Gluten-Free Chocolate Coconut Oil Cake
Tender and moist, the cake gets its structure from whipped egg whites.
sophisticated yet simple, decadent yet light, utterly classic yet ingeniously reimagined for the modern diet.
Ingredients
170g Bittersweet chocolate, gluten free
4 Eggs
2tsp. Lemon zest
125ml Coconut oil, Plus extra for greasing
200g Sugar, divided
25g Almond flour
0.5tsp. Salt
1. Preheat oven to 177 °C
Set your oven rack in the middle position. This lets the hot air circulate around your cake to help it bake evenly.
2. Grease your cake pan
Coconut oil , for greasing, as needed
Brush the pan with a little bit of Coconut oil, and line the bottom with a circle of parchment paper.
3. Weigh ingredients
170 g Bittersweet chocolate, gluten-free
4Eggs
2 tsp. Lemon zest , from about 1 small lemon
Now’s a good time to get your ingredients ready. Chop the chocolate into small pieces. Separate the eggs into two small bowls. Zest the lemon.
4. Melt chocolate
170 g Bittersweet chocolate , finely chopped
Place the chopped chocolate in a heatproof, medium-sized bowl.
Fill a pot partway with water, and bring it to a simmer on the stove. Turn off the heat, and put the bowl on top of the pot. Stir gently as the residual heat melts the chocolate.
5.Whisk in other ingredients
125 ml Coconut oil
150 g Sugar
2 tsp. Lemon zest
4 Egg yolk , from above
25 g Almond flour
0.5 tsp. Salt
Remove the bowl from the heat and whisk in the Coconut oil, sugar, and lemon zest.
Add the egg yolks one at a time, whisking to combine.
Whisk in the almond flour and salt. ( I use Flakey sea salt)
6.Make the meringue
4 Egg white , from above
50 g Sugar
Using a whisk or stand mixer, whip the egg whites until they start to firm up but haven’t yet formed stiff peaks.
Now start slowly sprinkling in the remaining sugar as you continue to whip. Keep whipping until the egg whites form stiff peaks.
7.Fold the meringue into the chocolate
Fold one-third of the meringue into the chocolate base to start. This will lighten the colour and texture of the mixture.
Carefully fold in the rest of the meringue. They key here is to be gentle—you want to keep as much air as possible in the mixture.
8. Bake for 30–35 minutes at 177 °C; cool
Pour the batter into the pan and bake for 30–35 minutes. You’ll know the cake is done when the centre is set and a toothpick stuck in the middle comes out clean. Be careful not to bake too long—the chocolate can burn easily.
Let the cake cool slightly in the pan, then invert it onto a cooling rack.
9.Serve!
Scoop up your favorite ice cream, cut up some berries, hand-whip some cream
