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Gluten-Free Egg-Free Flourless Chocolate Cake 

Hello dear readers! Here's one for you from the archives.

Have you tried it?

It's just been too popular not to share again.

If you've been screamin' for chocolate, give it a try.

Here's what a few have wrote in about it:

"This cake is AH-Mazing! Thank you so much for sharing!" — Jennifer

"I'm making this for a second time this week!! I've been gluten free for over a year now, and I've recently eliminated eggs. This recipe is fantastic! It's rich and dense and chocolately! Instead of cashews, I used a little less than 1/3 cup almond butter. It worked out great."  — Melanie

"Absolutely amazing! This was such a find and a friend made it for a dinner party (because I asked her too!) I took half the cake home and have had little slivers with my coffee each morning. Because its healthy, right?? :) delicious! Will be making again!"  —Lisa


Chocolate Decadence (aka Fourless Chocolate Cake)

Serves:  4-6 
Prep Time:  10 minutes
Cook Time:  35-40 minutes
Equipment:  A high-powered blender such as a Blendtec or Vita-Mix is highly recommended


2 tablespoons virgin COCONUT OIL
1/2 cup Enjoy Life® CHOCOLATE CHIPS
1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained (see Notes for substitution)
1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained
1/2 cup WATER
3 tablespoons runny HONEY or AGAVE (if vegan)
3 tablespoons Dutch-Process COCOA POWDER (read how Dutch is different)
2 tablespoons COCONUT FLOUR
3/4 teaspoon BAKING POWDER


Preheat oven to 325˚F.

Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.

Combine and gently heat coconut oil and chocolate chips just to soften.

Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated.

Immediately pour mixture into pan. Bake 35-40 minutes.

Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.


1. Enjoy Life® Chocolate Chips are gluten-free, soy-free, dairy-free. Use any brand of chocolate chips that are safe for you.

2. This cake is best kept refrigerated and served chilled.

3. No time to soak the cashews? Soften in very hot water for 10 minutes.

4. Expect the "cake" to rise during baking and fall during cooling. This is to be expected.

5. If your blender is not "high-powered" and you are determined to make this cake. Try pureeing the beans, cashews and the liquid first, then proceeding with the other ingredients.

6. I have had many inquiries about substitute for cashews. The last time I made this cake I replaced the cashews with 1/3 cup peanut butter and it was quite delicious—definitely had a hint of peanut butter. The outer part of the cake seemed a bit more crumbly, but it did not detract from the flavor. You could very well use sunflower butter, too. 


Reader Comments (11)

This looks fantastic! Thanks for the great allergy-friendly recipe :)

This looks AMAZING... but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Madison, you are welcome! But really, these kind of recipes are just ones I make up by mistake :) I think I was trying to make brownies when this recipe came to be.

Mikhaela—great question. I think I have suggested using extra beans in the past, but the cashews really offer that cream element. Thinking about it I wonder what coconut cream (the solids in a can of chilled coconut milk —I like Thai Kitchen). That may be worth a try :)


April 25, 2014 | Registered CommenterLexie

I love to bake with beans! This is definitely a must try. :)

April 27, 2014 | Unregistered CommenterRegina

How do I tell if the cake is baked? The dry toothpick method?

April 30, 2014 | Unregistered CommenterKRW

KRW, Just bake for the given time. Because there are no eggs and the cake is so dense (no lift, no crumb) if it is a little undercooked it should not matter. You should be good to go if you bake it for 40 minutes :) The chilling step is key. This is a dense … almost fudgey "cake."


April 30, 2014 | Unregistered CommenterLexie

This looks AMAZING, Lexie. I don't have the right size pan, though. Do you have any suggestions on another baking vessel besides the 5-6" springform pan?

May 6, 2014 | Unregistered CommenterGerise

Gerise, one reader says: "Hi, I wanted to say that I made this recipe last night. I doubled it so that I could use an 8in spring form and baked it for 37minutes. It turned out perfectly but really must be eaten cold (my "I must try this immediately! piece was like thick pudding... delicious, thick warm pudding)."

I hope that helps :)


May 6, 2014 | Registered CommenterLexie

Thanks so much for the recommendation, Lexie! I didn't want to double the recipe, because that's just all the more cake I'll eat. :) I went to the store in hopes of finding the right sized pan, but actually came home with two little guys (4-inchers). I used my toaster oven to bake two little cakes, and it worked beautifully! Thanks for sharing your yummy "everything-free" recipe. It is truly appreciated!

May 13, 2014 | Unregistered CommenterGerise

Love it, thanks for sharing this wonderful recipe!

May 13, 2014 | Unregistered CommenterPerk Idea

This looks delicious and allergy friendly!

June 11, 2014 | Unregistered CommenterMenuTrinfo

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