Flourless desserts and baked goods have become a favorite of mine.  Baking with gluten free flour can be tricky at times, but I don’t have to worry about that without flourless recipes.  This Paleo Flourless Chocolate Torte is rich, decadent, and so tasty.  A little bit goes a long way with this torte.  It’s also super easy to make: just a short list of ingredients and one bowl!  This torte is simple enough for the occasional baker but fancy enough to impress guests!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Servings: 8 slices



4 TBL room temperature ghee
1/4 cup maple syrup
1/4 cup honey
1/2 cup full fat coconut milk
2 eggs, room temperature
1/2 cup + 1 TBL dark cocoa powder
1 tsp vanilla
1/4 tsp baking soda
1/4 tsp cinnamon
Pinch salt


Preheat oven to 350 degrees and line the bottom of a spring form pan (mine was an 8 inch pan but a 7 inch would produce a thicker cake) with parchment paper.

Mix all ingredients in large bowl or KitchenAid.

Pour batter into spring form pan and gently bang pan on countertop to ensure batter is spread evenly.

Bake for 27-30 minutes or until a toothpick inserted in the middle of the torte comes out clean.

Let cool for 1-2 hours before releasing from spring form pan.

Garnish with raspberries, melted chocolate, or anything you’d like.

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