Fair Trade Flourless Chocolate Cake

Recipe by Simple Truth Organic

Plant-based decadence combines with fair trade values to create a delectable treat that is simply the best of both worlds.

Featuring Fair Trade Certified™ chocolate, coconut, and coffee ingredients, this cake from our friends at Simple Truth Organic shows the positive impact that's possible when we choose to put people and planet first. Small changes make a big difference.

Shop fair trade baking products at your local Kroger, and discover retailers selling fair trade ingredients online or in-store using our Where to Find Fair Trade guide.

Photo: Simple Truth Organic

Ingredients

For the cake

For the glaze

Preparation Instructions

Serves 8

  1. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.

Make the cake

  1. Put the chocolate and coconut oil in a microwave-safe bowl, and heat until the coconut oil is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. 
  2. Transfer the melted chocolate/coconut oil to a mixing bowl. Stir in the sugar, salt, coffee granules, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  3. Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
  4. Remove it from the oven, and cool it in the pan for 5 minutes.
  5. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

Make the glaze

  1. Place the chocolate in a heatproof bowl. Heat the coconut milk until it's not quite at a simmer, but showing fine bubbles around the edge. 
  2. Pour the coconut milk over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again—at first slowly, then more vigorously—until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
  3. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
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