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Flourless Chocolate Cake with Rosemary Ganache

You don’t need any sort of flour to make this firm chocolate cake that has an unexpected ingredient in the creamy ganache - rosemary! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Keyword: dairy-free, gluten free, Paleo, peanut-free
Servings: 12


Cake Ingredients

  • 1 cup dark chocolate chopped
  • ½ cup coconut oil
  • ¾ cup coconut sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 3 eggs
  • ½ cup cocoa powder

Rosemary Ganache Ingredients

  • 1 cup dark chocolate chopped
  • ½ cup non dairy milk
  • 1 sprig rosemary


For the Cake

  • Preheat oven to 375℉.
  • Place the chocolate and coconut oil together in a small bowl. 
  • Melt in the microwave for 30-second intervals until the chocolate has melted.
  • Put the melted chocolate mixture into a medium-sized bowl.
  • Add in the coconut sugar, salt, vanilla extract and espresso powder. Mix until well combined.
  • Add the eggs. Beat them lightly and mix into the cake mixtureuntil well combined.
  • Add in the cocoa powder and mix until it's just combined.
  • Pour the mixture into a 9" greased pan and bake for 20 minutes.
  • Once done baking, let cool for 5-10 minutes. Then flip out onto a baking sheet. Let cool completely.

For the Rosemary Ganache

  • While the cake is cooling, place the chopped chocolate in a small bowl. 
  • Put the milk and rosemary sprig in a small saucepan.
  • Bring to a light simmer.
  • Remove the rosemary and then pour the heated milk over the chopped chocolate
  • Let sit for one minute and then mix until you have a shiny ganache.


  • Pour the ganache over the entire cake, making sure all sides get covered with it.
  • Let set up and then enjoy!


Difficulty Level: Easy