Dairy-Free Flourless Chocolate Cake

The best kind of recipes are simple recipes, or recipes that involve chocolate. This is both.

Every year at Passover my mom would make this cake for our bake sales. All the Jewish kids loved it because it doesn’t break the rule of eating leavened bread and yet it’s so airy and cake-like. Now, I’m not Jewish, but I tip my hat to any religion that favors chocolate over bread.

When I saw Jenna post the recipe a few weeks ago, I took it as a sign to bake this cake. Who doesn’t celebrate the anniversary of the Battle of Trebia every December 18th? You should. With cake.

I used the same recipe with a few alterations, like making it dairy-free. I followed the recipe to a T, messed up completely as I typically do, and still managed to bake something that held together and was delicious. I’m not sure how that last part happened but I’m so grateful it did.

Dairy-Free Flourless Chocolate Cake

I used this recipe replacing the butter with Earth Balance in a 1:1 ratio and added a hefty teaspoon of instant coffee granules.

I knew I was doing it just like Jenna when I had a mess in my sink, floor, and counter space.

This came out so well for a cake with no flour or gluten-free replacement. The structure is entirely made by eggs. I even beat mine way too long, never got them “thick” or to make ribbons, had to deflate them just to get the chocolate to mix, and the cake still turned out just fine. Now that’s a forgiving recipe.

And we all ate happily ever after.