Organic Chocolate cake – wheat, dairy & sugar free – quick & deliciously rich

Tip: I like to bake my cakes in rectangular baking trays. That way I can cut them into squares & freeze them, and only take out as many as I need at a time.


  • 35 g organic cacao powder
  • 80 ml hot water
  • 150 g dark (min. 70 %) chocolate, preferably organic
  • 75 g organic coconut oil (odourless, if you prefer)
  • 75 g cacao butter
  • (or use 150 g coconut oil instead of the cacao butter)
  • 280 g xylitol or organic coconut blossom sugar (or a mixture of both)
  • 100 g ground hazelnuts
  • 4 organic, free range eggs, separated
  • Ring the changes: add any of the following: grated orange rind / natural vanilla / a pinch of crushed chilli / chopped hazelnuts for extra crunch – or whatever else takes your fancy.



  1. Mix cacao powder with hot water
  2. Whip egg whites till stiff
  3. Melt chocolate & coconut oil & cacao butter over double boiler (low to medium heat, mixture should not get too hot)
  4. Beat all ingredients, except egg whites, together
  5. Fold in egg whites
  6. Pour into greased baking tin or spring form, lined with baking paper
  7. Bake at 150 degr C for approx. 45 minutes – check after 1/2 hour. Cake is ready when a knife inserted into cake comes out clean.
  8. Leave to cool completely in baking tin before cutting into squares or removing from spring form.
  9. Serve with whipped cream or ice cream or eat as is.
  10. Enjoy!





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