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.
- 6 organic pasture-raised eggs, room temperature
- 1/2 cup coconut oil (or 6 ounces melted butter)
- 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 raw cane sugar, coconut palm sugar or Turbinado sugar)
- Cocoa powder for dusting (optional)
- Preheat the oven to 375 degrees.
- 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 a greased cake pan or a Springform 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