Flourless Chocolate Cake (Fudgy)

April 19, 2022 Andrea Wyckoff

I recommend chilling this Flourless Chocolate Cake (Fudgy) in the fridge overnight before serving. It is best served the second day after making it when the butter and coconut oil has had a chance to firm back up. I like to serve it chilled, topped with coconut whip cream and pie cherries.

Ingredients

coconut oil		½ cup
cacao butter, *can omit		3 oz
eggs		3
coconut sugar (or maple sugar)		1 cup
cacao powder		¾ cup
vanilla extract		2 tsp
sea salt		1 pinch

Directions:

Preheat the oven to 375°F.
In a saucepan over medium/low heat, melt the cocoa butter, and coconut oil into liquid. *I like this recipe best when the cocoa butter is included, but this cake is still a hit without it.
In a mixing bowl, mix together eggs, coconut sugar, cacao powder, vanilla, and sea salt.
Then, slowly stir in melted coconut oil, and mix well.
Grease a springform pan, or cake pan, and line the bottom with parchment paper.
Bake cake for 25 minutes at 375°F.
Let the cake fully cool before serving (*see recipe notes).

Recipe Notes:

I recommend chilling this Flourless Chocolate Cake (Fudgy) in the fridge overnight before serving. It is best served the second day after making it when the butter and oil have had a chance to firm back up.