Vegan Flourless Chocolate Cake is the epitome of indulgence, offering a rich, decadent dessert that’s both gluten-free and dairy-free. Without any flour, this cake has a dense, fudgy texture that is somewhere between a cake and a mousse—making it an irresistible treat for chocolate lovers. The beauty of this cake lies in its simplicity, with just a handful of ingredients, including dark chocolate, coconut oil (or vegan butter), and maple syrup, combining to create an intensely flavorful dessert. Despite being plant-based, it delivers a luxurious, melt-in-your-mouth experience that rivals any traditional flour-based cake.
What makes this Vegan Flourless Chocolate Cake even more special is its versatility. The cake is naturally rich, yet you can adjust its sweetness to your liking by using maple syrup or coconut sugar as a sweetener. You can also customize the flavor with subtle touches like a dash of vanilla extract or even a pinch of espresso powder, which deepens the chocolate’s richness. The addition of ground flaxseed as an egg replacement binds the ingredients beautifully, ensuring the cake holds together while still offering that silky, dense consistency. It’s a cake that feels decadent without being overly heavy, making it perfect for both casual gatherings and more formal occasions.
The preparation of the cake is straightforward, and it doesn’t require any complicated techniques. Simply melt the chocolate, mix it with the wet ingredients, and fold in a few dry ingredients before baking. The result is a cake with a glossy top and a slightly cracked surface, which is part of its charm. Once baked, the cake is left to cool and firm up, creating a perfectly smooth texture that contrasts beautifully with its slightly crispy outer crust. For added elegance, you can dust it with powdered sugar or cocoa powder, or top it with fresh berries or a dollop of coconut whipped cream.
This Vegan Flourless Chocolate Cake is not only a delicious dessert for those who follow a vegan or gluten-free lifestyle, but it also serves as a perfect make-ahead treat. It stores well in the fridge for a few days and can be frozen for longer storage. Whether served as a grand centerpiece at a celebration or enjoyed as a simple, comforting snack, this cake will surely impress anyone who loves a rich, chocolatey dessert. It’s proof that you don’t need eggs or dairy to create a show-stopping, indulgent cake that everyone can enjoy.
Vegan Flourless Chocolate Cake
Ingredients:
- 1 1/2 cups (250g) dairy-free dark chocolate (around 70% cocoa)
- 1/2 cup (120ml) coconut oil or vegan butter (melted)
- 3/4 cup (180ml) maple syrup or coconut sugar (for a refined sugar-free version)
- 1/4 cup (60ml) unsweetened almond milk (or any plant-based milk)
- 2 tbsp ground flaxseed + 6 tbsp water (for flax eggs) or 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder (optional, helps with texture)
- Powdered sugar or cocoa powder for dusting (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- Melt the chocolate: In a heatproof bowl, break the dark chocolate into pieces and melt it. You can do this in the microwave in 20-second intervals, stirring in between, or use a double boiler over simmering water until smooth.
- Prepare the flax egg: In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens and becomes gelatinous. If you’re using applesauce, simply measure out 1/4 cup.
- Combine the wet ingredients: In a large mixing bowl, whisk together the melted chocolate, melted coconut oil (or vegan butter), maple syrup (or coconut sugar), almond milk, flax egg (or applesauce), and vanilla extract. Add a pinch of salt to enhance the flavor.
- Add dry ingredients: Gently fold in the baking powder (if using) and mix until everything is smooth. The batter will be thick, but that’s normal. Do not overmix, as this will affect the texture of the cake.
- Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 20-25 minutes. The cake is done when the top appears set and slightly cracked, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If you prefer a gooey center, bake for less time.
- Cool: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. The cake will firm up as it cools.
- Serve: Once cooled, dust the top with powdered sugar or sift cocoa powder for a touch of elegance. You can also serve the cake with fresh berries, coconut whipped cream, or a scoop of vegan ice cream for extra decadence.
Tips for a Perfect Vegan Flourless Chocolate Cake:
- Use high-quality chocolate: Since chocolate is the star ingredient, using a good-quality dark chocolate will make a huge difference in flavor. Go for a chocolate with at least 70% cocoa solids for a rich, slightly bitter taste that balances the sweetness.
- Adjust the sweetness: If you prefer a less sweet cake, you can reduce the maple syrup or coconut sugar by a tablespoon or two.
- Gooey vs. set center: For a fudgier, more molten center, check the cake at 20 minutes and remove it from the oven when a toothpick comes out with a few moist crumbs. For a more set, traditional cake-like texture, bake for a full 25 minutes.
- Flavor variations: You can add a teaspoon of instant coffee or espresso powder to enhance the chocolate flavor, or stir in some chopped nuts (like walnuts or almonds) for a bit of crunch.
