Fair Trade Flourless Chocolate Cake
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
- 1 cup (170g) Simple Truth Organic Fair Trade Certified 72% Cacao Dark Chocolate Chunks OR Simple Truth Organic Fair Trade Certified Semi-Sweet Chocolate Baking Squares
- ½ cup (8 Tbsp, 113g) Simple Truth Organic Fair Trade Certified Unrefined Coconut Oil
- ¾ cup (149g) Simple Truth Organic Fair Trade Certified Cane Sugar
- ¼ tsp salt
- 2 tsps Simple Truth Organic Fair Trade Certified Instant Coffee
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup (43g) Simple Truth Organic Fair Trade Certified Unsweetened Dutched Cocoa Powder
For the glaze
- 1 cup (170g) Simple Truth Organic Fair Trade Certified 72% Cacao Dark Chocolate Chunks OR Simple Truth Organic Fair Trade Certified Semi-Sweet Chocolate Baking Squares
- ½ cup (113g) full-fat coconut milk
Preparation Instructions
Serves 8
- 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
- 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.
- 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.
- 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.
- Remove it from the oven, and cool it in the pan for 5 minutes.
- 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
- 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.
- 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.
- 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.