Flourless Paleo chocolate cake

This decadent, indulgent flourless chocolate cake is perfectly topped with crunchy hazelnuts. A fantastic Paleo-friendly recipe you can enjoy for a scrumptious afternoon tea treat or dessert

  • 20 mins preparation
  • 35 mins cooking
  • Serves 8
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Flourless chocolate cake
  • 3/4 cup hazelnuts, peeled, plus ¼ cup extra
  • 4 eggs, separated
  • 1/3 cup honey
  • 120 gram dark chocolate, melted
  • 1/3 cup almond butter
  • 180 dark chocolate, chopped
  • 1/3 cup coconut milk


Flourless chocolate cake
  • 1
    Preheat oven to moderate, 180°C. Grease and line a 20cm round springform pan.
  • 2
    Process nuts until finely ground.
  • 3
    In a small bowl, beat egg yolks and honey until pale and creamy. Add hazelnut meal, chocolate and almond butter, beating to combine.
  • 4
    In a large bowl, beat egg whites to form soft peaks. Fold through batter in 3 batches. Don’t overmix. Pour mixture into pan and bake for 30-35 minutes. Cool in pan.
  • 5
    In a small saucepan, combine chocolate and coconut milk. Stir over low heat until smooth and glossy. Spread over cooled cake and sprinkle with extra chopped hazelnuts.


  • This cake keeps well for up to five days when stored in an airtight container in the fridge. To serve, return it to room temperature.