• 12 ounces semisweet or bittersweet chocolate, chopped
  • 3/4 cup coconut oil
  • 1/4 teaspoon fine salt
  • 6 large eggs, room temperature
  • 1 cup coconut sugar or sucanat
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar and/or cocoa powder for dusting


  1. Preheat oven to 325 degrees F.  
  2. Grease a 9 by 2-inch spring form pan or an 8 by 5-inch pan with coconut oil.
  3. Place the chocolate, coconut oil, and salt in a pot and melt on a stove over low heat.  
  4. Beat the eggs, vanilla, and coconut sugar with a stand or handheld mixer until light and thickened (about 8 to 10 minutes). 
  5. Gently fold the melted chocolate into the whipped eggs until evenly combined.  
  6. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey (about 1 hour and 25 minutes).  
  7. Remove the cake from the oven and cool on a rack.