“I’m fairly certain that chocolate cake is good for you,” said my oldest daughter, “once in a while . . . just saying.”
I’m pretty sure she’s right – and if there’s any chocolate cake that’s good for the spirit and stays within the realm of generally healthy, it’s this one that she created. It’s flourless (equals gluten-free), and made with only six simple ingredients: unsweetened cocoa powder, bittersweet (or semisweet) chocolate, eggs, coconut oil, sugar, and vanilla.
It’s outrageously delicious as is, or it can be served warm with whipped Greek or coconut yogurt, lightly sweetened with honey and flecks of vanilla bean, cashew cream, or topped it with raspberries or nuts. .
- Unsweetened cocoa powder, for dusting
- 6 organic free-range eggs
- 1/2 cup coconut oil
- 12 oz. bittersweet chocolate (you can use semisweet if you prefer a slightly sweeter cake)
- 1 tbsp. vanilla extract
- 1/4 cup sugar
- Preheat the oven to 375 degrees.
- Grease a springform cake pan and dust with unsweetened cocoa powder. 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 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.
- Let cool for 5 to 10 minutes.
To make whipped Greek yogurt, combine 3/4 cup whole Greek yogurt with 1 tbsp. honey and the vanilla seeds from half of a vanilla bean pod (or use 1/2 tsp. fair-trade vanilla extract). Using an electric mixer, whip for 30 seconds.
Prep and cook time: 45 minutes