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


  • 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


  1. Preheat oven to 350°F/175°C. Lightly greases an 8-inch springform pan and line with a parchment round; oil parchment.
  2. 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.
  3. 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.
  4. 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.