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    Flourless Chocolate Cake (Paleo, Gluten-Free, Dairy-Free)

    What can I say about chocolate cake that hasn’t already been said?

    Maybe I’ll mention the high magnesium content, or the importance of a little healthy indulgence every once in awhile. I should also mention that this cake includes nutrient-dense ingredients and leaves out most common food allergens and chemicals, so it’s a very good alternative to popular chocolate desserts. But basically, it’s just a damn good cake.

    So yes, you should go straight to the store, gather your ingredients and make it tonight. Invite your friends…or save it all for yourself!


    Flourless Chocolate Cake

    Flourless Chocolate Cake
    Serves 8
    Prep Time: 35 minutes
    Cook Time: 75 minutes

    6 eggs
    1 cup coconut sugar
    ½ cup honey
    10 ounces semisweet chocolate chips (I like Enjoy Life Semi-Sweet Chocolate Mini Chips)
    2 tablespoons cocoa powder
    ¾ cup coconut oil
    ¼ teaspoon fine sea salt
    ¼ teaspoon vanilla

    1. Preheat oven to 325 degrees F. Grease a 9-inch spring-form pan.
    2. Fill a saucepan with about 2 inches water. Bring to a simmer. Meanwhile, combine the chocolate chips, coconut oil, vanilla and salt in a heatproof bowl. Set the bowl on top of a saucepan – if the bowl touches the simmering water, pour out enough water so that the bowl does not touch the water. The chocolate will melt within a few minutes. Scrape the sides of the bowl with a spatula as it is melting to avoid burning. Remove from heat.
    3. Whip the eggs, sugar and honey with an electric hand or stand mixer on high for 8-10 minutes until light and fluffy.
    4. Fold the chocolate into the whipped eggs until well combined.
    5. Bake for about 1 hour 15 minutes, or until a knife comes out wet, but not gooey.

    Enjoy! And share the love…

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