Easy 3 Ingredient Flourless Chocolate Cake (No Added Sugar or Oil)
If you’re looking for a healthier dessert option, this cake is for you!
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
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
it would be very helpful if you added the celsius degree of oven heat as we in Europe do not use Fahrenheit at all,
thanks so much from Majorca, Spain
This is a masterpiece of a recipe🙏🏼
Hi Izzy, I’m so glad you tried it and liked it! Thanks for the rating!
Are you meant to melt the coconut oil?
I am just making this and the batter filled the pan to the top. I hope that’s the way its supposed to be.
HI Kathy I’m sure it will be okay. did you use the right size pan????
THREE ingredients ??? which two do you normally leave out?
Haven’t tried this yet, but it looks amazingly easy.
I wonder which susbstitute for eggs would work in this cake for a vegan option?
Hi,
love your recipes
thank you for trying them out!
Yum! This looks so good. Can I use Date Paste instead of dates?
Hi Michelle, i’m not sure, I dont have much experience with it. Sorry i cant be more help!
Wow a 3 ingredient cake that only has 8 ingredients!
I was actually looking for the recipe that really has 3 ingredients (and there is one). Sorry, but I’m not going to even bother with this recipe no matter how wonderful everyone says it is.
3rd time baking this one! Hubby loves the richness of this cake! Delish!
HI Diona! Glad your hubby loves the cake! Thank you for trying it out!!
It was smaller than I thought but delicious and my kids LOVED it! Looks so decadent!
Hi Merryn, glad it was a family win! Thanks for the kind review too!
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.
so delicious!! thankful that i have a healthier choice for chocolate cake cravings during my period, thank you!!
Its perfect for that time of the month! I make it too for those cravings!
207 cal. For whole cake?
Hi Anna, thats per slice (not the whole cake)
Hello! I do not have a 6” round pan, but I thought perhaps a loaf pan would work. Are there other indications as for as “doneness”? Springy top? Clean toothpick? Any other ideas would be greatly appreciated! Thank you, can’t wait to try this! ☺️
Incredible. I used Bobs redmill egg substitute. Marvelous desert. No frosting cuz i used up last of cacao in cake. I also soaked the dates as suggested. This is The Best Chocolate recipe ever for gluten free sugar free egg free (if you want to keep eggs out ).