Red Meat Allergy Friendly Paleo Flourless Chocolate Cake
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Learn more →Ingredients
10 servings
For the cake
- 1 cup (6 oz) dairy free dark chocolate chips
- ½ cup coconut oil
- ½ cup maple syrup
- 4 large eggs
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
For serving
- 1 tbsp unsweetened cocoa powder, for dusting (optional)
- fresh berries, for serving (optional)
Instructions
- 1
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.
- 2
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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