Flourless Chocolate Cake with Vanilla Ice Cream & Dairy Free Caramel Sauce

Flourless Chocolate Cake

A light and airy texture, but not as intense or moist as I would have liked. Still delicious and very good with the ice cream and caramel sauce. Next time I will experiment with more coconut oil and more chocolate.

(Adapted from Martha Stewart’s Cakes)

3 Tablespoons of Raw Unrefined Organic Coconut Oil

6 ounces of 70%  Dark Belgian Chocolate, chopped

6 Large Organic Eggs, yokes and whites separated

1 Cup of Organic Coconut Sugar Crystals

1 teaspoon of Instant Coffee or Espresso Powder (decaf is fine!)

A Pinch of Iodized Sea Salt

2 teaspoons of Pure Vanilla Extract

Preheat oven to 325 degrees (I use convection). Line the bottoms of 2 tart pans or one 9 inch cake pan with parchment paper and rub the paper and pans with coconut oil. Place the 3 Tablespoons of coconut oil and chopped chocolate in a small glass bowl over a steaming pan of hot water. Stir until combined and fully melted. 

Remove bowl from steaming pan, wipe bottom of bowl with a towel to avoid any water dripping into the chocolate. Set aside. In the bowl of your mixer, beat the egg yolks and 1/2 cup of coconut crystals on medium high until thick and fluffy and crystals have dissolved completely.  Add the instant coffee or espresso powder, salt, and beat until combined and coffee has dissolved. Add the vanilla and slowly drizzle the melted chocolate mixture and beat for about 1 minute until combined.

In a large bowl, beat the egg whites and a pinch of salt until foamy. Increase beating to high and slowly add the remaining 1/2 cup of sugar crystals in small batches. Continue beating on high until stiff peak. Gently fold the egg white mixture into the chocolate mixture in multiple batches. I did three. Pour batter evenly in one 9 inch pan or 2 tart pans. 

Bake at 325 degrees for 20-25 minutes or until middle is just set when jiggled. Cool and cover until ready to serve. I warmed ours slightly (15-20 seconds) before topping with ice cream and caramel sauce.

Vanilla Bean Ice Cream with Coconut Milk & Pure Maple Syrup

So far, this is my favorite dairy free ice cream recipe…and I have tried several. The egg yolks make all the difference!

(Adapted from Against All Grain)

27 ounces of Full Fat Organic BPA Free Coconut Milk

3 Large Vanilla Beans, slit and scraped

1/2 Cup Pure Maple Syrup (Use New Hampshire or Vermont, they’re the best!)

4 Organic Egg Yolks

2 teaspoons of Pure Vanilla Extract

In a cold saucepan add the coconut milk, vanilla pods and scrapings, maple syrup, and egg yolks. Whisk to combine. Heat over medium low, stirring constantly until the mixture coats the back of the spoon, about 10-15 minutes. Do not let boil.

Transfer to a large, shallow dish, allow to cool for 10 minutes. Place a piece of plastic wrap directly on liquid to prevent condensation and refrigerate for a minimum of 4 hours. I always refrigerate over night. When chilled, remove the vanilla pods, pour the liquid into an ice cream maker and follow the manufacturer’s instructions. I use the ice cream attachment for my KitchenAid mixer. LOVE it.

When it reaches a thick soft serve consistency, spoon into an airtight container and place a piece of plastic wrap directly on top of the ice cream under the lid to prevent freezer burn. 

Allow the ice cream to sit at room temperature for 10-20 minutes before serving with an ice cream scoop.

Dairy Free Caramel Sauce

This  has a delicious intense honey flavor with the consistency of caramel. Wonderful!

(Adapted from Against All Grain)

1 Cup of Raw Organic Honey

3 Tablespoons of Spectrum Shortening 

1 Cup of Organic BPA Free Full Fat Coconut Milk

1/2 teaspoon of Iodized Sea Salt

Boil the honey on medium heat in a deep saucepan. Simmer for 5-7 minutes swirling the pan occasionally to ensure even browning. Remove from heat and carefully whisk in the shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes stirring occasionally to ensure the coconut milk doesn’t scorch on the bottom of the pan. You may need to lower heat slightly.

Pour into a glass container and allow to cool at room temperature, uncovered. Chill in refrigerator over night before serving. Will keep refrigerated for 2 weeks.

*When I checked it in the morning, the honey had slightly separated at the bottom of the glass dish and the caramel sauce seemed too thick. I stirred it thoroughly with a spoon put it back in the fridge for a bit and it turned out fabulous! Hasn’t separated since.