Fudgey flourless chocolate cake

Here's a goodie without the guilt! Dr. Joey Shulman's chocolate cake tastes great and is gluten friendly!



  1. Pre-heat oven to 375 degrees. Grease an 8-inch round cake pan with oil.
  2. To make the cake, place the chocolate and butter in a large microwave safe bowl and heat until the butter is melted and the chips are soft (approximately 1 minute).
  3. Add the coconut sugar, salt and vanilla and stir to combine.
  4. Add the eggs and stir until mixture is smooth. Add the cocoa powder and stir –but do not over mix.
  5. Pour the batter into the prepared pan and bake the cake for 25 minutes.
  6. Allow the cake to cool. Top with icing sugar and raspberries.

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