Name: Gluten-free flourless chocolate cake recipe
Yield: 1 8-inch cake pan
Ingredients: 3 tbsp coconut oil; 170 gr bittersweet chocolate (chopped); 6 large eggs (separated, room temperature); 1 cup sugar (divided); 2 tbsp instant coffee powder; 1/4 tsp coarse salt; 1 tbsp pure vanilla extract

Don’t you just love a good chocolate cake? This gluten free chocolate cake is probably the easiest thing you could possibly make, and it’s just delicious. It’s gluten-free, so it is perfect for Passover, that’s coming up next week. In my house, we call this cake mud cake, but you may also know it as kladdkaka, Swedish sticky cake. I love easy recipes and this gluten free flourless chocolate cake recipe is just that. If you love rich chocolate cakes, you’re going to love this one. The instant coffee adds a special twist to the cake, but if you’re going to serve this to children you might want to not add it into the batter.

Gluten-free flourless chocolate cake recipe

This recipe was adapted from Martha Stewart recipe. I needed this to be dairy free so I substituted the butter with coconut oil.

Servings 1 8-inch cake pan

Author Neta

Ingredients

3 tbsp coconut oil
170 gr bittersweet chocolate chopped
6 large eggs separated, room temperature
1 cup sugar divided
2 tbsp instant coffee powder
1/4 tsp coarse salt
1 tbsp pure vanilla extract

Instructions

Preheat oven to 350°F/175°C. Lightly greases an 8-inch springform pan and line with a parchment round; oil parchment.
Melt coconut oil and chocolate, in the microwave in 30-second intervals stirring in between, until the chocolate is completely melted and has a smooth consistency.
Whisk together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted chocolate mixture; beat about 1 minute more.
In another bowl, whisk egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate.