Flourless Chocolate Cake

 

I’ve adapted the flourless chocolate cake recipe from the I Quit Sugar Chocolate eBook 2. Unfortunately my end result was quite drier that I expected and I was a bit disappointed, so I decided to finish it with a nice chocolate frosting.

 

I stored the cake in the fridge and it also helped to make it moister. Cold, the whole thing was delicious and rich in chocolate. I used some 90% dark chocolate, so it was indeed very intense. Feel free to use a lighter version if you prefer.

 

Also the original recipe in the I Quit Sugar eBook was made with rice malt syrup. As I didn’t have anymore, I used about half a cup of coconut sugar instead and it turned out perfectly. Up to you to use your favorite sweetener here.

 

And if you like this kind of recipe, don’t forget to check out my eBook by clicking the links below:

Raw Chocolate Bible (now $14.9 instead of $25)

 

 

 

Flourless Chocolate Cake

 

What you need (serves 4-6)

 

Cake (adapted from the I Quit Sugar Chocolate eBook 2)

100 grams dark chocolate (I used the Lindt 90%)

1/2 cup coconut oil

2 pasture eggs (or egg replacers)

1/4 cup cacao powder

1/2 cup of your favorite sweetener (I used coconut sugar)

1 teaspoon cinnamon

1 pinch sea salt

 

Frosting

1 fresh banana

1/2 avocado

1 dash of your fav milk

1 tablespoon hazelnut butter (or your favorite nut butter)

1 pinch cinnamon

1 pinch unrefined sea salt

 

 

Toppings

Buckwheat groats, pumpkin seeds, desiccated coconut

 

 

What you do

 

Cake

1. Preheat your oven on 200 degrees C and grease a 20 com tin.

2. In a mixing bowl, gently melt your chocolate with your coconut oil, stir well.

3. In another bowl, whisk your eggs / egg replacers and add sugar, cinnamon, salt and cacao powder. Mix until well combined.

4. Add the egg mixture to the coconut oil/chocolate one and mix until consistent and well combined.

5. Pour the mixture in your tin and bake for about 20 minutes. Check regularly to make sure you don’t over cook it.

 

Frosting

1. Blend all ingredients and spread on top of your cake once it’s cold.

2. Enjoy!

 

 

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