Site icon Angela Cohan

Flourless Chocolate Cake

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 Coconut palm sugar, which doesn’t produce spikes in insulin levels. If you don’t like coconut oil or would prefer a dairy dessert, you can use butter instead.

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.



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