clean eating for home cooks

Chocolate Flourless Cake – Gluten & Dairy Free, Paleo!

Chocolate Flourless Cake – Gluten & Dairy Free, Paleo!

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Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your dairy-free Valentine. Either way, this recipe is fantastic. The cake is rich and decadent. You won’t miss the dairy one bit!

 

I like to use Enjoy Life brand chocolate chips, they are gluten and dairy free.
Heat and stir the coconut sugar constantly to dissolve it in the coconut milk.

Ingredients:

½ Cup                                                    Coconut Milk

¼ teaspoon                                        Cinnamon

¼ teaspoon                                         Salt

¾ Cup                                                    Coconut Sugar

10 Ounces                                           Semi-Sweet Chocolate chips DF (I like Enjoy Life brand)

2 Tablespoons                                   Cocoa Powder

1 Cup                                                     Refined Coconut Oil – Melted

6 Large                                                 Eggs

 

The cake does not rise much and is very rich/ dense. After baking, cool on a wire rack and chill overnight, serve cold.

 

Instructions:

Preheat the oven to 300 Degrees F. Grease a 10” Cake pan and set aside

In a small sauce pan, over medium heat: combine the coconut milk, cocoa powder, cinnamon, salt and coconut sugar. Stir until the coconut sugar is dissolved and then set aside.

Melt the chocolate and the coconut oil in the microwave, slowly. (I heated it at 45 seconds then stirred it and repeat until melted). Once it is smooth, add it to the mixer.

Add to the mixer and beat-in the cocoa/ coconut/ sugar mixture you set aside earlier. Slowly beat-in the eggs (one at a time).

Pour the batter into the prepared pan. Have a larger pan than the cake pan to place the cake pan into. Fill the larger pan with boiling water half-way up the sides of the cake pan. (I used a baking sheet for this: fill the baking sheet with boiling water while it’s in the oven).

Bake in the water bath for 50 minutes. The center will still appear wet.

Let cool, then cover and chill the cake overnight in the cake pan. To unmold it from the pan – dip the pan bottom in hot water for about 30 seconds and invert over a serving plate.

 

Adapted from allrecipes.com “Flourless Chocolate Cake I” by Maggie.

 



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