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Even if you are trying to eat better or avoid refined ingredients, this chocolate cake brings all the flavor and fudgy satisfaction you expect from the classic dessert. You would truly never guess it is made without flour, butter, or oil. With just four simple ingredients and no specialty flours needed, it is a weeknight dessert favorite in our house for birthdays or quiet celebrations.
I first made this when I was searching for a treat everyone could enjoy during a family gathering. Now it is the recipe I reach for whenever I want a low fuss cake that still feels impressive.
Ingredients
- Large eggs: provide the structure and help the cake rise for a fluffy but moist crumb. Use the freshest eggs you can get for best results.
- Raw honey: adds natural sweetness and helps bind the batter. Look for pure raw honey without added corn syrup or artificial flavors.
- Natural creamy cashew butter: with no added oils gives the cake richness and a subtle nutty undertone. Choose a cashew butter that is smooth with no added sugar or salt.
- Unsweetened Dutch process cocoa powder: brings deep chocolate color and smooth chocolate taste. For best flavor and color pick a high quality Dutch processed cocoa.
Step-by-Step Instructions
- Preheat and Prepare the Pan:
- Set your oven to 325 degrees Fahrenheit and grease a seven inch springform pan. Line the bottom with a round of parchment paper and then run a long strip of parchment along the inner edges to keep sticking at bay.
- Whip the Eggs and Honey:
- Crack the eggs into the bowl of a stand mixer and pour in the honey. Whip with the whisk attachment at the highest speed for eight minutes. You want the mixture to more than triple in volume and become very pale and fluffy. This step is what makes the cake rise beautifully without flour or leavening.
- Fold in Cashew Butter:
- Add the cashew butter and use a spatula to gently fold it through until fully incorporated. The batter might become a little lighter in color and more airy as the fat from the nut butter emulsifies with the whipped eggs.
- Incorporate Cocoa Powder:
- Sift in half of the cocoa powder over the batter. Slowly fold to combine making sure there are no lumps. Then sift in the rest and continue folding until your batter is a uniform thick chocolate color. Over mixing can deflate the batter so be delicate here.
- Bake:
- Pour the batter into the prepared pan and use a spatula to gently smooth out the surface. Bake for about forty to forty five minutes or until the top is puffed and the edges are set. A slight jiggle is fine at the center because it sets more as it cools.
- Cool and Serve:
- Let the cake cool in the pan for at least thirty minutes before releasing the springform and moving it to a wire rack. Slice with a large sharp knife and serve plain or decorate as you wish.
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One of my favorite parts is the way cashew butter melts right into the batter and leaves the cake super smooth and tender. The first time my nephew tried this, he insisted it was bakery cake and kept asking for seconds.
Storage Tips
You can leave the cake at room temperature for up to two days though I prefer to keep leftovers in the fridge for even longer freshness. For freezing slice the cake and wrap individual pieces before placing in a freezer bag. Thaw overnight in the fridge for best texture.
Ingredient Substitutions
Almond butter can work in place of cashew butter if needed but the flavor will change. Be sure to use smooth natural nut butter with just nuts as the ingredient. For a different sweetness level maple syrup can replace honey though it alters the final texture slightly.
Serving Suggestions
A drizzle of dairy free ganache brings extra chocolatey richness and makes this perfect for celebrations. For a lighter touch dust the top with a bit more cocoa powder or serve alongside fresh berries.
Chocolate Cake Through the Years
Chocolate cake has always been a symbol of comfort and togetherness at our gatherings. This modern twist keeps the joy of sharing a homemade dessert but brings it to those watching for specific dietary needs and ingredients.
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Frequently Asked Questions About Recipes
- → How do I ensure the cake has a light, fluffy texture?
Beat eggs and honey together at high speed for 8 minutes until tripled in volume. This creates structure and airiness.
- → Can I use a different nut butter instead of cashew butter?
While cashew butter creates a mild flavor, almond butter can be substituted, but may change the taste and texture slightly.
- → What kind of cocoa powder works best?
Dutch process cocoa powder is preferred for its smooth, rich flavor and bold chocolate color.
- → How can I check if the cake is done baking?
The cake should be puffed and set at the edges, with little jiggle in the center. A toothpick inserted should come out mostly clean.
- → How should I store leftover cake?
Store at room temperature for up to two days, or keep in the refrigerator or freezer for longer freshness.
- → Is the cake suitable for dairy-free diets?
Yes, the cake contains no dairy. For a frosting, use the optional ganache with coconut milk for a dairy-free option.