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    Home > Easy Dessert Recipes

    Published: Jun 9, 2015 · Modified: Sep 7, 2022 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 18 Comments

    The Best Flourless Chocolate Nut Cake

    Gluten Free

    Jump to Recipe ↓

    Disclosure:  This nut cake is a compensated campaign in collaboration with Soy Connection by United Soybean Board and Latina Bloggers Connect. As always, all the opinions are mine!

    An easy Flourless Chocolate Nut Cake made with vegetable oil that is super moist and decadent! Simply addictive!

    If you think the terms healthy and dessert don't go together, this super moist Flourless Chocolate Nut Cake (Bolo de Chocolate com Castanha do Pará) will change your mind.

    I know, its name is fun... but nothing compared to its decadent taste and all the good stuff that is in it! Don't believe me? Check it out!

    Flourless Chocolate Nut Cake topped with chocolate glaze and ground Brazil nuts

    Flourless chocolate nut cake recipe

    To begin with, our nut cake is gluten-free! Ground Brazil Nuts (or any other nut of your choice, which are great sources of protein) substitute for flour in this recipe.

    And not only that... unsweetened cocoa powder and dark chocolate (loaded with nutrients and antioxidants) combined with soybean oil make this cake a healthy yet scrumptious dessert.

    half of Flourless Chocolate Cake

    Why soybean oil? Yes, it does make this cake moist -- as is any oil-based nut cake...

    a slice of flourless chocolate cake

     ... the difference is really its benefits, which make it perfect for cooking and baking for the following reasons:

    1. Soybean oil contains mostly unsaturated fats and 0g trans fats per serving, and when it replaces saturated fats such as butter, it may lower cholesterol. It is high in good fats, both monosaturated and polysaturated;

    2. It's a great source of vitamin E which prevents cell damage that may lead to diseases such as cancer and heart disease;

    3. Serves as a principal source of omega‐3s which can help reduce blood pressure and prevent heart disease;

    4. Soybean oil has a neutral flavor that helps us create some of our favorite traditional meals without compromising taste such as our Brazil nut cake;

    5. Although you may not realize it, it's one of the most versatile ingredients in your pantry... it simply accounts for approximately 55% of vegetable oil used in homes! Just check the ingredient label to be sure.

    How to store cake

    Store flourless chocolate cake in an airtight container in the fridge for up to 5 days, or at room temperature for up to 2 days. Freeze without the glaze wrapped with parchment paper and then plastic wrap for up to 2 months. Thaw before glazing!

    Soybean oil label

    Enjoy our nut cake and all the benefits of soybean oil. 

    Flourless Chocolate Nut Cake close up

     

    A chocolate cake decorated with Brazil nuts
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    5 from 7 votes

    Flourless Choco Nut Cake

    Our Flourless Choco Nut Cake is a gluten-free, healthy dessert that can be served warm with ice cream, or topped with chocolate glaze and Brazil nuts, or any other nut of your choice. If you are allergic to nuts, you can use flour.
    Course:Dessert
    Cuisine:Brazilian
    Keywords:flourless chocolate cake, nut cake
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 12 people
    Calories327 kcal
    Author Denise Browning
    Cost $1.00 per person

    Ingredients

    For the chocolate nut cake:

    • 5.07 soybean or vegetable oil 150 ml, plus more for greasing
    • 1.8 oz unsweetened cocoa powder sifted, 50 g
    • 4.2 fl.oz boiling water 125 ml
    • 1 tablespoons pure vanilla extract
    • 5.3 oz ground Brazil nuts or any other nut of your choice (150 g) or use 4.4 oz or 125 g flour if desired
    • ½ teaspoon baking soda
    • ⅛ teaspoon salt
    • 7.05 oz caster/castor/superfine sugar (you can buy it or simply grind granulated sugar in the blender), 200 g
    • 3 large eggs at room temperature

    For the chocolate glaze:

    • 9 oz dark or semi-sweet chocolate chips 255 g
    • 3 tablespoons soybean or vegetable oil

    For garnishing:

    • Chopped and/or whole Brazil nuts or any other of your choice optional

    Instructions

    • To prepare the choco nut cake: Preheat oven to 325ºF (170°C). Grease a 9-inch (23 cm) springform pan with oil and line the bottom with parchment paper. Set aside.
      springform palm greased with oil and lined with parchment paper
    • In a small to medium bowl, sift the cocoa powder and whisk in the boiling water until obtaining a smooth chocolate paste. Whisk in the vanilla extract, setting aside to cool a bit. In another small bowl, combine together the ground nut, baking soda, and salt. Set aside.
      two photos, one showing chocolate being whisked in a bowl and another with dry ingredients combined in a bowl
    • In the bowl of a mixer with paddle attachment, beat together the sugar, soybean oil, and eggs at medium speed for approximately 2-3 minutes or until obtaining a pale mixture. Reduce the speed and pour in the cocoa mixture, beating just until combined. Add the nut mixture and beat just until combined.
      three photos showing eggs being beat with sugar and oil and then mixing in cocoa and nut mixture
    • Pour liquid mixture into the prepared springform pan, scrape down all the mixture. Bake for 40 to 45 minutes or until the sides are set and and a toothpick inserted in the center comes out clean but with a few sticky chocolate crumbs clinging to it. Don't worry about the damp center!
      choco nut cake batter poured in a springform pan
    • Place pan on a rack and let it cool for about 15 minutes. Run a knife around the edges to ease the cake and then spring it out of the pan. Serve while is warm with ice cream, or let it cool completely and top with chocolate glaze and nuts.
    • For the chocolate glaze: Set a heatproof bowl over a pan of simmering water, making sure water doesn't touch the bottom of the bowl. Melt half of the chocolate with the oil, stirring constantly until chocolate is just melted. Add the other half of the chocolate and stir until melted and smooth.
      chocolate chips in a bowl being melted and stirred with a whisk
    • Pour over the cool, unmolded cake...
      chocolate glaze being poured over chocolate nut cake
    • and sprinkle chopped nuts on top if desired. Enjoy!
      choco nut cake sprinkled with nuts on top

    Recipe Notes

    STORAGE: Store cake covered at room temperature for up to 2 days or in an airtight container in the fridge for up to 5 days. 

    Nutrition

    Calories: 327kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 280mg | Fiber: 3g | Sugar: 24g | Vitamin A: 59IU | Calcium: 94mg | Iron: 1mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

    This is a sponsored collaboration on behalf of United Soybean Board #SoyParaSoy and Latina Bloggers Connect. However, all opinions expressed are my own.

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    Filed Under: Brazilian Recipes, Easy And Delish, Easy Dessert Recipes, Easy Gluten-Free Recipes Tagged With: Cake, Chocolate

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    Reader Interactions

    Comments

    1. Little Cooking Tips says

      June 09, 2015 at 11:24 am

      5 stars
      Excellent cake Denise! And this chocolate glaze...oh God it completes this recipe with perfection.
      Also, replacing flour with ground nuts is so much healthier!
      Fantastic work (again)!:)
      Lots of love,
      Panos and Mirella
      xoxoxo

      Reply
    2. Deb|EastofEdenCooking says

      June 09, 2015 at 2:56 pm

      Honestly, I've never given soybean oil much thought, now I'll be searching for this ingredient! A slice of the flourless cake sounds divine! It would fantastic for an afternoon snack.

      Reply
    3. Anna @ shenANNAgans says

      June 09, 2015 at 8:32 pm

      I didn't know such an oil even existed, will have to have a hunt around and find it, especially if you can make a flour less cake look so delightfully moist and not at all heavy as many flour less cakes can be. It's morning tea time here, reckon you could beam me up a slice of this heavenly sweet treat?

      Happy week ahead to you lovely lady! 🙂

      Reply
      • Denise Browning says

        June 10, 2015 at 8:12 am

        I'd have loved to serve you a huge slice of this cake, Anna -- accompanied by ice cream. 🙂 Although you can make this cake using other vegetable oil, soybean oil or an oil blend with it is the best because of its properties. In fact, many products are made with soybean oil -- mayo, dressings, etc. If you look at the labels, you will see.
        Wishing you a delicious week, my friend! xx

        Reply
    4. Katheen says

      June 10, 2015 at 7:00 am

      This sounds and looks delish! I've got to give this a try. Thanks Denise!

      Reply
      • Denise Browning says

        June 10, 2015 at 8:05 am

        Enjoy, Katheen. My husband and daughter enjoyed this so much that I will have to continue making this cake. They love to eat it warm with ice cream. 🙂

        Reply
    5. Jasline (Foodie Baker) says

      June 10, 2015 at 7:13 am

      I know of a friend who will love this cake as she is gluten-intolerant. This cake looks amazing!

      Reply
      • Denise Browning says

        June 10, 2015 at 8:07 am

        I hope you share the recipe with her. If she is a chocolate lover, she will enjoy this cake. Wishing you an awesome week, Jasline!

        Reply
    6. John/Kitchen Riffs says

      June 10, 2015 at 11:25 am

      Although we're fine with gluten, we know so many people who are GF, so it's always good to have a dessert recipe that will work for them. This looks fantastic! So much flavor. And it really looks gorgeous. Thanks!

      Reply
    7. Ash-foodfashionparty says

      June 10, 2015 at 1:40 pm

      5 stars
      That is one goodlooking gorgeous cake. Love flourless cakes and you've added nuts, even wonderful.
      This is definitely on my list of to do's this summer.
      Congrats on the win. Enjoy your summer with your lovelies.

      Reply
      • Denise Browning says

        June 10, 2015 at 1:42 pm

        Thanks so much, Ash! xoxo

        Reply
    8. Juliana says

      June 10, 2015 at 8:31 pm

      Wow Denise...this flourless cake looks delicious...fudge like...I would love have a slice of this cake now...
      Hope you are having a fabulous week 🙂

      Reply
    9. Fran @ G'day Souffle' says

      June 10, 2015 at 10:53 pm

      Hi Denise, my name is Fran (from G'day Souffle'). I've seen your blog name from Daniela's blog and several other's. I've always baked cakes using flour but this recipe is convincing me to try something new. It looks so delicious!

      Reply
      • Denise Browning says

        June 11, 2015 at 8:05 am

        You won't regret to make this cake, Fran. It's already a family favorite. In case that you would like to use flour in it instead of nuts, I have already written the amount of it in the recipe. Enjoy!

        Reply
    10. Raymund says

      June 11, 2015 at 2:44 pm

      5 stars
      Ohhhhh just that dripping chocolate makes me drool already

      Reply
    11. stefanni says

      November 05, 2017 at 1:23 am

      It looks divine and very tasty!

      Reply
    12. Camila says

      December 12, 2017 at 1:10 pm

      This cake and vanilla ice cream is the perfect combination!

      Reply

    Trackbacks

    1. Layered Brazilian Chocolate Cake Roll says:
      September 5, 2020 at 2:59 am

      […] Love chocolate cake? Try our Flourless Choco Nut Cake. […]

      Reply

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