This ooey, gooey, vegan flourless chocolate cake is a perfectly plant-based way to indulge your sweet tooth and satisfy your chocolate cravings!
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Vegan Flourless Chocolate Cake
Oh, chocolate cake, you wonderful little treat. You’re like a brownie that we cut into slices instead of squares and eat with a fork instead of our hands. So much more sophisticated.
While most recipes rely on ingredients like eggs, butter, and milk to achieve that perfectly-moist texture, I knew there had to be a way I could create a plant-based, gluten-free version. Now, I’m proud to present you with the vegan flourless chocolate cake recipe of my dreams!
Seriously, this cake turns out so soft, and with a rich flavor that will satisfy your wildest chocolate cravings. The hardest part is only eating one slice.
It’s also pretty simple to throw together. It’s just about combining the ingredients to form the batter, then you pour it into a cake pan and let the oven work its magic!
While the cake bakes, it will form a thin crust on top, but stay wonderfully soft in the middle. Like I said, a brownie that we eat in slices!
The next time you’re looking for a decadent dessert that’s sure to please a crowd, or you simply want to indulge your sweet tooth, you have to try this recipe. It may become the only vegan chocolate cake you ever want to eat.
How Can This Cake Be “Flourless” If There’s Chickpea Flour?
Ok, sure, calling it “Vegan Chocolate Cake Without Traditional Flours” would be a bit more accurate. But that name didn’t quite roll-off the tongue.
My goal with this cake was to create a totally vegan-friendly recipe that was also gluten free. And chickpea flour was the perfect ingredient!
Chickpea flour is, as the name suggests, made from ground dry chickpeas. I love using it because it’s lower in carbs, gluten-free, and packed with healthy nutrients, protein, and fiber.
So, while we call it a “flour” based on how we use it, this ingredient is very different from traditional all-purpose white or wheat flour. That’s why I still consider this recipe “flourless.”
What to serve with vegan chocolate cake
This dessert is so delicious, it can absolutely be enjoyed as-is. All you really need is a fork! (and maybe a plate. Maybe.)
But if you want to get a little fancy with it, feel free to have some fun! I’ve got a few ideas for you.
An easy option would be frosting your cake. A vegan faux-buttercream vanilla frosting would be a classic combination, or you could go for chocolate-on-chocolate for a decadent indulgence.
If you go the frosting route, you could also add a few toppings. Some vegan sprinkles, chopped nuts, chocolate shavings, or crumbled Oreos are all great options.
Looking for something simpler? You can’t go wrong with a little vegan whipped cream and some strawberry slices.
It’s your party, friend. Celebrate however you like!
Can You Store Vegan Flourless Chocolate Cake?
You bet! That is, if you have any leftovers to save. That’s usually my biggest problem.
Assuming there are a few slices for you to enjoy later, I recommend storing them in an airtight container in the refrigerator. The cake will stay fresh for about five days.
I strongly recommend hiding the leftovers behind or under something boring, like salad or chopped veggies. That’s the only way I can stop my family from devouring the rest before I get a chance to have another piece.
How To Make Vegan Flourless Chocolate Cake
Preheat the oven to 325 F. Spray a 6″ cake pan with cooking spray and set aside.
Chop the dark chocolate.
Combine the chocolate with the butter in a saucepan over medium heat. Stir occasionally until melted.
While the chocolate melts, add the chickpea flour and non-dairy milk to a medium bowl. Whisk until a thick gooey paste has formed. Make sure the chickpea mixture is evenly moist throughout.
Once the chocolate and butter are melted, stir in the sweetener until dissolved. Add the chickpea mixture, stirring with a spatula to combine.
Fold in the cocoa powder and baking soda until a uniform batter forms.
Transfer the batter to the prepared cake pan and bake for 35-40 minutes. You’ll know it’s done when a thin crust has formed and the cake doesn’t wobble when gently shaken.
Remove from the oven and allow the cake to sit in the pan for 30 minutes, then refrigerate until ready to serve. Dust with powdered sweetener before serving if desired.
Other Vegan Dessert Options That You Might Like
- 4 ounces dark chocolate (vegan if required0, chopped
- 6 tablespoons butter (vegan if required)
- 1 cup granular sweetener
- 1 cup chickpea flour
- ⅔ cup non-dairy milk
- ½ cup cocoa powder
- ½ tsp baking soda
- Powdered sweetener, for dusting
- Preheat the oven to 325 F. Spray a 6" cake pan with cooking spray and set aside.
- Chop the dark chocolate, then combine with the butter in a saucepan over medium heat. Stir occasionally until melted.
- While the chocolate melts, add the chickpea flour and non-dairy milk to a medium bowl. Whisk until a thick gooey paste has formed. Make sure the chickpea mixture is evenly moist throughout.
- Once the chocolate and butter are melted, stir in the sweetener until dissolved. Add the chickpea mixture, stirring with a spatula to combine.
- Fold in the cocoa powder and baking soda until a uniform batter forms.
- Transfer the batter to the prepared cake pan and bake for 35-40 minutes. You’ll know it’s done when a thin crust has formed and the cake doesn't wobble when gently shaken.
- Remove from the oven and allow the cake to sit in the pan for 30 minutes, then refrigerate until ready to serve. Dust with powdered sweetener before serving if desired.
Amount Per Serving: Calories: 229Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 167mgCarbohydrates: 19gNet Carbohydrates: 16gFiber: 3gSugar: 9gProtein: 5g
Nutrition is calculated using a third party plug-in. It is best to always validate!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.