Anne Macaulay, Ph.D.
ADAPT Certified Functional Health Coach
National Board Certified Health and Wellness Coach

Flourless Chocolate Cake

Gluten-free. Optionally lactose or dairy-free. Adapted from “Two Peas and Their Pod”

175 grams plus 50 grams 70% dark chocolate, such as Lindt

½ cup unsalted butter OR 90 grams ghee plus 22 grams water OR 90 grams coconut oil plus 22 grams water

¾ cup sugar

¼ tsp salt

1 tsp vanilla extract

3 large eggs, slightly beaten

½ cup Dutch processed cocoa, such as Droste

2 T heavy cream OR 2 T coconut cream from top of a can


1 lb frozen strawberries or raspberries, thawed

¼- 1/3 cup sugar to taste

Up to 2 T cornstarch or tapioca starch

  1.   Preheat oven to 350 convection or 375 regular.
  2.   Grease an 8-inch round cake pan with coconut oil, then cut a sheet of parchment paper to fit the bottom. Place in pan and grease this and sides of pan as well.
  3.   Melt your choice of fat or fat plus water and 175 grams of chocolate in a double boiler or the microwave. Stir until mixture is smooth.
  4.   Add sugar, salt, and vanilla and stir to combine.
  5.   Add eggs and stir until smooth.
  6.   Add cocoa powder and stir until just combined. Don’t over mix.
  7.   Pour batter into prepared pan. Bake 25 minutes or until cake has a thick crust on top and the center registers 200 degrees on an instant read thermometer.
  8.   Cool for 10 minutes on a wire rack. Slide a butter knife around the edge and then invert onto a serving plate. The bottom will now be the top. Allow to cool completely.
  9.   Make ganache: Melt 50 grams of chocolate with 2 T cream and stir to combine. Spread on top of cake.
  10. Make topping: Heat berries with sugar until sugar is melted and berries start to break down. Mash with a potato masher. Dissolve starch in an equal volume of water and gradually add to berries, keeping at a low simmer and stirring constantly. Stop when reaches desired thickness.
  11. Spread ganache on top of cooled cake. Serve with berry topping.

Latest Recipes