GAPS Legal Flourless Fudge Cake

**Linked to Allergy Free Wednesday**
This was my first attempt at converting a regular recipe to being GAPS legal. I really had fun doing it– it involved getting out the calculator. Numbers make me happy. Chocolate is yummy. Cooking is a hobby. I was one happy girl :D.

The result was a very fudgy chocolate cake, with a delicate bitter note and a very fine, moist crumb.

I served it for my daughter’s second birthday party with the requested flower design.

I hope you enjoy it as much as we did!

GAPS Legal Flourless Fudge Cake
Cook time: 
Total time: 
A very decadent and rich flowerless chocolate cake.
  • 1 cup + 2 T cocoa powder
  • 1 T coconut flour
  • ⅓ t salt
  • 1 cup coconut oil
  • 1 cup honey + ¼ cup (separated)
  • 6 eggs (separated)
  1. Preheat the oven to 325.
  2. Oil a spring form pan.
  3. Melt together, over very low heat, the coconut oil and 1 cup of honey.
  4. Shift together the cocoa powder and coconut flour to remove any lumps, stir in the salt.
  5. Separate the eggs.
  6. Stir the coconut oil and honey into the cocoa powder, mixing well.
  7. Make sure the cocoa mix is only warm.
  8. Whisk in the yolks into the cocoa mix until well combined.
  9. In a separate bowl whisk the egg whites until stiff peaks form.
  10. Stir half of the whites into the cocoa mix to lighten the batter.
  11. Fold in the rest of the whites in three parts, being careful to keep as much air in the batter as possible.
  12. Pour the batter into the spring form pan.
  13. Bake at 325 for 45 minutes to 1 hour. The cake will be done when the top no longer looks wet, the sides pull slightly away from the pan, and a knife will only have a few wet crumbs on it when inserted into the center.
  14. While the cake is still warm poke with a fork a few times and drizzle the last quarter cup of honey (omit if you are going to ice, or top with ganache) over the entire cake.
  15. As the cake cools the top will sink in a bit, that is perfectly normal for this kind of cake.
  16. Refrigerate the cake for at least an hour or two before serving.
To make the flower design I have pictured, mix ¼ cup each of honey and sour cream with the scrapings of two vanilla beans and a pinch of salt. Pour on top of the cooled cake.

The flower design was made by putting drops of cherry juice concentrate on the cake in a flower pattern then swirling it with a toothpick.

Let cool in the fridge before serving.