Easy Vegan Flourless Chocolate Cake
User Reviews
5.0
3 reviews
Excellent
Easy Vegan Flourless Chocolate Cake
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Rich, fudgy flourless chocolate cake with almond meal for a nutty kick and black cocoa powder for an almost dangerous level of chocolate intensity. Topped with a ganache smoother than your dance moves (okay, maybe not all your moves), one bite will prove why flour wasn’t even invited to this party.
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Ingredients
- 8 ounces semi-sweet chocolate chips
- ½ cup vegan butter
- ⅔ cup sugar
- 1 ½ teaspoons vanilla extract
- ½ cup cocoa powder natural
- 2 tablespoons black cocoa powder
- ½ cup Potato Starch or tapioca starch
- 1 cup blanched almond meal
- ¼ teaspoon salt
- ¾ cup unsweetened plant-based milk
Ganache:
- ½ cup coconut milk or unsweetened plant-based milk
- 1 cup semi-sweet chocolate chips
Optional Garnishes:
- fresh raspberries
- Chocolate curls or chopped dark chocolate
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Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of an 8 inch cake pan (ideally a springform pan if you have one) with parchment paper and lightly grease the bottom and sides with any neutral tasting cooking oil.
- In a double boiler, over medium heat, melt the chocolate chips and vegan butter, stirring until smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk together the sugar, vanilla extract, cocoa powders, potato starch, almond meal, and salt. Add the melted chocolate mixture and stir until well combined. Gradually add the plant-based milk, stirring until the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out with moist crumbs. Let the cake cool completely in the pan before removing it.
- While the cake bakes, make the ganache. Heat the coconut or soy milk in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth. Allow the ganache to cool to room temperature.
- Once the cake and ganache are cool, spread the ganache over the cake, letting it drip down the sides. Optionally garnish with fresh raspberries and chocolate curls before serving.
Equipments used:
Notes
- 🍫 Only the Finest Beans
- Use high-quality semi-sweet chocolate (50-70% cocoa) for the best flavor. Anything darker can make the cake too bitter or dry.
- Use high-quality semi-sweet chocolate (50-70% cocoa) for the best flavor. Anything darker can make the cake too bitter or dry.
- 🥄 The Whisker of Oz
- 🥄
- Gently mix the melted chocolate into the dry ingredients, until everything is combined. Overmixing = dense cake, so keep it light and easy.
- Gently mix the melted chocolate into the dry ingredients, until everything is combined. Overmixing = dense cake, so keep it light and easy.
- ❄️ Ganache Me If You Can
- Let the cake cool completely before adding ganache. If it’s even slightly warm, the ganache will melt and slide right off.
- Let the cake cool completely before adding ganache. If it’s even slightly warm, the ganache will melt and slide right off.
Nutrition Information
Show Details
Calories
621kcal
(31%)
Carbohydrates
59g
(20%)
Protein
9g
(18%)
Fat
41g
(63%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
2g
Sodium
182mg
(8%)
Potassium
551mg
(16%)
Fiber
9g
(36%)
Sugar
36g
(72%)
Vitamin A
73IU
(1%)
Vitamin C
1mg
(1%)
Calcium
107mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Sodium | 182mg | 8% |
| Potassium | 551mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 36g | 72% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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