AuthorHeather WallaceCategorycakeDifficultyIntermediateDairy-free and gluten-free foods don't have to be boring...and you don't have to give up dessert!
This light and airy chocolate cake will satisfy anyone with... or without allergies.
This is my take on Martha Stewart's recipe. By substituting butter for a dairy-free butter, and using Enjoy Life chocolate morsels, now even the lactose intolerant can enjoy it!
Whether you are lactose intolerant or gluten sensitive, this recipe has you covered.
Spray the bottom and sides of a springform pan with olive oil cooking spray and set aside.
Preheat oven to 275°
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 8 ounces of dairy-free chocolate (such as Enjoy Life chocolate morsels) to the bowl and stir occasionally until melted.
Remove from heat and let cool slightly.
You can use any type of chocolate you want but to make the cake dairy-free the Enjoy Life chocolate worked great!
Whisk in 6 large egg yolks until combined.
In the bowl of an electric mixer fitted with a whisk attachment, beat 6 large egg whites on medium/high speed until soft peaks form.
At low speed, gradually add in 1/2 cup of sugar.
Increase speed and continue to beat until stiff peaks form.
Whisk 1/4 of the egg whites into the chocolate mixture until combined.
Then, gently fold in the remaining egg whites.
Pour batter into the springform pan and smooth the top.
Bake in preheated oven for 45- 50 Minutes.
The cake will start to pull away from the sides of the pan.
Remove from oven and cool on a wire rack completely.
Remove sides of the springform pan and cut into slices.
The cake should be served at room temperature.
Serve with a scoop of your favorite dairy-free ice cream on the side.
Ingredients
Directions
Spray the bottom and sides of a springform pan with olive oil cooking spray and set aside.
Preheat oven to 275°
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 8 ounces of dairy-free chocolate (such as Enjoy Life chocolate morsels) to the bowl and stir occasionally until melted.
Remove from heat and let cool slightly.
You can use any type of chocolate you want but to make the cake dairy-free the Enjoy Life chocolate worked great!
Whisk in 6 large egg yolks until combined.
In the bowl of an electric mixer fitted with a whisk attachment, beat 6 large egg whites on medium/high speed until soft peaks form.
At low speed, gradually add in 1/2 cup of sugar.
Increase speed and continue to beat until stiff peaks form.
Whisk 1/4 of the egg whites into the chocolate mixture until combined.
Then, gently fold in the remaining egg whites.
Pour batter into the springform pan and smooth the top.
Bake in preheated oven for 45- 50 Minutes.
The cake will start to pull away from the sides of the pan.
Remove from oven and cool on a wire rack completely.
Remove sides of the springform pan and cut into slices.
The cake should be served at room temperature.
Serve with a scoop of your favorite dairy-free ice cream on the side.