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Gluten Free Chocolate Cake

Number of servings: 10



  • 200g chocolate 70%

  • 1/2 cup rapeseed oil

  • 2 tsp chopped almonds

  • 200g coconut sugar

  • 5 eggs


  • Preheat oven to 180 degree Celsius. Put the baking sheet in a cake tin with a diameter of 20 cm.

  • Break up the chocolate into small pieces and place in a heat-resistant bowl set over a pot of boiling water. Stir from time to time and wait until it's smooth.

  • Pour a thin stream of rapeseed oil into the bowl with melted chocolate, mixing the mass using the whisk. Set aside to cool.

  • Add ¾ of the sugar and stir for 2 minutes until it’s dissolved. Remove from the heat.

  • Separate the egg yolks from the egg whites. Add a pinch of salt and ground almonds to the bowl of egg yolks and mix to combine, then add to the cool chocolate. Mix well together.

  • Beat the egg whites until stiff then add the remaining sugar, 1 tablespoon per minute mixing with a hand mixer.

  • Gently add the egg whites to the chocolate mix in 3 rounds, slowly folding it in.

  • Pour into the prepared cake mould and bake for 40 minutes. Remove from the oven and cool.

  • Decorate it with fresh blueberries and strawberries, dust it with some coconut flour.

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