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 sugar, which is minimally processed. You can substitute brown sugar in this recipe.


  • Unsweetened cocoa powder, for dusting
  • 6 eggs
  • 1/2 cup coconut oil
  • 10 ounces Dark chocolate (you can use semisweet if you prefer a slightly sweeter cake)
  • 1 Tablespoon vanilla extract
  • 1/4 cup sugar (I use Turbinado sugar)


  • Preheat the oven to 375 degrees.
  • Grease a Springform 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 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 cake pan and bake for 25 minutes.
  • Cool for 5 to 10 minutes.
  • Garnish with powdered sugar and berries (optional
  •  AngelaCohan

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