hour or two, then transfer to the refrigerator and cool completely, at least 8 hours.
For the icing:
8. In your food processor, add all ingredients except cacao powder and process until well incorporated.
9. Add cacao powder, about ¼ cup at a time, and process until smooth and creamy with each addition.
10. At this point, your icing should have the consistency of chocolate pudding. If you find that it is a little bit too stiff, you can help loosen it up a bit by setting over it a double boiler and whisking it gently until it has reached the desired consistency.
11. Take cake out of the refrigerator and place it upside down on a serving plate.
12. Pour icing right in the middle of the cake and spread it gently all the way to the edge.