This gluten-free, dairy-free cake is the new favorite at our dinner parties. I had so many requests for the recipe that I decided to post it on this blog. I used Turbinado raw sugar, which is minimally processed. You can substitute brown sugar in this recipe.
Dark chocolate provides high concentrations of antioxidants called flavanoids. The resveratrol in dark chocolate boosts endorphin and serotonin levels.
Use a block of dark chocolate or chocolate bars. I don’t recommend using chocolate chips for this cake since they have added ingredients and stabilizers.
- 6 pasture-raised eggs
- 1/2 cup coconut oil
- 10 ounces Dark chocolate (you can use milk chocolate if you prefer a sweeter cake)
- 1 Tablespoon pure vanilla extract
- 1/4 cup sugar (you can substitute brown sugar or Turbinado sugar)
- Unsweetened cocoa powder for dusting (optional)
- Preheat the oven to 375 degrees.
- Grease a Spring form cake pan or regular cake pan. Set aside.
- Separate yolks and whites into 2 mixing bowls.
- Melt the coconut oil in a medium saucepan over low heat. Add chocolate and whisk until it’s fully melted and the mixture is smooth and creamy. Let it cool for a few minutes.
- Whisk egg yolks, vanilla, and chocolate until fully combined.
- Using a stand mixer or an electric mixer, beat egg whites, and slowly add the sugar until stiff peaks form.
- Fold half of the egg whites into the chocolate mixture, add the remainder, and gently fold in.
- Pour batter into the cake pan and bake for 25 minutes.
- Cool for 10 minutes.
- Garnish with powdered sugar, cocoa powder and/or Matcha powder and berries (optional)
- Angela Cohan