Flourless Fudge Chocolate Cake

Flourless Fudge Chocolate Cake – A Rich, 3-Ingredient Delight

If you’re looking for a rich, fudgy, and incredibly chocolatey dessert, this Flourless Fudge Chocolate Cake is the perfect treat. Made with just three simple ingredients, it delivers an intensely deep chocolate flavor with a smooth, melt-in-your-mouth texture. Whether you’re a chocolate lover, gluten-free baker, or just want an easy homemade dessert, this recipe is a must-try.

Why You’ll Love This Cake

Sometimes, the simplest recipes create the most irresistible results—and this is one of them. With no flour, no butter, and no refined sugar, this cake relies on Medjool dates, cocoa powder, and eggs to create a naturally sweet, indulgent experience. The best part? You don’t need any fancy ingredients or baking skills. Just blend, bake, and enjoy!

The Secret to Its Fudgy Perfection

Because this cake has no flour, it bakes up dense and ultra-fudgy, almost like a cross between a brownie and a chocolate truffle. The Medjool dates provide natural sweetness, while the cocoa powder gives it a rich chocolate depth. Meanwhile, eggs bring everything together, creating a perfectly smooth texture.

Perfect for Any Occasion

Whether you’re making this for a dinner party, date night, or just because you’re craving chocolate, this flourless fudge cake always impresses. Plus, it’s naturally gluten-free and refined sugar-free, making it a better-for-you dessert without sacrificing flavor.

So, if you love easy recipes with big chocolate flavor, this 3-ingredient flourless chocolate cake is about to become a new favorite. Give it a try—you won’t believe how simple and delicious it is! 🍫

Recipe Yield: 8 servings

INGREDIENTS

Cake:

1.5 cup Medjool dates (about 18, pitted)
⅔ cup unsweetened cocoa powder
3 large eggs
¼ tsp salt
½ tsp espresso powder (enhances chocolate depth, optional but recommended)

Chocolate Frosting:

¾ cup Medjool dates (about 10, pitted)
¼ cup unsweetened cocoa powder
⅔ cup canned coconut milk (full-fat, stirred well)
½ tsp vanilla extract
⅛ tsp salt

Suggested Toppings:

Unsweetened shredded coconut flakes
Chopped nuts (almonds, walnuts, or hazelnuts)
Fresh berries (raspberries, strawberries, or blueberries)
Dark chocolate chips or shavings (85% or higher cacao)

INSTRUCTIONS

1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 6-inch round cake pan and line it with parchment paper to prevent sticking.

2. Prepare the dates: Soak the pitted Medjool dates in hot water for 10 minutes to soften them. Drain well and transfer to a food processor.

3. Blend the batter: Add cocoa powder, eggs, salt, and espresso powder to the food processor. Blend until smooth, scraping down the sides as needed. The batter should be thick and well combined.

4. Bake the cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove air bubbles. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out mostly clean.

5. Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before frosting.

6. Prepare the frosting: Soak the pitted Medjool dates in hot water for 5 minutes to soften them. Drain well and transfer them to a food processor. Add cocoa powder, coconut milk, vanilla extract, and salt. Blend until completely smooth, scraping down the sides as needed. If too thick, add 1 tbsp coconut milk at a time until the desired consistency is reached.

7. Frost the cake: Spread the frosting evenly over the cooled cake using an offset spatula or the back of a spoon.

8. Add toppings: Decorate with shredded coconut, chopped nuts, fresh berries, and dark chocolate chips or shavings for added flavor and texture.

9. Serve or store: Enjoy immediately, or refrigerate for up to 3 days in an airtight container.

Helpful Tips to Perfect This Recipe

• Use Soft, Moist Medjool Dates for the Best Texture
  For a smooth and fudgy cake, make sure your Medjool dates are soft and moist before blending. If they feel dry or firm, soak them in hot water for 10 minutes to rehydrate them. This ensures the batter blends evenly and creates a rich, velvety texture without any graininess.
• Blend the Batter Until Completely Smooth
  Since this recipe doesn’t use flour, the texture depends on how well the ingredients are blended. To get a silky, even consistency, process the dates, eggs, cocoa powder, and salt until completely smooth. If needed, pause to scrape down the sides of the food processor and continue blending. A well-mixed batter leads to a perfectly dense yet tender cake.
• Let the Cake Cool Before Frosting for a Perfect Finish
  Since this is a flourless cake, it will be slightly delicate while warm. Allow it to cool completely on a wire rack before spreading on the chocolate frosting. If the cake is too warm, the frosting may become too soft and not set properly. For the best presentation and flavor, refrigerate the frosted cake for at least 15 minutes before slicing.

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