This flourless chocolate cake is insanely good and all you need is a mixing bowl and whisk to make it! You will be surprised that no grains, starches, or dairy are needed to make this decadent cake. Easy and delicious, it's perfect for serving up for any gathering or if you just need a chocolate fix! One bite and you will be in chocolate heaven!
Place a bowl of chocolate chips over a measuring cup, pot or larger bowl of just-boiled water. Allow the chocolate chips to melt from the heat and stir occasionally until the chocolate is smooth.
In a medium bowl, combine the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and salt. Whisk together.
In large mixing bowl, combine canned pumpkin, eggs, maple syrup, oil, and vanilla extract. Mix together with a whisk until well combined.
Add the dry ingredients to the wet and mix well with a whisk.
Add the melted chocolate to batter and stir it in with a spoon or rubber spatula.
Pour the cake batter into a parchment lined pan. (See Recipe Notes on pan sizes below.)
Bake for 45 minutes or until a toothpick inserted in the middle comes out with crumbs.
Let cake cool in pan for at least an hour before attempting to remove it (or just leave it in the pan).
Dust with icing sugar or top with more melted chocolate and whipped cream, if desired.
To reduce the carbs in this cake, you can reduce the maple syrup by half. You can also reduce or eliminate the melted chocolate, knowing that you will lessen the chocolatey flavor.
Instead of melting the chocolate chips, you can simply stir them into the cake batter and also sprinkle more on top before you bake the cake.
You can substitute the chocolate chips with chopped chocolate.
Substitute the pumpkin puree with applesauce.
I have used a 9-inch springform pan for this recipe as well as an 8x8 square pan. If you use an 8x8 pan for the cake, make sure the sides are no less than 2" (5cm) to account for the rise in the cake.
Use a 6-inch springform pan for a taller cake.
Cake tastes great chilled!
Top the cake with a dusting of icing sugar, melted chocolate, whipped cream, ice cream, chocolate shavings, etc.