Description
This flourless chocolate pecan cake is a rich and decadent treat. It’s wonderfully fudgy, dense, and bursting with deep cocoa flavor balanced by the nutty crunch of toasted pecans. Naturally gluten-free and wholesome, this cake is perfect for any celebration or cozy night in.
Ingredients
1 ½ cups (150 g) almond flour
½ cup (50 g) unsweetened cocoa powder
1 tsp (5 g) baking powder
½ tsp (2.5 g) baking soda
¼ tsp (1.5 g) salt
¾ cup (150 g) granulated sugar or coconut sugar
2 large eggs
½ cup (120 ml) melted butter or coconut oil
½ cup (120 ml) brewed coffee or milk
1 tsp pure vanilla extract
1 cup (100 g) toasted pecans, roughly chopped
Powdered sugar or melted dark chocolate for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Toast pecans on a baking sheet for 5–7 minutes, until aromatic. Let cool, then chop coarsely.
3. In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, whisk the eggs, sugar, melted butter (or coconut oil), coffee (or milk), and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold together until well combined.
6. Fold in the chopped pecans. The batter will be thick and rich.
7. Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar or drizzle with melted dark chocolate before serving.
Notes
• For extra flavor, add 1 teaspoon espresso powder to the batter — it enhances the chocolate depth beautifully.
• Use high-quality cocoa powder for the best results. Dutch-process cocoa gives a richer color and flavor.
• To make it dairy-free, swap butter for coconut oil.
• Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
• This cake freezes well for up to 3 months. Thaw at room temperature before serving.
• Serve with whipped cream, fresh berries, or a scoop of vanilla ice cream for a truly indulgent dessert.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 13
- Sodium: 120
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 7
- Cholesterol: 70