This Paleo Chocolate Truffle Cake is my favorite dessert. It is a rich and decadent flourless chocolate cake with a smooth truffle-like texture. Though delicious on its own, this cake is magnificent when served with some fresh fruit, candied nuts, or vanilla ice cream. Plus, it is vegan, gluten-free, dairy-free and paleo. Simply put, this chocolate truffle cake is perfect!
Decadent Paleo Chocolate Cake
This rich and delicious flourless chocolate cake is my favorite special occasion treat. It can be made several days ahead, so it is perfect for holidays and entertaining.
However, this paleo chocolate cake is simple enough to make that you don’t really need a special occasion to enjoy it. With just four ingredients, a few common kitchen tools, and a little time, this delicious chocolate truffle cake can be yours to enjoy!
Equipment you will need to make this Paleo Chocolate Cake:
- 8-inch springform pan
- Roasting pan or 10-inch cake pan
- Stand mixer or hand mixer
- Large metal bowl
- Large glass bowl
- Wire cooling rack
- Aluminum Foil
- Parchment Paper
- Plastic Wrap
Why avocado oil is a healthy butter substitute
Avocado oil is one of my favorite oils to cook with. It has a mild buttery flavor, so it can easily be used in place of butter in recipes.
However, when substituting avocado oil for butter when baking, you have to make sure you add some water or other liquid. Butter naturally contains between 20 to 25% water. This is why this cake recipe needs 1/4 water added to the chocolate avocado mixture!
Avocado oil is a healthy option because it is made up of mostly monounsaturated fats. Though avocado oil does contain some saturated fat, a 1 tablespoon serving has just 2 grams. By contrast, a 1 tablespoon serving of butter contains 7 grams of saturated fat.
Interested in learning more about fats and what experts consider healthy fats? Read our post on Dietary Fats: What the experts think.
How to prepare the springform pan for a Flourless Chocolate Cake
Line bottom of an 8-inch springform pan with parchment paper and lightly oil the pan and paper with avocado oil. You can also oil the pan with butter if you are not avoiding dairy.
Wrap the outside of the prepared springform pan with aluminum foil. This will help prevent water from seeping into the cake pan from the water bath.
How to make the Paleo Chocolate Truffle Cake
Combine chopped dark chocolate and avocado oil in a glass bowl. For a paleo cake, choose a good quality paleo dark chocolate. If you are not following a paleo diet, you can select any good quality dark chocolate.
Microwave chocolate and avocado oil on high for one minute. Stir and microwave for one more minute until chocolate is completely melted.
Add cold water to melted chocolate and stir. Chocolate mixture will thicken and become glossy, similar to a ganache. Set aside to cool while preparing eggs.
Place eggs in a metal bowl. I like to use my KitchenAid stand mixer to make this cake, though you can use a hand mixer.
Whip eggs gently until scrambled and frothy.
Bring a pot of water to boiling and remove from heat. Place metal bowl containing frothy eggs water bath and whisk constantly to prevent curdling.
Continue to whisk eggs until they are warm to the touch, about one minute. Remove the metal bowl from water bath and immediately begin to whip warm eggs with a stand mixer or hand mixer.
Whip the heated eggs until they triple in volume and soft peaks form. This takes about 5 minutes with a stand mixer.
Add half of the whipped eggs to the chocolate avocado oil mixture.
Gently the whipped eggs into chocolate mixture.
When a few ribbons of whipped egg are still visible, add the remaining whipped eggs to chocolate mixture and gently fold to combine.
When eggs are no longer visible, the cake batter is ready to bake. It is important to fold the eggs carefully. If you just stir the eggs into the chocolate, your Chocolate Truffle Cake will not be as tall as it could. However, the truffle cake will still be rich and delicious!
Baking the Dairy-Free Flourless Chocolate Cake
Gently transfer chocolate mixture into the prepared springform cake pan. Place springform pan in a larger baking dish.
To create a water bath, add enough almost boiling water to larger pan so that there is one inch of hot water surrounding the springform pan. Carefully transfer the cake and water bath into the preheated oven.
After baking for 15 minutes, remove the cake from the water bath and transfer to a wire rack to cool until at room temperature. This will take about an hour.
Storing the Paleo Chocolate Truffle Cake
Wrap cooled cake in plastic wrap and set in refrigerator for at least three hours prior to serving.
For best results, let the cake come to room temperature before serving.
This paleo chocolate cake is the perfect make-ahead cake. It can be stored in the refrigerator for up to two weeks. However, do not freeze this cake as it will change its texture!
Paleo Chocolate Truffle Cake Recipe
- 1 lb Dark Chocolate
- 3/4 cup Avocado Oil
- 1/4 cup Water
- 6 large eggs
- Preheat oven to 425 degrees F
- Line bottom of an 8-inch springform pan with parchment paper and coat pan and paper lightly with avocado oil
- Wrap outside of springform pan with a double layer of aluminum foil to prevent water seepage
- In a large glass bowl, combine chopped chocolate and avocado oil
- Microwave chocolate and oil mixture for up to 2 minutes, stirring every 30 seconds, until chocolate is fully melted
- Add water to melted chocolate and stir until mixture thickens and is glossy. Set aside
- In a large metal bowl, mix eggs until frothy
- Place metal bowl in a pot of simmering water to heat eggs, stirring constantly, until warm to the touch
- Remove warm egg mixture from water and immediately begin to whisk heated eggs with a hand mixer or stand mixer. Continue to mix eggs until triple in volume and soft peaks form when beater is raised, about 5 minutes
- Using a large rubber spatula, fold half of the whipped eggs into the chocolate mixture until almost incorporated
- Fold in remaining eggs until just blended with no streaks. Scrape batter into prepared springform pan and smooth the top with the spatula
- Set the springform pan in larger pan and surround with 1 inch very hot water
- Bake chocolate cake for 15 minutes, uncovered
- Remove cake from oven and water bath and cool on a rack for one hour
- Wrap cake in plastic wrap and refrigerate until very firm, at least 3 hours
This Paleo Chocolate Truffle Cake is best when served at room temperature. I like to let it sit out for at least an hour before serving.
1 cup unsalted butter can be used in place of avocado oil and water.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 390.9 Total Fat: 31.9g Saturated Fat: 12.0g Trans Fat: 0g Unsaturated Fat: 19.7g Cholesterol: 92.5mg Sodium: 35mg Carbohydrates: 19.5g Fiber: 5.1g Sugar: 10.3g Protein: 6.1g
Tips and tricks for this flourless Chocolate Truffle Tort
- Use a high quality chocolate. With only four ingredients, it is important to use a high quality chocolate. If you want this cake to be truly paleo, make sure the chocolate you use is free of refined sugar
- Let the cake come to room temperature before serving. Yes, this cake is delicious just out of the refrigerator. But it is dense and you won’t get the same truffle-like creaminess if you eat it while cold
- Don’t worry if you don’t have an 8-inch springform pan! You can still make this cake if you have a 7-inch or 9-inch springform. The 7-inch pan will simply make a taller cake and the 9-inch pan will make a shorter cake. There is no need to adjust the baking time!
How long can you store this Paleo Chocolate Truffle Cake?
This flourless chocolate cake is a perfect make-ahead dessert! Simply wrap it tight in plastic wrap and store it in the refrigerator for up to one weeks. However, do not freeze this chocolate cake… it will change its texture!
Delicious Paleo Chocolate Cake serving suggestions
This paleo chocolate cake is delicious on its own, served with fresh berries, whipped cream, or even with candied pecans.
Some of my favorite accompaniments include:
- Paleo candied pecans
- Fresh raspberries
- Fresh strawberries
- Whipped cream sweetened with a touch of maple syrup
- Vanilla ice cream
Other delicious paleo dessert recipes
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