Flourless Chocolate Cake

 


Flourless Chocolate Cake

(Based on a Real Simple Magazine recipe with dairy-free adaptations)

 

1 cup vegan butter, cut into pieces, plus more for the pan

¼ cup unsweetened cocoa powder, plus more for the pan.

1 ¼ cups coconut milk

8 ounces no-dairy-added dark chocolate, chopped

5 large eggs

1 cup granulated sugar

1 cup non-dairy whipped topping

¼ cup confectioners’ sugar, plus more for dusting

 

Heat oven to 350 degrees. Butter a 9” springform pan and dust with cocoa powder.

In a medium saucepan, heat the margarine with ¼ cup of the coconut milk over medium-low heat until the margarine is melted. Add the chocolate and stir until melted and smooth; remove from heat.

In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.

Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.

Dust the cake with cocoa or confectioners’ sugar and serve with the whipped topping.

(Find the original recipe here.)

 


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