I’ve been working on creating some dairy free (as in not even any butter!) recipes for one of my older sisters who is not able to handle ANY dairy at this point in her life. She also is unable to handle any sweeteners except honey, coconut sugar, & pure stevia.
Nothing makes me happier than to have a challenge like that and come up with a recipe that brings joy to the person who has to deal with those challenges. I was able to take my regular recipe for Flourless Chocolate Cake and transform it into a delicious dairy free dessert for her 18th wedding anniversary dinner. Even my brother in law said it was delicious, except for the coffee flavor. 🙂 You definitely don’t need to add the espresso/coffee, but I find it brings out SUCH a depth of flavor that I don’t like to leave it out
Now, as general rule coconut sugar & honey are not recommended sweeteners on THM, except for children and those who don’t feel the need (or don’t happen to have a sweet tooth the size of Texas like me!) to consume desserts, except on the rare occasion, like my sister.
That’s not to say I didn’t enjoy a piece when I made it. How could you resist a piece of beauty like this!
I haven’t tested it, but you may substitute an equivalent on plan sweetener for the coconut sugar, following the same directions as with the coconut sugar.
Flourless Chocolate Cake
- 4 large eggs, cold
- ¾ cup coconut sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 8 ounces 100% unsweetened chocolate, coarsely chopped
- ½ cup butter flavored coconut oil (like this one.)
- 2 Tablespoons espresso or strong coffee, optional
- 2 ounces unsweetened chocolate, coarsely chopped
- 1-5.4 ounce can unsweetened coconut cream
- 2 Tablespoons butter flavored coconut oil
- ¼ cup coconut sugar
- Preheat oven to 325°. Line a round 6 inch pan with parchment paper, grease pan and dust with unsweetened cocoa powder. Place in a 13×9 pan and set aside. Bring a kettle of water to a boil.
- Using a hand mixer on high speed, beat eggs, coconut sugar, vanilla, and salt until foamy, increased in volume, and lightened in color, about 5 minutes.
- Meanwhile, in a heatproof bowl set over a saucepan of simmering water, melt unsweetened chocolate, butter flavored coconut oil, and espresso (if using) until smooth and very warm, stirring once or twice.
- Using a large rubber spatula, fold ⅓ of egg mixture into melted chocolate mixture until only a few streaks of egg are visible. Fold in ½ of remaining foam, then last of remaining foam until mixture is completely mixed with no streaks of egg foam remaining.
- Scrape batter into prepared pan and smooth top with rubber spatula.
- Set 13 x 9 pan on oven rack and pour enough boiling water into pan to come about ½ way up side of pan. Bake until cake has risen just slightly, edges are just beginning to set, and instant read thermometer inserted in center of cake register 140°, about 18-20 minutes.
- Remove cake from water and set on wire rack to cool to room temperature. (Run thin knife between edge of cake and cake pan to loosen.)
- Remove from pan and place on desired serving tray. Glaze and garnish as desired.
- Place unsweetened chocolate in a small bowl.
- Combine remaining glaze ingredients in a small pan and bring to a boil. Boil until coconut sugar is dissolved, about 1-2 minutes.
- Pour coconut milk mixture over chopped chocolate and whisk until smooth.
- Pour over cooled cake and garnish with fresh fruit, mint leaves and grated chocolate as desired.