Comments on: Flourless Chocolate Cake

By: Eva Agnes

Eva Agnes — Wed, 10 Apr 2013 15:54:39 +0000

Thank you for all of these recipes! Although I don’t have any food allergies or intolerance, as I get older I’ve noticed that my body is somewhat ‘bothered’ by too much gluten. Plus, the moment I stop eating gluten and dairy, I swear, weight just starts sliding off, even if I eat bacon and eggs everyday! My boyfriend is (well, tries to be) Paleo, too. I’ve read a lot about all of the health issues that gluten can cause, and I’m so glad that there are more and more options out there! I’m so excited to try some of these. Thanks again!

By: Laura Friendly

Laura Friendly — Thu, 14 Mar 2013 15:47:02 +0000

Hi Lynn, great question. Part of what gives baked goods their great texture and taste is the sugar. Sugar provides moisture, tenderness, sweetness and liquid (when it bakes). That said, in most baked goods, you can reduce the sugar content by 1/3. So, for this recipe, you can drop the sugar to 1 cup. The taste will be less sweet but still sweet enough. When it comes to sugar replacements (specifically stevia) I recommend SteviaInfo.com. I do not have experience replacing the sugar with a substitue in this recipe. Doing so may change the taste, texture and bake time. If you decide to give this a go, please let me know how it works out!

By: Laura Friendly

Laura Friendly — Thu, 14 Mar 2013 15:46:11 +0000

Hi Karli! Part of why this recipe works so well, is the eggs. Eggs provide the binding and structure for this cake… and it uses a lot of them. Trying to replace 8 eggs (successfully) will result in a different sort of cake. This isn’t something I have up my sleeve today, but I will give some thought to creating a gluten-free vegan chocolate cake.

By: Karli Long

Karli Long — Wed, 13 Mar 2013 22:04:01 +0000

What would you suggest for an egg substitute?

By: S Lynn Frampton

S Lynn Frampton — Wed, 13 Mar 2013 19:06:38 +0000

Would stevia work instead of sugar for our sugar free need?