Sugar-Free Flourless Rose and Pistachio Fudge Cake

Get your bake on and indulge yourself in this sugar-free, gluten free and dairy free cake. Best of all, this flourless cake is incredibly easy to make and can be baked in just under an hour- leaving you with extra time to prep for other dishes.

We love a healthy alternative to make a guilt-free treat! This recipe is sure to energise each of your PowerBars, as it’s packed full of ingredients that will boost your energies.

  • Coconut oil is known for promoting enhanced brain health, by improving memory, clarity of mind and may even prevent and slow down the effects of ageing like cognitive decline.
  • Adding a healthy dose of dark chocolate to your diet may reduce stress and anxiety symptoms and create calmness, as the flavonoids in cocoa help provide these beneficial effects.
  • Pistachios may help you manage cardiovascular health and cholesterol levels, as they are relatively low in fat, high in fibre and contain lots of antioxidants.
  • Roses are renowned for their fragrant, fresh smell which may boost mood and happiness levels, and they can lift depression symptoms- don’t forget to add a few rose petals to decorate this wonderful chocolate cake.


Sugar-Free Flourless Rose and Pistachio Fudge Cake

Vanessa Andrea
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 8


  • 150 grams coconut oil
  • 150 grams raisins/dates
  • 1 whole banana
  • 150 grams almonds ground
  • 100 grams dark chocolate bar, 85%
  • 100 ml milk plant/dairy
  • 60 grams pistachios shelled
  • 1/2 tsp bicarbonate of soda
  • 1 whole egg
  • 1/2 tsp rosewater optional
  • 1 handful rose petals to decorate


  • Preheat oven to 200°C. Melt choc in bain marie.
  • Add coconut oil and melt.
  • Put raisins, milk, banana, rose water in food blender and blend to a paste. Put in a bowl.
  • Add ground almonds, bicarb of soda, mix, add melted chocolate and coconut oil and mix.
  • Whisk the egg and mix it in.
  • Reserve a handful of the pistachios and add the rest, mix in.
  • Pour into a tin lined with greaseproof paper. I used a round 8 inch tin.
  • Scatter the reserved pistachios on top.
  • Bake for 30 minutes, a knife should come out clean.
  • Let it rest for 5 mins then lift up carefully with the paper and put on a cooling rack. Make sure not to disturb it as it will crack easily, it solidifies as it cools down.