Flourless Chocolate Cake

Recipe from the article: Snack Attack!


Serves 16.


  • 12 ounces semisweet or bittersweet chocolate, chopped
  • ¾ cup coconut oil
  • ¼ tsp. fine salt
  • 6 large eggs, room temperature
  • 1 cup coconut sugar or sucanat
  • 1 tsp. vanilla extract
  • Confectioner’s sugar and/or cocoa powder for dusting


Preheat oven to 325F. Spray a 9 x 2 inch springform pan or an 8 x 5 inch pan with non-stick spray. Place the chocolate, coconut oil and salt in a pot and melt on stove over low heat. Beat the eggs, vanilla and coconut sugar with a stand or handheld mixer until light and thickened (about 8 to 10 minutes). Gently fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the centre comes out wet, but not gooey (about 85 minutes).  Remove the cake from the oven and cool on a rack.

Nutritional facts per serving: Calories 277; Fats 18.5g; Carbs 28.6; Potassium 25mg; Sodium 71mg.

Click to view the Snack Attack! article.


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