Mel Christensen

Mel Christensen

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Flourless Chocolate Fudgecake: Gluten Free, Dairy Free


Flourless Chocolate Fudgecake

Gluten Free, Dairy Free

Serves 10


  • 3 tbsp (40g) virgin coconut oil
  • 170g good quality dark chocolate, chopped (I used Well Naturally stevia-sweetened chocolate)
  • 6 large free-range organic eggs, separated
  • 1 cup (220g) raw coconut sugar, divided into 2 half cups
  • 2 tablespoons instant coffee powder
  • pinch of sea salt
  • 1 tbsp pure vanilla extract/paste


  1. Preheat oven to 175°C
  2. Line the bottom and sides of 23cm cake with coconut oil and baking paper.
  3. Place coconut oil and chopped chocolate in a medium sized heatproof bowl. Place the bowl over a pot of simmering water (making sure that the bottom of the bowl does not touch the water). Stir until the chocolate has completely melted. Remove the bowl from over the boiling water, Stir briskly until smooth and stand for a few minutes.
  4. In a medium bowl beat together egg yolks and ½ cup of raw coconut palm sugar with a mixer on medium-high speed until thick and the sugar has completely dissolved. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat for another minute.
  5. In a separate large clean bowl (preferably glass or stainless steel, beat egg whites and a pinch of salt on medium-high speed until foamy.  Increase speed to high and gradually add remaining ½ cup cup raw coconut palm sugar, beating until stiff peaks form, about 5 minutes.
  6. Gently and gradually fold egg whites into chocolate mixture.
  7. Transfer batter to the prepared pan and bake for 40 to 45 minutes until set.
  8. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate.  Dust with some good quality cocoa powder and serve either alone or topped with a dollop of creamy Greek yogurt, if you can tolerate diary.
  9. Enjoy!!