Deeply fudgy and impossibly rich, this cake gets its structure entirely from melted dark chocolate, coconut oil, and eggs — no grains involved anywhere in the process. Maple syrup adds warm sweetness while cocoa powder deepens the chocolate flavor into something intense and almost truffle-like. The batter bakes into a dense, glossy top with a soft, barely-set center that firms up beautifully as it cools, giving you that classic molten-edged, fudgy-middle texture. A dusting of cocoa and a scatter of fresh berries on top make it feel special without any extra fuss. Since the whole cake is built without flour by design, it's a naturally solid choice for a gluten free dessert table. One slice and it's easy to forget this is a "special diet" cake at all — it just tastes like really good chocolate cake.
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Learn more →10 servings
Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan with a small amount of coconut oil, line the bottom with a round of parchment paper, and grease the parchment.
Combine the chocolate chips and coconut oil in a large heatproof mixing bowl set over a medium saucepan of barely simmering water, making sure the bowl does not touch the water. Stir frequently until the chocolate is fully melted and the mixture is smooth, about 4–5 minutes. Remove the bowl from the heat.
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